HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine in mixing bowl the butter, sugar and eggs. Beat for about 5 minutes or until creamy. Add flour and vanilla. Mix until smooth. Add nuts, if you want them. Pour into greased 13 x 9 baking pan. Bake at 350° for 30 to 35 minutes (cake will fall in the middle). When cake is done, turn off oven and pour about 1/2 bag of miniature marshmallows over top of cake. Leave cake in oven while you make topping.
Cook, drain and chop broccoli; place in bottom of 2-quart casserole dish. Cut cooked chicken in bite size pieces on top of broccoli.
Sprinkle soda over dates. Cover with boiling water and cool. Cream shortening and sugar. Add egg. Alternate flour and salt mixture with dates. Add nuts and vanilla. Bake 1 hour at 350°.
Press crescent rolls out onto jellyroll pan. Bake 10 minutes at 350°. Cool.
(If your family likes cheeseburgers in buns, watch them go for this pie.)
Put desired amount of raw pecans in deep fryer. Fry just until they turn light brown, about 30 seconds to 1 minute. Pour up on cookie sheet, lined with paper towel and salt generously.
Mix first 3 ingredients, then add the remaining ingredients. Mix well. Place in refrigerator 4 to 6 hours.
Cook sausage and onion in oil until brown (about 5 minutes). Stir in potatoes, cheese sauce (from au gratin package), water and pepper. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in carrot strips and simmer until done, about 10 minutes. Stir in broccoli and cheese; heat on low 5 to 10 minutes.
Preheat oven to 350°. Dip chicken in eggs. Place bread crumbs in shallow bowl; coat chicken with bread crumbs. In large skillet, heat oil until hot. Place chicken in skillet and brown lightly on both sides. Remove from skillet and place in baking dish. Top each breast with a slice of Mozzarella cheese. In saucepan, mix together the heavy cream, Parmesan cheese, parsley, salt and pepper. Cook until mixture is hot and has thickened. Pour over chicken and bake for 25 minutes or until cheese melts.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping and fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill about 3 hours or freeze until firm. Makes 8 servings.
Preheat oven to 350°. Spray a 9-inch square pan with cooking spray. Combine dry ingredients until mixed. Whisk egg whites, water and syrup. Stir into dry mixture until smooth. Pour into pan. Bake 30 minutes or until cake springs back. Cool.
Mix together the corn, sugar, salt and baking powder. Combine eggs with butter and milk and alternately with flour a little at a time. Bake in a buttered casserole at 350° for 1 hour.
Preheat oven to 350°. Cook lasagna noodles as package directs. In bowl, combine Ricotta, Parmesan cheese and eggs. Mix well. On bottom of 15 x 9-inch greased baking dish, spread 1/2 cup pasta sauce. Top with half each of the lasagna noodles, Ricotta cheese mixture, sausage, pasta sauce and Mozzarella. Repeat layering. Top with parsley. Cover; bake 1 hour or until hot and bubbly. Uncover; let stand 15 minutes before serving.
Place chipped potatoes into lightly greased 9 x 13-inch pan. Crumble ground beef over potatoes. Add mixture of onions and rutabaga on top of ground beef. Season and slice margarine over all. Cover with foil and bake in preheated 350° oven for 1 hour. Remove from oven; drain off grease. Add mixture of soup and water, pouring evenly over surface of casserole. Cover with foil and bake an additional 15 minutes. Remove, uncover, and add crescent rolls on top, unrolling each section to make a flat crust. Bake uncovered 10 to 15 minutes or until brown.
Cream Crisco and margarine with sugar. Add salt, baking powder and cocoa to flour and sift. Then add eggs, one at a time, alternately with flour and milk. Add vanilla and bake in tube pan for 1 hour and 25 to 30 minutes at 325°.
Saute zucchini and onions in 3 tablespoons butter until tender. Place in a buttered 1 1/4-quart casserole. Combine cheeses, salt, oregano and pepper. Sprinkle bread crumbs over mixture. Bake in a 350° oven for 15 to 20 minutes.
Mix milk and yogurt. Add flour. Dough will be sticky. Roll out and cut with round cutter. Bake at 450° for about 20 minutes.
Melt margarine in 9 x 13-inch pan. Mix dry ingredients. Put in pan on margarine. Put fruit on top. Bake at 350° for 30 minutes. Let cool.
Cream butter and sugar. Add eggs, milk and vanilla. Mix flour, salt and baking powder in another bowl. Mix both of these mixes together. Chill about an hour. Roll very thin; cut out cookies. Bake at 425° for 8 to 10 minutes. Sprinkle with sugar while warm.
Preheat oven to 450°. Lightly grease a baking sheet. Cut unpeeled potatoes into 1/4 inch slices, but do not cut all the way through. Place potatoes on prepared baking sheet. Spread slices slightly apart. Mix butter and oil in a small bowl. Lightly brush over potato skins and between slices. Sprinkle with salt. Bake 40 minutes or until potatoes are tender and edges are brown. Spread with sour cream or serve on the side.
Mix ingredients until yeast granules are dissolved and mixture is smooth. Stir in flour, kneading in the last if necessary. Put ball of dough into a well-greased bowl, turn over to coat surface with Crisco. At this point, dough may be covered and allowed to rise or can be placed in refrigerator overnight. Punch raised dough down. Pinch off and form in cloverleaf rolls in greased muffin tins. Let rise until doubled in size. Bake 15 minutes at 350°. Makes 15 rolls.
Remove all fat from tenderloin and cut into julienne strips. Put butter and oil in a saute pan and heat. Add tenderloins, mushrooms, shallots, paprika and salt and pepper. Cook quickly until beef is rare. Add cognac and flame. Remove from pan. Deglaze pan with white wine. Add demi-glace and reduce to 1/3 volume. Finish the sauce with sour cream. Return the tenderloin to the pan; add the pickles and simmer for 5 minutes. Boil egg noodles until tender. Drain noodles and make nest on plates. Top the noodles with the finished stroganoff and garnish with chopped parsley.
Melt half the butter in a large skillet; saute mushrooms and peppers about 2 minutes. Add rest of butter, flour, 5-Spice, salt and pepper to taste. Add soy sauce, chicken and sherry. Cook until sherry has been absorbed. Add chicken stock and simmer 10 minutes. Serve topped with almonds over rice.
Cook potatoes; set aside. Cook hamburger; drain. Add Sloppy Joe mix to hamburger. For first layer in baking dish, put potatoes, Sloppy Joe mix, vegetables and cheese; repeat for second layer. Cook at 350° until hot and cheese melts.
Layer in a Pyrex pie plate. Spread cream cheese, then sour cream. Crumble shrimp. Pour cocktail sauce. Top with scallions. Serve with crackers. Delicious!
Layer cabbage and ground soda crackers with pats of butter or margarine and add salt and pepper to each layer. Fill your casserole with the layers. Top with butter or margarine. Pour milk over this until the crackers are all soaked and not too much milk. Bake at 350° until light brown and cabbage is tender.
Cook vegetables according to directions on package until just tender. Put into a greased casserole. Mix onion, celery, cheese and mayonnaise. Spread over vegetables. Melt butter; mix with cracker crumbs and sprinkle on top. Bake at 350° for 30 minutes.
Mix together well and pour into pastry-lined pie pan. Cover with top crust. Bake at 400° for 30 minutes.
Boil chicken breasts until tender. Remove skin, bone and chop real fine. Brown chicken and onion. Add Cheddar cheese and 1 can green chilies; stir until cheese melts. Set aside until cool. Lightly fry tortillas in pan. Roll chicken mix into tortillas. Put into pan.
Melt margarine in pan. Combine Parmesan cheese, flour, celery and garlic salt. Roll potatoes in mixture. Lay potatoes in pan with melted butter. Bake 30 minutes on one side, then turn them over and bake 30 minutes more. Bake at 350°.
Heat oven to 375°. In small bowl, beat eggs, sugar, salt, butter or margarine, syrup and cream. Stir in vanilla and pecans. Pour into a pastry-lined pie pan. Bake 40 to 50 minutes or until filling is set and pastry is golden brown. Serve plain or with ice cream.
In a large bowl, stir together corn oil, vinegar, garlic, basil, salt and red pepper. Add warm macaroni and Parmesan cheese; toss to coat well. Cover and refrigerate 2 to 3 hours. Add broccoli, pepperoni and tomatoes; toss until well mixed. Serve on lettuce lined platter; sprinkle with Mozzarella cheese.
Mix all ingredients. Form into 2 loaves and wrap in plastic wrap. Refrigerate 24 hours. Bake at 300° for 1 hour.
Combine ingredients. Add 2 cups boiling water. Knead dough; more flour may be added if needed.
Brown hamburger and onion. Drain and add A.1. sauce, sugar and beans. Reduce heat and simmer 7 to 10 minutes. Remove from heat and cover mixture with sliced cheese. Cover and let stand for a few minutes before serving.
Mix ingredients together and pour into 2-quart greased (with Pam) casserole.
Make batter and pour into greased 8 x 8-inch pan. Cover topping over mixture.
Combine margarine and cheese spread; mix well. Add mayonnaise, seasoned salt, garlic salt and crab meat to margarine and cheese mixture. Spread on split English muffins and put in freezer for 2 hours. Remove and cut into serving pieces; return to freezer. When ready to serve, place under broiler for approximately 5 minutes or until browned.
Saute pepper and onion in butter, then add everything but cheeses and paprika. If it seems dry, add some water to it, then place in a casserole. Sprinkle with grated cheese and paprika. Top with Provolone. Bake 15 minutes at 375° or until melted.
Pour boiling water over the rhubarb and then drain. Place the drained rhubarb in a bowl and add all the other ingredients. Mix well. Bake at 350° until rhubarb is tender and crust is baked.
Mix margarine, sugar and vanilla. Add flour and salt. Add nuts. Form dough into 1-inch balls. Place on ungreased cookie sheet. Bake at 400° for about 8 minutes. Roll in confectioners sugar immediately. Let cool and roll again.
Mix well first 5 ingredients. Place in casserole dish. Crush Ritz crackers and sprinkle on top. Bake at 350° for 25 minutes or until bubbly. Serves 6.
Cook bacon in skillet until lightly browned. Remove and drain. Add onion and garlic to skillet and cook until tender. Combine onion, garlic, beans, bacon, 2 cups water and remaining ingredients (except rice) in a large saucepan and simmer slowly for 1 1/2 hours or until beans are tender. Serve spooned over hot cooked rice with additional chopped onion to taste.
Combine green beans, soup and onions (reserving a few onions for garnish) in a 1 1/2-quart casserole. Bake 30 minutes at 350°. Serves 6.
Mix 1 cup flour and 1/2 cup sugar; cut in butter until forms fine crumbs. Pat into greased 8-inch square pan. Bake at 350° for 20 minutes. Remove. Mix 1/4 cup flour, 1/2 cup sugar and remaining ingredients. Pour over crust. Bake at 350° for 30 minutes or until top is set. Cool. Cut into squares.
Mix together and keep in airtight container. Use 1/3 cup chocolate mix and 2/3 cup boiling water. Mix well.
Brown cubed or chopped steak and put in crock-pot. Brown in oil the onion and garlic. Add bouillon and water and bring to boil. Add cornstarch; stir until clear glaze. Add soy sauce to taste, celery and pepper. Simmer in crock pot.
Saute onions and celery. Add to stuffing mix. Add sage; mix well. Add enough chicken broth for desired consistency. Place chicken in bottom of casserole. Mix soup and milk. Pour over chicken. Cover with stuffing mix. Bake at 350° for 30 minutes.
Cream the butter and cream cheese; add the sugar. Prepare pudding mix and add to mixture. Fold in Cool Whip. Layer bottom of pan with 1/2 of the crushed Oreo cookies. Add creamed mixture and layer the top with rest of Oreos.
Stir flour, salt and baking powder together. Rub or cut in the lard and add the nuts and sugar. Add milk gradually until the mixture is soft and spongy. Turn onto a slightly floured board and roll lightly until of a uniform thickness, about 1/2-inch thick. Cut with a small floured biscuit cutter. Place on a greased pan and bake for 12 or 15 minutes in a quick oven. Butter and serve while hot.
In Dutch oven, brown chicken in butter. Remove. Brown mushrooms. Stir in soup, garlic and seasonings. Add chicken. Cover and cook over low heat for 45 minutes, stirring occasionally. Blend in half and half. Heat slowly. Garnish with slivered almonds. Serve with rice pilaf.
Mix sugar and flour together; add cherries, pineapple and juice. Cook on top of stove until thick. Remove from heat and add jello. Let cool. After mixture is cool, add bananas and pecans. Pour in pie shells and refrigerate. Top with whipped cream, if desired.
Preheat oven to 375°. Crumble beef into heated skillet. Cook over moderate heat until meat loses its red color. Add onion, celery and garlic during the last five minutes cooking time. Drain off grease. Drain tomatoes. Reserve 3/4 cup of the tomato juice and mix it with cornmeal. Cut tomatoes in small pieces. Add cornmeal mixture. Cook over low heat, stirring constantly, five minutes. Add corn and its liquid, olives and their liquid, chili powder, Worcestershire sauce, salt and meat mixture. Mix well. Spoon mixture into 2 qt casserole. Sprinkle top with cheese. Bake, uncovered, in a 375° oven for 30 minutes. Makes six servings.
Whip cream cheese, adding milk and lemon juice. Add remaining ingredients and place in a shallow ovenproof dish. Sprinkle with paprika and slivered almonds. Bake at 350° until hot. Serve with crackers, Wheat Thins are best.
Remove seasoning packet from Ramen noodles and reserve for another use. Break noodles into pieces. Melt butter in a large skillet on medium high heat. Add Ramen noodles and nuts and saute until lightly browned. Drain on paper towels.
Pare potatoes and boil until tender. Drain. Beat softened cheese and sour cream with a mixer at medium speed until well blended. Add hot potatoes gradually, beating constantly, until light and fluffy. Salt and pepper to taste. Place in 2-quart casserole dish. Dot with butter and sprinkle with paprika. Bake at 325° for 25 minutes.
In a 10-inch skillet over medium heat, cook beef, onion and chili powder until beef is browned, stirring to separate meat. Spoon off fat. Stir in soup and beans; heat to boiling. Reduce heat to low. Simmer for 5 minutes, stirring occasionally. Arrange salad greens and tortilla chips on serving plate. Top with hot meat mixture. Top with tomato. Garnish as desired. Serve with additional tortilla chips, if desired.
Heat oven to 350°. Place shortening and sugars in a bowl. Beat until light and fluffy. Add eggs and beat well. Blend in peanut butter. Sift together the flour, salt, and soda. Stir into peanut butter mixture. Stir in the oats.
Combine meat, tomato juice and bread. Mix well. Add salt, pepper, Worcestershire, parsley and egg. Roll into balls and brown in small amount of butter. Beat cranberry sauce with lemon juice and brown sugar. Pour over meatballs and simmer 30 minutes.
Mix 1 cup graham crumbs, 1/4 cup sugar and 1/4 cup melted butter well and press into bottom of spring-form pan. Blend well in blender 1 1/2 cups sour cream, 2 eggs, 1/2 cup sugar, 1 pound cream cheese and 2 tablespoons melted butter. Pour into pan with graham crust and bake 30 to 35 minutes at 325°. Open oven and turn on broiler. Brown top lightly.
Beat egg in small bowl with electric mixer. Gradually beat in sugar and vanilla. Fold in flour mixed with baking powder, then fold in apples and nuts. Turn into greased and floured 9-inch layer or square pan. Bake in preheated 350° oven for about 30 minutes. Spoon into dessert dishes while warm and top with a spoonful of ice cream.
Cut marshmallows. Add orange juice. May use graham cracker crust or a regular pie crust, cooled. Fill pie shell with peaches, cream, nuts and marshmallow mixture. Place in refrigerator to chill several hours or overnight.
Put eggs in bowl. Beat well. Add oil, sugar and vanilla. Mix well. Add flour a little bit at a time; mix well. Add apples and nuts. Grease pan with vegetable oil. Bake at 350° for 45 minutes to 1 hour until done.
In a small microwave-safe bowl, place chocolate chips. Microwave on High (100%) for 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred. Set aside to cool.
Place half the Chinese noodles in a casserole. Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews. Bake 35 to 40 minutes at 350°.
In shallow nonmetallic dish, combine orange juice, soy sauce, honey, lemon pepper, ginger and garlic powder; set aside. Place chicken breasts between two sheets of plastic wrap, pound until 1/2 inch thick; place in marinade. Cover; refrigerate 4 to 6 hours or overnight. At serving time, remove chicken from marinade, reserve marinade. Place chicken on uncovered grill directly on medium hot coals. Grill 10 minutes or until tender and no longer pink, turning chicken once. During last 2 minutes, brush with reserved marinade.
Pick and wash berries and put aside on paper towels to dry. Cream together the cheese and coffee creamer and spread evenly in bottom of baked pie shell. Place the biggest, nicest berries, points up, in the shell (this will take about half the berries). Put in refrigerator to chill while preparing the glaze. Crush remaining berries and add water to make 1 1/2 cups berries and juice. Add sugar blended with cornstarch and cook over low heat until thick, stirring constantly. Add enough red food coloring to give deep color and cook 2 minutes longer. Cool. Pour over berries in crust and chill until ready to serve. Serve with whipped cream.
In a bowl or in a small bottle, combine vinegar, salt and pepper. Add oil and whisk or shake dressing until well blended. Lemon juice can be used in place of vinegar.
Spread pork and beans in 9 x 12-inch pan. Mix catsup, mustard, horseradish, honey and Worcestershire sauce. Pour half over baked beans. Chop onion and green pepper. Cook in butter, then spread on top of beans. Place 10 hot dogs on top of that, then place kraut over hot dogs. Pour remaining liquid over top of kraut. Bake 25 minutes at 350°. Take out of oven and sprinkle Cheddar cheese on top. Put back in oven for a few minutes.
Combine flour and salt in mixing bowl. Cut in Crisco with pastry blender or two knives until mixture is uniform (mixture should be fairly coarse). Sprinkle with water a tablespoon at a time; toss lightly with fork when all water has been added. Work dough into a firm ball. Divide into 2 parts and roll to fit pan. Makes 2 crusts. Bake according to pie recipe.
Heat pan first, then add oil. Brown chicken. Add salt and pepper to taste. Cook and remove to heated plate. Saute garlic, onion and mushrooms. Add chicken and Port wine. Cover and simmer 15 minutes. Remove chicken again. Add sour cream and thicken with roux. Add pepper again to taste. Return chicken and serve over rice or pasta. Serves 4.
Grease a 13 x 9-inch baking dish. Cut the bread into cubes. Spread half the bread cubes into prepared pan. Cut the cream cheese into small cubes and sprinkle half of cream cheese over the bread in the pan. Repeat layering the remaining bread and cheese. Beat together the eggs, milk and maple syrup in a large bowl. Pour over the bread mixture. Cover and refrigerate overnight.
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate melts. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping, blend until smooth. Spoon into crust. Freeze until firm. Takes about 4 hours.
Mix together sugar, Kool-Aid, water, pineapple juice and lemonade. Freeze. Take out of freezer about 3 or 4 hours before serving. Add chilled ginger ale just before serving. Serves 36.
Cut baking potatoes into 1/8-inch slices. Place in bowl with 2 tablespoons oil, salt, black pepper and cayenne pepper. Place skin side down on ungreased baking sheet. Bake at 422° until tender. Add parsley if desired.
Thoroughly mix gelatin, sugar and salt. Add boiling water and stir to dissolve gelatin, then add cold water, vinegar and lemon juice. Chill until partially set. Now add cabbage. For easy shredding, have cabbage refrigerator cold. Also add pimiento and green olive slices. Pour into an 8 1/2 x 4 x 2 1/2-inch loaf pan. Chill the salad mold until firm. Just before mealtime, unmold and garnish salad.
Melt butter, peanut butter and chips over low heat, stirring constantly. Cool slightly. Stir in marshmallows, coconut and walnuts. Spoon into buttered 9 x 13-inch pan. Sprinkle a little coconut on top. Refrigerate until firm. Cut into 1/2-inch bars.
In a saucepan cook sugar, corn syrup and water until sugar dissolves and mixture comes to a boil. Add butter; cook until mixture reaches 280° on a candy thermometer. Stir in walnuts; cook until 300° (hard crack stage). Remove from the heat and stir in baking soda. Spread immediately into a greased 15 x 10 x 1-inch baking pan. When cool, break into pieces. Yield: 1 1/4 pounds.
Cut hot baked potatoes in half, lengthwise, and scoop out insides. With an electric mixer beat oleo and potatoes until creamy, gradually add the milk; mixing well. Add salt and pepper; stir. Spoon mixture back into the potato shells. Sprinkle with shredded cheese. Arrange in baking dish. Bake at 375° until heated through and cheese is melted. Sprinkle lightly with paprika.
Melt chocolate in saucepan until smooth. Stir in peanuts, pretzels and raisins. Spread on ungreased cookie sheet (cover only approximately 2/3 to 3/4 of cookie sheet). Freeze 10 to 15 minutes. Break into pieces. Makes a quick and easy gift for the holidays.
Preheat oven to 425°. Grease 9-inch square baking pan. In large bowl, combine cornmeal, flour, sugar and baking powder. In a medium sized bowl with mixer on medium speed, beat egg, milk and butter. Add to flour mixture stirring until moistened. Stir in apples and cheese. Pour into prepared pan. Bake 20 minutes. Cool on wire rack 10 minutes. Cut into squares serving warm.
Cook grits as directed on box. Add garlic cheese, grated cheese and oleo. Add Worcestershire sauce and eggs along with milk. Put in 9 x 13-inch casserole dish and bake for 30 minutes at 350°. Serves 8 to 10.
Place about 2 inches of chow mein noodles in bottom of casserole. Drain tuna fish and mix with cream of mushroom soup. Put tuna mixture on top of noodles in casserole. Put about 1 inch of chow mein noodles on top of tuna mixture. Bake at 350° until bubbly hot, about 1/2 hour.
Mix chopped meat and bread crumbs together; form into small meatballs. Brown; drain fat. Place meatballs in oven pan. Combine remaining ingredients; pour over meatballs. Bake, uncovered, for 1 hour at 325°.
Grease bottom of a round glass pan. Place cherries in pan. Cover cherries with unmade cake mix. Cut butter into pats and place on top of cake mix powder. Bake at 350° until golden.
Drain liquid from salmon into measuring cup. Add milk to make a cup of liquid. Melt butter in saucepan. Add onion and cook until tender, but not brown. Blend in flour, salt and the pepper. Add milk and cook, stirring constantly, until thickened. Flake salmon and add to sauce with lemon juice. Stir in 1/2 cup corn flakes. Refrigerate until chilled. Divide into 8 or 10 portions and shape. Roll in remaining crumbs to coat well. Place on greased baking sheet and bake in hot oven, about 400°, 20 to 25 minutes until golden brown. Serve with tartar sauce.
Heat oven to 400°. Spray baking pan with Pam. Dip chicken in melted butter and coat with cheese mixture. Place in baking pan and bake about 25 minutes or until tender.
Mix all ingredients, pour into pie pan and bake at 300 degrees until done, about 35 to 40 minutes.
Put sugars, flour, salt, soda and baking powder in a large bowl. Cut in the shortening until mixture is crumbly. Add oats and mix well. Store in cool place.
Combine all ingredients. Makes enough for 2 or 3 cans of shrimp or crab.