HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 9 x 13-inch dish, heat pineapple and applesauce; dissolve Jell-O in this mixture and let cool, then add 7-Up and pecans. Let set and serve. The size of cans may vary; size near amount will do.
Preheat oven to 350°. Mix corns, salt, sour cream and Jiffy mix in large bowl. Melt margarine and pour into bottom of a 13 x 9-inch baking pan. Pour mix over margarine and bake for 30 to 45 minutes or until golden brown. Cool and serve.
Saute garlic in oil until tender. Add water; mix. Add bread cubes; mix. Discard garlic. Spread cubes on baking sheet. Bake at 350° for 20 minutes or until golden.
Cook hamburg in deep pan until browned. Drain excess fat. Add onions through mushrooms. Mix well and simmer 20 minutes until onions are soft. Cook shells and drain.
Add sugar to well beaten eggs and beat again. Add other ingredients and beat again. Bake in 450° oven for 10 minutes. Lower oven to 350° and bake 45 minutes or until "settled." Feel consistency of "settled" with touching.
Cook shells and drain. Cook broccoli and drain. Saute mushrooms in butter. Mix all ingredients together and simmer over low heat. Add salt, pepper and garlic powder to taste. (Requires a large amount.) Refrigerate or let stand for several hours before serving. Mixture will thicken as it sits. Serves 2 to 3 main dishes or 4 to 6 side dishes.
Stir well. Bake 30 to 40 minutes or until done at 350°.
Pour water over oatmeal and butter or oleo; let this stand for 10 to 20 minutes. Mix with other ingredients; stir gently. Pour into buttered dish. Bake at 350° for 35 minutes.
Roll crackers fine and mix well with nuts. Beat egg whites until foamy. Add baking powder and beat until very stiff. Add sugar slowly. Fold crackers, nuts and vanilla into egg whites. Pour into well-greased pie pan. Bake 40 minutes at 300°. Top with whipped cream and grated chocolate shavings.
Place all ingredients in a bowl and mix thoroughly. Bake at 350° for 30 minutes in a greased 9 x 9-inch pan.
In blender, add bananas, hot water and soda. Mix until a thick liquid. In a large bowl, beat eggs; add sugar, margarine and vanilla. Beat on medium speed for 2 minutes. Add flour and banana mixture alternately. Add nuts and bake in well-greased Bundt pan in a 350° oven for 70 minutes.
Heat oven to 450°. Sift and measure flour. Add shortening and cut in until like cornmeal. Add milk all at once and stir with fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board. Knead lightly 4 or 5 times. Roll out dough about 1/2-inch thick. Fold over in half and roll lightly again, about 1/2-inch thick. Cut with floured cutter. Place on baking sheet. Bake 10 to 12 minutes until brown. (Folding dough in half and cutting makes the biscuits "pop" open to insert sausage, ham, etc.)
Brown meat; drain. Add spinach (which has been cooked and drained), 1 cup Mozzarella cheese, Parmesan cheese, eggs and seasonings and mix well. Fill noodles with mixture. Cover and bake at 350° for 40 minutes. Top with remaining Mozzarella cheese and continue baking uncovered until cheese is melted. Magnifique!
Mix yeast in 1/2 cup warm water in large bowl. Add soup and salad dressing mix. Add flour slowly to make stiff dough, beating well. Knead on floured surface until elastic. Cover. Let rise in warm place for 30 minutes until doubled in bulk. Divide dough into 4 loaves. Place on greased cookie sheets. Cover. Let rise for 30 minutes. Bake at 400° for 30 or 40 minutes. Remove from pans immediately.
Mix sugar, brown sugar and oil; add eggs and vanilla. Mix well. Then mix the remaining ingredients. Bake on an ungreased cookie sheet for 8 to 10 minutes. Preheat oven at 350°. Makes 6 to 7 dozen.
Mix biscuit mix, potato flakes and sugar. Add margarine, egg and flavoring. Make into small balls. Pat down with fork. Leave room for cookie to spread when putting on cookie sheet. Bake at 325° until light brown on edges. Let cool on cookie sheet before removing.
Melt butter in saucepan. Blend in flour, stirring until smooth. Stir in milk, blending well. Simmer until thickened, stirring constantly. Add salt, mustard and cheese, blending well. Stir in remaining ingredients, mixing well. Pour into greased casserole. Bake at 350° for 30 minutes or until bubbly.
Cook carrots in small amount of water until tender. Drain. Mash carrots in bowl. Add remaining ingredients except bread crumbs; mix well. Pour in casserole. Top with bread crumbs. Bake at 350° for 40 minutes.
Mix first 6 ingredients together. Then add flour, nutmeg, cloves and cinnamon. Fold in egg whites last. Pour into two unbaked pie crusts. Bake at 400° for 15 minutes, then reduce heat to 350° and continue baking until done, approximately 25 to 30 minutes.
Cream the sugar and margarine; add eggs. Add dry ingredients and mix well. Add raisins, nuts and fruit cocktail; mix by hand. Add reserved juice if needed. Bake at 325° for 1 hour in a 9 x 12-inch pan or tube pan. When cake cools, add topping.
Combine flour and beer in a large bowl and blend thoroughly using a rotary beater. Cover; allow batter to stand at room temperature for at least 3 hours.
Arrange chopped chicken in bottom of a greased 9 x 13-inch baking dish. In a saucepan heat soup and cream cheese until mixed. Pour over chicken. Mix crackers and poppy seed and sprinkle over soup mixture. Drizzle margarine over the crumbs. Bake at 350° until bubbly and slightly browned, about 30 minutes.
Sprinkle chicken with salt and pepper. In a microwave-safe dish, melt butter and mix with oil. Place chicken in dish, coating on both sides. Microwave on High 3 minutes. Let rest 1 minute. Turn breasts over. Microwave on High for 3 minutes until done. Do not overcook.
Brown ground meat and onion along with pepper and salt. Stir in soup. Let cook about 10 minutes. At the very end, stir in 1 cup of sour cream. Serve over rice.
Flatten rolls in 10 x 15 x 1-inch pan and bake as directions on can. Cool. Mix cream cheese, sour cream and Ranch dressing. Spread this on crust and top with shredded carrots, chopped broccoli and cauliflower. Add 2 cups shredded cheese (any kind). Refrigerate.
Remove butt; add peas and 1 quart water. Cover and simmer about 1 1/2 hours. Cut butt in pieces; add to soup with celery, carrots and parsley. Cook, uncovered, approximately 1/2 hour. Add potatoes; cook until potatoes are cooked.
Mix crushed 1 1/2 cups cornflakes and margarine. Spread evenly into a 9 x 13 x 2-inch pan. Put in cabbage, then onion on top of cabbage. Sprinkle salt.
Mix first 3 ingredients together like pie crust. Press into a 9 x 13 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Meanwhile, combine ingredients following and beat well. Pour over baked crust. Bake 25 to 30 minutes more. Sprinkle powdered sugar upon removing from oven. This is better if it is allowed to sit a day before cutting into squares.
In a saucepan, boil sugar, cocoa, milk, butter and corn syrup. Cook 5 minutes. Add vanilla. Serve hot on ice cream or cake. Keeps in refrigerator for several weeks.
Cook pasta; drain well. Add chopped veggies. Layer pasta, veggies, Salad Supreme and pour oil and vinegar dressing (Italian) over each layer and stir. Do not use fat-free dressing!
Mix sugar, cocoa, flour and salt. Add egg yolks, milk, vanilla and then butter. Cook over medium heat until thick. Pour into baked pie crust.
Blend milk, cream cheese and lemon juice until smooth. Pour into dish lined with vanilla wafers. Refrigerate.
Break up the meat; add seasonings and brown lightly. Layer meat, potatoes, onions, beans and catsup, beginning and ending with meat. Top with slices of bacon. Cover and bake at 375° for at least 60 minutes. Uncover and bake until potatoes test done. Serves 6.
Beat eggs slightly. Stir in catsup, water, onion soup mix and bread crumbs or oatmeal. Mix well with ground beef. Put in loaf pan. Bake at 350° for 1 hour.
In a buttered casserole dish, place thinly sliced potatoes and chopped onion. Add half the cheese, then the hamburger and top with remaining cheese. Mix seasonings with tomato sauce and pour over top. Bake at 375° for 1 hour or until potatoes are tender. Serves 6.
Cream sugars, butter and oil. Beat in eggs and vanilla. Add dry ingredients. Roll into a ball the size of a walnut. Place on ungreased cookie sheet and press with back of spoon or your hand. Sprinkle with sugar. Bake at 350° for 10 minutes or until light brown around edges. Yields 6 dozen.
Sift dry ingredients over butter and cut in well. Add raisins and seeds, mix well. Add buttermilk and mix well. Put into a pan. Make the sign of the cross in the top of loaf and bake 1 hour at 350°.
Marinate mutton or beef overnight with chives, onions, salt, pepper, parsley and celery; stir occasionally. In a large, heavy pot, heat the oil and saute the curry powder and cumin over low heat for 5 minutes. Add the meat and all the marinade and sear the meat all over in the hot oil. Add 1 quart of water and bring to a boil. Cover; lower the heat and simmer for 1 hour and 15 minutes. Stir occasionally and add more water if the meat starts to dry. Serve with hot rice.
Mix together chopped pecans and coconut. Pour into a 13 x 9-inch pan. Mix together German chocolate cake mix as directed on box. Pour over nuts with coconut.
Combine ingredients in quart jar (or larger). Shake until mixed. Pour desired amount over your favorite salad greens and serve.
Mix dry ingredients. Blend dry mixture and shortening using your fingers. Add buttermilk and mix quickly (may take more or less, depending on thickness of buttermilk). Dough should not be too dry or sticky. Turn out on floured surface; sprinkle flour on top and pat to 1/2-inch thick with hands. Cut with biscuit cutter. Bake at 450° for 10 to 15 minutes. Makes about 8 biscuits.
In medium bowl, combine flour, baking powder, baking soda, salt and oats. In large bowl, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture; mix until well combined. Roll into 1-inch balls. Place on ungreased baking sheet. Flatten slightly with a fork. Bake at 350° for 8 to 10 minutes or until golden. Cool on a wire rack. Makes about 4 dozen cookies.
Boil whole beats with 1 inch top stem and all of the root for about 45 minutes, or longer according to the amount of beets in the container. Drain off hot water and add cold water. Slip off the skins and slice or quarter the beets, however desired. Add equal amounts of vinegar, sugar & water. Put all of this over your beets and add 3 Tbsp. pickling spices that has been tied in a cloth into the solution. Bring to boil and boil slowly for about 15-20 minutes. Fill sterilized jars with beets, then fill jars with beet juice. Be sure it is over top of the beets. Cover with lids that have been sterilized and seal jars.
Beat eggs long enough to mix yolks and whites. Add flour and salt and stir again until batter is smooth. Combine milk and salad oil. Stir into egg mixture until batter looks like heavy cream. Pour batter from cup or pitcher onto hot griddle. When little bubbles show, turn and brown on other side. Spread with jelly or preserves; roll up like tube and serve. Can sprinkle with powdered sugar.
Whisk the first 6 ingredients together, then add coddled egg (place broken egg into hot water for 15 to 20 seconds) and lemon juice. Whisk again. Pour over romaine lettuce and sprinkle with Parmesan cheese.
Cream together butter and sugar. Beat in egg yolks. Add vanilla and melted chocolate; mix well. Sift together cake flour and baking powder and add alternately to the creamed mixture with the buttermilk. Beat egg whites until stiff and fold into batter. Stir in nuts and coconut. Pour mixture into 3 well-greased 9-inch cake pans. Bake in 350° oven for 30 minutes or until cake tests done. When cool, frost with White Frosting.
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 to 10 minutes to soft ball stage (238°). Remove from heat and allow to stand until lukewarm. Add vanilla and heat until mixture just begins to lose its gloss and holds its shape. Requires very little beating. Quickly stir in walnuts; turn into buttered pan. Let set until firm before cutting. Makes 1 1/2 pounds.
In sterilized jars, pack pickles, dill and garlic. (The amount varies by what you prefer; I put in 1 large sprig of dill and 4 cloves of garlic per pint.) Heat brine until boiling; pour over pickles and let stand until warm. The drain pickles, reheat brine and refill jars. (This will keep the pickles crisp.) Seal with sterilized lids. Delicious!
Cut Twinkies in half and line bottom of pan. Mix pudding just as it says on the box. Mix Cool Whip and pudding well. Spread on Twinkies. Break Heath bars on top. Refrigerate until ready to serve.
Combine all ingredients and pour into 1 1/2-quart casserole dish. Top with mashed potato mixture. Bake at 350° for 30 to 40 minutes or until pie is hot through. Add shredded cheese to top during last 5 minutes baking time and allow to melt.
Combine beans, corn, celery and picante sauce. Set out at room temperature 1 hour before serving.
Cook cauliflower until just tender. Brown mushrooms and green pepper in butter. Blend in flour and gradually add milk and salt. Cook until thick.
Cook broccoli in 1/4 cup water and 1/2 teaspoon salt; set aside. Saute onion and mushrooms in 2 tablespoons butter. Add garlic cheese and mushroom soup. Add remaining ingredients and serve in chafing dish.
Saute gizzards first in enough cooking oil to cover bottom of pan until brown and tender. Add water occasionally to prevent sticking. Add onions. Saute until done. Add half of the bell pepper, finely chopped. Saute. Add water level with gizzards. Let simmer awhile, then add livers. (Add flour to thicken, if necessary.) Let simmer until livers and gizzards are done. Turn off heat. Add remaining bell pepper and green onions. Stir in approximately 2 1/2 to 3 cups cooked rice.
Slice sausage crosswise into 1/4-inch thick pieces. Brown sausage in skillet. Add pineapple with juice and brown sugar. Cook over low heat for 30 minutes.
In large bowl mix flour and salt. Make a hole in center of flour and add eggs and oil. Pour in water and stir until dough is stiff. You may need to work in more flour depending on the size of your eggs. Place dough on heavily floured surface and knead 10 minutes until smooth and elastic. Cover and let stand 1 hour. Cut dough in halves. Roll out each half to desired thickness. Cut in strips. Cook to desired tenderness. Add plenty of butter and Parmesan cheese or your favorite sauce.
Prepare cake mix according to package. Fold in 1/3 cup ground orange. Pour into 8 x 1 1/2-inch pans. Bake according to package.
Mix all dry ingredients real good. Then add the other ingredients. Mix thoroughly. With 2 teaspoons, spoon out into hot canola oil.
Toss sugar, corn meal and flour lightly with a fork. Add other ingredients. Beat all with a mixer until smooth. Pour into an unbaked pie shell and bake at 350° until done.
Mix all ingredients, except ginger ale. Add this just before serving. Serves 25 (8-ounce) cups.
Mix together flour, Crisco and salt into crumbs. Beat egg and vinegar. Add cold water to equal 1/2 cup.
Flour, salt and pepper chicken pieces. Spray 3-quart round casserole with Pam. Place sliced potatoes around edge of casserole. Pour peas in center of potatoes. Top with sliced onion. Lay chicken on top and cover with soup. Bake at 350° for 1 hour.
In skillet, cook beef over medium heat until well done, drain. Add 1 1/2 cups salsa and heat through. Split each biscuit in half; flatten into 4-inch rounds on ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until golden brown. Top with meat mixture, cheese, lettuce and remaining salsa.
Layer chicken and Veg-All in dish. Mix 1 1/2 cans broth with chicken and mushroom soup; pour over Veg-All and chicken. Combine Bisquick and milk. Pour over Veg-All and chicken. Melt 1 stick margarine. Pour over top and bake at 400° until brown (35 to 40 minutes).
Sprinkle salt over cabbage and let stand for 1 hour. Place cabbage in clean cheesecloth and squeeze out all of the water. Add to cabbage the grated carrot and grated green pepper. Boil white vinegar, mustard seed, sugar and celery seed for 1 minute; pour over cabbage and let cool. Fill plastic cartons such as oleo comes in; cover and freeze. To serve, remove from freezer 1 hour before serving. Stir and serve.
Combine half of the asparagus liquid and other ingredients in saucepan; stir well and bring to a boil, stirring constantly. Pour over asparagus; chill 8 hours or overnight. Yields 8 servings.
Cut eggs in half. Remove yolks; mash. Add bacon and dressing; mix well. Refill egg whites. Garnish with pimento or parsley, if desired.
Bring water and sugar to boil, until sugar is dissolved. Add frozen concentrates and brandy. Mix and freeze.
Brown sausage and drain. Beat eggs and milk.	Add the sausage, eggs and milk to the remaining ingredients. Refrigerate overnight in a greased baking dish. Take out the next morning 30	minutes before baking. Bake, covered, 1 hour at 350°. Take cover off for the last 15 minutes.
In 9 x 13-inch glass pan (buttered), put croutons first, then cheese, then sausage. Mix eggs, milk and mustard; pour over sausage. Refrigerate overnight.
Cook rotini pasta per package directions. Drain thoroughly. Set aside to cool. Sprinkle one package dry salad dressing mix over pasta. Cook frozen vegetables until thawed, about 3 to 5 minutes. Don't overcook. Add to pasta. Cut in 1/2 the tomatoes and add to salad. Sprinkle 1/2 to 3/4 of second package dry salad dressing mix over salad. Add 1 bottle salad dressing over pasta salad. Mix well. Chill for 2 hours. Add remaining bottled salad dressing to taste.
Soften 8 ounces of cream cheese and braunschweiger one hour at room temperature in large mixing bowl. Add dry onion soup mix and Worcestershire sauce. Mix until well blended. Form into a ball on paper plate and chill for 3 hours or until ball is firm. Soften 3 ounces cream cheese.
You will also need 6 to 8 cup pudding mold or bowl with steep sides.
Heat pineapple to boiling; add Jell-O from package. Cool. Blend with a fork the cream cheese and cottage cheese. Mix well with pineapple and Jell-O mixture. Fold in whipped cream and celery. Stir in nuts. Add a touch of green food coloring if you desire color. This yields about 24 squares.
Preheat oven to 325°. Oil loaf pan with olive oil and spray with Pam. Mix all ingredients well; form into loaf. Put into pan and bake for 45 minutes to 1 hour. Serve with baked potatoes, lettuce and tomato salad and string beans.
Put the first 4 ingredients in mixing bowl. Add the boiling water and set aside until cold. Add the egg. Measure the flour and sift with the soda and cream of tartar. Add to mixture. Last add the nuts and vanilla. Fill pans half full and bake at 350° for 45 minutes.
Cook chicken until tender (may be microwaved on High for approximately 20 minutes). Debone chicken; chop into smaller pieces. Mix soup and sour cream. Stir in chicken. In separate bowl, mix butter into stuffing. Pat chicken mixture into greased 1 1/2 to 2-quart baking dish. Spoon buttered stuffing over this. Cover with foil. Bake at 350° for 20 minutes. Remove foil and bake 10 minutes more.
Combine cottage cheese and dry jello. Mix well. Fold in oranges, pineapple and Cool Whip. Refrigerate until served.
Mix oil, sugar and eggs until creamy. Add salt, flour, soda, cinnamon and vanilla. Mix together, then add apples and nuts.
Brown meat; add onion and cook until tender. Add tomato paste and 1 cup water; salt and pepper and simmer 20 to 30 minutes. Heat milk and cream cheese in saucepan over medium heat. Blend well. Stir in 1/4 cup Parmesan cheese, garlic salt and green pepper and noodles. In 9 x 13-inch casserole, alternate layers of noodles and meat sauce. Bake at 350° for 20 minutes. Sprinkle remaining Parmesan cheese on top before serving.
Add 1 cup sugar gradually to egg whites. Fold crackers and nuts into egg whites. Bake for 10 minutes at 350° in a 9 x 13-inch baking dish. Cool completely.
Heat oven to 300°. Coat pecan pieces in melted butter. Put coated pecans on cookie sheet and heat for 30 minutes, stirring every 10 minutes. Melt almond bark and pour pecans in almond bark. Stir pecans until all pieces are coated. Drop by teaspoon on wax paper. Let sit until hard.
Preheat oven to 350°. In a shakeable container, combine lemon juice, oil, garlic salt and pepper. Place chicken in roasting pan and pour mixture over. Cover and bake approximately 40 minutes. Uncover 10 minutes and bake longer.
Combine the flour, oat bran, sugar and baking powder and stir to mix well. Crush the orange segments slightly and add the oranges and their syrup, egg whites and vanilla extract to the flour mixture. Stir just until the dry ingredients are moistened. Fold in the blueberries.
Brown hamburger and drain. Add can of tomatoes, macaroni, salt, pepper, oregano and onion. Cook until macaroni is tender and mixture should be somewhat dry. Pour mixture in casserole dish and put grated cheese on top. Put in 350° oven for 10 minutes.
Combine candies and water in 2-cup glass measure. Microwave at High for 3 to 4 minutes, stirring at 1 minute intervals until candy dissolves. Place apples in 1 1/2-quart casserole. Pour melted candy mixture over the apples; cover and microwave at High for 7 to 9 minutes, stirring after 4 minutes. Yield: 6 servings.
Melt margarine. Add poppy seed, Worcestershire sauce, mustard and onion flakes. Split rolls in half horizontally and place bottom layers back in tinfoil pans. Alternate layers of ham and layers of cheese. Cover with top layer of rolls. Make servings by cutting between rolls. Drizzle mixture over rolls. Bake 15 minutes at 350° or may be wrapped and frozen and cooked later. Great for party finger food or showers!
Cut bacon into 2-inch strips. Wrap around water chestnuts and secure with toothpicks. Microwave on High until bacon is cooked. Put in shallow pan and cover with barbecue sauce. Bake at 375° for 10 to 15 minutes.
Saute onion and pepper in melted oleo until tender. Remove from skillet. Add ground chuck and cook until brown. Pour off excess fat. Add onion and pepper to browned beef. Salt and pepper lightly. Lightly grease a 10-inch square size Pyrex dish.
Mix chicken, soups, broth, onion, salt and pepper. Add the noodles and put in a buttered casserole dish. Top with crushed potato chips. Bake in 375° oven for 1 hour.
Mix together and press into patties on cookie sheet. Put in fridge and cool for 3 hours. Roll in flour. Brown on both sides. Put in baking dish. Add soup mixed with water. Bake in oven at 350° for 35 minutes.
Slice squash and place a layer in the bottom of casserole. Mix the rest of the ingredients and place on top of layer of squash. Bake 45 minutes at 350° in greased casserole. Cover for 5 to 10 minutes.
Stir yogurt; mix in vinegar and sugar. Pour over broccoli. Toss to combine. Before serving, stir in Bac'n Chips and nuts.
Mix oil and sugar first, then add eggs, one at a time. Beat well. Mix spices and flour together. Add to oil mixture; stir in plums and nuts. Bake at 350° for 1 hour and 15 minutes.
Simmer all together in crock-pot or bake in oven at 350° for 1 hour.
Mix jello according to directions and add pineapple. Stir well and add remaining ingredients, mixing well. Store in refrigerator overnight before serving.
Mix all ingredients together except the soup. Bake at 400° for 1 hour. About 25 minutes before it's done, pour mushroom soup over the meat loaf.
Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture looks like coarse crumbs. Add egg with milk all at once, stirring only until barely mixed. Knead gently on lightly floured surface 18 to 20 times. Cut with biscuit cutter. Place on ungreased pan close together if you don't want a lot of crust, or 3/4 inch apart if you want them crusty. Bake at 450° for 10 to 15 minutes
Pour Veg All (juice and all) into 3-quart sauce pan. Add water and noodles. Bring to a boil. Cook until noodles are tender. Drain. Add lots of butter. Season to taste with salt and pepper.