HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except nuts and cherries. Blend on low speed 15 seconds. Increase to medium and blend 30 seconds. Stir in cherries and nuts. Pour into greased and floured mini bread pans. Bake at 350° for 30 to 35 minutes or until golden.
Lightly grease casserole dish (13 x 9 x 2-inch). Mix first 5 ingredients together well and put in bottom of baking dish, spreading evenly. Then place your chicken pieces on top of your other ingredients. Then sprinkle soup mix over top of chicken evenly. Seal tightly with foil and bake at 350° for 2 1/2 hours. Do not peek!
Melt butter. Add sugar and cream. Bring to a boil. Cook 10 minutes, stirring constantly. Add marshmallow cream and nuts. Pour into greased pan.
Prepare cake mix according to box directions. Let cool. Prepare jello according to box directions. Poke holes in the top of cake. Before jello solidifies (while still runny) pour over cake. Refrigerate until cold (about 1 hour). Top with whipped topping.
Mix cornstarch with sugar. Add to cream cheese. Mix at low speed. Add egg until well blended. Slowly add heavy cream, then vanilla.
Combine the first 4 ingredients. Let stand for 3 hours. Drain well. Combine and boil the sugar, vinegar, celery seed and mustard seed. Add vegetables; simmer for 20 minutes. Pour into sterile pint jars; seal and place in water bath for 5 minutes. Makes 2 1/2 pints.
Combine first 3 ingredients. Dredge steak in flour mix. In large skillet, brown steak in hot oil. Remove steak and set aside. Add onion and garlic to skillet. Cook until tender. Add steak, broth and wine. Cover and simmer 20 minutes. Serve with noodles or rice. May add sliced mushrooms if desired.
Mix together first 8 ingredients; place in casserole. Place grated cheese over top as desired. Crush potato chips on top. Bake until cheese melts, approximately 20 minutes at 350°.
Mix Jell-O and hot water and strawberries. Let sit in refrigerator until just starting to gel. Add pineapple and fold in Cool Whip. Return to refrigerator until sets overnight.
Brown chicken. Add other ingredients. Cover and simmer 45 minutes. Add hot water during cooking if necessary. Serve with rice. Serves 6.
In large skillet or Dutch oven, put 1/4 cup oil, 1 medium onion (diced), green peppers, zucchini, salt, pepper, basil, oregano and garlic. Simmer until all ingredients are fairly tender. Add about 6 nice tomatoes (scaled and quartered) and 1 can mushroom pieces. Cook until it becomes a thick sauce. Add more tomatoes as it cooks down. Cut up Italian sausage. Boil off in water and add to sauce. Cook about 10 to 15 minutes longer. You can serve this as is or over rice or noodles.
In bowl, combine chicken, celery, mayonnaise, onion, lemon juice and pepper. Cover; refrigerate until serving time.
Makes its own crust. Put in blender and mix on high for 5 seconds. Stir down and mix again for 5 seconds. Pour in pie plate and bake at 350° for 50 minutes. Done when knife comes out clean.
Mix all of the above ingredients together in a large mixing bowl. Put in refrigerator until cool. Makes delicious spread for sandwiches on rye bread. Serve with pickled onions or sweet pickles.
Cut Twinkies in half. Put 1/2 in bottom of dish. Top with pudding, then pineapple. Top with remaining Twinkies, then with Cool Whip. Chill.
Cook broccoli until tender. Mix all ingredients except cheese. Put in casserole dish; sprinkle with cheese. Bake for 45 minutes at 350°, uncovered.
Mix together all ingredients by hand. Mix until blended, but do not overmix. Pour into well-greased Bundt pan. Bake 1 hour at 350°. May be frosted, but good plain.
Dissolve yeast in warm water. Cream Crisco and sugar in large bowl. Add boiling water to Crisco mixture and stir until dissolved. Add beaten eggs and yeast to Crisco mixture. Sift flour and salt into mixture. Mix well. Cover bowl with Saran Wrap and refrigerate to use as needed. Roll dough about 1/4-inch thick and cut with small cutter. Dip dough into melted butter; fold over and place in pan. Let rise 1 1/2 to 2 hours. Bake at 400° for 20 minutes. Recipe may be divided.
Beat all ingredients except 7-Up. Mix well. Add 7-Up and beat well. Pour in 13 x 9 pan and bake at 350° for 40 minutes.
Melt chocolate and shortening. Cool slightly. Beat the eggs until light and creamy. Add the sugar and mix thoroughly. Add vanilla. Mix flour, baking powder and salt. Add to eggs and sugar. Stir in the chocolate and pecans. Pour into a 9 x 13-inch baking pan (greased and floured). Bake at 350° for about 30 minutes. Do not overbake. While still warm, cut into bars.
Put all the ingredients in the inner pan in the order for your pan and select bread setting, light setting, and start.
In a large saucepan, cook corn syrup and sugar over medium heat stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Press in buttered 13 x 9 x 2-inch pan. Melt, over hot (not boiling) water, chocolate and butterscotch morsels, stirring constantly until smooth. Spread over cereal mixture. Chill until smooth, about 15 minutes. Makes 48 bars 2 x 1-inch.
Dissolve red Jello in boiling water. Add pineapple juice and cranberry sauce and mix well. Chill until thickened. Add apples, celery and nuts. Serves 10. When using double recipe, use only 1 c. pineapple juice.
Bake cake. Slice cake in small 1/4 inch slices. Using a big bowl place the following ingredients in layers. Place all of cake slices in bottom of bowl. Top with: chocolate pudding, Heath bars and Cool Whip, then repeat. Top with remaining Heath bars. Refrigerate overnight or 6 hours.
Beat until pudding consistency. Place in pie shell. Beat egg whites until stiff and put on pie. Bake until meringue is slightly brown in 375° oven.
Mix powdered sugar, margarine and milk together. Add coconut and pecans. Refrigerate. When set, roll into small balls. Refrigerate again until balls are firm and ready to coat. Melt chocolate chips and paraffin wax in double boiler. Dip balls into chocolate using a fork or toothpicks. Keep chocolate warm while dipping. Makes about 130 pieces.
Wash navy beans and run them through hot water. Put beans in large boiler with water and ham hocks. Boil slowly, covered, for around 3 hours. Braise onion in a little butter. When onion is brown, add it to the soup mixture. Serve real hot. Add salt and pepper only after you put soup in individual bowls. Serves 8.
Line pie pan with crust. Cream Crisco and vanilla. Gradually add sugars beating after each addition. Add beaten eggs in thirds, beating after each addition. Thoroughly blend in chopped pecans, corn syrup and salt. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350°. Arrange pecans halves over top of filling. Continue to bake for 35 minutes. Cool thoroughly. Goes well with ice cream.
Combine all dry ingredients in medium bowl; stir to mix. Add egg and enough liquid to make batter the consistency of pancake batter.
Break cornbread and white bread into small pieces; add other dry ingredients, then add eggs and onion. Mash with potato masher. Add gradually 2 1/2 cups of hot broth and cream of chicken soup. If this is not enough, add more. The amount of cornbread will make a difference. Also, you will need to debone your chicken or turkey and place it in your mixture at this time. Stir well, then cook at low temperature until done (about 350°).
Melt butter over low heat in medium saucepan. Blend in flour. Remove from heat and add apple juice and raisins. Bring to boil, stirring constantly. Boil 1 minute. Place a slice of pineapple on ham slices and pour sauce on top.
Pound sirloin or tenderloin very thin and cut into near finger-shaped pieces. Melt half the butter in a large heavy pan. Add onion, cook and stir until onion is tender. Add beef; cook quickly, about 5 minutes, browning on all sides. Set aside.
Combine shortening, salt and spices. Add sugars and cream thoroughly. Add beaten eggs and mix well. Add rolled oats and raisins and mix. Sift flour and soda together. Add one-half of flour to creamed mixture and then sour milk. Add remaining flour, mixing well. Drop cookie mixture from spoon on baking sheet. Bake at 350° for 10 to 12 minutes.
Beat egg white and water with a fork until foamy. Add pecan halves and mix with 2 forks until coated.
Cream butter and sugar. Add eggs and beat. Add milk. Stir in coconut and pecans. Add crushed vanilla wafers. Cook in a two pound loaf pan or tube pan about 1 or 1 1/4 hours at 300°.
Mix beans and taco sauce together and spread in a 9 x 13-inch pan. Brown and drain hamburger and onion. Mix tomato sauce and chili powder with meat mixture. Heat thoroughly. Spread on top of beans. Spread tomato bits on top of mixture. Top with cheese. Heat in oven to melt cheese. Serve with taco chips.
Mix crushed wafers, sugar and pecans. Pour melted oleo over mixture and mix well. Add orange juice that has been thawed and mix well. Roll in balls the size of walnuts. Roll balls in Angel Flake coconut. Put in icebox for 2 to 3 hours or leave overnight. Makes about 3 1/2 dozen.
Combine first 3 ingredients. Add raspberries (still frozen). Chill until cold but not set. Carefully pour in carbonated beverage. Turn into 5-cup ring mold. Chill at least 4 hours. Serve with Miracle Whip, sour cream, Cool Whip or combination that suits your fancy.
Cook shells and peas until shells are tender; drain. Add cheese, tuna, salt and pepper. Serve right away.
With meat mallet, pound steaks to 1/3-inch thickness. Sprinkle one side of steak with salt, pepper and some of the dry mustard; pound into meat. Repeat with other side of steak.
Place chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap. With flat side of a mallet, gently pound breasts until each is about 1/4-inch thick; set aside. In a rimmed plate or pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt and pepper; set aside. In a small bowl, stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano. Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from lower edge; lay a strip of Jack cheese over butter mixture. Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling. Dip each bundle in the melted butter and drain briefly; then roll in bread crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9 x 13-inch baking pan. Drizzle with any remaining butter. Cover and refrigerate for at least 4 hours or until next day. Bake, uncovered, in a preheated 425° oven for 20 minutes or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out). Makes 4 to 8 servings.
In microwave saute onions and garlic in olive oil in 2 to 2 1/2-quart, covered casserole on High for 4 minutes. Add eggplant, pepper and zucchini. Cover and cook on High for 7 minutes, stirring once. Add tomatoes and spices. Mix lightly. Cover with towel and microwave for 5 minutes or until vegetables are tender. Serve over rice.
Slice entire package of dinner rolls in half. Cream margarine, Worcestershire sauce, mustard, poppy seed and chopped onion together. Spread evenly over bottom half of rolls. Layer ham and Swiss cheese over creamed mixture. Cover with top of rolls. Bake in aluminum roll pan at low temperature until warm and cheese is melty.
Combine spinach, cheese, butter, bread crumbs and 1 beaten egg. Roll into balls. To other egg, add water and seasoning and beat. Dip spinach balls into additional bread crumbs, then into egg mixture and again in bread crumbs. Brown balls on both sides in margarine. Serves 4.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt Land O Lakes sweet cream butter in oven. Sprinkle crumbs over butter. Pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly, if desired. Cut into bars. Store, loosely covered, at room temperature.
Sprinkle chili powder over the inside of the pie shell. Combine cheeses with flour and place in pie shell. Combine eggs, cream, chilies, olives, salt and pepper; pour over cheese.
Mix lemon, sugar, instant tea with lemon, white grape juice and water. Yields 2 quarts.
In large bowl combine flour, sugar, cocoa, baking powder and salt. Add milk, applesauce and vanilla and blend well. Spoon batter into 8 x 8-inch or 9 x 9-inch baking pan that has been sprayed with cooking spray. Bake at 350° for about 20 to 25 minutes.
Mix pudding mix, milk and cream cheese together; spread on cooled cake. Spread well drained pineapple over pudding mixture. Spread Cool Whip over pineapple. Sprinkle with chopped nuts, if desired. Refrigerate cake.
Add ingredients together in a small saucepan. Cook over low heat until thick. It's great on ice cream.
Line baking dish with bread slices. Put peaches on bread. Now, cover peaches with more bread. Mix margarine, eggs, sugar and flour together. Pour on top. Bake at 350° until brown.
Sift flour, salt, and baking powder into a bowl. cut in butter until very fine. Add the milk and egg and mix to a stiff dough. Knead thoroughly and then toll dough very thin. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork and then bake in a 400 degree oven for 10 minutes or until very lightly browned. If desired, crackers may be sprinkled with coarse salt. Soda Crackers- follow the basic recipe, but substitute sour milk for sweet milk, omit the baking powder, and add 1/2 tsp. soda.
Place hamburger, tomato, water, sugar, salt, celery and onion in when hamburger is browning in large soup pot. When browned add rest of ingredients and bring to a boil. Simmer on low till heated through.
Heat 1 tablespoon oil in frying pan over medium-high heat. Slice sausage and cook until brown on both sides. Remove and drain. Add 1 tablespoon oil and the onions and cook until golden. Add peppers; cook until soft. Add garlic; drain and chop tomatoes and cook 1 minute. Add sausage, salt, pepper and oregano. Bring to boil, cover and reduce heat. Simmer about 10 minutes. Remove cover and simmer until liquid thickens, 10 to 15 minutes. Cook spaghetti and serve with sauce.
Blend cream cheese and milk; stir in dried beef, onion, green pepper and pepper. Mix well; stir in sour cream. Spoon into an 8-inch pie pan. Bake at 350° for 15 minutes. Serve with assorted crackers.
Beat eggs. Add sugar, pumpkin and lemon juice; mix well. Sift together the flour, baking powder, cinnamon, ginger, salt and nutmeg. Fold into pumpkin mixture. Pour mixture into a greased 15 x 10 x 1-inch jelly roll pan. Sprinkle with 1/2 to 3/4 cup chopped nuts. Bake at 375° for 15 minutes. Cool 10 minutes. Flip on a tea towel which has been sprinkled with confectioners sugar. Roll up in towel and cool. When cool, unroll and spread with the following cream cheese mixture: cream cheese, powdered sugar, vanilla and butter. Blend until creamy. Spread on pumpkin sheet cake and re-roll. Chill before slicing. Makes 2 rolls.
Pour flour in a large bowl. Cut shortening into flour. Add baking powder, cinnamon, sugar and a dash of salt; mix together. Add hot water slowly, a little at a time, until you have a soft dough. Put on a floured cutting board and knead for 5 minutes until not sticky. Put in a plastic bag for about 10 minutes and set aside. Make small balls of dough as in making tortillas. Roll out and lay on cloth until dry. Fry them in hot oil. Drain and sprinkle with a mixture of sugar and cinnamon.
Beat egg whites until peaks form. Add sugar, vanilla, vinegar and baking powder. Beat well. Fold in crackers and pecans. Spread into 9 x 13-inch dish and bake 25 to 30 minutes at 325°. Let cool.
Melt butter in 9-inch glass pie pan, which has been sprayed with vegetable spray. Whisk well eggs, flour and milk in a mixing bowl. Pour into pie pan. Bake 15 to 20 minutes at 475°; until golden brown. Cut into wedges and dust with powdered sugar or cinnamon-sugar mixture.
Mix and place in 2 1/2-quart dish. Cover and cook on High for 5 minutes; halfway through, stir mixture. Can use probe after stirring. Cook until casserole reaches 150°.
Cut franks lengthwise into 4 strips each. Also, cut pepper and onion into thin strips. Mix water, ketchup, Worcestershire sauce, vinegar and sugar together. Place franks, pepper and onion into shallow casserole. Cover with sauce. Bake at 350° until brown and bubbly, about 45 minutes. Serve with mashed potatoes.
Combine all ingredients, mixing well. Chill for an hour before serving. Serves 6.
Combine all ingredients except cereal and peanut butter in saucepan. Cook for 2 minutes after mixture comes to a full boil. Remove from heat. Stir in peanut butter and pour over cereal mix. Drop by spoonfuls on wax paper. Cool.
Soften ice cream and mix with crushed candy bars. Pour mixture over graham cracker crust in a rectangle 9 x 13-inch pan; freeze. Fifth Avenue or other candy may be used.
Bake 20 to 25 minutes or until bubbly in a 425° oven. (For 2 pizzas, use 12 to 14-inch pans.)
Layer vegetables in order given. Top with cheese, then bacon. Pour dressing over all. Chill 2 hours before serving. Keep refrigerated.
Layer bag of Tater Tots in a 13 x 9-inch pan. Brown sausage or hamburger; put meat over Tater Tots. Mix the 2 cans of soup and water; put over meat. Top with cheese. Bake at 350° for 45 minutes.
Break lettuce into pieces. Add tomatoes, chopped green pepper and cucumber, in size desired.
Mash bananas. Add lemon juice, then sugar, pineapple, cherries, sour cream, Cool Whip and pecans. Freeze. This keeps well. Slice or cut into squares. Serve frozen.
Brown sausage in skillet. Slice potatoes into 1/8-inch rounds. Layer half of each ingredient in a 2 1/2-quart casserole dish, then layer the other half. Cover and bake at 350° for 40 to 50 minutes. Bake uncovered for the last 10 minutes until the potatoes are tender.
Saute onions, celery and pepper in butter. Add flour gradually and cook 5 minutes. Add salt, pepper and thyme. Add the chicken bouillon to water, then add to flour mixture. Add vegies and clams with pimento and simmer 30 minutes. Add (half and half) cream before serving.
Freeze can of fruit cocktail. Open both ends of can; push fruit cocktail out. Cut into 4 slices. Serve on lettuce; garnish with whipped cream. Serve immediately.
Use 1 1/3 tablespoon vinegar in each cup of milk to make it like sour milk.
Flake and remove bones and skin from cans of salmon. In a bowl, mix along with salmon the liquid from the cans along with milk to make 1 1/2 cups liquid. To this, add rest of the ingredients, mixing thoroughly. Spoon lightly into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes.
Mix ingredients together and put chicken breasts on bottom of casserole dish. Pour mixed ingredients over chicken breasts and bake at 350° for 1 1/2 hours. Chicken should bake uncovered.
Mix together. Spread in cookie sheet and bake 20 to 25 minutes at 300°. Cut in squares when cooled.
Combine cake mix, pudding mix, milk, eggs and chips in a large bowl. Mix by hand until well blended, about 2 minutes. Pour into greased and floured 10-inch Bundt or tube pan. Bake at 350° for 50 to 55 minutes. Cool 15 minutes in pan. Remove from pan and continue cooling on plate. Sprinkle with confectioners sugar.
Melt the butter in a skillet. Add flour, salt, and dill. Stir to mix. Do not let this mixture brown. Stir in buttermilk and cook until mixture thickens slightly. Add the cooked potatoes and mix. Taste and add more salt, if needed.
Put one box whole berries in baked pie shell. Take either box and put in saucepan with sugar and cornstarch. Cook until thick and clear. Take off fire and add lemon juice. Cool, then pour over berries in crust. Top with whipped cream, Dream Whip or Cool Whip.
Chop up the tomatoes, green onion and jalapenos. Pick the leaves off the stems of cilantro and chop the whole bunch. Then mix all together. Enjoy.
Cook potatoes, covered, in boiling water for 10 to 12 minutes or until tender. Drain. Rinse with cold water. Drain again. In a large mixing bowl, stir together condensed soup, sour cream, cream cheese and butter-flavored mix. Add 1/4 cup of the shredded Cheddar cheese, 3 tablespoons of the green onion, the skim milk, parsley, garlic salt and pepper. Stir to combine. Stir in the cooked potatoes. Transfer to a 2-quart shallow casserole or rectangular baking dish. Bake, uncovered, in a 350° oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining green onion. Makes 10 side dish servings.
Layer as given in order. Cover tightly at least 8 hours or overnight and toss when ready to eat.
Beat margarine, Crisco, eggs, bananas and vanilla flavoring; beat well. Add flour; mix well. Add nuts; stir good. Pour into a well-greased loaf pan. Bake at 325° for 40 minutes, or until golden brown.
Warm soup and gelatine on low heat. Remove from heat. Combine onions, celery, shrimp, salt and mayonnaise and add to soup. Add softened cream cheese and pour into a mold and refrigerate.
Cream butter, vanilla extract, salt and sugar together. Gradually add flour and cornstarch until mixture forms a dough. Divide into 5 equal parts. Roll each on lightly floured board into cylinder shape. Divide into 1-inch sections. Roll dough into ping-pong size balls. Press down with fork. Garnish with slices of red and green maraschino cherries. Bake in 350° oven for 25 to 30 minutes, or until edges turn golden brown. Cool 10 minutes and serve. Makes about 6 dozen.
Pour 1 pint of starter into a glass gallon jar. If no starter is available, substitute 1 1/2 cups brandy or mixed fruit juice. Add sliced peaches (cut each slice into 4 pieces). Add juice. Add cups sugar. Stir each day for 10 days. Cover the jar with a saucer and leave at room temperature. Do not cover with lid or refrigerate.
Mix ingredients all together, blending well. Chill 5 to 8 hours.
Combine all ingredients except milk and cornstarch. Simmer 10 minutes. Remove bay leaf. Stir milk and cornstarch together until smooth and stir into simmering soup. Cook and stir until bubbling.
Beat eggs slightly, stir in flour and baking powder. Add cottage cheese, Monterey Jack cheese, and green chilies. Pour into greased pan (9 x 13). Bake 35-40 minutes until done at 350 degrees. Serve with sour cream and salsa.
Flake salmon in bowl, removing all bones. Add all remaining ingredients, except peas. Mix well. Pour into lightly greased crock-pot or shape into round loaf. Cover and cook on high for 1 hour. Turn low and cook for 2 hours. Last hour, add peas around the loaf.
Cook chicken until tender. Combine soups; bake corn bread. Crumble cooled corn bread. Spray 9 x 13-inch baking dish with cooking spray and place chicken pieces in bottom. Pour combined soups on chicken. Sprinkle with pepper, then top with crumbled corn bread. Salt broth to taste; pour on corn bread. Slice margarine and put on top. Bake at 350° for 40 minutes.
Combine first 7 ingredients in a heavy saucepan. Cook over low heat until thick and bubbly, stirring constantly. Stir in chopped pecans; let cool. Serve with Melba rounds or use as a sandwich spread.
Combine all ingredients and toss with mayonnaise and chili sauce. Mix well. Spoon into hot dog rolls. Wrap each in aluminum foil, twisting ends securely. Bake 10 minutes in hot oven at 400°. These can be made ahead and kept in refrigerator.
Mix first five ingredients together. Set aside 1 cup of mixture. Pat remaining in bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes. When done, sprinkle chocolate chips and walnuts over crust. Drizzle ice cream topping over it. Sprinkle reserved crust mixture and bake 30 more minutes.
Sift flour and salt. Cut in butter until size of peas. Combine beaten eggs, lemon juice and cold water; add to flour mixture. Divide dough into 2 sections and roll 1 section to fit a 9 x 13-inch cake pan. Go up the sides of pan with dough. (Top dough pinch together on all sides.)