HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Pour into 4 (8-inch) cake pans and bake for about 15 minutes at 350°. Top with icing.
Heat oil in pan over medium heat; saute onion until translucent. Add chicken, garlic and rosemary. Season with salt and pepper (and maybe lemon pepper, if wanted). Add wine and simmer until reduced by 1/2. Near end of cooking, add tomatoes, cover pan and simmer over lowered heat. Baste and add water, if necessary.
Mix cheese, tomatoes and onions; then season to taste. Serve on leaf or lettuce.
Mix and chill in refrigerator. Serve with 1 1/2 pounds shrimp.
Mix all ingredients. Bake in covered loaf pan 30 minutes, uncovered. Bake until brown on 325°.
Place crab meat in colander and rinse off with cold water to get rid of any grit. Place crab meat, pimento and green pepper in bowl. Combine other ingredients and gently fold in casserole. Garnish with pimento strips. Bake at 375° for 20 minutes or until golden brown. Serves 3 well.
Combine all ingredients. Stir to blend. Chill for at least 1 hour before serving.
Preheat oven to 350°. Grease a 9 x 13-inch cake pan. Prepare cake mix as directed on package. Stir in nuts and pour batter into pan.
Mix all ingredients except hot dogs and stir until smooth. Dip hot dogs in batter and cook in oil at 350°.
Toss all ingredients together lightly. Top with chow mein noodles. Bake at 350° for about 25 minutes. Can be mixed and refrigerated until ready to bake. (I sometimes add some chow mein noodles to the mixture.)
Combine vegetables and dressing. Toss. Top with croutons. Serves 4.
Mix butter, sour cream, cheddar cheese, and green onion together for a topping in your baked potatoes.
In a large mixing bowl, combine cake mix with 1 egg, 2 teaspoons pumpkin pie spice and the melted margarine. Mix until crumbly. Press in bottom of a 15 x 10-inch jelly roll pan.
Place steamer basket in 4-quart saucepan. Pour in enough water to come up to bottom of basket. Bring to a boil. Add cauliflower and broccoli. Cover and steam 6 to 8 minutes or until crisp-tender. Drain.
Cream butter and sugar, add cheese and flour. Place apples or pears in a 2 quart casserole dish. Spread batter over fruit. Bake at 350° for 30 minutes until bubbly.
Make dough for peanut butter cookies. Chill 1 hour. Heat oven to 375°. Using cookie press with star plate, make 2 1/2-inch fingers. Bake 8 to 10 minutes. When cool, dip one end in melted chocolate (4 small plain chocolate bars), then in 3/4 cup crushed salted peanuts. Makes 6 dozen cookies.
Blend all but chips. Let dough cool. Add chips. Drop by teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Make a paste with the Nestle Quick and food coloring. Cream the Crisco and sugar. Add eggs; beat and add colored paste. Mix well. Sift flour 3 times. Add flour and buttermilk alternately starting with flour. Add salt and vanilla. Last add the vinegar mixed with soda. Mix and bake at 350° for 30 to 40 minutes or until done. Pan size: 8 or 9-inch round.
Grease a 9 x 12-inch pan. Mix sour cream, cheese, onion and soup. Stir in potatoes. Top with cornflake mixture. Bake at 350° for 1 hour. Serves 8 to 10 people.
Cut orange into small sections; remove seeds. Process orange, cranberries and sugar in food processor until fruit is coarsely chopped. Prepare gelatin using package directions. Chill until partially set. Add chopped fruit; mix well. Pour into large mold. Chill until set. Unmold onto serving plate. Garnish with orange slices and parsley. Chill until serving time. Yield: 8 servings.
In a medium bowl, combine beans, milk, soup, pepper, soy sauce and 1/4 can onion rings. Pour into a 1 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions. Bake uncovered 5 minutes or until onions are golden brown. Makes 6 servings. Enjoy!
Mix one can chili, 2 Tbsp. onion and 1 c. cheese; set aside. Stir baking mix and water to a soft dough. Gently smooth into a ball on floured cloth-covered board. Knead 5 times. Divide dough into 8 equal parts; shape each into a ball. Roll each into a 5 inch circle on board dusted with cornmeal. Bake on hot ungreased griddle about 1 minute on each side or until light brown. Spoon about 1/3 c. of chili mixture on center of each enchilada. Roll up; place seam side down in ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches. Spoon remaining chili over enchiladas; sprinkle with remaining onion and cheese. Bake uncovered 20 minutes at 350° or until cheese is melted. Serves 4-6.
Mix together flour, butter and pecans; press into bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Cool.
In a large bowl, mix well, all ingredients. Pour into a greased baking dish and add sauce, then bake in a 350° oven for 35 to 45 minutes.
Brown meat and drain. Add seasoning mix, tomato sauce and water. Mix well and bring to a boil, reduce heat and simmer for 15 minutes. Add about 1/4 bag of chips. Pour into casserole dish and sprinkle cheese on top. Bake 15 minutes at 400°. May use remaining chips to eat with casserole.
Bake cake as directed on box. While cake is hot, insert holes all over top of cake with a fork. Pour condensed milk over the cake; spread pineapples over cake. Refrigerate overnight. Before serving, spread Cool Whip covering the cake. Top with flake coconut. Serve cold...great for summer.
Brown sausage in frying pan. Spray 9 x 13-inch glass dish with Pam. Layer with crescent rolls. Sprinkle with sausage. Mix eggs with milk and pour over sausage. Sprinkle cheese over top. Refrigerate overnight. Bake at 350° for 30 to 45 minutes.
Mix sugar and cocoa real well. Add cream and salt. Cover and put in the refrigerator overnight. Whip. Flavor with vanilla and then spread on cake.
Grease and flour cookie sheet. Mix and spread on cookie sheet and bake at 350° for 15 minutes. Put on dish towel and roll up. Cool for 15 minutes in refrigerator. Unroll and sprinkle with powdered sugar.
Saute celery and onion in butter. Set aside. Remove skins from sausage; fry, cutting with knife and fork into chunks. In large bowl, toss bread cubes with all seasonings. Add celery, onion and sausage; toss. Add water and toss. Let sit for 10 minutes. Stuff your bird. Double the amount for a large turkey.
Brown ground beef in skillet; drain grease. Add tomato sauce to ground beef. Simmer 5 minutes. Cover bottom of 9 1/2 x 13 1/2 x 2-inch baking dish. Crush corn chips slightly so that they lay flat. Pour ground beef mixture on top of the corn chips spreaded evenly. Add cream of mushroom soup evenly on top of the ground beef, then add your beans. Make sure your beans are drained, then place your sliced cheese over your beans. Cover with aluminum foil being careful it doesn't touch your cheese. Bake at 350° for 30 minutes or until cheese is melted.
First you pout the flower in a bowl. Then pout the eggs in it and vanala. Then you pout suger milk in it then you pout it in a pot. Then you pout it in a avin. Then you pout sprincels, then your done.
Pare and slice oranges. Alternate layers of oranges, pineapple and coconut. Sprinkle with sugar.
Cook milk and flour until thick, stirring constantly. Cool completely. Add oleo or butter, then add granulated sugar gradually. Beat. Add flavoring and beat on high speed for at least 10 minutes.
In a crock, place the first 7 ingredients. Dissolve the bouillon cubes in the hot water and pour over ingredients in pot. Cook on low for 9 to 10 hours. Add the zucchini and cabbage (if desired). Cook on high for 30 to 45 minutes. Serve over cooked elbow macaroni or plain with garlic bread.
Sweeten berries with sugar or sugar substitute. Add yogurt to berries and mix. Fold in Cool Whip. Pour into pie crust and freeze. Remove from freezer 15 minutes before serving.
Preheat oven to 375° for at least 15 minutes. Beat egg whites until frothy. Add salt and cream of tartar. Beat until stiff. Add sugar, one tablespoon at a time, beating constantly. Beat until glossy. Add vanilla and chocolate pieces or nuts. Drop on greased cookie sheet. Place in oven and turn off oven immediately. Let stand overnight. Do not open oven door for at least 5 hours after cookies go in.
Cook chicken, cool, debone and cut into small pieces. Combine all ingredients and sprinkle remaining stuffing over top. Sprinkle with paprika. Bake at 350° uncovered for 30 minutes or until browned.
Mix all ingredients. Bake in loaf pan at 350° for 1 hour.
Mix hamburger, eggs, bread crumbs and onion in a bowl. Make into meatballs. Place in a 13 x 9-inch pan. Combine chili sauce, brown sugar, vinegar and water. Pour over uncooked meatballs. Bake, uncovered, for 1 hour at 300°.
Heat oven to 375°. Stir together flour, baking powder and salt. Gradually add milk. If dough is too dry, add more milk. If too moist, add more flour. Knead until it does not stick to your hands. Place in pan and bake for 35 minutes. Serve hot or cold.
To the rice stir in milk and cook in the top of a double boiler until milk is absorbed, approximately 1 hour, stirring occasionally. Add sugar to taste and after putting in bowl, top with butter. Sprinkle with cinnamon and sugar.
Mix all ingredients except nuts. Beat 3 minutes and then add nuts. Pour into well-greased and floured loaf pans. Bake at 350° for 50 to 60 minutes. Makes 4 loaves.
While fruit is draining, mix condensed milk and lemon juice. When fruit is thoroughly drained, mix into condensed milk and lemon juice. Stir in the Cool Whip. (Tastes better when left in refrigerator overnight.)
Place breasts in buttered 9 x 13-inch casserole; place slice of Swiss cheese on each breast. Sprinkle with mushrooms (optional). Mix soup and broth and pour over chicken. Sprinkle herbed bread dressing over contents and drizzle melted butter over the dressing. Bake at 325° for 1 1/2 hours for glass pan, 350° for other pan.
Place 3 slices of bread cubes in a large greased casserole. Mix the chicken or turkey, celery, onion, green pepper, salad dressing and salt; add on top of the bread cubes. Add 3 more slices of cubed bread. Beat eggs with milk; pour over top and let stand overnight or several hours. Add mushroom soup over top of casserole, then top with buttered bread crumbs. Bake for 1 hour at 350°.
Prepare rice according to package directions. Add shredded chicken and sour cream to rice. Stir well and place in a 2-quart casserole dish. Top with cheese sauce and black olives. Heat in a preheated 350° oven for 10 minutes. Serve immediately. Makes 4 to 6 servings.
Mix all ingredients except 1/2 cup potato chips and cheese. Put these on top. Bake at 325° until hot and bubbly.
Cut eggplant in half and then in 1/2-inch slices. Dip in beaten egg, salted to taste. Dredge in flour and brown in hot oil. Drain well.
Fry and drain bacon, ground chuck and onion. Mix together ground chuck, onion and crumbled bacon. Add remaining ingredients. Mix and refrigerate overnight (up to 4 days). Cover and bake at 350° for 50 to 60 minutes. Stir when half done.
Melt in microwave at 50% power the white chocolate and vegetable oil. Stir every 3 minutes, until melted. Combine all other ingredients and pour melted mixture over cereal mixture. Pour onto large piece of wax paper and let cool. Then break into pieces. Can be frozen.
Mix cornstarch, sugar and water. Cook, stirring constantly, until smooth and thick. Cool. Add beaten egg whites and beat with mixer until mixture stands in peakss. Spread on cooked pie. Bake at 350° for 20 minutes.
Add yeast, shortening, salt and sugar to milk. Stir well. Mix in egg and flour. Let rise 15 minutes. Work down and let rise 15 minutes more. Shape into rolls and place in greased pan. Let rise 15 minutes and bake in 400° oven for 15 minutes or until done. Grease with butter before taking from the oven. This can also be made into a loaf. Bake it for 30 minutes.
Saute meat. Add onion soup mix with a little water and cook together a few minutes. Mix in green beans, mushrooms and almonds. Combine soups and water. Cook over low heat until smooth. Put meat mixture in casserole. Put soup mixture over meat. Put Tater Tots on top and bake in a 350° oven until Tater Tots are brown or put rice or mashed potatoes on top and brown in oven.
Saute onion and zucchini in a little butter until almost tender. Stir often; may need to add a bit of water. Take from fire. Add eggs and cheese (I usually use a mixture, whatever is in the refrigerator). Put in buttered casserole. Sprinkle with bread or cracker crumbs and a little more cheese. A little paprika will add flavor and color on top. Bake at 350° until it bubbles and is brown on top.
Drain pineapple and oranges. Reserve syrup. Combine fruit, chicken and celery. Into mayonnaise stir curry powder and a little of the reserved syrup. Add to chicken mixture. Toss lightly and refrigerate. Just before serving add the chopped nuts.
Mix cream cheese, 1 tablespoon of milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk in bowl; add pudding mix. Beat with whisk until well blended, 1 to 2 minutes, until thick. Stir in pumpkin and spices with whisk. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional topping and nuts if desired. Makes 8 servings.
Cook evaporated milk, sugar, salt and butter for 4 minutes. Take off and stir in chocolate chips and walnuts. Put in buttered pan.
Mix cake mix, oil, eggs, water and nuts. Add chocolate chips, raisins or coconut. Bake at 350° about 10 minutes.
Flour and brown chicken in skillet. Butter large casserole dish. Put cooked broccoli on bottom. Sprinkle on onion and 1/2 of shredded cheese. Put in chicken. Pour soups over all. Sprinkle on the rest of cheese. Bake at 350° for 45 minutes to 1 hour.
Make pudding according to package directions, in mixing bowl using rotary beater. Put peanut brittle in plastic bag; then gently hit with rolling pin to crush brittle. Alternate layers of pudding and crushed peanut brittle in each of 4 dishes. Sprinkle some crushed peanut brittle on top of each. Top with dollop of whipped cream or topping. Serve immediately or refrigerate until serving time. Makes 6 servings.
Melt margarine in saucepan. Stir in flour and cook over low heat for 1 minute, stirring constantly. Add paprika, mustard, cumin, catsup, chili powder, pepper juice, milk, pepper, garlic powder and cheese. Cook and stir over low heat until thickened, stirring constantly.
Combine any amounts of the listed ingredients. Store in covered container. Kids love it! A great nursery school snack.
Cook first 5 ingredients together until melted. Add Rice Krispies. Shape into balls or fingers. When cool enough to handle, roll in coconut.
Mix ingredients together. Pour into casserole dish. Heat in 325° oven for 20 minutes. Sprinkle grated cheese on top and heat for 5 minutes.
Mix flour and butter until like pie texture. Mix eggs, sugar, sour cream, vanilla and cream of tartar all together. Pour into flour mixture. Chill overnight. Roll out. Bake at 350° until firm, about 5 minutes or so.
Melt ingredients other than chicken in pot or dish large enough to hold the largest piece of chicken. Melt some additional butter in shallow baking pan, just to grease bottom. Dip chicken pieces in butter mixture, covering completely. Place chicken, skin side up, in pan. Pour any leftover butter mixture over the chicken. Bake at 375° for 1 hour.
Combine wafer crumbs, butter and sugar. Butter sides and bottom of an 8-inch spring-form pan. Press crumb mixture evenly into bottom of pan.
Combine all ingredients in a heavy saucepan. Bring to a boil; reduce heat and simmer, uncovered, about 45 minutes. Cool. Pour into a jar with a cover and refrigerate. Keeps indefinitely.
Finely chop eggs and onion. Heat mayonnaise and gelatin over low heat until gelatin is dissolved. Add to egg mixture and season with salt, pepper and garlic powder. Refrigerate overnight in a greased bowl.
Cut off fat from meat; cut into 1-inch pieces. Combine all ingredients. Bake, covered, for 3 hours at 325°. Serve over rice, noodles or potatoes. Serves 10 to 12.
Preheat oven to 350°. Over low heat, saute vegetables in margarine until tender. Stir in soup and milk; heat 2/3 can chow mein noodles. Transfer to baking dish. Top with remaining noodles. Bake at 350° for 30 minutes or until heated through.
Make and bake moist chocolate cake recipe. Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Sprinkle salt and lemon pepper on chicken fingers and brown in a little oil in pan on stove top (just a few minutes). Add carrots, potatoes, and tomatoes; salt & pepper to taste. Put in oven at 350 degrees, without lid, for about 15-20 minutes. Then cover and cook until done, approximately 45 minutes to 1 hour.
Prepare pudding and Dream Whip according to package directions. Slice cake, fold Dream Whip into pudding, then alternate layers of cake and pudding beginning with cake and ending with the pudding. Let refrigerate a few minutes then add fruit topping.
Beat cream cheese with electric mixer on medium speed until smooth. Gradually add milk mixing until well blended. Add Cheddar cheese and red pepper. Mix well and chill.
Prepare a 9-inch baked pie shell as directed on package; cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in few drops red food color; cool.
Scald milk. Mix bread with raisins, cinnamon, nutmeg, sugar, salt and vanilla. Pour milk over mixture. Mix 4 eggs slightly beaten. Add melted butter to eggs. Pour into milk and bread mixture and put in a large bowl. Place bowl in pan of water. Bake at 350° for 45 to 50 minutes.
Clean and separate each wing into 2 pieces. Marinate chicken in the mixture overnight. Remove some of liquid and bake at 350° in the remaining liquid for 3/4 hour or until done. Delicious! Makes lots. Good for a cook out.
On both sides of the brisket, sprinkle celery salt, onion salt and garlic salt. Place brisket, fat side down, in pan and pour liquid smoke over it. Cover and place in refrigerator overnight. Next morning, take out of refrigerator and let stand at room temperature for about 1 hour. Turn fat side up. Cover with aluminum foil and bake at 275° for 4 to 5 hours. Pour on desired amount of barbecue sauce. Cover and bake for 1 more hour.
Whip the cream cheese with the juice from the pineapple until fluffy. Stir in drained fruit cocktail; fold in the marshmallows. Refrigerate until ready to serve.
Preheat oven to 350°. In a 2-quart round baking dish, layer corned beef, sauerkraut, dressing and cheese. Top with bread cubes, leaving a space in the center. Drizzle bread with butter or margarine. Cover and bake for 30 minutes. Uncover and bake 10 minutes longer. Garnish with tomato rose and bay leaves. Makes 4 servings.
Combine first 4 ingredients in a large bowl; set aside. Combine water and shortening in a saucepan; heat until shortening melts, stirring occasionally. Cool to 120° to 130°. Add shortening mixture and eggs to flour mixture; stir until blended. Cover with heavy-duty plastic wrap; let stand 30 minutes. Spoon into lightly greased muffin pans. Bake at 350° for 20 minutes or until golden brown. Remove from pans immediately. Yield: 2 dozen.
Mix cheese, sugar and whip cream. Add berries. Pour into crust. Cover with whip cream (optional).
Make and chill a graham cracker crust. Drain pineapple chunks. Reserve the syrup. Chill the pineapple. Add water to pineapple syrup to make 1 cup. Bring to a boil, then stir into lemon gelatin until completely dissolved. Gradually blend half of hot gelatin into cream cheese warmed to room temperature. When smooth, pour into chilled crust. Chill until set. Arrange pineapple on top and spoon remainder of gelatin over all. Chill.
Set oven at 400°. Sieve the flour. Cut the fat into pieces; add to the flour and rub in with fingertips until it looks like breadcrumbs. Add raisins and sugar and mix well. Mix the eggs and milk together in a measuring cup or anything. Using a wooden spoon, add the egg mixture gradually as you mix quickly by cutting through the dough and up from the sides; do not beat or overmix. Mix to a sticky consistency and not too wet. Add a little milk if needed. Better too stiff than wet!!
Wash strawberries; do not hull. Pat dry and chill. Combine pudding mix and remaining ingredients in a large mixing bowl. Beat at low speed with an electric mixer until blended. Beat at high speed until soft peaks form (about 8 minutes). Serve with strawberries. Yields 6 to 8 servings or 25 appetizer servings.
Place all ingredients in pot and simmer for 15 to 20 minutes. Serve over rice.
Cream margarine and sugar. Add eggs, then chips and nuts, then dry ingredients. Bake at 350° for 30 minutes in cake pan (20 minutes in a heavy roaster lid). Cut into squares.
Marinate cubed chicken in soy sauce and lemon juice overnight. Mix with remaining ingredients (except noodles). Pour into greased 2-quart casserole; top with noodles or almonds. Cook 25 minutes in 350° oven.
Heat undrained pineapple to boiling. Remove from heat and add gelatin, stirring until dissolved. Cool. Stir in buttermilk and pecans. Fold in whipped topping. Pour into 8-cup mold and chill.
Cream first 3 ingredients together. Add next 3 ingredients. Then, sift and add last 4 ingredients; mix well. Chill dough for 2 hours. Roll into 1-inch balls. Mash with bottom of a glass dipped in sugar. Bake at 325° for 15 minutes on an ungreased cookie sheet.
Cook sausage in 12-inch skillet over medium heat for 2 minutes. Add onion; cook, stirring occasionally, until tender, about 3 minutes. Add rice; mix well. Stir in remaining ingredients, except green pepper. Bring to a boil, reduce heat. Cover and simmer 20 minutes or until liquid is absorbed. Stir in green peppers. Remove from heat; let stand covered for 5 minutes.
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water and set aside. Bake cake as directed in a 13 x 9-inch pan. Cool for 20 to 25 minutes. Poke deep holes through top of warm cake (still in pan) with a toothpick or meat fork spacing holes about one inch apart. With a cup slowly pour gelatin into holes. Refrigerate cake while making topping.
Preheat oven to 375°. In small bowl, combine flour, soda and salt and set aside.
Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and place in a 325° oven for 20 minutes. Do not deviate from the ingredients.
Mix pudding with 2/3 cup pineapple juice and 1/3 cup mandarin juice. Cook to clear. Remove from heat and cool. Combine remaining ingredients in large bowl and pour cooled pudding mixture over fruit. Mix thoroughly. Chill overnight.
In small bowl, beat cream cheese, powdered sugar and orange juice until smooth. Prick tortillas with fork and place on a baking pan. Spray with cooking spray and bake at 400° for 10 minutes. Remove from oven and let cool for 3 minutes. Spread each tortilla with 1/4 cup of cream cheese mixture and arrange fruit on top. Brush with preserves. Serves 4. Contains 298 calories, 2 gr fat.
Beat egg white slightly, just enough to mix. Add sugar gradually, mixing after each addition. Roll out to 1/8 inch thickness. Spread peanut butter all over, going to the edge. Roll up like a jelly roll and slice. Place slices on platter.
Heat all ingredients except crabmeat on a very low heat, stirring constantly until creamy. Add crabmeat and place in crock. Bake in a 350° oven for 20 minutes. Serve hot.
Mix together and sift the flour, baking soda, salt, cinnamon, nutmeg and ginger. Mix altogether. Bake on greased tins at 325° for 8 to 10 minutes. I normally double the batch.
Place 1 bag of frozen bread rolls in bottom of Bundt pan (no greasing is necessary). Sprinkle on top of the rolls: 1 cup brown sugar and 1/2 package of butterscotch pudding and pie filling. Pour or sprinkle on top: 1/2 cup melted butter, 1/4 cup white sugar, 1 tablespoon cinnamon and 1/2 cup pecans. Prepare the night before. Cover Bundt pan with tin foil and set aside overnight.
Put chicken, salted to taste, in water and boil until done. Debone chicken; make sure you have a lot of broth. Add soup, milk and black pepper to broth and chicken; boil.