HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Grease 9 x 13 pan. Layer 1/2 the Rice Krispies, sausage and cheese. Mix soup, milk and eggs. Pour over the layered ingredients. Top with the reserved Rice Krispies. Bake for 45 minutes. Cover and let set 10 minutes prior to serving. Serves 8 to 10. Can make the day before and pop in oven in morning.
Heat on stove. Pour over chicken. Bake at 350° for about 1 1/4 hours.
Melt margarine. Add flour, onion, sauce, mustard, salt and pepper to make sauce. Add milk and stir until thickened to make white sauce. Combine noodles, peas and shrimp. Combine white sauce and shrimp mix. Refrigerate overnight. Bake at 350° for about 45 minutes or until hot and bubbly. Freezes well before cooking.
Arrange chicken in large pan (1 layer). Pour melted butter over chicken and sprinkle seasonings. Cover with Swiss cheese. Mix soup and wine. Pour over chicken.
Put peanut butter, karo syrup, and peach syrup in bowl and mix. Spread on bread and enjoy.
Heat oven to 375°. Beat margarine and sugar in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, coffee and rum extract. Mix well. Stir in flour and chopped nuts. Pour into pie shell. Decorate top of pie with walnut halves. Bake in lower third of oven for 25 minutes. Cool on wire rack. Refrigerate at least 1 hour.
Beat cream cheese and sugar. In another bowl, put pineapple, strawberries, nuts, bananas and Cool Whip. Mix thoroughly, but gently. Combine with cream cheese mixture and spoon into cupcake paper liners in muffin tins. Freeze.
Brown onion and ground beef. Drain off fat. Combine mushroom soup, tomato soup, Worcestershire sauce and 1/2 can water. Cook noodles as directed on package. Drain off water. In casserole dish mix soups, water, noodles, ground beef and onion mixture together. Top with grated cheese. Bake at 350° until cheese melts.
Melt butter in 9 x 13-inch pan in preheated 250° oven, stir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
Beat together and pour into buttered pan. Add 1 tablespoon butter on top before baking about 2 hours at 375°. Serve with cream, either warm or cold.
Mix pineapple, juice and Cheddar cheese together. Set aside. Mix sugar and flour together and add to pineapple and cheese mixture. Spread in 8 x 11-inch or 9 x 12-inch dish. Spread crackers over mixture. Pour butter (oleo) over top of crackers. Bake 35 to 40 minutes at 350°.
Make pudding according to directions. Beat in softened cream cheese. Layer cookies, pudding mixture and Cool Whip, starting and ending with cookies.
Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes (use double boiler). Remove from stove and add coconut. Add pecans. Stir until thick enough to spread. Makes 2 1/2 cups. Can be used on German chocolate cake.
Cream butter, sugar and cocoa together. Add eggs and vanilla. mix well. Add flour, coconut and nuts. Beat 1 to 2 minutes. Bake at 350° for 30 to 40 minutes.
Preheat oven to 250°. Mix all ingredients together (do not brown meat). Cover and bake for 5 hours. Serves 6.
Heat butter until sizzling. Add oysters, Worcestershire sauce, celery salt, salt, pepper and paprika. Heat only until edges of oysters curl slightly. Add milk and heat quickly but do not boil. Serve with a dash of paprika and a lump of butter in each bowl. Makes 4 servings.
In large saucepan, saute onions and garlic in butter or margarine for 3 minutes. Add chicken broth, tomatoes, carrots, celery, cabbage, salt, thyme, basil and pepper; simmer for 15 minutes. Serve in bowls topped with toast and sprinkled with cheese. Makes 4 to 6 servings.
In a small saucepan, combine sugar and milk. Cook over medium heat to soft ball stage. Stir occasionally. Add butter and orange peel. Stir to blend; add pecan halves. Stir until all are coated. Spread pecans on greased cookie sheet. When coating is firm, gently break pecans apart. Store in container.
Boil vinegar and sugar for 5 minutes. Pour over other ingredients and mix well, then chill. Will keep in refrigerator for several days.
In top of a double boiler melt butterscotch bits. Stir in chow mein noodles and peanuts. Drop by spoonful onto waxed paper.
Rinse plums. Slice, removing pits. Measure 3 cups. Combine cornstarch, sugar, and salt in saucepan. Stir in plums, spices, and lemon juice. Cover and bring to boil. Simmer 8 to 10 minutes. Cool. Layer with vanilla ice cream in parfait glasses. Makes 4 to 6 servings.
Melt butter. Coat bundt pan with 2 tablespoons of the melted butter. Sprinkle 3 tablespoons of the nuts into the pan. Boil rest of the nuts, brown sugar and water to boiling, stirring occasionally. Do not unroll the crescent rolls, but cut each can into 8 slices. Add 8 slices to pan. Spoon 1/2 of the sauce over the rolls. Repeat with the other 8 slices, and the rest of the sauce. Bake at 350° for 30 minutes. Cool 3 minutes and turn onto platter and serve.
Mix all ingredients together. Mold and bake in oven at 350° for approximately 1 to 1 1/2 hours.
In skillet, brown beef in shortening. Pour off fat. Add soup, 1/4 cup water, ketchup, mustard, garlic, Tabasco sauce and seasonings. Cover and simmer 1 1/2 hours. Add onions; cook 40 minutes more. Add green pepper; cook 20 minutes longer or until tender. Stir now and then. Gradually blend 1/4 cup water into flour until smooth; slowly stir into stew. Cook, stirring, until thickened. Serve over rice, if desired.
Saute onion and 1 tablespoon margarine until soft. Coat scallops with flour seasoned with salt and white pepper. In a large skillet, saute the scallops in 2 tablespoons olive oil and 2 tablespoons margarine for 2 minutes. Add basil, Vermouth, water and sauteed onions. Simmer for 5 minutes, covered. Pour into deep pie plate; sprinkle with Parmesan cheese and broil for 2 to 3 minutes, until brown. Serve over white rice.
Combine peanut butter, margarine, light corn syrup, vanilla and salt; blend well. Gradually stir in powdered sugar until creamy consistency is reached. Knead until smooth. Add nuts. Pack into buttered 8-inch square pan. When firm, cut in squares. Makes about 2 pounds.
Use 1 cup of boiling water to dissolve Jell-O. Grind or chop cranberries and orange (rind included). Add to Jell-O and sugar. Chill.
Cook broccoli until separated. Mix all ingredients together. Pour in a greased pan, casserole or 2 small pie plates (8-inch). Bake at 350° for 3/4 hour.
Mix together all ingredients. Shape into 6 to 8-inch rolls, 1 1/2-inches in diameter. Cover with foil and refrigerate for 24 hours. Unwrap and cook at 300° for 1 hour.
Sandwich together two Ritz crackers with a generous amount of peanut butter. Press together so peanut butter spreads to the edge. Using tongs, dip crackers into melted candy coating. Place on foil or waxed paper to harden.
Mix in order listed. Cook in 3 round or 1 oblong pan, well-greased and floured, at 350° until done.
Mix all together and bake 40 minutes at 350° or until done. Ovens may vary. This is a very heavy and thick bread.
Heat oven to 350°. Place carrots in ungreased 1 1/2 or 2-quart casserole. Add remaining ingredients; mix well. Bake, covered, for 50 to 60 minutes or until tender. Makes 6 servings.
Place chicken breasts between wax paper; pound gently with mallet until 1/4-inch thick. Melt 2 tablespoons butter in skillet. Blend 2 teaspoons flour, 1/4 teaspoon salt, pepper and milk. Cook, stirring, until smooth. Add crab, mushrooms and Parmesan cheese. Spread mixture over chicken breasts. Roll up tightly; secure with skewers.
In large bowl, cream butter and sugar together. Add eggs, pears, cherries and nuts. Sift together 3 times the cinnamon, nutmeg and flour. Add to mixture alternately with buttermilk to which soda has been added. Pour in well-greased Bundt or angel food pan. Bake at 325° for 1 hour or until toothpick comes out clean.
Cream together sugar and shortening. Add water, beaten eggs and vanilla. Mix sifted dry ingredients; add to the mixture to form a stiff dough. (More flour may be required if the eggs are large.) Roll in small quantities to 1/8-inch thickness on a floured board. Cut into rings like doughnuts, using two sizes of plastic cups. Arrange both rings and holes on a greased baking sheet; decorate with sprinkled sugar. Bake in a preheated 375° oven for 10 minutes. Makes 8 dozen cookies.
Combine sugar with cocoa. Add milk, margarine and corn syrup. Boil one minute. Add confectioners sugar and vanilla. Pour into greased 8 x 8-inch pan and cool. Add nuts, if desired.
Prepare beans according to cooking directions; drain. Brown onions and peppers in margarine; add tomatoes. Simmer on low for 10 minutes. Add cooked beans. Sprinkle croutons on top and heat an additional 10 minutes.
In large punch bowl, mix lemonade and fruit punch; stir until well blended. Top the punch with quart of sherbet. Serve.
Peel and slice potatoes while warm. Fry bacon until crisp; add onion, celery and pickle and cook 3 minutes. Combine water, vinegar, sugar, paprika and mustard. Heat to boiling. Add to bacon mixture. Pour over sliced potatoes. Add salt and pepper. Mix.
Brown hamburger meat; drain excess oil. Add taco seasoning as directed on pack. Spray 13 x 9 baking dish with Pam cooking spray. Take one tube of crescent rolls and line bottom of dish. Then add one layer of refried beans and one layer of meat. Then add the next tube of crescent rolls. Layer the beans and meat again and add your shredded cheese to the top. Bake at 350° for about 20 minutes. Take out of oven and let it cool. Top with sour cream.
Mix cranberry sauce and mustard. Add wieners to sauce. Simmer 15 minutes. Serve warm.
Heat in saucepan before adding meatballs. Can use immediately or keep on low for several hours.
Bring water to a boil. Add peas, salt, pepper, butter, celery, onion, carrots and ham bone. Cover; cook slowly for 2 hours, stirring occasionally to prevent sticking. Serves 6.
Use clean, dry utensils that are free of grease. Mix cornstarch with the 2 tablespoons cold water. Add the 1/2 cup boiling water and cook, stirring constantly until the mixture thickens and is clear. Remove from heat and allow the mixture to cool. With electric mixer at high speed, beat egg whites until stiff. With low speed, add the sugar, salt, cooled cornstarch mix. Return to high speed and beat well. Put on pie and bake at 350° until browned, 8 to 10 minutes.
Roll out and press around sides (crescent rolls). Bake rolls at 350° for 12 minutes or until light brown. Let rolls cool. Mix together cream cheese, mayonnaise, Ranch dressing and dill weed; mix well.
In a bowl, cream the oil and sugar. Add eggs and beat well. Add carrots, nuts and dry ingredients. Pour into a lightly greased tube or Bundt pan and bake in a 350° oven for 1 hour. When cooled, spread on frosting.
Drain juice from cherries and pineapple. Heat juice to boiling point and pour over Jell-O. Stir until dissolved. Add cream cheese which has been softened to liquid. Add Coca-Cola, cherries and pineapple. Congeal. Serve on lettuce with mayonnaise dressing. Serves 8 to 10.
Mix peanut butter and sugar together. Melt chocolate bar and wax down. Roll peanut butter mix into quarter size balls. Dip in chocolate. Place on wax paper.
Mix all ingredients well and pour into greased and floured 13 x 9 x 2-inch pan. Sprinkle 3/4 cup brown sugar and 1/2 cup nuts on top of batter. Bake at 350° about 45 minutes.
Heat oven to 400°. Grease pie plate. Cook and stir beef and onion until brown; drain. Stir in taco mix. Spread in pie plate and top with green chilies. Beat milk, baking mix and eggs until smooth. Bake for 25 minutes. Top with tomatoes and cheese. Bake 8 to 10 minutes longer. Serve with sour cream, chopped tomatoes and shredded lettuce.
Put 1/2 cup butter in a heavy frying pan. Add onions and cook over low heat until soft. Do not brown. Mix together bread crumbs, salt, pepper, poultry seasoning, parsley and celery leaves. Add onions and moisten with balance of butter melted in hot water. Mix thoroughly and stuff the bird.
Combine cornmeal, flour, salt and baking powder. Combine beaten eggs and milk. Stir into cornmeal mixture. Mix well. Put shortening into a 10-inch skillet and heat. As soon as shortening is very hot, coat side of skillet with oil. Add remaining shortening to cornbread mixture. Spoon mixture into hot skillet and bake for about 20 minutes or until golden brown. Yield: 12 servings.
Bring sugar, margarine, egg and milk or water to a boil; stir constantly. Add nuts, coconut and graham crackers in boiling mixture. Line cookie sheet with whole graham crackers and pour mixture over crackers. Cover mixture with whole crackers. Press lightly.
Break cake in small chunks. Put in 9 x 13-inch pan. Dissolve jello in 2 cups very hot water. Add strawberries frozen to jello. Stir until jello starts to congeal. Pour over cake and fold in Cool Whip. Keep refrigerated.
Cook broccoli. Drain well. Place in 1 1/2-quart casserole. Blend soup, milk, salt and pepper. Stir into broccoli. Combine crumbs and butter and sprinkle on casserole. Bake at 350° for 30 minutes. Makes 6 servings.
Melt margarine in 9 x 13-inch pan. Sprinkle with 1/2 of cheese (1/4 pound). Crack eggs on top of cheese (3 rows of 4). Break yolks but do not mix. Salt and pepper. Add half and half. Add the ham and remaining cheese. Must set overnight. Bake uncovered at 350° for 30 to 40 minutes in 9 x 13-inch pan.
Melt semi-sweet chocolate over low heat or in microwave. Add peppermint oil. Dip crackers in chocolate and place on waxed paper to cool.
Cook rice according to package directions. Chill. Add mayonnaise, celery, onion, mustard and salt. Mix well. Chill and stir in eggs, radishes and cucumber before serving.
Prepare macaroni according to package directions; drain. Heat soup, milk and cheeses together; stir until cheeses are melted. Combine macaroni, cheese sauce, vegetables, tuna, 1 cup French fried onions and seasonings. Pour into a 2-quart baking dish. Bake, covered, in a 350° oven for 25 minutes or until heated thoroughly. Top with remaining onions; bake uncovered for 5 minutes or until onions are golden brown. Makes 4 to 6 servings.
Mix cake mix, 2 eggs and margarine. Will be very stiff. Spread on ungreased cookie sheet with sides or an ungreased jelly roll pan.
Mix 3/4 stick oleo and cream cheese well. Add flour; press a small piece of dough into small greased muffin cups.
Sift meal, baking powder and salt together. Add oil, onion and juice and vinegar to dry ingredients. Add beaten egg and enough milk to make a soft dough. Drop by spoonfuls into deep fat heated to 375° to 400° for 4 to 5 minutes. The addition of vinegar lessons the absorption of grease.
Bring first three ingredients to a boil. Add rice. Lower flame to simmer and cook 5 minutes, stirring constantly. Beat together egg, cream, vanilla and Amaretto and add to the cooked rice. Mix thoroughly. Put into serving dish and let cool. Sprinkle with cinnamon and refrigerate.
Cook water, tapioca pudding and jello together until thick, stirring constantly. Cool in refrigerator. Drain oranges and add to Cool Whip. Add crushed pineapple and juice to Cool Whip. Combine Cool Whip mixture and jello mixture and refrigerate.
Cream the butter and sugar. Add egg, flour and baking powder. Add vanilla. Drop by teaspoon far apart on greased cookie sheet. Bake in a 375° oven until lightly brown on edge. Cool slightly before removing from lightly greased cookie sheet.
Finely chop onion and peppers. Grate cheese. Mix onion, peppers, cheese, garlic, salt and mayonnaise. Blend 3 minutes or until fluffy. Will last up to 3 months in the refrigerator. Serve with tortilla chips or crackers.
* Pound seed first and then add to flour. (You can also add currants or candied fruit, etc., into your flour.)
Beat in mixing bowl, cream cheese, milk, dill weed, salt and pepper until smooth. Stir in chicken, celery and onions. Unroll crescent roll dough and separate into 12 triangles. Place on greased cookie sheet and press edges together. Spoon 1/3 cup of chicken mixture into center of each rectangle. Bring edges up to center and pinch to seal. Brush with butter; sprinkle with bread crumbs. Bake at 350° for 15 to 20 minutes. Yields 6 servings.
Beat cream cheese, marshmallow cream, honey and cinnamon until smooth. Serve with fruit for dipping.
Preheat oven to 350°. Brown hot dogs and cook onions in butter until tender. Combine noodles, soup, water and mustard in greased casserole dish. Add hot dogs and onions; mix well. Top with bread crumbs. Bake for 25 minutes. Serves 3.
Mix first 3 ingredients together and cook until peanuts start to pop. Add baking soda. Stir well. Pour onto buttered cookie sheet. Let cool. Break into pieces.
Mix together pudding, Cool Whip and cottage cheese. Fold in drained fruit and marshmallows. Chill well.
Mix taco seasoning and flour. Coat chicken and fry in skillet with a little oil. Turn once.
Simmer all ingredients, except eggs, uncovered for ten minutes. Peel hard-cooked eggs and put them in a one-quart glass jar, loosely, so that the pickling solution can circulate freely. Pour hot mixture over eggs, seal and refrigerate. The pickling process takes several days.
Melt chips and butter over boiling water. Pour over frosted brownies. Let set.
Heat oven to 325°. Line cookie pans with foil and butter lightly. Mix coconut, milk and flavorings with wooden spoon. Drop onto cookie pans with teaspoon. Bake 8 to 10 minutes, until golden brown on top. Makes 30.
Combine tapioca, sugar, salt, berries and apples. Add lemon juice; let stand about 15 minutes. Put in pie crust, then top with butter and top crust. Bake at 425° for 55 minutes, or until syrup boils with heavy bubbles that do not burst.
Cream sugars, eggs and vanilla until fluffy. Stir dry ingredients and stir in. Add oatmeal, chocolate chips and nuts. Drop by teaspoonfuls on a cookie sheet. Bake at 350° for 12 minutes. Also great with butterscotch chips added.
Heat oven to 350°. Mix cottage cheese, Mozzarella, 1/3 cup Parmesan cheese, eggs, salt, pepper and butter. Pour a thin layer of tomato sauce into bottom of a large shallow baking dish. Spoon some of the cheese filling into each manicotti and place in a single layer over sauce. Pour remaining sauce over manicotti and sprinkle with the 1/4 cup Parmesan. Bake 30 to 35 minutes. Serves 5 to 6.
Alternating, layer each vegetable in a greased casserole. Place hamburger around on top. Mix soups together and pour over hamburger. Cover and bake 1 1/2 hours at 350°.
Cream sugar and butter; add eggs. Beat until creamy. Sift dry ingredients together. Add slowly with milk to creamy mixture. Add vanilla and stir in the rhubarb. Put topping on cake after batter is in greased and floured 9 x 13-inch pan.
Mix all ingredients together. Put in casserole dish. Cook on 350° about 30 minutes or until brown.
Cook the squash in boiling water until tender; drain and mash. Add remaining ingredients; mix well. Pour into a greased baking dish. Bake at 375° for 25 minutes. Makes 6 servings.
Combine dry ingredients. Beat in eggs. Stir in remaining pie ingredients, blending well. Pour into pie shell. Bake at 350° for 40 minutes or until set.
Preheat oven to 375°. Combine potatoes and onions in a large saucepan and parboil until almost tender. Drain and arrange in a shallow baking dish. Distribute tomatoes and mushrooms over the potatoes; dot with butter and top with cheese and then crumbs. Bake, uncovered, 30 minutes, or until potatoes are tender and juices have mostly evaporated. Serves 8.
Cream sugar and oil together. Add eggs and pumpkin; mix well. Add dry ingredients alternately with water. Stir in chocolate chips and pecan pieces. Pour into two well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours or until tests done. Let stand 10 minutes. Remove from pan to cool.
Drain and press moisture from spinach. Mix with next five ingredients. Spread on flour tortillas. Roll up tortillas, jelly roll fashion. Wrap individually in plastic wrap and let set in refrigerator several hours or overnight. Slice and serve.
Marinate rabbit in the refrigerator in a mixture of the next 7 ingredients overnight. Cut into serving size pieces. Cover each piece with a bacon slice, sprinkle with sage, brown in oil and bake at 325° for 1 1/2 hours.
Cut the banana in half; put it on a popsicle stick. Put in the freezer for an hour or more. Spread honey on each pop with a knife. Roll in the Rice Krispies.
Layer in baking dish in order. Mix soups and water together. Salt and pepper to taste. Cover with foil and bake 2 to 2 1/2 hours at 325°.
Layer uncooked peas, asparagus, eggs, soup and butter in Pyrex dish. Put cracker crumbs on top. Cook at 350° until thoroughly hot.
Scrub and cook potatoes until well done, but not mushy. Best if cooked "in jackets". Cool and slice (do not cube). Add onion and parsley. Whisk oil, vinegar, salt, pepper and garlic. Pour over potatoes in onion and turn over lightly. Chill and serve.
In a 9 x 9 x 2-inch plastic container, make jello according to package. Add pineapple (with juice) and cottage cheese. Stir until well mixed. Chill for 15 to 30 minutes or until slightly jelled. Stir in Cool Whip. Refrigerate until well set (about 2 hours). Makes 16 to 20 servings. Calories: 58, Protein: 3.86 g, carbohydrate: 6.3 g, total fat: 1.85 g, sodium: 124 mg.
Cook about 5 minutes. Cool slightly. Pour over arranged strawberries in precooked pie shell. Top with whipped cream.
In glass casserole dish, layer pineapple and juice, then yellow cake mix, then cut up oleo over top of cake mix. Next add chopped nuts. Bake at 325° to 350° for 1 hour. Serve with Cool Whip.
Brown onion, celery, pepper, mushrooms and ground beef. Then drain. Add tomato paste, 1/2 cheese and seasonings. Mix well. Place crescent rolls in 9-inch pie plate, pressing together to form a crust. Flute edge. Fill with meat mixture. Top with cheese. Bake at 375° for 15 to 20 minutes or until crust is golden brown.
Butter dish. Place hash browns in buttered dish. Mix sour cream, onion, 3/4 cup butter, salt, pepper, cheese and soup. Pour over hash browns. Sprinkle corn flakes on top and pour 1/4 cup butter on top. Bake at 350° for 1 hour.
Mix well the first 4 ingredients and let sit at least 1 hour. Add the remaining ingredients. Let rise. Divide in 3 loaves. Put in loaf pans and let rise until doubled. Bake 30 minutes at 350°.
Mix first 4 ingredients in a small deep bowl. Add boiling water and beat until stiff peaks. Spread between layers and on top and sides of cake. Spread with coconut. It makes 3 cups. Also good without the coconut and good base for decorating.
Cream oil and sugar; add beaten eggs. Sift dry ingredients and add alternately with apples. Add nuts and vanilla. Mix. Bake at 300° for about 40 minutes. Egg White Frosting recommended.
Cook rice; cool or chill. Saute onions in butter. Add beef and rice; brown lightly. Add celery leaves, seasonings and shrimp. Cook only long enough to heat.
Put ingredients into blender or food processor. Chop until creamy. Pour into saucepan and heat well.
Mix shortening, sugar, egg and molasses together thoroughly. Stir in remaining ingredients. Mix raisins and nuts last. Use an ungreased jelly roll pan. Shape into sausage-like rolls; 2 or 3 strips. Press down. Bake at 375° for 9 to 10 minutes. Cracks may make them appear uncooked, but remove and cool. Cut into bars. Sprinkle granulated sugar on top while they are still hot.
Dissolve yeast and sugar in warm water in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2-inch biscuit cutters dipped in baking mix.
Mix the first 3 ingredients together well. Pour into pie shells and let set in refrigerator overnight.
Cook noodles in salted water; drain. Brown ground beef; drain. Mix ground beef with spaghetti sauce (spices of your choice may be added).
Mix all ingredients. If batter is dry, add more liquid. Bake at 350° for 45 minutes in a 13 x 9-inch pan.