HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice potatoes and place in a 3 to 4-quart baking dish. Add onions, salt and pepper. Pour mushroom soup over vegetables. Cut butter up over top. Bake in a 350° oven until bubbly.
Mix together ingredients. Dump into pie pan and press to shape. Bake at 375° for 15 minutes. Cool while assembling filling.
Mix together hot water, shortening and sugar. Set aside to cool. Dissolve yeast and teaspoon sugar in lukewarm water. Add yeast mixture to first water mixture; add lightly beaten eggs and salt, then the flour 1 or 2 cups at a time. When thoroughly mixed, cover tightly and place in refrigerator overnight. Remove dough from refrigerator; punch down and knead a few times.
Arrange pie filling evenly in 8-inch dish. Sprinkle evenly with cake mix. Dribble margarine evenly over mixture. Combine sugar, cinnamon and nuts and sprinkle over top. Cook 10 minutes on High, rotating 1/4 turn halfway through cooking time. Rest 10 minutes.
Cream sugar and butter until fluffy. Add eggs one at a time, beating after each addition. Mix flour, soda and salt. Add this mixture alternately with sour cream. Add flavorings and pour into well-greased pan. Bake at 325° for 1 to 1 1/2 hours. Let stand about 5 minutes before removing from pan.
In 1 1/2-quart shallow baking dish, combine vegetables and shrimp. In small bowl, combine remaining ingredients; mix well. Pour lemon mixture over vegetables and shrimp. Cover. Chill several hours or overnight, stirring occasionally. To serve, spear with toothpicks. Makes about 8 servings.
Mix and press into a 9 x 13-inch pan. Bake at 325° for 15 minutes. Cool.
Partially cook and drain broccoli; add onion mixture, rice, cheese and soup and stir to blend. Pour into 2-quart casserole. Bake at 350° for about 30 minutes, until cheese browns and bubbles.
Mix all ingredients except Sour Cream Sauce. Shape into 1 1/4-inch balls. Place meatballs on rack in broiler pan. Bake at 375° for 20 minutes. Keep warm. Prepare sauce. Serve hot.
Brown beef and onion in butter. Stir in salt, pepper and tomato sauce. Remove from heat; cook and drain noodles. Combine cottage cheese, onion and green peppers. Spread half the noodles in a 3-quart casserole or 9 x 13-inch pan. Cover with remaining noodles. Pour ground beef mixture over top. Bake at 350° for 40 minutes. Serve hot.
Mix stuffing with 1/2 can of chicken soup, broth and eggs. Spread in 11 1/2 x 7 1/2 x 1 1/2-inch buttered baking dish. Top with chicken. Combine remaining soup with 1/2 cup chicken broth. Pour over all. Cover with foil. Bake at 350° for 45 to 50 minutes. Remove foil. Bake 10 minutes longer.
Note: Roasted salted peanuts may be used and added as the last ingredient. Omit salt if peanuts are salted.
Mix all ingredients together. Make sure they are mixed well. Shape into patties. Heat 1 tablespoon vegetable oil in a skillet. Cook patties on medium until slightly browned. Makes 4 patties. You can substitute finely ground saltine crackers for the quick oats, just lower the amount of salt used. These make a good change from hamburgers and are just as tasty!
Sift together flour and sugar. Stir in pecans and chocolate. Blend bananas, eggs and shortening or oil. Add to flour mixture and mix until flour is moistened. Bake at 350° for 1 hour; cool 10 minutes before removing from pan. Yield: 1 loaf.
Sear pork chops in hot skillet. Add all the rest of the ingredients. Cover tightly; simmer for about 30 minutes or until chops are tender.
Bake crust according to package directions. Sprinkle 1/2 cup of the cheese evenly over bottom of baked crust. Cook bacon until crispy, drain on paper towels. Drain all but 1 tablespoon drippings from skillet. Add onions and cook until tender, add tomatoes, 1/2 cup picante sauce, cumin and oregano. Cook over high heat until most of liquid is evaporated. Spoon tomato mixture into crust, top with bacon and remaining cheese. Bake at 375° until cheese is melted. Peel, seed and slice avocado into wedges and arrange over pie. Drizzle with remaining picante sauce. Garnish with sour cream, olives, lettuce, etc. Cut into wedges and serve. Yields 4 servings.
Brown meat; drain. Add onion. Cook until tender. Stir in barbecue sauce and 1/2 cup cheese. Cover and simmer 10 minutes over low heat, stirring occasionally.
Dissolve yeast in 1/4 cup lukewarm water. Combine sugar, salt, shortening, 3/4 cup water and 1 cup flour in a mixer bowl; beat until smooth. Add yeast mixture; mix well. Stir in enough remaining flour to make a stiff dough. Knead on a floured surface until smooth and elastic. Place in a greased bowl, turning to grease surface. Let rise, covered, in a warm place for 1 hour or until doubled in bulk. Divide dough into 2 portions. Roll each portion into a thin circle on a floured surface. Fit into 2 greased pizza pans. Brush with oil. Spread with tomato sauce. Sprinkle with Mozzarella cheese, pepperoni, mushrooms, olives and seasonings. Bake at 450° for 20 minutes. Makes 6 to 8 servings.
Saute meat, onions and mushrooms. Beat eggs, spices and milk. Line pan with bread. Layer with meat mixture. Pour egg mixture over all and refrigerate overnight. Bake at 350° for 45 minutes or until set. Serves 6 to 8.
Preheat oven to 400°. Grease individual ovenproof dishes. Place scallops in dish. Arrange shrimp on top. Place cheese on top of shrimp. Make Bechamel sauce by melting butter. Add flour and whisk well. Slowly add milk and broth, whisking all the while. Add Worcestershire, garlic and horseradish until smooth. Pour Bechamel sauce over cheese and sprinkle with Parmesan. Bake, uncovered, 20 minutes or until bubbly on top.
Mix well the first 5 ingredients. Pour into a 9 x 13-inch dish. Sprinkle with the cheese. Mix the herbal stuffing with the melted oleo. Spread over cheese. Bake 45 minutes at 350°.
Dissolve raspberry flavored Jell-O in boiling water and let cool. Stir in pineapple and the next ingredients and spoon into a lightly oiled 4 cup mold or an 8 x 10-inch casserole dish. Cover and chill. Unmold on lettuce leaves. If desired, garnish with fresh cranberries and orange rind strips. Yields 8 servings.
Set oven at 350°. Grease bottom of loaf pan (9 x 5 x 3-inch) generously. Beat all ingredients vigorously with spoon for 30 seconds. Pour in pan. Bake for 55 to 65 minutes, or until toothpick comes out clean. Loosen sides of loaf from pan and remove.
Crust: Spread cookie dough on a round pizza pan. Bake at 350 degrees for 10 minutes or until golden brown. Let cool.
Brown onion, then add and brown ground beef. Drain fat. Add taco seasoning, tomato sauce, tomato paste, refried beans and olives. Use 1/2 Cheddar cheese and 1/2 Brick cheese mixed. In a baking dish, layer in order: chips, meat mixture, cheese and sour cream until dish is full. Bake at 350° until cheese is lightly browned. Serve with extra sour cream and tortilla chips.
Heat oven to 450° (for kids, wait until they are coating veggies to preheat). Brush bottom of 13 x 9 x 2-inch pan with 1 tablespoon of melted margarine. Beat together egg and water with a fork in shallow dish. Mix flour and salt together in another shallow dish. Dip about 1/4 of vegetables into egg mix. Remove 1 vegetable piece at a time with slotted spoon, fork or fingers; roll in flour to coat and place in pan (but not on top of each other). Repeat with remaining veggies. Pour remaining margarine over each veggie piece in pan. Bake, uncovered, turning once, until veggies are crisp-tender and coating is golden brown (about 10 to 12 minutes). Sprinkle lightly with Parmesan if you like.
Chop and saute onion and green pepper until tender, then add chorizo, ham and garbanzo beans with liquid and saute over medium heat. Add remaining ingredients and simmer over low heat for approximately 1 hour. If you see that the liquid is drying up too much, cover and simmer for the remaining time. This is good served over white rice.
Cook bacon. Save 2 teaspoons bacon grease to add to soup. Saute onions and celery. In heavy pot, crumble bacon. Add onions and celery. Add bacon grease and salt. Mix 1/2 milk with flour; add to other ingredients. Add remaining milk and onion salt.
Mix first five ingredients. Add next five and beat 2 minutes. Then stir in cranberries. Bake in loaf pan for 1 hour and 10 minutes or until done. Bake at 325°.
Bake ribs in oven 1 1/2 hours at 325°. Mix all ingredients and then brush on ribs frequently with 1/2 of mixture. Bring other 1/2 of mixture to	boil and pour over ribs to serve.
Cut 6 (18-inch) squares of heavy-duty aluminum foil. Peel and slice potatoes, carrots and onions. Place equal portions of chicken pieces on each piece of foil. Salt and pepper chicken. Top each portion with 1 tablespoon barbecue sauce. Divide vegetables equally among portions of chicken. Sprinkle with salt and pepper. Dot each portion of vegetables with 1 tablespoon margarine. Bring edges of foil over chicken and vegetables and seal tightly. Place on baking sheet and bake at 400° for 1 hour.
Chop Snickers bars and add apples, Cool Whip and pecans and stir together.
Mix first 4 ingredients and cook until thick. While hot, add marshmallows and beat until dissolved. Set aside to cool. Add next 3 ingredients. Cut in fine pieces (do not use the juice). Combine with whipped cream. Let set overnight. Serve with whipped cream.
Melt margarine in large heavy skillet over low heat. Saute green onions, garlic and celery 5 minutes or until tender. Add crawfish; stir and saute 5 more minutes. Add soup, sour cream, cheese spread and Creole seasoning. Mix; simmer 3 to 5 minutes or until bubbly. Stir crawfish mixture and cooked noodles together in a 2-quart dish. Heat in 350° oven for approximately 20 minutes or until heated through. Serve hot with a green salad and French bread.
Plate alternate layers of ground beef, potatoes and onions in a buttered dish. Salt and pepper each layer. Place pieces of butter on top. Dilute soup with 1 can of water. Pour over the mixture. Cover and cook done (1 hour) at 350°. Brown the beef before you alternate it in the casserole with the onions.
Mix beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in a large skillet; brown and cook meatballs. Remove meatballs; put in a casserole or slow cooker. Pour fat from skillet. Put drained pineapple and green pepper over meatballs.
Press rolls into large cookie sheet and bake according to directions. Whip together cream cheese, mayonnaise and party dip. Spread mixture on cooled crust. Top with any type of veggies desired. Once pizza is topped, cover with plastic wrap and press veggies into mixture so it holds together. Cut into squares and serve.
Beat steaks with back of butcher knife or glass Coke bottle to tenderize. Dip into salt-pepper-flour mixture and fry in 2 tablespoons of oil or fat over medium-hot burner. Slice onions, thinly over steaks and pour in 1 1/2 cups water. Cover and simmer for 20 minutes.
Place foil in pie pan. Layer potato slices by alternating with onions and slices of margarine. Salt and pepper to taste. Cook in 350° oven for 30 to 40 minutes. Great with barbecue!
Mix first 11 ingredients in a small bowl and set aside (seasoning mix). In 12-quart heavy saucepan, melt margarine over high heat. Add 3 cups onion and 2 cups bell pepper. Cook 5 minutes. Stir in 3 tablespoons of seasoning mix. Cook until vegetables are soft and brown (about 11 minutes). Set vegetable mixture aside. Cook meat and 3 tablespoons of seasoning mix on high until meat is brown (about 14 minutes). Add reserved vegetables to meat. Add garlic and remainder of the seasoning, onions, celery and green pepper. Cook 7 minutes. Add tomatoes and puree and beef stock. Cook, covered, about 2 hours. Add molasses and green chiles and cook about 15 more minutes.
Drain, debone and skin salmon. Crumble finely with hands. Add cream cheese, green onions and horseradish. Combine well. Put in an attractive bowl; sprinkle with pecans. Cover tightly and store in refrigerator. Serve with crackers of your choice.
Mix pudding mix and milk 2 minutes on low speed. Add lemonade mix (dry). Mix well. Fold in Cool Whip. Pour into pie shells. Refrigerate or freeze.
Mix all together. Make in little balls and roll in powdered sugar. Press with fork and bake at 350° for 10 minutes.
Mix all ingredients together and place in a greased 8 x 8-inch pan. Bake at 350° for 45 to 60 minutes. Stir every now and then.
Preheat oven to 325°. Put all ingredients in bowl. Beat at medium 3 minutes. Pour batter into greased and floured 10-inch tube pan. Bake until toothpick comes out clean.
Combine ingredients and beat well. Pour into 2 ice cube trays. Cover with foil or Saran Wrap after frozen. Allow to stand for 10 minutes before cutting.
*We have used 1/2 white and 1/2 brown. Makes a different tasting pickle.
Boil rhinoceros until tender. Remove skin, debone and dehorn. Cut rhino into small bite size pieces. (This should take about 2 months.) Add enough brown gravy to cover (about 1/2 of a tanker truck). Bring to a boil, then cover and simmer 4 to 6 weeks. This serves 5800 people. If more are expected, add 2 rabbits. Do only if necessary, as most people do not like hare in their stew.
Slice summer sausage in thin slices. Cut a slice of American cheese in 4 sections. Take a cracker, bagel or English muffins (split bagel, cut muffins); place a piece of summer sausage on top of cracker, then a piece of cheese. Microwave on High (max power) 35 to 40 seconds or until cheese is melted. Serve hot.
Simmer all ingredients (except chops) in uncovered saucepan. Place chops in bowl. Cover with sauce. Cover bowl and refrigerate overnight. Arrange chops in shallow baking dish. Pour sauce over. Bake uncovered at 350° for 1 1/2 hours.
Combine instant rice (right from the package), milk, salt, cinnamon, sugar and raisins in a saucepan. Bring to a rolling boil, stirring constantly. Reduce heat; boil slowly for 15 minutes, stirring occasionally. Slowly pour hot mixture into slightly beaten eggs. Beat vigorously. Add vanilla. Sprinkle with nutmeg and let cool 10 minutes. Makes 4 servings (about 1/2 cup each).
Saute onion in stick of butter. Add cooked rice. Add remaining ingredients. Pour into a buttered 2-quart baking dish. Bake 30 minutes at 350°.
Cream butter and sugar. Add eggs one at a time, beating after each addition (medium speed). Put vanilla and lemon into milk. Fold in flour alternating with milk. Spoon into 10-inch tube pan that has been greased and floured. Bake at 325° for 1 hour and 20 minutes. Let cool in pan 15 minutes. Remove from pan and cool completely on rack. Dust with powdered sugar before serving.
Boil chickens in salted water. Use broth for cooking rice. Heat cans of soup with can of milk. Combine soup with eggs, mushrooms, pimento, almonds, onion juice, rice and seasonings to taste. Cut up chicken into pieces and combine in a casserole dish with soup mixture. Top with potato chips. Bake 45 minutes at 350°. Serves 16.
Mix all ingredients. Use flour needed. Work the dough until smooth and firm, then roll it up bit by bit. Cut in one inch long and 1/2 inch thick and fry.
Preheat oven to 350°. Mix sugar and flour into mixing bowl; set aside. In a saucepan, blend Coca-Cola, butter, shortening and cocoa. Bring to boil. Remove from heat and add to flour mixture. Beat eggs; add. Mix soda with buttermilk; add. I mix flour, sugar and marshmallows together before I add hot mixture. Bake in a greased 13 x 9-inch pan for 40 minutes.
Preheat oven to 350°. In medium bowl combine flour, sugar and allspice; mix well. With pastry blender cut in butter until it resembles coarse crumbs. Coarsely chop pecans; toss in crumb mixture. Set aside. Grease 2-quart casserole dish. Cut sweet potatoes in 1/4 inch diagonal slices, starting with potatoes. Layer with 1/2 cup pecan/crumb mixture, potatoes, crumb, etc. Drizzle with maple syrup. Bake lightly covered with foil 45 minutes, if raw potatoes, 30 minutes, if canned. Remove foil. Sprinkle with marshmallows. Bake an additional 5 to 10 minutes.
Cut bread (lengthwise) in half. Spread 1/2 stick margarine on each half. Sprinkle generously with garlic powder, Parmesan cheese and Romano cheese. Garnish with parsley flakes. Bake on a cookie sheet for 20 minutes at 350°.
Prepare jello with 2 cups boiling water. Place in refrigerator until cool, but do not gel.
Wash, do not peel, one potato per person. Slice 1/4-inch slice and soak in cold water for at least 20 minutes. Melt 4 tablespoons margarine on a cookie sheet. Drain potatoes and pat dry. Place potatoes on cookie sheet in single layer, coating both sides with margarine. Salt and pepper to taste. Place in a 425° oven and bake 20 minutes or until lightly browned on each side.
Dissolve cherry Jell-O and Knox gelatine in water, sugar and lemon juice. Cool slightly. Add fruits, nuts and vegetables.
Whisk together all ingredients and spoon into a 9-inch pie plate or 2 cup casserole. Bake 20 minutes in a 350° oven or until lightly browned. Garnish with paprika and/or parsley, if desired. Serve hot with wheat or rye crackers or Melba toast rounds.
Cream sugar and Crisco. Add pumpkin. Mix in remaining ingredients, flour last. Bake at 350° for 17 minutes.
In a large bowl beat together sugar and eggs. Add dry ingredients and mix. Add oil and vanilla; mix. Fold in walnuts and apples. Bake in a 9 x 13-inch pan at 350° for 40 minutes. (Serve hot or cold. Top with ice cream or whipped cream, if desired.)
Crush vanilla wafers and line a 9 x 13-inch pan. Save a little for topping. Cream sugar, margarine and eggs and place over crumbs. Cover with any juicy fruit (I like peaches or nectarines). Cover with whipped cream (Dream Whip) and sprinkle with the saved crumbs. Put in refrigerator for about 4 hours to set. The longer it sets the better, juice soaks into cookie crumbs. No sugar in crumbs or fruit. Good dessert to make the day before you need it!
Combine cornmeal, flour, salt, baking powder and sugar. Add eggs and milk. Heat 4 tablespoons of bacon grease or oleo in large iron skillet. Remove grease or oleo from heat and pour in ingredients. Bake for 10 to 12 minutes at 450°. Cool 2 to 3 minutes and serve.
Season meat with the seasoning ingredients. Can add other seasonings to your own liking. Place meat into baking pan. Mix the tomato sauce and mushroom soup together; pour onto the meat. Bake at 350° for one hour. Serve with rice.
Preheat oven to 350°. Microwave or boil chicken until cooked. Cut up into bite-sized pieces. Pour soups into casserole dish. Do not add water! Stir in chicken, cheese and water chestnuts. Mix well. Place in oven and bake 15 minutes.
Makes 2 large loaves, using 10 1/4 x 3 5/8 x 2 5/8-inch pans. Use wax paper or tinfoil in bottom of pans. Bake for 1 hour at 350°.
Preheat the oven to 400° and put the oven rack on the bottom of the oven. Spray a cookie sheet with olive oil spray; set aside. Peel and slice eggplant 1/4-inch thick. Dip the eggplant slices in the beaten egg or beaten egg white, then into the bread crumbs. Place eggplant on a baking sheet and spray with olive oil spray. Put the eggplant in the oven and bake for 15 minutes. Remove from oven; spray tops again with olive oil, then turn slices and spray again with oil. Bake another 5 minutes and remove from the oven. In the bottom of a baking dish, spread a thin layer of marinara sauce. Top with a layer of eggplant until the eggplant is used. End with a layer of sauce. Sprinkle cheese on top and bake at 400° for 20 to 25 minutes or until cooked through. Makes about 4 servings.
Stir sugar and 2 3/4 cups water until sugar dissolves. In a blender, blend bananas, half of pineapple juice and orange concentrate. Blend until smooth. Add to sugar mixture. Stir in remaining pineapple and lemon juice. Transfer to baking pan. Freeze. To serve, let mixture stand at room temperature. Spoon into punch bowl. Pour Sprite down side of bowl and serve.
Cook macaroni in boiling salted water until almost tender. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt, mustard, pepper and hot pepper sauce. Cook and stir until smooth. Drain macaroni. Combine with butter mixture in a large bowl and mix well. Stir in milk and 4 cups cheese. Pour into an ungreased 13 x 9 x 2-inch baking dish. Cover and bake at 350° for 45 minutes or until bubbly. Sprinkle with remaining cheese. Let stand 5 minutes before serving (yields 12 to 16 servings).
Combine Bisquick, corn meal and sugar in bowl. Add eggs and milk until well blended, mix in oleo. Bake in greased 9 x 9-inch greased pan or muffin tins. Bake at 350° for 35 to 40 minutes in pan, but less in muffin tins.
Boil sugar and the 6 cups of water for 3 minutes. Add remaining ingredients and mix well. Freeze. Remove from freezer 2 hours before serving. Place in punch bowl and add 2 large sized bottles of ginger ale or Sprite.
Cook butter and sugar over low heat until bubbly. Cool. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift dry ingredients. Add to first mixture and mix thoroughly. Add nuts. Spread in greased and floured 10 1/2 x 15 1/2 x 1-inch pan. Bake at 350° for 25 minutes. Cut while warm.
Prepare white sauce by combining Butter Buds, flour, salt, pepper and slowly adding skim milk. Stir with a wire whisk until smooth and thickened. Set aside. Place half of the cooked macaroni in the bottom of a 2-quart glass casserole dish that has been sprayed with a nonfat cooking spray. Sprinkle with half of the onion, salt, pepper and cheese. Repeat. Pour sauce over the casserole. Drizzle 1 tablespoon liquid Butter Buds over the top. Sprinkle remaining cheeses over this. Cover and bake for 30 minutes at 350°. Uncover and bake 10 minutes longer. Yields 8 servings.
Mix lemon juice and grapefruit juice. Add apple, banana, grapefruit, orange, avocado and honey. Chill before serving. Serves 4.
Roll chicken in cracker crumbs. Place on cookie sheet that has been covered with aluminum foil. Season. Place in oven at 350° for 10 minutes. Take back out of oven and pour melted butter over chicken. Place back in oven for about 1 hour.
Melt oleo and cocoa together. Add powdered sugar, vanilla and pecans. Add water to desired consistency.
Stew chicken, seasoned with salt, pepper, a stalk of celery, a chopped onion and chopped carrot, if desired. Remove chicken, saving broth. Debone chicken and stir back into broth. Bring to simmering point over low heat. Drop tortilla pieces several at a time into broth. Simmer for 15 minutes until tortillas are tender.
Mix cream cheese, mayonnaise, sour cream and taco mix. Spread on plate. Top with lettuce, tomato, cheese and black olives.
Mix in 8 x 8-inch pan or 2-quart dish. Top with grated cheese, crushed cornflakes and 1/4 cup melted butter.
Place in loaf pan, dot with butter and bake at 350° for 1/2 hour or until it puffs up.
Cut or chop broccoli and mix with other ingredients. I usually put the mayonnaise, vinegar and sugar together first and then mix in the rest of the ingredients. Stays well in the refrigerator.
Peel grapefruit and cut rind in quarters. Let stand overnight in salt water (1 tablespoon salt to quart of water). Drain; wash thoroughly and cut into strips. Simmer in clear water, changing water several times until the grapefruit rind has no bitter taste (six or more times). When the rind is tender, drain and cook in a sugar syrup of 2 parts sugar to 1 part water until rind is transparent.
Sift the flour once; measure. Add baking powder and spices; sift 3 more times. Cream the shortening; add sugar and cream until light and fluffy. Add eggs, fruits, nuts, honey, molasses and cider. Add flour gradually. Put in 5 well-greased loaf pans. Bake at 250° for 2 1/2 to 3 hours.
In large bowl, combine the cake mix, oil, baking powder and eggs. Prepare pudding mix according to directions on the package. Add the pudding to the cake mixture and stir together. Pour into well oiled 9 x 13-inch cake pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 40 minutes on lowest shelf in the oven. Sometimes I mix the chocolate chips and nuts with the batter and frost the cake with buttercream frosting. It is yummy either way, but has a tendency to fall. If this is a problem, make cupcakes instead.
Cream margarine, sugar and egg; add flour, soda, salt, cinnamon and cloves. Mix well, stir in zucchini, raisins and nuts. Chill dough for 2 hours, then drop by spoonfuls on greased cookie sheet. Bake 12 minutes in 350° oven.