HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set crab and shrimp aside. Combine remaining ingredients. Fold in seafood. Spoon into lightly greased casserole. Toss bread crumbs with butter. Sprinkle over casserole. Bake at 350° for 25 minutes or until browned.
Mix margarine and cheese. Add flour, a little at a time. Stir in Rice Krispies and form into small balls. Place on cookie sheet and press with fork that has been dipped in flour. Bake at 325° to 350° for 20 minutes.
Combine all ingredients and let stand at least 4 hours. Place in hollowed out round bread on a plate with cut pieces of bread placed around it.
Place beans in 3-quart casserole. Microwave on High 15 minutes; drain. Add soup and milk; mix well. Now, add onion rings. Microwave on High 15 minutes.
Stir and saute onions in 1/2 cup butter. Place in greased 9 x 13 baking dish. Place over onions: 1/2 lb baby Swiss cheese, sliced or grated, 1 can undiluted cream of chicken soup. Butter slices of French bread and place on top. Bake until bread browns and casserole bubbles. Bake at 350° for 25-30 minutes.
Heat oven to 350°. Brown hamburger with 2 tablespoons minced onion. Put the potatoes from the boxes in a large pan. Add remaining minced onion, butter and cheese mixes from box of potatoes. Add the 8 cups of boiling water, milk and sour cream. Stir until well mixed. Bake for 50 minutes until golden brown on top. This makes enough for a large group of people.
Slice zucchini in thin-medium slices. Layer ingredients in microwave-safe dish in this order: zucchini (2 layers), Parmesan (sprinkle), tomato (1 layer) and dollops of butter or margarine. Repeat layers until desired quantity. Microwave at High for 10 to 20 minutes. Serves 4 to 8. So simply, it's hard to believe how delicious this dish is!
Grease pan and dust with flour. Mix all ingredients. Bake at 250° for 1 hour and 20 minutes.
Cream together batter and shortening. Add sugar and mix well. Add eggs, one at a time, beating after each. Add vanilla. Combine dry ingredients; add alternately with milk to creamed mixture. Bake in greased 10-inch tube pan at 325° for 80 minutes.
Thoroughly combine sour cream, mayo, onion mix and parsley. Cover and chill until serving time. Serve with chips or crackers.
Mix lemon juice and eagle brand milk. Mix puddings and milk until thickened. When milk has thickened, mix into pudding mixture. Mix in cool whip. In large bowl, layer in this order: graham crackers, sliced bananas, pudding mix. Should make 3 layers.
Cream butter and sugar. Beat in eggs and vanilla; stir in carrots, fruit and nuts. Sift flour, soda and salt; stir into creamed mixture. Add crumbs; mix well. Spoon into well-oiled 1 1/2-quart mold. Cover securely with mold lid or several thicknesses of waxed paper tied in place with string. Place mold on a rack in covered kettle of boiling water (water should come halfway up on the mold). Steam for 3 hours. Unmold pudding onto serving plate.
Mix first 5 ingredients to a rolling boil. Add remaining ingredients. Drop by teaspoon on wax paper or buttered cookie sheet. Makes 2 dozen.
Put buttermilk and soda in kettle. Let stand 3 minutes. Add sugar, cocoa and butter and cook to soft ball stage. Remove; beat until creamy. Add vanilla and nuts. Stir until mixed. Pour into buttered pan.
Boil potatoes in water until soft; drain and mash. Add chopped eggs, sweet pickles, onion, salt, mustard and mayonnaise. Mix well. What you want is a rich consistency with a pale yellow color. Add some pickle juice if more liquid is needed. To fancy it up, save an egg or two, slice and arrange neatly on top. Sprinkle with paprika or dill seeds. Sliced pickles look good too. You can make more or less just by varying the amounts of the ingredients used.
Melt cheese; chop other ingredients and mix in. If less hot dip is wanted, wash seeds out of jalapeno pepper. Cook in crock-pot on low.
Melt oleo in pan. Add all ingredients together. Don't knead too much. Roll out desired thickness. Place biscuits in pan with melted oleo. Bake at 375°. When baked, brush with melted oleo.
Cook broccoli until tender; drain. Add remaining ingredients, except crackers. Mix well and pour in casserole dish. Sprinkle crackers over top and bake in 350° oven for 30 to 35 minutes or microwave on High approximately 20 minutes.
Line a 9 x 13-inch pan with whole graham crackers. Melt the butter. Combine the egg, sugar and condensed milk with the butter. Bring this mixture to a rolling boil, stirring constantly. Remove from heat and add the nuts, coconut and graham cracker crumbs. Spread this over the graham crackers in the pan. Cover with whole graham crackers.
Cook the spaghetti. Saute the mushrooms, onion, green pepper, celery and garlic. Add the tomatoes and olives. Add the chicken and cooked spaghetti. Turn into shallow baking dish. Cover with grated cheese; heat for 20 to 30 minutes. Can be made a day ahead. Tastes even better if it sets awhile before heating.
Mix cornstarch, salt and cinnamon with apple juice. Slice butter over top of sliced apples in a 9 x 13-inch glass dish. Pour juice mixture over apples and microwave for 15 minutes, until fork-tender. Cool for 20 to 30 minutes. Then add to shell. Refrigerate before serving. Top with Cool Whip or ice cream, if desired.
Slice apples and yams. Place a layer of apples first in a buttered 9 x 13-inch casserole dish. Place small dots of butter in each apple slice. Season each layer by sprinkling spices over each. Layer apples and yams with brown sugar until all ingredients are used. Bake for 1 hour at 350°.
Pick over and wash cranberries and place in saucepan together with sugar, orange rind and juice and spices. Bring to a boil, stir, cover and boil just until the cranberries burst, 4 to 5 minutes. Sauce jells when cold. Makes about 2 quarts.
Cook raisins in water until water is nearly absorbed. Cool. Add baking soda. Cream sugar and shortening and add to raisins. Add eggs and dry ingredients which have been sifted together. Drop by greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes 75 cookies.
Combine corn, cucumbers, onion and tomatoes in salad bowl. Blend sour cream with mayonnaise. Add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill thoroughly.
Melt butter and pour over all ingredients except chips. Mix well until smooth and add chocolate chips. Bake at 350° for 30 to 35 minutes in a 13 x 9-inch greased pan.
Mix all and pour in greased casserole dish. Bake at 350° for 45 minutes or until done.
Shred cabbage. Spread half in buttered dish or pan. Fry bacon until crisp. Drain on paper towels. Stir onion and rice into bacon drippings. Cook over medium heat until onion is soft and rice is brown. Spoon over cabbage. Brown meat. Spoon over rice. Season with salt and pepper. Top with remaining cabbage. Pour spaghetti sauce slowly over cabbage. Top with bacon slices. Cover. Bake at 400° for 50 minutes. Uncover and bake 10 minutes longer. Makes 6 servings.
Prepare dinner to package directions. Cook meat until lightly browned. Add onions and green pepper. Cook until tender. Add tomato paste, water and macaroni. Pour into 2-quart casserole. Top with cheese. Bake 15 to 20 minutes or until bubbly hot and cheese melts. Serves 8.
Cook noodles according to package directions. Mix together first 6 ingredients. Layer into 9 x 9-inch glass baking pan the noodles, cheese and meat mixture (like lasagna). Sprinkle cheese on top. Bake at 350° for 30 minutes (if you use a larger pan, it will be less thick).
Place all ingredients in heavy saucepan with tight fitting lid; bring to full boil. Stir; reduce heat. Simmer for 20 minutes; remove from heat. Let set for 5 to 10 minutes.
In a heavy 3 or 4-quart pan, brown hamburger, stirring to crumble. Add onions, carrots, canned tomatoes, water, bouillon cubes, pepper, salt and mixed veggies. Bring to a boil; cook for 1 to 2 hours. At the end, melt oleo and mix in the flour. Thicken the soup with the mixture, stirring until thickened. Serve with biscuits or rolls.
Mix all ingredients except walnuts. Stir in walnuts. Pour into 9-inch unbaked pastry shell. Bake in 400° oven 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. Filling should be slightly less set in center than around the edges.
Cook noodles in boiling, salted water. Add cheese to hot white sauce. Add onions celery and mushrooms (browned in butter). Add noodles, ham, salt and pepper to taste. Turn into greased baking dish and cover with buttered crumbs. Bake at 375° for 30 minutes.
Mix cream of chicken soup and sour cream together. Add chunked chicken breasts. Cover with crushed crackers and dot with oleo. Bake 45 minutes.
Heat oven to 325°. Brown ground beef; drain and set aside. In a casserole dish, pour in pinto beans (don't drain). Pour in Hunt's tomato sauce. Add package of cheese; mix well together. Prepare cornbread mix following directions on back of package. Mix cornbread using just a little more milk than package calls for, making the batter a little thinner. Pour cornbread mix on top of beans and bake in oven until bread is brown on top. Ovens vary so cooking time will vary.
Put all ingredients (raw) in large kettle, except kidney beans. Take 1 1/2 cans kidney beans and puree in food processor. Add remaining beans whole. Add drippings. Cook until all veggies are cooked to your taste.
Brownies: Cream butter and sugar. Add chocolate syrup. Mix well. Add eggs, one at a time, then flour and nuts; mix well. Put in large jelly roll pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients except sour cream and mint in large saucepan. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer 15 minutes or until vegetables are tender. Transfer potato mixture to blender container in small batches. Cover. Blend until smooth. Repeat until entire mixture is blended. Stir in sour cream. Serve warm garnished with chopped fresh mint. Makes 7 (1 cup) servings.
Brown sausage and drain. Put sauerkraut in blender and chop up fine and drain. Put all ingredients in skillet. Add cheese to melt; mix well. Refrigerate 24 hours. Make into small balls. Dip in flour, egg and bread crumbs. Deep fry until golden brown in color.
Cook the first 3 ingredients in 3 tablespoons butter until soft. Mix	all together,	put into casserole dish and cover with chow mein noodles. Bake 20 to 30 minutes or until bubbly. Bake in a 375° oven.
Cook the last 5 ingredients to a soft ball stage and pour over mixture of first 5 ingredients. Turn out on buttered cookie sheet.
Melt butter in saucepan (or in microwavable bowl). Add all other ingredients in order listed. Bake at 300° for 35 minutes. Do not overbake. Chocolate icing may be spread on top before cutting into squares or bars.
Cream sugar, butter and Crisco. Add beaten egg yolks, one at a time. Mix soda with milk. Then add milk alternately with flour to creamed mixture. Add coconut and pecans. Fold in stiffly beaten egg whites. Makes 3 layers. Bake at 350° for 35 minutes or until tested with a toothpick and it does not stick.
Get in your car and drive it to town. Go through the drive through at KFC and ask for "One bucket of Original Recipe."
Bake in greased and floured tube pan at 350° for 60 to 65 minutes. Cover lightly with foil the last 20 minutes of baking time. Test with toothpick. Sprinkle with powdered sugar.
Drain vegetables well. Add celery, onions, mayonnaise and soup. Mix well. Pour melted margarine over crushed crackers and place over top of mixture that has been poured into buttered casserole. Bake 30 minutes at 350°.
Pour boiling water over wheat bran and let stand until cool. Cream the sugar and shortening. Add eggs. Sift dry ingredients together and add alternately with buttermilk. Beat until smooth. Add cooled bran, bran cereal and raisins. Put in container and refrigerate. Batter keeps 4 to 5 weeks.
Preheat oven to 325°. Peel and slice eggplant. Soak in salted water 20 minutes. Drain and pat dry. Brown eggplant slices in a little oil and transfer to a 10-inch pie plate. Sprinkle with salt, pepper, half of the parsley and thyme. Cover the eggplant with the sliced tomato and sprinkle with salt and pepper, the remaining parsley, thyme and the onion and green pepper. Cover with slices of cheese. Beat eggs and milk together and pour over the vegetables. Bake 30 minutes or until custard is firm. Cut into wedges and sprinkle with Parmesan cheese when serving. Serves 6 to 8.
Cream butter. Add flour, crumbs, cheese and seasonings. Mix thoroughly. Add milk. Roll and cut in strips 1/4 x 6-inches. Bake at 325° until brown.
Dissolve jello in boiling water. When thoroughly dissolved, add pineapple juice, salt, pineapple and carrot. Pour into a jello mold pan. When set, serve on a platter covered with lettuce. Serves 8.
Mix all dry ingredients by hand in a large bowl. Add wet, except for 1 cup water. Dissolve yeast in water; add to mix. Pour 1/4 cup vegetable oil over bread and turn bread at once. Cover dough with a cloth. Let sit in warm place, 8 to 12 hours. Punch bread down with fist three times. Divide into three parts and knead each part 10 to 12 times. Put each into greased loaf pan. Cover with a cloth and let sit for 8 to 12 hours. Bake at 325° for 30 to 35 minutes on lowest rack in oven.
Mix dry jello into cottage cheese. Add all the rest of the ingredients at once; mix until completely blended together. Chill 1 hour.
Mix well. Roll into walnut size balls. Roll in sugar. Put onto ungreased cookie sheet. Press down with finger. Bake 14 minutes at 350 degrees. Take out of oven. Put Hershey kiss on top while still hot.
Mix well and pour into unbaked pie crust. Bake at 350° for 30 minutes or until set.
Heat oven to 375°. In 2-quart bowl, combine ham, chopped broccoli, cheese, mayonnaise and mustard; mix well. Unroll both cans crescent rolls. Place dough with long sides together on greased cookie sheet. Form a 12 to 15-inch rectangle by pressing the dough to seal perforations and edges. Spoon the ham mixture down the middle of the dough in a 6-inch strip. With sharp knife, make slits 1 1/2-inches apart on both long sides of the dough. Alternately cross strips over filling, tucking the ends up over the filling. Bake at 375° for 30 minutes or until deep golden brown. Cool 5 minutes before slicing.
Cream the sugar and cream cheese. Add flavoring. Fold in Cool Whip and berries. Slice and cover bottom of crusts with bananas. Add layer of cream cheese mixture, bananas, then cream cheese mixture. Refrigerate. Makes 2 pies.
Mix the first 5 ingredients. Place 1/2 of the mixture on bottom of 7 1/2 x 11-inch pan; spread mincemeat, then cover with remaining crumbs. Bake at 350° for 40 minutes.
Cook cake as directed. Let cool. Crumble into pieces. Mix frosting mix as directed. Add all ingredients together. Mix in large pan. Mix real good. Pack in a dish or pan. Refrigerate. Slice when cool.
Mix together. Melt 1 stick of butter in a 9 x 13-inch pan. Add mixture. Bake at 350° for 45 minutes.
Fry the patties in skillet with 2 tablespoons oil. When done, remove from pan and saute the onions in remaining oil. When onions are no longer crunchy, return cooked patties to pan. Add the soup. Add about 1/2 can of water. Cover and simmer until soup is thick and bubbly. Season as desired. Excellent served over cooked egg noodles!
Dissolve gelatin and salt in boiling water. Stir in orange juice. Chill until partially set. Beat cottage cheese on high speed of mixer until almost smooth. Stir in sour cream. Fold cheese mixture into gelatin. Pour into oiled 6 1/2-cup mold. Chill until firm. Unmold on platter and surround with sliced fruit, as desired. Makes 12 servings.
Mix all ingredients and pour into a greased jelly roll pan and bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. In a large bowl, combine cake mix, sour cream, milk, egg whites and oil. Beat on low speed to blend, then on medium for 2 to 3 minutes. Stir 1 1/2 cups crushed cookies into batter. Divide batter between 2 greased and floured round cake pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool and frost with White Frosting, then sprinkle remaining 1/2 cup of crushed cookies on top of cake for decoration.
Brown meat; drain grease. Boil potatoes or use prepared mashed potatoes. Layer meat in bottom of 2-quart baking dish. Top with half of the cheese; cover with potatoes. Top with remaining cheese. Bake at 350° for 20 minutes or until cheese is melted and bubbly.
Split chicken; skin, debone and cut into strips. Sprinkle chicken with salt and pepper. Coat with flour and brown in oil. Pour off all oil except 3 tablespoons of the drippings. Add onion and garlic. Cook until onion is tender. Add remaining ingredients except sour cream. Cover and simmer 20 to 25 minutes. Uncover; remove from heat after 5 minutes. Stir about 1/4 cup of the sauce into sour cream. Add slowly to mixture in skillet, stirring constantly until sour cream is thoroughly blended. Heat through (do not boil). Serve over noodles or rice. Serves 6 to 8.
Use 2 level teaspoons of salt (canning or pickling salt) to each quart of shredded cabbage. Fill jars to almost full with cold or hot water and let stand while preparing cabbage. (Empty prior to filling with shredded cabbage.)
Mix mayonnaise and sugar. Layer rest of ingredients in a large bowl; spread dressing over top, sealing edges. Chill, tightly covered, for 6 hours or overnight.
Cream together the eggs, sugar and oil. Add the remaining ingredients. Pour into greased and floured 9 x 12-inch pan. Bake at 350° for approximately 50 minutes.
Brown and drain ground beef. Add mushrooms, soup, milk and cooked wide egg noodles. Pour into baking dish. Bake at 350° for 1 hour. Serves 12.
In a plastic bag, combine flour and 1 teaspoon salt. Add meat cubes a few at a time, shaking to coat. In hot oil, brown all sides of the meat cubes. Add onion, garlic and thyme. Stir in the vegetable juice, bouillon, hot pepper sauce and 1 cup of water. Bring to boiling. Reduce heat. Cover and simmer until nearly tender. Stir in potatoes, celery and carrots. Continue cooking until tender. If you prefer, use your crock-pot.
Saute onion and garlic in butter; add chicken broth, diced potatoes, salt and pepper. Cook until potatoes are tender. With hand masher, mash up some potatoes. Add milk.
Mix well. Store in a covered container. Add 2 teaspoons or desired amount of mix to a cup of boiling water. Top with marshmallows, if desired.
Grease pie tin. Put all ingredients in blender for 2 to 3 minutes. Pour in pie shell. Bake in 350° oven for 45 minutes.
Preheat oven to 350°. Cut wings into drumsticks. Combine parmesan cheese, parsley, oregano, paprika, salt and pepper in a bowl. Line a cookie sheet with foil. DO NOT omit this step or you'll be scrubbing the pan a week later. The new no-stick foil is great for this!
Melt margarine in 13 x 9-inch baking dish. Spread potatoes on top of margarine. Mix remaining ingredients. Spread on top of potatoes. Bake at 350° for 45 minutes. Top with bacon bits; bake 15 minutes more.
Chop onion, celery and pepper small. Fry bacon in large skillet until crisp; remove to paper towel. With about 2 tablespoons of drippings, add chopped vegetables, spices, tomatoes and baking soda. Cook for about 5 or 6 minutes breaking up the tomato as you stir it. Let cool. Put in bowl and add eggs, and Worcestershire sauce. Mix. Add meat and crumbled bacon. Mix well. Add bread and make 2 even size loaves. Place on rack in pan and bake at 350° for 1 hour or until brown.
Scrub the potatoes and pierce with a fork. Place on a piece of paper toweling in the microwave oven or on a microsafe plate. Microwave on High power for about 12 minutes, until the potatoes yield to gentle pressure. Let stand 3 to 5 minutes. Cut a thin lid off the top of each potato. With a melon baller, scoop out the flesh, leaving a 1/4-inch shell inside the potato skin.
Melt butter in skillet over medium-high heat. Add oregano and chicken; cook until chicken is browned. Add wine, garlic, rosemary, salt and pepper. Simmer 1 hour or until wine is reduced 1/4 cup. Serve with rice or pasta.
Cook peas until bright green and season with seasoned salt. Saute mushrooms and onion in butter until tender. Add rice and mix. Place in casserole dish. Cover mixture with the peas. Bake in 300° oven for 15 to 20 minutes.
Sift flour, baking powder, soda and salt. Cream shortening; add sugar and beat. Add eggs and beat again. Add flour mixture and banana alternately. Bake in a loaf pan that has been floured and greased lightly. Preheat oven to 350°. Bake for approximately 60 minutes. Cool on wire rack.
Combine oats and boiling water; let stand for 20 minutes. Mix all ingredients. Grease and flour 9 x 13-inch pan. Bake 30 minutes at 350°.
Cal. 222 kc, fat 2 gm, chol. 24 mg, fib. 6 gm, carb. 33 gm, sodium 300 mg.
Mix all ingredients. Place in small casserole and heat at 350° until cheese melts. Serve with crackers.
Place pheasant pieces in slow cooker. Combine soy sauce, ginger, salt, onion, orange and pineapple juice. Pour over pheasant. Cover and cook on low setting for 6 to 8 hours. Remove meat and set aside.
Combine butter, pumpkin, ginger, cloves, mace and cinnamon. Beat eggs until frothy; add flour, both sugars, salt and milk; mix gently. Mix egg mixture and pumpkin mixture with a gentle hand. Pour into unbaked pie shell and bake at 450° for 15 minutes. Reduce oven to 375° and bake 45 minutes longer or until knife tip inserted in center comes out clean.
Clean peppers. Remove seeds and white membrane. Blanch in salted boiling water for five minutes. Drain and place in greased ovenware dish. Peel and dice onion and pepper lids.
Drain juice and save. Mash pears. Heat juice and add jello. When cool, add pears. Blend cream cheese, cream and Miracle Whip. Slowly blend in Cool Whip and pear mixture. Pour into mold and chill.
Beat egg whites. Gradually add sugar and vanilla. Fold in nuts and chocolate chips. Preheat oven to 350°. Drop cookies by teaspoons on ungreased foil. When you start to put in oven, turn oven off and leave overnight.
Combine flour, cocoa, baking soda and salt in small bowl. Beat margarine, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well rounded teaspoonfuls onto ungreased baking sheets. Bake in preheated 350° oven for 9 to 11 minutes. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
Grind cookies in food processor. Mix butter, cream cheese and confectioners sugar together. In separate bowl, mix milk, pudding and whipped topping. Fold mixtures together. Layer in an 8-inch flowerpot. Start and end with ground cookies. Decorate with flowers.
Preheat oven to 400°. Stir together last 6 ingredients in shallow baking dish. Trim roots and wilted ends from onions. Cut into 3 or 4 pieces. Trim any fat from pork. Slice into 20 slices. Flatten meat slices with knife. Roll each meat slice around one onion piece. Place pork rolls in mixture and turn to coat. Bake 10 to 15 minutes until no longer pink. Yields about 20.
Cut cantaloupe into balls or chunks. Combine sugar, mustard and lime and orange juices in a saucepan and bring to a boil. Cook until sugar is dissolved, then cool. To combine, pour salad oil over melon balls, grapes and then pour over cooled dressing. Mix well. Chill thoroughly at least 3 to 4 hours.
Layer half the spinach and half the Swiss cheese in the pie shell; repeat. Combine rest of ingredients and pour over layered mixture. Bake at 450° for 10 minutes. Lower heat to 325° and bake until knife comes out clean, 24 to 45 minutes.
For crust, you can use graham cracker Ready-Crust or bake Pet Ritz crust. (Or make your own, they have to be baked). In heavy medium saucepan, combine unflavored gelatine, spices and salt; stir in sweetened condensed milk and eggs. Mix well. Let stand for 1 minute. Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 minutes. Remove from heat, stir in pumpkin, mix well. Pour into prepared pie crust. Chill for 3 hours or until set. Garnish with whipped cream. Makes 2 pies.
In a large bowl, mix cottage cheese, Mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended; set aside. In a medium bowl, mix together spaghetti sauce and cooked ground beef/turkey.