HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 7 ingredients together. Pack in a loaf pan. Spread catsup on top of meat loaf. Sprinkle Parmesan cheese on top of catsup. Cut each slice of bacon in half and place on top of cheese. Bake at 350° for 1 hour. Drain, serve hot. Suitable for freezing.
Mix together cake mix, melted butter and 1/3 cup evaporated milk. Put 1/2 of mixture in a 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips and nuts on top. Melt caramels and 1/3 cup evaporated milk in pan, then drizzle over chocolate and nuts. Crumble and pat remaining cake mixture on top. Bake for 20 more minutes at 350°. Cut when cool. Do not overbake. They freeze well.
Blend the shortening, sugar and eggs. Combine the flour, cream of tartar, soda and salt. Add to the first mixture. Mix and shape into small balls. Roll in a mixture of 2 teaspoons of cinnamon and 2 tablespoons of sugar. Place 2 inches apart on an ungreased cookie sheet. Bake at 400° for 10 to 12 minutes. Yields 5 dozen.
Scald the milk. Beat the eggs. Mix the cornstarch and sugar together. Mix with eggs and 1/2 quart of the milk. Then blend with the 3 quarts of scalded milk on the stove. Cook slowly until mixture coats spoon. Refrigerate a glass to chicken thickness. If lumpy, beat with electric mixer. Add vanilla to taste, about 1 teaspoon per 16 ounce glass.
Combine all ingredients in layers in a crock-pot. Cover with water. Cook on high for 7 to 8 hours.
Combine egg, broccoli, creamed corn, onion, salt and pepper. Melt butter. Add stuffing mix. Stir 3/4 cup buttered stuffing mix in vegetable mix. Place in ungreased 1-quart casserole. Sprinkle with 1/4 cup stuffing mix. Bake, uncovered, at 350° for 40 minutes.
Add egg to soup; blend in other ingredients. Spread over broccoli in buttered baking dish. Cover with cracker crumbs and dot with butter. Bake in 350° oven for 30 to 45 minutes. Serves 8.
Combine ingredients. Cover and chill for a few hours. Makes 3 cups. Serve with taco salad or with toasted tortillas.
Line 13 x 9-inch pan with graham crackers. Mix pudding and cold milk, let stand 5 minutes, then blend in whipped topping. Spread half of the pudding mixture over the crackers. Add another layer of crackers and top with remaining pudding mixture. Add remaining crackers. Spread cherry pie filling over crackers. Chill about 3 hours.
Mix dry ingredients and sift. Combine eggs, milk, cherries and shortening. Add to flour mixture, stirring only until mixed. Fill greased muffin pans 2/3 full and bake in hot oven (425°) for 20 to 30 minutes, according to size of muffin. Yield: 1 dozen medium sized muffins.
Drain fruit cocktail. Dissolve gelatin in boiling water; add cold water. Place in refrigerator to chill. Place into mold and pour gelatin over fruit; chill until set. Yield: 4 servings. Carbohydrate 5 g, protein 9 g, fat 0 g, calories 24. One-half cup serving = 1 fruit exchange.
Boil ribs until they are tender. While ribs are cooking, mix barbecue sauce, Worcestershire and A.1. sauce in a bowl. Place ribs in a large pan, then pour sauce mix over ribs. Make sure all ribs are covered. If not, baste. Let set in sauce, about 30 minutes. Preheat grill. Place ribs on grill and cook about 5 minutes on each side or until golden brown.
Cream together butter, Crisco and sugar. Add eggs, one at a time, beating after each. Add flour, baking powder and salt alternately with milk. Add flavorings. Bake in 325° oven for 1 to 1 1/2 hours or until cake shrinks from pan or tests done with toothpick. Cool in pan on rack for 5 minutes. Invert on rack to remove cake. Use a tube pan; grease with Crisco and flour.
Cook sugar, Karo and butter on stove until amber, then add water and soda. Pour over popcorn in large bowl. Butter hands; form into balls and place on waxed paper.
Mix ingredients together and pour into frozen 9-inch pie shell. Cook at 350° for 30 to 40 minutes.
Combine all ingredients and mix well. Pinch off pieces of dough; roll into a ball. Place on ungreased cookie sheet and flatten with a fork. Bake at 350° for 15 minutes, until golden brown and slightly dry. Do not substitute butter for margarine, as the consistency will change. Makes 5 to 6 dozen, depending on the size you desire.
Wash and dry the fish fillets. Dip first in egg, then in almonds and last in flour, cornmeal and crumbs mixed well together. After breading, refrigerate for several hours. When the breaded fillets have rested, fry in oil heated to 375°, turning only when browned on one side. Remove after browning to paper towels to drain fat. Serve hot with lemon wedges.
Boil chicken (4 to 5 thighs) until done. Combine cabbage and potatoes in medium to large pot; cook until tender. Add tomatoes, carrots, onion and celery. Salt and pepper to taste. Serve with crackers or hot French bread.
Combine first 6 ingredients; pour into 9 x 13-inch greased pan. Pour 1 dry yellow cake mix evenly over top of first mixture. Sprinkle 1 package broken pecans over cake mix. Slice 1 1/2 sticks margarine or butter thinly; place evenly all over and close to the edge of pan. Bake at 350° for 50 minutes.
Pour equal amounts of ginger ale and 7-Up slowly over ice cream and sherbet. Serve immediately.
Put milk and marshmallows in top of double boiler and bring to a boil. Mix with other ingredients. Pour mixture in pan that has been greased with butter or margarine. Let stay in pan overnight. Dip in hot water to dump.
Preheat oven to 350°. Grease 4 cookie sheets. In large bowl, cream butter and sugar until frothy. Add eggs, Ricotta, vanilla and almond extract; mix well.
Heat oven to 350°. Mix soup, vegetables and chicken in a 9-inch square baking dish until well blended. Top with the biscuits. Bake 20 to 25 minutes until bubbly around the edge and biscuits are lightly browned.
Combine all ingredients. Mix thoroughly and pour into ungreased muffin pan. Do not use paper muffin cups. Bake at 450° for 11 to 14 minutes, depending on your oven. Add icing, if desired.
Mix together in a super bowl all ingredients. Serve at the Super Bowl. Serves San Diego.
Scrub the potatoes; do not peel. Slice and stand vertically in line in a 9 x 13-inch baking dish. Slice the onions and put between potato slices at intervals. Melt the margarine. Add paprika, salt, pepper and garlic salt. Pour over potatoes. Precook in microwave 10 minutes. Bake at 400° until done.
Stir starch and cold water together until softened. Place in a saucepan. Add 2 cups boiling water. Cook until thick; remove from stove. Add 1 cup soap flakes when slightly cooled. Beat smooth.
Mix first 3 ingredients. Add next 3 ingredients; add flour. Cut with spoon and drop in flour. Roll out in hand and place on greased pan. Bake at 450° until golden brown (not necessary to let rise, but if time is allowed, it can rise).
Take all frozen bread pieces or may cut in half the pieces. Place in tube pan. Sprinkle dry ingredients on this, then pour melted butter over all. Cover with a towel and let rise 6 to 8 hours. This is good to fix at 10 p.m. and bake at 7 a.m. for 30 minutes at 350° for breakfast.
Salt and pepper roast. Put all ingredients into 1 browning bag. Tie end and cut slits into top of bag. Set oven for 350°. Cook for 2 hours or until done.
Pat franks dry. Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Divide dough into 10 equal parts. Pat 1 part dough around each frank with fingers floured with baking mix completely covering franks. (Can be wrapped and refrigerated at this time up to 24 hours.) Brush cooking grill with oil. Grill franks about 4-inches from coals until brown, about 15 minutes.
With mixer, blend cream cheese, Miracle Whip and sour cream. Add other ingredients and mix thoroughly. Refrigerate until ready to serve. Serve with crackers, chips or vegetables.
Cut beef steak into servings. Place ingredients alternately in baking dish. Salt and pepper to taste. Bake in oven until done. Serves 4 persons.
Cut wieners into thin slices. Brown in oil with onions. Add potatoes, water, salt, mustard, vinegar and celery seed. Mix together and heat about 5 minutes.
Parboil celery until almost tender. Drain and put into a 1 1/2-quart casserole with almonds and water chestnuts. Melt butter in saucepan; add flour and stir until smooth. Slowly stir in broth and half and half. Stir over low heat until thickened. Add mushrooms, salt, pepper and Worcestershire. Pour over celery. Sprinkle with cheese and crumbs. Bake at 350° until hot and bubbly. Serves 6.
Mix soft margarine and 1 cup flour; press into a 9 x 11-inch pan for crust. Bake at 350°. Let cool.
Mix soy sauce, water, cornstarch and vinegar in 2-quart bowl.
Combine berries, water and sugar in a skillet. Bring to a boil and simmer while you make the batter mix. Mix margarine, baking mix and buttermilk. Drop batter, by the spoonful, over berries. Cover and simmer 15 to 20 minutes.
Stir together flour, soda and salt until thoroughly blended. In a large bowl, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Beat in vinegar mixture, vanilla and bananas. Gradually stir in flour mixture just until blended; stir in coconut. Pour batter into a greased and floured-dusted 9 x 5-inch loaf pan. Bake in a 350° oven for 1 hour and 15 minutes until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean. Let cool in pan 10 minutes, then turn out on a rack to cool completely. Wrap and store for 1 day before slicing. Makes 1 loaf. Good slightly toasted. You can buy unsweetened coconut where health foods are sold.
Cook the brown sugar and water together to form a syrup. Make a smooth paste of flour using a small quantity of milk. Scald remaining milk and add beaten egg yolks. Combine slowly with flour mixture, stir to keep smooth. Add syrup and place in top of double boiler. Cook until thick, add butter and vanilla.
Cut fillets into serving-size portions. Sprinkle with salt. Combine sour cream, mayonnaise and salad dressing mix. Dip fish into 1 cup of the mixture, then roll in crushed onions. Place fish on a well-greased baking pan. Bake at 350° for 20 minutes, or until fish flakes easily when tested with a fork. Serve with remaining dressing if desired.
Mix butter and sugar. Then add eggs, sour cream, soda and flour. Pour in muffin tins. Combine brown sugar and cinnamon. Sprinkle mixture on top of muffins. Bake at 350° for 20 minutes.
Combine cucumbers, onions and peppers. Mix well. Add salt. Cover and let stand 3 hours.
Melt butter in large stock-pot. Add onion and saute until translucent. Add peppers and cook for 3 to 4 minutes. Add corn, cook for 10 minutes. Add tarragon, chili, salt, pepper and sugar. Cook 2 minutes. Add milk and water. Bring to a boil and serve. Serves 8.
Mix ground beef, onion and garlic. Microwave at High until beef loses pink color, 5 to 9 minutes, stirring once to break up meat. Drain.
Put the flour, sugar, salt, baking powder and shortening in a sifter, then rub together.	Add the milk. Grease a 9 x 13-inch pan. Drop by tablespoons into the pan; they will spread out. Bake in a 400° oven for 8 to 10 minutes. Watch; browns easily.
Brown hamburger; drain off fat. Cook noodles until done. Layer in a 13 x 9-inch pan.
Cream shortening and sugar. Add eggs and beat. Mix cocoa and coloring to make a paste. Add to shortening mixture. Add salt. Put vanilla in buttermilk. Add alternately with flour; don't overbeat. Mix vinegar and soda; blend well, but don't beat. Bake in 2 layers, 9-inch, for 25 to 30 minutes at 350° or 1 layer long pan 45 minutes or until done.
Mix brown sugar, shortening and egg. Add cinnamon, salt, soda, rhubarb, nuts and flour. Add milk last. Pour batter into a 9 x 13-inch cake pan, greased and floured. Sprinkle 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon on top. Bake at 350° for 30 to 35 minutes.
Line a 9 x 13-inch glass casserole dish with bread slices. Press hash over bread. Sprinkle cheese over hash. Beat eggs and milk together and pour over cheese. Bake at 350° for 30 minutes or until set.
Fry mushrooms in oleo for 5 minutes, then add to the chicken. Take one half of the chicken broth and make a gravy using milk to moisten the flour. Pour the gravy over the chicken, being sure it makes the chicken moist. Take the other half of the broth and add bread. Fry onion in oleo and add to bread (I use celery with the onion). Add salt, sage or celery and pepper. Beat eggs real good and add to bread mixture. Put chicken in a large long pan that will cut 15 pieces and pour dressing over the chicken. Bake until brown in slow oven.
Mix flour, salt and pepper; coat chicken. Heat oil in a skillet until hot. Brown chicken on both sides over medium heat; drain fat. Add sauce, water, garlic, onion and bell pepper; bring to a boil. Reduce heat; simmer for 30 minutes. Serve with rice or spaghetti.
Put oil in pan, add flour and cook 30 seconds. Whisk in milk until no lumps. Bring to boil, reduce heat and cook until thick; remove. Add pimentos. Layer with onions, potatoes and cheese in 2 1/2-quart sprayed dish. Bake at 375° for about 1 hour and 10 minutes.
Cook sausage until done. Crumble then drain. Prepare 9-inch pre-made or "from scratch" pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375° for 40 to 45 minutes. Cool on rack 10 minutes. Yields 8 servings.
Sift flour; measure. Sift again with salt and soda. Cream butter. Add sugar and eggs. Beat until light and fluffy. Add milk alternately with flour. Add nuts and fruit. Chill. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Let bread thaw and rise. In a skillet, brown sausage, onion, bell pepper and jalapenos. Drain liquid. Roll bread dough flat on floured surface. Place on slightly greased cookie sheet. Spread half the sausage mixture down center of dough. Sprinkle half the cheeses over mixture, then repeat. Fold dough over and tuck in ends. Brush with beaten egg. Bake at 375° until brown, about 20 minutes.
Preheat oven to 350°. Place broccoli in 3-quart casserole and microwave on High about 12 to 15 minutes until tender. Slice Velveeta cheese and place over the broccoli until covered. Sprinkle with cracker crumbs; top with slices of butter. Bake, covered, 30 to 40 minutes until cheese is melted. Makes about 8 to 10 servings.
Clean and drain whole chicken. Separate one whole head of garlic into cloves, leaving skins on. Add one cup of squeeze spread inside of chicken and one half of salt and pepper. Rub inside well. Place all the unpeeled cloves of garlic in different areas inside of chicken. Peel and chop other head of garlic. Rub on outside skin of chicken with remaining cup of spread and other half of salt and pepper. Cook uncovered in open shallow pan at 375° until brown all over and legs pull away easily.
Mix well and form into balls. Bake at 375° for 20 to 25 minutes.
Preheat oven to 350°. Place fish, vegetables and seasonings in foil. Wrap tightly and bake for 1/2 hour.
Melt butter. Add sauces and mustard. Stir. Cook spaghetti as directed. Grease casserole dish. Combine all ingredients. Cook, covered, at 350° until bubbly.
Oil bottom and sides of pan, then rub oil over meat. Make slits in meat and put in garlic cloves. Mix the remaining ingredients and rub on meat. Fill pan 1/3 full of water. Add 2 bay leaves. Roast 1 hour at 350°, turn meat over and roast 1 hour more. Cool enough to slice. Then put in crock-pot with juice from roasting pan and one large onion, sliced and one large green pepper, sliced. Cook 2 or 3 hours on high. Serve on French buns with cheese.
Mix dry ingredients and wet separately, then combine. Bake at 350° for 20 to 25 minutes.
In medium bowl, work together flour and shortening until mixture resembles coarse crumbs. Gradually add water to form a ball. Roll out on lightly floured surface. Line a 9-inch pie plate. Decorate edge, pricking the crust side and bottom. Bake in preheated oven at 375° for 10 minutes or until slightly browned. Cool.
Combine all ingredients and simmer 20 minutes, or until it looks somewhat transparent. Makes 8 pints. Cool and freeze. Tastes like crushed pineapple! Use for salads and desserts. Good in all kinds of Jell-O, especially cherry.
In a cast iron skillet mix oil and flour until golden brown to make Roux. Cook other ingredients slowly until vegetables are clear. Add about 2 quarts of water to roux. Let simmer for about an hour. About 30 minutes before serving add shrimp and cook until shrimp turns pink. Serve over rice.
Let cheese stand at room temperature. Blend well; add the other ingredients and mix well. Shape into ball or loaf and roll in chopped parsley and chill.
Mix everything together well. Put in a 2-quart baking dish. Bake at 375° for 45 minutes.
Brown sausage medium; drain fat. Cut the bread and place on bottom of an 8 x 8-inch or 9 x 13-inch baking dish (2-inch sides). Sprinkle sausage on top. Sprinkle cheese on top of sausage. Whisk or blend for 1 minute the remaining ingredients. Refrigerate overnight. Bake at 350° for 45 minutes.
Cook shrimp and cut up. Shred head lettuce, fairly fine, and add cut up green onions. Add shrimp and mix in Best Foods mayonnaise until salad is moist. Add a little lime or lemon juice and pepper.
Butter each slice of bread on one side. Grease a large baking dish. Place 8 slices of bread in the pan, butter side down. Cover with grated cheese. Place 8 more slices of buttered bread on top of cheese.
Boil potatoes until tender; drain and mash well. Melt butter in saucepan; add onion and garlic and cook until onion is soft. Combine the mashed potatoes, onion mixture, bread crumbs, parsley, 1 teaspoon of celery seed, Parmesan cheese, corn and egg. Mix well. Spread potato mixture into greased casserole dish. Sprinkle with paprika and extra teaspoon of celery seed. Bake at 350° for 40 minutes.
Mix all and add chicken parts. Marinate a minimum of 2 hours before grilling.
Gradually add sugar to egg whites and beat until very stiff; will stand in peaks. Fold in vinegar and vanilla. Pour into a greased 9 x 13-inch pan. Bake for 1 hour at 275°. Serve with fresh fruit on top.
Saut dried beef and onion. Set aside. Combine cream cheese, sour cream and horseradish. Spread dried beef and onion on waxed paper. Shape cream cheese mixture into log. Roll in dried beef. Spread on crackers. Yield: 30 servings.
Combine Crisco, butter, sugar and hot water. Stir until sugar is dissolved and butter and Crisco are very soft. You may have to heat this mixture to get the butter and Crisco to dissolve. Beat eggs in bowl and set aside. Stir yeast in warm water in separate bowl; set aside. When the butter, oil and sugar are cool, add eggs and yeast; stir. Add salt to flour and gradually stir the flour into the mixture. Add only enough flour to make it sticky, but not stiff.
In tall frosted glass, add ice, liquors and top with lemonade. Sprig of mint is optional. Sip and enjoy! Perfect for a hot summer day in Maryland.
Quarter, core and boil cabbage until just tender. Drain. Set aside. Brown ground beef in skillet. Drain fat. Return to skillet; add tomato puree and onion soup. Mix well. Spray a 13 x 9-inch pan or baking dish. Place a layer of cabbage leaves to cover bottom. Spoon 1/2 ground beef mixture over that. Arrange 9 slices of cheese over that. Repeat the layer; reserve enough cabbage leaves for the top. Place in 350° oven and bake 35 to 40 minutes. This is a great make ahead dish. Freezes well.
Clean, peel and chop the potatoes and onions. Boil 4 potatoes and 1 1/2 of the onions in a large pot with water to just cover, adding butter and salt to taste. Boil until fork-tender. Pour remaining potato and onion in another pot and boil until fork-tender. Save. Drain large pot, saving 1 to 1 1/2 cups water. Mix with beaters or blender until creamy. Add milk until soupy, up to 2 1/2 cups. Blend until creamy and place back on stove. Simmer about 15 minutes, stirring occasionally. Drain remaining potato and onion. Add to large pot and stir. Add garlic powder. Garnish with parsley. For creamier, richer soup, add a spoonful of sour cream to bowl. Serve hot or cold.
Combine cucumbers, onions, green peppers and whole garlic cloves. Add salt and cover with crushed ice. Mix thoroughly. Let stand for 3 hours. Drain well. Remove garlic. Combine remaining ingredients. Pour over cucumber mixture. Bring to a boil. Fill hot jars to 1/2-inch from top and seal.
Cream together butter and shortening. Add sugar and mix well. Add eggs, one at a time, beating after each addition. Add vanilla. Combine dry ingredients and add aternately with milk to creamed mixture. Bake in greased 10-inch tube pan at 325° for 80 minutes. I top my cake with powdered sugar (lightly dusted over top).
Preheat oven to 325°. Prepare baked pie crust. Beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in butter. Stir in chocolate chips and nuts. Pour into pie crust. Bake 1 hour and 15 minutes. Serve warm with ice cream.
Combine sugar, syrup, water, salt and cream of tartar. Let boil for 5 minutes, stirring to form firm ball. Remove from fire and pour over stiffly beaten egg whites (slowly). Continue boiling until mixture holds its shape. Drop on wax paper.
Heat oven to 400°. Grease dish. Heat beans in 1 inch salted water to boiling. Cook, uncovered, for 5 to 10 minutes. Mix beans, mushrooms, onion, garlic and cheese. Beat remaining ingredients; pour over beans. Bake for 30 to 35 minutes.
Pat fillets dry with paper towels and season lightly with salt and pepper. Combine remaining ingredients and spread equal amounts of this mixture on each fillet. Roll up from narrow end in a jelly-roll fashion. Place fish seam side down in oiled baking dish. Cover with foil and bake at 375° for 13 to 18 minutes or until fish just flakes. Serves 4.
Brown meat. Stir in the ingredients and simmer for 2 hours, then serve with cheese (sliced) to top with crackers.
Combine first 7 ingredients in a large mixing bowl; beat at low speed with an electric mixer 2 minutes. Stir in chopped pecans. Pour into a greased 13 x 9-inch pan. Bake at 350° for 50 to 55 minutes. Cool in pan on a wire rack. Cut into squares. Dust with powdered sugar.
Mix soup, chilies, 2 cups of cheese and sour cream. Divide in half. Mix chicken in half of sauce. Place a large spoonful and roll in tortilla; place in a greased casserole dish. Pour other half of sauce on top. Top with 2 cups of cheese. Bake at 350° for 30 minutes. For best results, do not microwave.
Saute onion in oil or margarine. Add ham and saute, then add rice. Stir for a few minutes. Add the liquids; bring to a boil. Stir. Cover and simmer for 20 minutes. Add frozen peas. Stir. Cover and let sit for 5 minutes, then serve.
Place chicken in casserole dish. Pour soup mixed with 1 can water over chicken. Layer with cheese slices. Cover with Stove Top mixed with milk and 2 tablespoons of butter. Stove Top mixture should be moist. Bake at 350° until browned.
In a large mixing bowl, toss together cabbage, oranges and apples. Combine mayonnaise and brown sugar. Pour over cabbage mixture. Toss again until well covered. Cover bowl with plastic wrap and chill at least 1 hour.
Saute cabbage, onion, flour, caraway seed, salt, pepper and paprika. Remove from heat; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat and add Cheddar cheese. Stir until melted. Return to heat, if necessary but do not boil. Top with small crackers.
Beat whites of eggs until stiff; add 6 tablespoons of the measured sugar and continue beating until sugar is dissolved. Put whites in refrigerator until balance of cake is mixed. Cream butter until soft. Add sugar a little at a time until well creamed. Then add 2 of the yellows at a time, beating well after each addition.
Mix flour and soda; set aside. Mix remaining ingredients. Butter should be at room temperature. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Beat sugar and butter until lemon colored. Add eggs and vanilla; beat more. Add flour and mix well.