HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine yogurt and cereal. Mix lightly. Add raisins, carrots, sugar, oil and egg whites; mix well. Combine dry ingredients and add to cereal mixture. Stir just until moistened. Spoon into paper-lined muffin pan, filling each almost full. Bake at 400° for 18 to 20 minutes or until golden brown. Makes 1 dozen.
Fry the chopped onion with the lamb pieces until lightly browned. Stir in the flour, mixing well. Add the stock gradually and bring to the boil, stirring well. Add the sliced carrots and leeks, most of the parsley and season to taste. Pour the stew into a deep casserole dish and top with the sliced potatoes. Sprinkle them with salt, dot with butter and put the "Hot Pot" into a medium oven at 375° for about 2 hours. Turn the heat up for the last 1/2 hour to brown the potatoes. Enjoy!
Mix cake mix, 1/2 cup evaporated milk and butter. Put 1/2 of mixture in a 9 x 13-inch pan, greased and floured. Bake at 350° for 5 minutes. Let cool. Melt caramels and 1/3 cup evaporated milk; pour over cake. Sprinkle chocolate chips over caramel. Add pecans on top of chips. Add 1/4 cup evaporated milk to the rest of cake mix batter. Spread batter over caramel mixture. Bake at 350° for 20 minutes.
Brown meat and drain off excess fat. Add remaining ingredients, stirring over low heat until cheese melts. Serve warm. This dip will freeze well. Serves 36.
Cook fettuccini according to package directions. Drain well and place in a warm serving dish large enough for tossing. Add margarine, cream and Parmesan and parsley and toss until fettuccini is well coated. Salt and pepper to taste. Serves 6.
Place into 2 or 3 quart casserole; bake in 300° oven for 50 minutes.
Set oven at 325°. Grease and flour 2 loaf pans. Mix flour, salt, baking soda and baking powder; set aside. Beat sugar, butter and vanilla until fluffy. Add eggs, beating one at a time. Add buttermilk; add to dry ingredients. Pour into pans. Bake at 325° for 45 to 50 minutes. (Add raisins, if desired.)
Preheat oven to 350° and lightly grease baking sheets. Combine flour, baking powder and salt. Set aside. Cream the margarine and sugar. Beat in eggs, milk and vanilla until light and fluffy. Stir in flour mixture just until blended. Drop by level tablespoon onto baking sheet. Bake 12 to 15 minutes or until edges are lightly browned. Cool on wire racks.
Crumble corn bread. Layer corn bread, bacon, green peppers, onions, tomatoes and pickles in a large bowl. Sprinkle with salt and pepper. Combine mayonnaise, pickle juice and sugar in small bowl; blend well. Spoon over salad; toss lightly just before serving. Refrigerate until ready to serve.
Cream butter or margarine, brown sugar, granulated sugar, eggs and vanilla until light and fluffy. Combine flour, baking soda and salt in a separate bowl; then add to creamed mixture. Stir in chocolate chips.
Saute peppers, celery, onions and meats in hot butter. Add salt. Reduce heat; cook	5 minutes. Stir in olives, mushrooms with liquid, soups and sauces. Cook 5 minutes. Cook noodles following box directions. Drain. Pour noodles into a 14 x 10 x 2 1/4-inch roasting pan. Add sausage; gently stir until well mixed. Sprinkle cheese on top. Bake 35 minutes at 350°. Serves 12.
Preheat oven to 375°. To prepare Cajun seasoning, combine first 8 ingredients in a small bowl. To prepare chips, arrange the tortilla wedges on 2 baking sheets coated with cooking spray. Coat wedges in cooking spray. Sprinkle 2 teaspoons Cajun seasoning over wedges. Bake chips at 375° for 6 minutes or until crisp. Yield: 80 chips (serving size: 4 chips).
Boil all of the ingredients for 5 minutes, then add 1 tablespoon of brown sugar and boil for 15 minutes. Garnish with lemon or orange slices.
Combine tuna, soup, lightly beaten egg yolks, bread crumbs, onion, parsley, lemon juice and pepper. Mix thoroughly. Beat egg whites until stiff; fold in gently into tuna mixture. Put in well greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes.
Cream sugar and shortening; add eggs and mix well. Combine buttermilk and jam. Add alternately with sifted dry ingredients. Add nuts, raisins and spices; stir well. Bake in tube pan for approximately 1 hour at 350°.
Soften Knox gelatine in cold water. Bring milk to boil. Add sugar and dissolve. Add softened gelatine and cool slightly. Add sour cream and vanilla and beat on low speed. Set aside to cool. Be sure to keep cream mixture at room temperature. In four separate containers, dissolve each package jello in 1 cup hot water, then add 1/2 cup cold water. Oil a 9 x 13-inch clear glass baking dish. Pour in lime jello; refrigerate until firm. Add 1 1/2 cups cream mixture. Refrigerate until firm. Continue with remaining jello and cream mixture, ending with cherry jello on top. Make sure layers are set before adding each addition. Refrigerate 4 to 5 hours before cutting.
Press margarine and graham crackers into bottom of 13 x 12-inch pan. Beat eggs, 2 sticks margarine and powdered sugar together for 15 minutes, then spread on top of crackers. Mix remaining ingredients together and spread over the powdered sugar mixture.
Prepare both chocolate and banana puddings in separate bowls. Pour banana pudding into pie crust. Let firm slightly, then pour chocolate pudding on the top. Refrigerate for 1 hour. Then before serving, remove from refrigerator and add the banana slices on top, then top with chocolate sprinkles. Serves 8.
Brown ground beef and onion in skillet over medium heat for 8 to 10 minutes or until meat is no longer pink; drain. Stir in oregano and salt. Lightly brush tortillas with oil. Bake tortillas on 2 baking sheets in preheated 400° oven for 3 minutes. Spoon meat mixture evenly over top of each tortilla; top with an equal amount of tomato. Sprinkle with basil and cheeses. Return to oven; bake 12 to 14 minutes or until lightly browned. Makes 4 servings.
To one well beaten egg, add vinegar and sugar. Mix together and cook over low heat until thick. Stir constantly as it burns easily. Add a little salt and pepper and a dash of butter. Dry mustard may be added. Thin with cream, if needed.
Mix margarine, mustard, poppy seed, Worcestershire sauce and onion in a small bowl. Slice through middle of dinner rolls and open. Spread mixture on both sides; top with ham and cheese and close. Heat in 350° oven until cheese is melted.
Mix first 3 ingredients in saucepan; bring to a boil, then add peanut butter and heat, while stirring, until peanut butter is well-mixed.
Add one cup of Cascade and one cup of Clorox II to a bucket of the hottest water to come out of your faucet. Soak several articles overnight and wash as usual. I have also filled water in my washer, soak and wash the next morning. I have found this removes about 90% of the stains that do not wash out with normal laundering.
Crumble yeast into small bowl. Add water and sugar. Let stand until you mix butter and flour as for pie crust. Make a well and add egg yolks, salt and yeast mixture. Mix until smooth and dough leaves bowl. Divide into 4 parts and roll thin. Spread with filling; place on greased pan and brush with egg white. Let stand in warm place for 1 hour. Bake at 350° for 30 minutes until brown. Remove from oven and cover with damp cloth for 10 minutes.
Combine all ingredients, blending well. Serve as a spread on snack bread or crackers.
Put grapes in quart jar; add sugar and fill jar with boiling water. Process in boiling water bath canner, boiling 10 minutes. Let stand at least 4 to 6 weeks before serving by straining through sieve.
Butter 9 x 13-inch pan. Lay 5 pieces of bread (cut into strips) on bottom of pan. Whip eggs, milk, salt and pepper. Pour over bread. Shred 2/3 cup butter over eggs, 1 1/4 cups shredded Colby cheese. Brown bacon; crumble over cheese. Bake at 325° for 30 minutes.
Place meat in pot with water and boil for about 1 1/2 hours or until almost tender. If very salty, pour off water after 1/2 hour of boiling and add fresh water.
Combine cherry pie filling, crushed pineapple and diced apple. Refrigerate overnight. Next day, add bananas, Cool Whip, pecans and marshmallows. Mix well and chill before serving.
Put butter in squash while hot. Mix all ingredients in a greased casserole. Bake at 350° for 1 hour.
Beat for 3 minutes. Bake in a greased and floured 9 x 13-inch pan at 350° for 25 to 30 minutes. Cool.
Cook sausage & green pepper over medium heat until meat is no longer pink. Drain. Stir in pasta & spaghetti sauce. Mix well. Transfer to a greased 13 X 9 X 2 baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover, sprinkle with cheese. Bake 5-10 minutes longer until cheese is melted. Serves 10.
Make custard; set aside to cool. In large serving dish, alternate layers of sliced angel food cake, fruit cocktail and sliced banana. Moisten with orange juice/sherry. Pour custard on top; set aside in refrigerator 1/2 hour. Swirl Cool Whip on top. Decorate with almonds and cherries.
Mix pudding per directions. Add whipping cream. Refrigerate pudding and whipping cream mixture.
Use a food processor for best results. Drop small ingredients into processor bowl (garlic, coriander, green onions, etc.). They will be finely chopped in a few seconds. Scrape down bowl. Add remaining ingredients, except for water, salt and pepper. Season to taste with salt and pepper. Let salsa ripen at room temperature for an hour. At serving time, stir in ice water. (Water is optional. If you use water, salsa may be soupy.)
Brown hamburger meat, onion and bell pepper. Then add Ro-Tel and all other ingredients. Bake at 350° for 20 minutes. Sprinkle cheese on top and bake 10 minutes.
Cover cabbage leaves with boiling water and let stand until limp. Drain. Combine beef, salt, pepper, rice, onion, egg and seasonings. Place a portion of meat mixture in a cabbage leaf, roll and secure with toothpicks. Brown in Crisco oil. Combine sugar, water, lemon juice and tomato sauce; pour over rolls. Cover and simmer 1 hour. Baste now and then.
Beat eggs slightly; add milk, sugar and salt. Combine corn with other ingredients. Add to milk mixture. Mix well. Turn into buttered casserole and bake 1 hour at 325°.
Brown and drain hamburger. Add salt and pepper. Cook macaroni. Mix together the hamburger, macaroni, mushrooms, pizza sauce, tomato sauce, Parmesan cheese, onion and 4 ounces of pepperoni in a 9 x 13-inch greased baking pan. Top with Mozzarella cheese and oregano. Place remaining 1 ounce of pepperoni slices on top. Bake at 375° for 30 minutes.
Cook cauliflower in salted water until tender 10 to 15 minutes. Strain and chop coarsely. Saute onions in butter until tender. Blend in flour. Add broth, milk and Worcestershire sauce. Cook until thick, stirring occasionally. Add cauliflower and heat. Do not boil. Add lemon juice just before serving. Garnish with cheese, chives, chopped parsley or paprika. Salt and pepper to taste.
Place raw rice in baking dish. Combine 1/2 of soup with water and pour over rice. Sprinkle 1/2 of onion soup over this. Place chicken over top. Add remaining soup on top of chicken topping with remaining onion soup. Wrap entire pan with foil. Bake 2 hours at 350°.
Brown sausage. Add vegetables and cook until tender. Add chicken broth and rice. Put into 2-quart greased casserole dish. Bake at 325° for 1 hour.
Combine dry ingredients. Cut in shortening. Dissolve yeast in water. Stir yeast mix and buttermilk into flour mix. Turn out onto floured surface and roll into 1/4-inch rectangle. Spread with butter. Fold dough in half. Cut into 2-inch squares.
Place in bowl in alternating layers, sliced carrots, pepper (coarsely chopped) and thinly sliced onion. Make marinade of the undiluted tomato soup, oil, vinegar, sugar, mustard and Worcestershire sauce. Pour over carrots, peppers and onions. Let stand in refrigerator at least a day. Keeps well for a week.
Combine flour, soda, salt, baking powder, cinnamon and nuts. Set aside. Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients and stir until moistened. Bake at 350° for 1 hour in two 9 x 5 x 3-inch loaf pans.
Combine ingredients; pour into buttered casserole dish and bake for 45 to 60 minutes at 325°.
Preheat the oven to 350°. In a large bowl, mix together the potatoes, 1 cup of the Cheddar cheese, the soups, onion, sour cream and melted butter. Pour mixture into a greased 9 x 13-inch baking pan.
Mix all ingredients. Place in large Pyrex dish and bake 30 to 40 minutes in 350° oven.
Cook and drain macaroni. Put in casserole dish and shred cheese on top. Saute onion in oil, add hamburger and brown. Add kernel corn; salt and pepper to taste. Put in casserole dish on top of macaroni and slice olives on top. Mix tomato soup and water. Pour over mixture. Bake at 450°.
Cream together cream cheese with 1 cup powdered sugar. Whip Dream Whip according to package directions. Fold Dream Whip into cream cheese mixture. Spread in cooled pie crust and refrigerate for 2 to 4 hours. Spread can of blueberry pie filling over cheese mixture. Whip another package of Dream Whip according to directions and spread over blueberries. Keep refrigerated.
Grate hot pepper cheese and Cheddar cheese. Spread refried beans into small baking dish. Mix the sour cream and Hidden Valley Ranch mix and spread over beans. Layer the chili peppers, tomatoes, cheeses and olives. Chill for 1 hour and serve with tortilla chips.
Cook ground beef; add package of Sloppy Joe mix with water. Reduce heat and simmer for 10 minutes. Cook macaroni until done according to package; drain. Add to ground beef. Add corn and most of the cheese, leaving some for topping. Add corn and mix well. Top with leftover cheese. Bake, uncovered, at 350° for 30 minutes, until cheese is melted and it is heated.
Combine all ingredients in blender. Blend until smooth. Serve immediately. It's a quick refresher!
Saute beef in butter until brown. Add mushrooms, green peppers and onions. Mix flour with sour cream, stirring well to thicken. Simmer 15 minutes. Serve over hot buttered noodles.
Mash enough strawberries to make 3 cups. Add sugar, cornstarch and water. Cook on medium heat. Stir until thick (boil 2 minutes). Cool about 2 hours.
Soak overnight. Wrap each fish in foil individually, adding sauce. Bake at 350° for 20 minutes.
Cook rice according to directions on the box. Saute onion and celery in oleo. Thaw broccoli in 1/2 cup of water. Combine rice, broccoli and water, onion and celery. Add Cheez Whiz and soup. Bake at 350° for 45 minutes.
In a small saucepan, heat oil, stir in contents of noodle seasoning packet and garlic salt. Cook for 3-4 minutes or until blended. Meanwhile, crush the noodles and place in a bowl. Add coleslaw mix and almonds. Drizzle with oil mixture and toss to coat. Serve immediately. Serves 6 - 8.
About 40 minutes before serving or early in the day, cut stem ends off strawberries. Cut a deep "X" in top of each strawberry. Gently spread strawberry apart to make "petals." Set aside.
Cook lasagne until tender; drain and rinse. Arrange half in greased 13 x 9-inch baking dish. Mix soup, milk and seasonings. Set aside. Beat cheeses together; stir in onion. Spread half over noodles. Put half the chicken over cheese layer. Pour half the soup mixture over chicken. Repeat layers and top with crumbs. Bake 30 minutes at 350°. Let stand 10 minutes. Makes 8 servings.
Mix all ingredients together well, using a slotted spoon or spatula. Place in canister with airtight lid and store until ready to use.
Combine Miracle Whip, French dressing, relish, sugar, pepper and onion. Use fork to stir well. Keep refrigerated, tightly covered, to use in 2 weeks. Makes 2 cups.
Cream sugar and soft oleo. Add eggs, one at a time, beating well after each egg. Add chocolate syrup and flour. Make sure to mix well. Add nuts if desired. Pour onto a cookie sheet. Bake at 350° for 25 to 30 minutes. It should be soft.
Brown beef and drain. Mix all ingredients together except Mozzarella and pepperoni. After mixing, don't let stand too long before baking (liable to jump out of pan). Pour into lightly greased casserole dish. Top with Mozzarella cheese and pepperoni. Bake at 350° for 1/2 hour or until noodles are tender.
Cook bacon crisp; drain. Brown onion and beef. Combine with remaining ingredients in 3-quart casserole. Stir. Bake at 325°, uncovered, 1 1/2 hours.
Scald milk to lukewarm; add the rest of ingredients with 2 cups flour. Beat well and let stand. Add remaining flour. Put in greased bowl to raise. Punch down, raise again and make into dinner rolls. Bake at 350° for 25 minutes.
Mix together; put into 13 x 9-inch pan or mold and freeze. Cut into squares. Serve on lettuce leaves or in a bowl.
Mix cake mix and bake as directed in 9 x 13 pan. Cool (best if done the day before). In a saucepan, combine 1/2 can of milk (6 ounces) and 1 1/2 cups sugar. Bring to a boil quickly. Remove from heat and add marshmallows; stir until melted. Stir in coconut. Pour mixture over cooled cake. Refrigerate until cool enough to add next layer. In a saucepan, combine 1 cup sugar and rest of milk; bring to boil. Remove from heat and add butter and chocolate chips. Stir until melted. Add almonds. Pour over coconut layer. Cool at least 2 hours. Top with more coconut and almonds.
Sift or stir dry ingredients in mixing bowl to blend thoroughly. Slowly add sufficient water to form a stiff dough. Cover bowl with towel; let stand 30 minutes. Pinch off balls of dough with floured hands and work out into 5-inch circles. Drop into oil heated to 360° and fry until golden brown. Yields 7 or 8 fry breads.
Mix first 5 ingredients and pat into a 9 x 13-inch greased pan. Cover with Tater Tots. Mix soup, milk and Worcestershire and pour over Tater Tots. Sprinkle with seasoned salt. Bake at 350° for 1 3/4 hours.
Cook and debone the chicken breasts. Cut chicken meat into large pieces and arrange in shallow baking dish. Place the Swiss cheese on top. Mix the soup with 1/2 can of broth from chicken and pour over the top. Add the bread crumbs from the stuffing mix (as is, do not cook) and sprinkle the package of seasoning over the top. Melt the margarine and dribble over the stuffing mix. Bake at 350° for 50 to 55 minutes. Serves 6.
Combine ingredients. Brush on chicken or ribs when barbecuing. Makes 3 cups.
Marinate chicken in dressing for 10 minutes. Simmer for 20 to 25 minutes on medium-low heat using entire contents of dressing. Check to make sure chicken is fully cooked. Serve chicken on bed of rice. Pour hot dressing over chicken and rice. Serves 4.
Cook squash, seasoned with a little salt and pepper. Add grated carrot, onion, soup and sour cream. Melt margarine and pour over stuffing. Stir to coat stuffing. Add half of stuffing to squash mixture. Put in casserole dish and cover with remaining stuffing. Bake at 370° for 25 to 30 minutes.
Mix Kool-Aid with boiling water, then mix all ingredients together. Smells great and less expensive than store bought! Store in Ziploc bags.
Cream margarine and sugar; add eggs, beat. Add melted chocolate and nuts. Add sifted flour, soda and milk alternately. Add vanilla. Drop by teaspoon onto cookie sheet and bake at 350° for 12 minutes. Cover with chocolate powdered sugar icing.
Cream sugar, egg yolks, vanilla and cream cheese. Add flour, baking powder and rinds. Blend well. Beat egg whites until stiff and add to batter.
In a large saucepan, cook bacon and set to 1 side. Add potatoes, onion, celery and carrots to bacon drippings. Cook about 20 minutes, stirring occasionally, until tender. Stir in milk, salt and pepper. Bring to a boil. Stir sour cream, flour and paprika together. Add	1 cup of hot potato mixture to sour cream and mix, then pour sour cream mixture into soup. Cook until soup bubbles. Pour into bowls and top with crumbled bacon. Yummy and fast.
Mix together first 7 ingredients and add soda dissolved in hot water. Add flour. When mixed well, add 1 cup boiling water and mix. This mixture will be very thin. Bake in greased and floured pan at 325° for 45 to 55 minutes. Let cool.
Mix together. Put in refrigerator and chill. Put in muffin tins. Pinch off about the size of large walnuts. Cook at 400° for 20 minutes. Will keep for days in refrigerator. Cook as needed.
Bake ribs in shallow pan. Bake, uncovered, at 325° for 1 1/2 hours. Mix together remaining ingredients and pour over ribs. Continue baking 45 minutes or until tender.
Set aside 1 cup flour. Cream butter, sugar and berries together. Add eggs, one at a time. Add flour and extract. Roll berries in extra cup of flour. Mix in also. Grease and flour cake pans. Bake at 325° for 2 hours or until done.
Put the oil, onion, garlic and parsley into a 2-quart saucepan. Saute slowly. Add ground beef, salt and pepper to taste, oregano and basil. Saute slowly, stirring often, until meat is brown. Add tomatoes, tomato paste and 1 cup water. Simmer slowly, uncovered, for approximately 2 hours, stirring occasionally.
Combine all ingredients in a small bowl with a tight lid. Stir or shake well. Refrigerate. Makes 1 1/4 cups.
In a greased 1 1/2-quart casserole, arrange vegetables in layers (layer of squash, layer of onions, etc.). In between layers, make 2 layers of rice. Be sure not to have rice on top or bottom of casserole, preferably have tomato layer on top. Salt and pepper to taste. Place butter slices on top. Bake, covered, at 325° for 1 1/2 hours.
Melt butter and save half for corn flakes. Mix all ingredients and place in ungreased pan (13 x 9 pan). Mix corn flakes with leftover butter and place on top.
Mix beans, onion and pepper in a bowl. Mix other ingredients in a cruet and shake well. Pour over salad and chill overnight or at least 4 hours. Serves 5 to 6.
Spray large saucepan with Pam; saut carrots, onion and garlic over low heat until softened, about 5 minutes.
Mix all ingredients together until well blended and add enough flour to make a soft dough. Roll as thin as possible on generously floured bread board or on waxed paper. Cut out and bake on greased cookie sheets in a 400° oven for 10 to 15 minutes.
Melt 2 tablespoons butter in saucepan. Blend in flour and salt. Gradually stir in milk and water. Cook over medium heat, stirring constantly, until boils and thickens. Remove from heat. Add cheese; stir until melted. Cover and set aside.
Mix all ingredients and roll into balls. Bake at 350° for 20 to 25 minutes. (May use a little sweet milk to make mixture stick together better.)
Saute onion, red pepper and garlic in butter. Add flour; cook 1 minute. Spoon 1/2 into greased 13 x 9-inch dish. Layer 1/2 potato, 1/2 beans and 1/2 cheese. Repeat onion, potato and beans. Combine half and half, rosemary, salt and pepper and pour over. Cover and bake at 375° for 1 hour. Sprinkle with cheese and red pepper. Bake 5 minutes.
Put sherbet in punch bowl, then add the following: frozen orange juice, frozen lemonade, unsweetened lemonade, 7-Up and champagne. Stir, then add ice and serve.
Put shredded dried beef in the bottom of a 9 x 12-inch baking dish. Wrap each chicken breast with 2 slices of bacon; place on top of shredded dried beef. Mix sour cream and cream of mushroom soup together. Pour sauce over chicken. Put sliced mushrooms on top of sauce. Sprinkle with dill weed. Cover. Bake at 300° for 3 hours or 350° for 1 1/2 hours.
Shake the biscuit pieces in a mixture of 1/2 cup sugar and 2 teaspoons cinnamon. Bring to a boil the remaining sugar, cinnamon and margarine. Dump 1/2 the coated biscuits into a greased Bundt pan. Add 1/2 of the boiled mixture. Add remainder of biscuits and pour remaining mixture on top. Bake at 350° for 35 minutes. Let cool before dumping out.
Stir 1 bar with milk in a saucepan over low heat until melted and smooth. Cool. Beat together butter and brown sugar until creamy. Beat in egg, vanilla and Milky Way mixture. Stir in flour blended with baking soda and salt. Gently stir in remaining candy bars and nuts. Drop by teaspoonful onto ungreased cookie sheets. Bake at 350° for 12 to 15 minutes or until cookies are just firm to touch. Cool.
Sift dry ingredients on bread board. Make hole in center. Add melted butter, eggs, flavorings and nuts. Knead together until silky consistency. Fit to 2 (12 x 4-inch) well-greased oblong pans. Cook in preheated 375° oven until golden brown. Slice while hot into slices 1/2-inch wide and 4-inches long. Serve cool.