HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a large covered casserole. Bake in oven for 5 hours at 250°.
Cook peeled potatoes until tender. Drain and mash until smooth. Add all ingredients and beat. Refrigerate, covered. Keeps for about 2 weeks. Place desired amount in buttered casserole; dot with butter. Bake at 350° for about 30 minutes or microwave a small dipper on a plate or in individual serving dish.
Heat oven to 350°. Simmer onion and garlic in hot pan until yellow. Add meat and brown. Pour off excess grease. Then add to tomatoes. Pour mixture into square baking dish. Press olives into mixture. Combine cornmeal, milk and eggs. Spoon over filling; sprinkle with cheese. Bake for 1 hour.
Boil water and oleo or heat in microwave until oleo melts. Add flour and mix together. Add eggs, one at a time. Spread onto a greased cookie sheet and bake at 400° for about 20 minutes. Slit bubbles in dough after baking. Cool.
Mix all ingredients in large casserole dish except bread crumbs. Sprinkle crumbs on top of dish and bake uncovered at 350° for 30 minutes.
Combine all ingredients in container. Beat with electric blender. Process until smooth. Store in refrigerator until ready to use. Yields 1 1/2 cups.
Boil the sugar and water together for 8 minutes; add the tea and chill. When thoroughly chilled, add the remaining ingredients; pour over ice in tall glasses and serve.
With sharp knife, cut beef across grain, into thin strips. Combine soy sauce, garlic, ginger and add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss and stir over medium-high heat until browned. Simmer 30 to 40 minutes (until tender). Turn heat up and add vegetables. Toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water. Add to pan. Cook until thick. Add tomatoes and heat through. Serve over rice or noodles.
Layer potatoes in a baking dish. Salt and pepper; dot with butter. Cut up cabbage and lay on top of potatoes. Cut sausage into 2-inch pieces; then slice down middle. Lay on top of cabbage. Add 3/4 cup of water. Bake, covered, at 350° for 1 1/2 hours.
Wash and slice as many red potatoes as needed. Leave peelings on. Place in skillet that has 1/2 inch oil in bottom. Cut onion over potatoes. Salt and pepper to taste. Cover with lid; cook over low heat until tender. Remove lid and brown on both sides. Serve with white beans and cornbread.
Mix well. Sprinkle pecans in unbaked pie shell. Pour mixture over top of pecans. Bake at 375° for 45 minutes or until mixture is set.
Combine marshmallow cream, sugar and flavoring. Knead until all sugar is thoroughly blended. Shape into 8 rolls; wrap each in plastic and freeze.
Pour boiling water over gelatin. Stir until dissolved. Add cold water and chill. Place fruit in 9 x 13-inch pan. When gelatin begins to congeal, pour over fruit. Chill.
Boil chicken and cool. Cut chicken into pieces and layer on bottom of a 13 x 9-inch pan. Mix all of the ingredients, except stuffing and cheese, in separate pan and heat until margarine is melted. Pour over chicken. Place thin slices of Velveeta cheese on top. Place in a 350° oven for 20 minutes. Remove from oven and cover with prepared stuffing. Return to oven for 5 minutes.
Place chicken in a lightly greased 9 x 13-inch baking dish. Mix soup and broth. Spoon over chicken. Arrange potatoes and mixed vegetables over chicken. Mix flour and baking powder in a bowl; add butter and buttermilk and stir to form a thin dough. Pour evenly over chicken mixture. Bake, uncovered, in 350° oven for about 1 hour or until crust rises to top and is browned lightly. Salt and pepper to taste.
Grease Bundt pan with butter. Sprinkle nuts in bottom. Cut each biscuit into 4 pieces and roll into a ball. Dip balls into mixture of sugar and cinnamon and layer into Bundt pan. Sprinkle additional cinnamon, sugar and nuts thru layers. Cook margarine, brown sugar and cinnamon over low heat until margarine and sugar melts. Pour over top of layered dough balls. Bake at 350° for 30 minutes.
This is the first step in many French-Canadian (cajun) dishes. Rice dressings, gumbos, jambalaya, Etouffee, eggplant casseroles, etc. and vegetable soup use roux.
Combine marshmallow cream, sugar and vanilla, kneading the last of the sugar gradually. Shape into 8 rolls, 1 inch in diameter. Wrap and put in freezer overnight. Melt caramels in double boiler, adding a teaspoon of water at a time, until thick sauce-like consistency and all caramels are melted. Remove from heat, but keep over hot water. Dip rolls into caramels, then roll in chopped pecans. Press firmly into caramel with hands. Let cool. Keep in refrigerator.
Have shortening at room temperature. Cut it into the flour and salt. Add egg and vinegar and part of the water. Be certain water is cold and use only enough to make a firm ball. Chill if you wish. Roll into 2 crusts. If it seems easier to roll on wax paper, then do so. Never stretch the crust when fitting to the pan. For soft pies, prick crusts and bake at 350° for 10 to 12 minutes.
Mix well. Use loaf pans greased and lined with wax paper. Fill pans 2/3 full. Bake 2 1/2 hours at 250°.
In a mixing bowl, combine cream cheese and Eagle Brand. Mix well, then mix in the lemon juice and vanilla; pour on crust. Chill until top is firm and top with cherries.
Mix cake mix, 1 egg and margarine together and spread in 9 x 13-inch greased pan. Beat cream cheese with sugar, vanilla and eggs. Spread on top and bake at 350° for 40 minutes.
Mix the margarine, plain flour and 2 cups brown sugar together. Pat in an 8 x 8-inch pan and bake at 325° for 15 minutes.
Pour thawed lemonade into a large bowl. Squeeze the juice from the lemon into lemonade. Add Cool Whip to lemonade mixture and stir, then add the Eagle Brand milk; stir until blended. Pour into graham cracker crusts and chill for 1 hour. Slice and serve.
Place the eggs in a saucepan of cold water. Bring them to a boil over medium-high heat. Boil them for 25 minutes. Cool the eggs for 5 minutes in cold water. Lightly roll the eggs on a flat surface until their shells are covered with fine cracks. Place the eggs in a large saucepan. Add the other ingredients. Add sufficient water to cover. Bring them just to boiling. Reduce the heat and simmer for 1 hour.
Mix sugar, water and cornstarch; cook until thick. Add Jell-O. Put strawberries in cooked pie shell. Pour mixture over berries. Cool. Top with whipped cream and refrigerate.
Mix all ingredients together. Batter will be runny. Bake at 325° for 45 minutes to 1 hour.
Mix ground beef, onion and garlic in a 2-quart casserole dish. Microwave at High until beef is brown (5 to 9 minutes), stirring once to break up beef. Drain.
Mix all together with clean hands. Store in airtight container. Eat some now and save the rest for later. Yum!
Grease and flour 8 small loaf pans. Mix all ingredients together. Pour into baking pans. Bake at 300° for 45 minutes.
Mix refried beans with picante sauce and spread on 14-inch platter. Mix softened cream cheese with taco seasoning and spread on top of refried beans. Mash avocados and mix with guacamole mix; spread on top of cream cheese. Layer olives, onions and tomatoes and top with grated cheese. Serve with tortilla chips.
Mix all ingredients together and serve. It will keep a couple of weeks in the refrigerator, if desired, in an airtight container.
Cook in a double boiler. Cook sugar, syrup and water until a hard ball forms when dropped in cold water. Pour cooked mixture over beaten egg whites (that have been beaten stiff). Add nuts and vanilla and beat until it starts to harden. Drop by spoonful onto wax paper.
Sift flour, sugar, baking powder, salt and baking soda into a bowl. Cut in margarine until crumbly. Add egg, peel and juice, all at once. Stir until moist. Fold in raisins and berries. Bake in a 9 x 5 x 3-inch greased pan at 350° for one hour and thirty minutes.
Unthaw bread as directed on package. Let bread rise, then roll out on floured board. Roll as thin as you can. Spread pizza sauce on (thin layer of sauce), then pepperoni and cheese. Roll up. Bake on cookie sheet for 35 to 40 minutes at 350°.
In a measuring cup, put shortening and add enough water to make 2 cups. Add two more cups warm water. To this, add sugar, salt and crumbled yeast. Mix well. Add flour until it doesn't stick to fingers. Grease all over with butter and put in large pan to double in bulk (about 45 minutes).
Combine sugar, margarine and milk. Bring to a boil, stirring constantly. Boil 5 minutes over a medium heat, stirring constantly. (Mixture will scorch easy.) Remove from heat. Stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla. Beat until blended well. Pour into greased 9-inch pan. Cool and cut into squares.
Combine first 7 ingredients; beat 2 or 3 minutes at medium speed of electric mixer. Pour into a greased 1 1/2-quart casserole. Spread crushed onions evenly over top. Bake, uncovered, at 300° for 30 to 35 minutes. Yields 4 servings.
Preheat oven to 350°. Cream shortening, sugar and brown sugar together. Stir in pudding. Beat eggs lightly and stir them into pudding mixture. Sift together flour, baking soda and salt. Stir into pudding mixture. Blend well and fold in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes. Makes 7 dozen.
Measure flour, soda, cocoa, salt and sugar into large mixing bowl. Add vinegar, vanilla, oil and water; mix well. Pour batter into greased pan (9 x 13-inches). Bake at 350° for 45 minutes.
Combine crab, cheese, onion and dill. Set aside. In saucepan melt butter and stir in flour; cook 2 minutes. Combine milk and soup. Add soup mixture with flour mixture and season to taste. Add few tablespoons of sauce to crab mixture. Set remaining sauce aside.
Mix like pie crust. Chill in refrigerator overnight. Divide dough into 4 parts. Roll out into rectangles, 12 x 8-inches wide. Put on greased cookie sheet before filling. Place filling in the middle and fold edges over. Seal ends. Brush top with beaten egg white and sprinkle with sugar before baking. Bake at 400° for 20 minutes or until brown.
Cook squash with onion until tender. Drain well. Salt and pepper to taste. Mix 1/4 cup Cheddar and sour cream. Pour into casserole. Top with crumbled Ritz crackers mixed with 3/4 cup cheese. Dot with butter. Bake at 375° until brown, 20 to 25 minutes.
Prepare rice according to directions. Shred cheeses and mix together. In large shallow pan (a lasagna pan works well), layer 1/2 rice, 1/2 cottage cheese and 1/2 shredded cheeses. Sprinkle lightly with onion and garlic powder, if desired. Layer remaining rice, cottage cheese and shredded cheeses. Bake at 350° for about 45 minutes or until hot and just begins to brown.
Mix together sifted flour and sugar. Put butter, oil, Coca-Cola and cocoa in saucepan and bring to a boil. Pour hot into sugar and flour mixture. Add to mixture while beating eggs and vanilla. Mix together first, then add to mixture, sour milk and baking soda. After all is mixed, fold in mini marshmallows and mixed chopped nuts. Grease 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. Leave cake in pan and cool.
Mix all ingredients except paprika and mushrooms. Remove stems from mushrooms and fill caps with mixture. Top with paprika. Bake for 15 to 20 minutes at 375°.
Mix together sugar, cocoa, milk and butter. Add salt and bring to a boil. Add peanut butter, vanilla, oatmeal and coconut. Mix well. Drop on waxed paper and let set.
Open beans and mushrooms. Mix well and pour into baking dish. Make a thin cream sauce and pour over this mixture. Season to taste. Top dish with grated cheese and buttered bread crumbs. Bake in 450° oven about 30 minutes.
Layer as listed. Then add 2 cups real mayonnaise mixed with 2 tablespoons sugar. Dot over salad and spread carefully over top to sides. Add 1/2 cup shredded Cheddar cheese sprinkled on top; bacon bits, if desired. Make the night before.
Put half of the crushed Oreos in the bottom of 9 x 13-inch pan. Whip the cream and add marshmallows and mint. Spread over layer of Oreos. Sprinkle rest of cookie crumbs on top. Refrigerate for 2 days before serving. The mints will melt into the rest of the ingredients.
Mix all ingredients together except has browns; fold hash browns into mixture. Bake in 9 x 12-inch baking dish at 350° for 45-60 minutes.
Mix together first 4 ingredients and press into ungreased cookie sheet. Bake 12 minutes at 375°. Melt chocolate chips and peanut butter together. Spread over oatmeal mixture and refrigerate until hard.
Melt margarine in large bowl in microwave. Stir in sugar, peanut butter and cracker crumbs. Pat out in jelly roll cake pan. Melt chocolate chips in microwave. Spread over mixture. Chill in refrigerator 30 minutes. Cut into small squares.
Blend jello, cream cheese and salt; stir in boiling water, stirring until mixture dissolves. Add reserved pineapple and orange syrup; mix well. Chill until mixture begins to thicken. Fold in pineapple, orange sections and pecans. Pour into 1 large mold or 12 small molds; refrigerate until congealed.
Cook chicken breasts and cut in bite size pieces. Cook broccoli pieces. Put chicken and broccoli in a 2-quart casserole. Cut strips of Velveeta cheese and place on top of the chicken and broccoli. Spread the celery soup on top of these ingredients. Make Stove Top stuffing thin enough to spread over top of all ingredients. Bake at 350° for 20 minutes.
Combine the orange and lime juices, the garlic, curry powder, salt and several grindings of black pepper. Put the chicken into a glass pan and pour the marinade over. The chicken can be marinated 15 minutes at room temperature or several hours in the refrigerator.
Make graham cracker crust and press into the bottom of 9 x 9-inch pan. Layer chocolate chips, coconut and pecans. Pour milk over top of layered ingredients. Bake at 325° for 25 to 30 minutes.
Heat oven to 425°. Put sugar, eggs, vanilla, salt and butter into large bowl. Beat until smooth. Pour into pie shell. Arrange pecans in circles on top of filling. Bake for 10 minutes and then reduce heat to 350°. Bake 30 to 35 minutes, until crust is golden and filling is set. Cool on wire rack.
Wrap 1 slice bacon around each cracker. Place in a circle on several layers of paper towels. Microwave on High for several minutes or until bacon is crisp.
Mix water and Tang together. Mix all ingredients together in a large bowl at low speed until moist, then beat another 4 minutes with electric beater at medium speed. Bake in a greased and floured Bundt pan for 45 to 50 minutes at 350°. When done, turn upside-down on plate lined with wax paper. Then turn over and sprinkle with powdered sugar and serve. Be sure cake is cooled before adding powdered sugar.
Chop onion and green pepper; cook to the tender stage in butter (do not brown). Blend in flour, then add milk and stir until thick. Add cheese, salt, nutmeg and crabmeat. Place in greased casserole. Cover with crumbs. Bake in slow oven at 325° until brown.
Peel, core and halve apples; set aside. In medium bowl, mix together flour and salt. Cut in shortening. Pour in milk; stir with a fork until mixture resembles pie crust dough.
Spread chopped up meat in the bottom of greased baking dish. Spread choice of vegetable over meat. Mix choice of soup with other ingredients until thin. Pour over vegetables and meat layers. Spread crushed croutons over top. Bake at 350° for 30 minutes. Great for using up those leftovers!
Combine rice and boiling water in large saucepan (mixture of wild and brown rice can be used). Simmer, covered, for 50 to 60 minutes. Drain off excess liquid; set aside. Fry bacon until crisp; remove bacon and saute onion, celery and carrots in small amount of bacon fat. Combine broth, soup, milk, mushrooms, salt, pepper, reserved bacon, sauteed vegetables and wild rice. Simmer, covered, for 1 hour. Yields 8 servings.
Mix all together. Fill boat and wrap in foil. Bake at 350° for 30 minutes.
Mix cake according to directions on box. Pour 1/2 batter into greased and floured 13 x 9-inch pan. Bake 20 minutes at 350°. Melt caramels in milk; add margarine. Remove cake from oven. Pour caramel mixture over cake. Add nuts and chips. Pour remaining batter over top and bake 20 minutes at 250°, then another 20 minutes at 350°. Frost with chocolate icing when cool. Enjoy!
In saucepan over low heat, combine soup, sugar, garlic salt, pepper and milk. Heat to simmering. Stir in beer. Ladle into mugs or bowls. Top servings with crumbled crackers or popcorn and parsley. Makes 4 to 6 servings.
Brown meat in 2 tablespoons butter, then add to other ingredients. Put in casserole dish. Bake at 350° for 30 to 45 minutes.
Combine garlic, lemon juice, olive oil, butter and pepper in a bowl. Add shrimp and stir until coated.
Boil together peanuts, sugar, corn syrup and water in a heavy pan until taffy color (approximately 15 minutes). Remove from heat and add soda and butter. Stir well. Pour into shallow buttered pan. Cool. Break into pieces.
Preheat oven to 350°. Combine ingredients in buttered 1 1/2-quart casserole dish. Bake 1 hour.
Grease 9 x 13-inch pan. Add sliced peaches and sprinkle the sugar, jello and butter on top and add water slowly. Bake at 350° for about 45 minutes. Serve with ice cream or Cool Whip.
Combine all ingredients except nuts; form in a ball and roll in nuts. Wrap and chill for 24 hours.
Mix margarine, sugar, eggs and sour cream. Add flour, soda and extracts. Bake in greased Bundt pan 1 hour at 350°.
Cook frozen beans in salted water. Drain. Combine milk and soup. Pour over beans. Add 1/2 can of onions. Pour in 1 1/2-quart casserole. Bake at 350° for 20 minutes. Garnish with remainder of onions. Bake for 5 minutes. Serves 6.
Combine all ingredients, mixing well. Refrigerate several hours or overnight. Yields 6 to 8 servings.
Mix well beef, potatoes, onions, seasonings and cream. Roll the mixture into marble size balls. Chill them until cold. Roll balls in mixture of flour and cheese. Brown them in margarine and drain. Place meatball and tomato wedge on a toothpick or skewer and serve with snacking sauce in a chafing dish.
Combine ingredients and place in refrigerator overnight. Place in casserole and bake 45 minutes at 350°.
In a 2-quart casserole dish, arrange in single layer half of the cookies, half of the bananas, half of the glaze and half of whipped topping. Repeat layers.
Sift together flour and sugar into mixing bowl. Stir in cheese and onion. Blend together egg, milk and oil. Add liquid all at once to flour mixture, stirring only until flour is moistened. Turn into greased 5 1/2 x 9 1/2-inch loaf pan. Bake in a 350° oven about 1 hour or until cake tester inserted in center comes out clean. Cool in pan on wire rack several minutes before removing. Slice in large pieces and serve warm.
Mashed potatoes should already be seasoned. Add eggs and flour until sticky and will hold a patty shape. Fry in a thin layer of grease until golden brown and insides are heated.
Sift the first 5 ingredients, holding back 1 cup pastry flour and the bran. Mix oil and maple syrup. Add eggs; mix. Add milk quickly; mix. Add wet to the dry mixture with a spatula until fairly smooth. Add bananas, remaining flour and bran; mix just until wet. Bake at 400° for 20 to 25 minutes. Check with a toothpick. Yields approximately 24 muffins.
Put cake mix into large bowl. Add melted oleo or butter and 2 eggs. Mix well and pour into 13 x 9-inch greased cake pan. Mix together sugar and cream cheese. Add 2 eggs; mix and pour over first mixture in pan and "tuck" around sides. Bake at 350° for 40 minutes.
Brown sausage in large skillet. Remove from pan. Pour off drippings, reserving 1/4 cup. Brown onion and flour in reserved drippings. Add sausage and remaining ingredients. Heat to boiling. Pour into a 3-quart casserole dish or bean pot. Bake uncovered at 325° for 2 hours, stirring occasionally.
Brown hamburger, pepperoni and	mushrooms in skillet. Start noodles. Drain mixtures. Add sauce. Simmer 10	minutes. In lightly greased 9 x 12 x 2-inch pan, layer noodles, cottage cheese, Mozzarella (about 3 slices), sauce mixture and Provolone. Repeat layers. Bake 30 minutes at 375°.
Mix jello and sugar in large plastic container. Add boiling water and mix until dissolved. Add orange juice and pineapple juice. Pour into gallon plastic container and freeze. When ready to use, set out approximately 2 hours. Add 1/2 bottle ginger ale to 1 gallon frozen mixture. Serves about 25.
Mix 1/2 cup warm water with yeast and buttermilk. Add all this to your flour. Mix and roll out. Cut out with biscuit butter. Butter them; fold half back. Let rise 1 hour before baking. Bake in 425° oven for 10 minutes.
In a saucepan, combine bouillon granules and 1 1/2 cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or until tender. Meanwhile, in a medium saucepan, combine green pepper and 1/2 cup water. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded zucchini or chopped broccoli. Cover and simmer for 3 to 5 minutes or until crisp-tender; drain well. Set aside.
Drain and flake crab meat. Combine with remaining ingredients except bacon. Shape into walnut size balls. Wrap with bacon. Secure with toothpick. Broil until bacon crisp (under medium heat) 10 to 15 minutes. Turn to brown evenly. Garnish with parsley and lemon slices. Makes approximately 2 dozen.
Mix stuffing according to directions on box. Line bottom of baking dish or pan with 1/2 of stuffing. Cube chicken and spread on top of stuffing. If using mushrooms, spread over chicken. Combine milk and soup and pour over top of chicken; add other half of Stove Top stuffing. Bake at 350° for 35 to 40 minutes.
Brown and drain hamburger. Add the sauce and water; simmer. Mix cottage cheese, Mozzarella cheese, Parmesan cheese and eggs together. Cook noodles in salt water; drain and separate. Cover 9 x 13-inch dish with 1 cup sauce. Top with 3 to 4 noodles. Add 1 cup sauce next, then portion of cheese mixture. Repeat layers 2 more times. To complete, top with layer of noodles and sauce only. Cover with foil; bake at 350° for 45 minutes. Uncover and bake 10 more minutes.
Separate wings. Cut off tips. Mix all ingredients together and pour over chicken. Cover. Refrigerate 2 to 4 hours. Drain. Save marinade. Place wings in baking dish. Bake at 375° for 30 minutes. Brush with marinade. Turn and bake 30 minutes more.
Preheat oven to 350°. Using 2 teaspoons butter, grease 5 3/4 x 5 1/2-inch mini loaf pans.
Cut shortening into flour and salt. Add water and mix well. Roll out on floured surface to 1/2-inch thickness. Brush with melted butter. Sprinkle with 1 cup of the sugar and cinnamon. Roll jelly roll fashion and cut into 1 1/2-inch thick slices. Place in buttered pan and bake at 370° for 20 minutes. While rolls are baking, heat milk and remaining sugar over low heat for 10 minutes. Remove from heat and add vanilla. Pour over rolls and bake an additional 10 minutes.
Combine tomato juice and vegetables in medium saucepan; bring to boil. Stir in rice and pepper. Cover and turn off.
Mix all ingredients in order. Use to coat chicken breast slices, shrimp or pork. Deep fry until golden brown. Drain on absorbent paper.
Heat vinegar, water and sugar until sugar is dissolved. Let cool slightly. Pour over rest of ingredients in glass or crock bowl. Let refrigerate at least 24 hours before serving.
Boil macaroni and drain. Mix all ingredients together and pour in casserole dish and bake at 350° for 1 hour.
Mix together. Top with bread crumbs and butter. Bake 1 hour at 350°, uncovered.
Mash the potatoes and blend in oleo. Add balance of ingredients. Grease and flour a 13 x 9-inch pan. Spread about 1-inch thick in pan. Cook until brown at 350° to 370°. Cool and cut in squares.
Cut chicken into serving pieces. Make sauce of remaining ingredients. Soak	chicken in bowl overnight or several hours. Place chicken in	roasting pan and bake until golden brown. Turn over the	chicken and brown. It takes about 30 minutes in 350° oven.