HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, salt and flour. Beat eggs slightly; add to dry mixture. Add softened margarine. Mix well. Add syrup, nuts and vanilla. Mix well and pour in unbaked pie shell. Bake approximately 45 minutes at 350°.
In a large pan brown ground beef over medium heat. Tear tortillas into bite-size pieces and add enough to soak up grease and make tortillas soft. Add soup and milk, stir until just mixed. Add corn and stir. May add green chilies or serve on the side. Sprinkle top with grated cheese and heat until melts. Serve.
Melt butter; add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk and stir until mixture comes to a boil. Remove from heat and cool. Add confectioners sugar until right consistency to spread. Easy.
Trim broccoli and chop in chunks. Microwave until tender. Cool slightly; use the water to chop up broccoli in blender. In saucepan, add to broccoli-water mixture, the soup, cream and spices. Heat slowly to simmer; a wire whisk helps to get it smooth.
Separate dough and loosely tie each piece of dough into a knot. Arrange rolls 1-inch apart on an ungreased baking sheet. Brush with butter. Sprinkle with sesame seed. Bake at 350° for 15 minutes or until golden brown. Yields 10 servings.
Soften cheeses to room temperature. Mix well and shape into logs and roll in mixture of chili powder and paprika.
Cover chicken breasts with water and par boil until tender, about 35 minutes. Thaw broccoli and drain. Arrange broccoli in a greased casserole (9 x 12-inch). Top with chicken cut into strips. Mix together soup, lemon juice, mayonnaise and curry powder. Pour over chicken. Melt butter and mix with bread crumbs or Ritz cracker crumbs. Place on top and sprinkle cheese. Bake for 1/2 hour at 375°.
Combine all ingredients, except muffins. Spread on muffin halves. Freeze, which makes easier to cut into pinwheel pieces. Broil until browned on top, approximately 8 minutes.
Preheat oven to 350° (convection oven 300°). Mix flour, baking soda and salt in bowl. In a mixing bowl or food processor, mix sugars, vanilla and margarine. Mix well and add eggs. Add flour mixture to sugar mixture and mix well. Stir in nuts (coarsely chopped) and chocolate chips. Drop by teaspoons 2 inches apart onto cookie pan covered with parchment paper. Bake 8 minutes until edges of cookies are golden. Remove with spatula and cool on rack.
Place in double boiler and melt. Cook until it thickens. Make a 9-inch pie shell. Use a graham cracker crust recipe, substituting crackers with vanilla wafers. Fill with vanilla ice cream. Top with chocolate mixture. Cover with chopped pecans. Freeze until 5 minutes before serving.
Mix noodles, half of sausage, the spaghetti and pizza sauces, mushrooms, Cheddar cheese and half of the Mozzarella cheese. Put into 13 x 9-inch dish. Sprinkle with pepperoni. Sprinkle with remaining sausage and Mozzarella cheese. Bake at 350° for 45 minutes.
Melt margarine or butter with raisins while hot. Mix flour, cocoa, soda and spices together with eggs and add to raisins. Bake in 350° oven for 40 to 45 minutes or until well done. (Do not use a mixer, stir with spoon only.)
Mix all above ingredients, except crackers and margarine. Place in large casserole. Make crumbs of crackers and spread on casserole. Top with sliced margarine. Bake in 350° oven for 45 minutes.
Cream together butter, Crisco and sugar. Add egg yolks. Add flour and buttermilk alternately. Add vanilla, chopped nuts and coconut to mixture. Fold in beaten egg whites. Bake at 350° for 20 minutes or until done. Makes 3 layers.
Unfold steak and pound between sheets of waxed paper until uniformly 1/2-inch thick. Put onion, water, celery and butter in Dutch oven and simmer over medium heat for 5 minutes. Add stuffing mix and stir until moistened. Spoon stuffing down middle of steak. Bring up long sides to cover stuffing and either skewer it or tie it. Tuck in short ends. In a clean pot, add olive oil and heat. Cook steak 10 minutes, turning with tongs to brown all sides. Add broth, bay leaves and marjoram and bring to a boil. Reduce heat and cover; simmer. Turn steak every 30 minutes until fork-tender. Take steak out and keep warm. Discard bay leaves. Boil liquid and stir in flour mix. Whisk until smooth and let thicken. Serve gravy with meat or pour over meat on platter. Delicious and very popular with guests. May also be cooked in the oven in a covered roasting pan.
Brown pork chops and set aside. Add remaining ingredients and add to drippings. Pour over pork chops. Put in a 9 x 12-inch baking dish and bake covered at 325° for 15 minutes. Uncover and bake for an additional 45 minutes.
Mix 1 cup sugar with butter. Mix 1 cup sugar with eggs and lemon juice. Combine the mixtures and pour into 2 unbaked pie crusts. Bake 30 to 40 minutes at 350°.
Melt chocolate. Add butter and blend. Add water and slowly bring to boil. (Be careful not to burn.) Add sugar and corn syrup. Boil 4 to 5 minutes. Add vanilla and salt. Serve immediately over vanilla ice cream or let cool a bit first.
Flake tuna. Add boiled eggs, apple, pickles, salt and pepper. Mix with enough salad dressing to hold salad together. Use on sandwiches or place in lettuce cups for salads. Garnish with tomato wedges.
Mix first five ingredients together in a large bowl. Mix last four dressing ingredients together with a whisk and pour over cabbage mix.
Remove fat from chicken and flatten by slapping with palm of your hand. Mix bread crumbs, cheese and oregano. Add a little salt and pepper. Beat egg whites until foamy and dip chicken in it. Coat chicken with bread crumbs and dip again in egg whites. Coat with bread crumbs a second time. Heat oil in a nonstick skillet and brown chicken on both sides. Reduce heat. Add wine and cover. Cook 5 more minutes. There will be no wine left in pan. Serve with pasta.
Mix pudding with milk. Fold in Cool Whip. Layer graham crackers, filling, crackers, filling and crackers. Frost and refrigerate overnight. Use at least a 9 x 13-inch pan.
Cook rice in 1 tablespoon of oil until light brown. Put in square casserole and stir in chicken broth. Cover and bake 1 hour at 350°. Add more broth if rice dries. Cook chicken strips in 2 tablespoons of oil; cook and stir until chicken is white. Add celery, onion, green pepper and soy sauce.
In 3-quart casserole, combine the carrot slices, onion, lentils, bouillon granules, bay leaves, salt, poultry seasoning and pepper. Add hot water and stir gently to mix. Bake, covered, in a 350° oven for 15 minutes.
Mix all together and fold in one 9 ounce Cool Whip. Pour into a graham cracker pie shell and freeze.
Brown beef and onion in margarine; drain. Add remaining ingredients and cook on low for 2 hours.
Put steak in crock-pot. Mix gravy mixes according to package. Pour over steak. Cook on high for 1 to 2 hours. Then on low for 5 to 6 hours. I cook mine at night.
Combine dry seasonings in a large plastic bag. Place chicken in bag, one piece at a time, and shake until well coated.
Blend sugar, flour, salt and cold milk. Add scalded milk while stirring. Stir constantly. Cook on low heat until thick. Add beaten egg yolks, then cook 2 minutes longer. Remove from stove; add coconut flavor. Cover top with meringue made of 3 egg whites, stiffly beaten. Add 6 tablespoons sugar. Brown in oven.
Cream butter; add sugar and vanilla. Beat well. Add flour and mix. Divide in half and make 2 logs out of dough. Place each on wax paper and sprinkle with colored sugar or nuts. Roll logs over sugar or nuts so it is covered on the outside. Wrap in wax paper and refrigerate until hard enough to slice. Slice medium to thick and bake at 375° for 8 minutes or until done.
Soften margarine. Add sugar, eggs and vanilla. Stir until blended. Gradually add flour. Spread 3/4 of batter in a greased and floured 10-inch pan. Spread pie filling over batter. Dab remaining batter over filling, pulling it together but letting some of the filling show. Bake at 350° for 40 minutes, until golden.
Mix together cocoa, 1/2 cup butter and sugar; beat over boiling water until butter melts. Add graham crackers, crushed coconut and nuts. Pat mixture into a 9 x 13-inch pan. Mix 1/4 cup butter, milk, pudding mix and powdered sugar. Cover first layer with pudding mixture. Let cool in refrigerator 15 minutes, then spread with 4 squares semi-sweet chocolate and 1 tablespoon melted butter (1 package chocolate chips may be used).
Blend all ingredients together and bake in greased and floured angel food or Bundt cake pan. Bake 1 hour at 350°.
Cut butter into flour until it resembles coarse crumbs. Add flavorings and cheese. Roll into 1-inch balls and bake at 350° for 30 to 35 minutes. Makes 50 to 60 puffs.
Blend first 3 ingredients in bowl until smooth. Add glycerine, blending until creamy. Blend in food coloring 1 drop at a time until desired shade of color is reached.
Combine soups, oleo, mushrooms and milk. In a 9 x 13-inch pan, spread rice. Pour 2/3 of soup mixture over rice and gently stir. Lay chicken on soup-rice mixture and pour rest of soup mixture over. Bake at 325° for 1 hour or until lightly brown on top.
Spread each side of bread generously with butter. Sprinkle with seasoning to your preference. Bake at 350° for 15 minutes or until crispy.
Grease Bundt pan well and sprinkle bottom of pan with nuts. Place frozen rolls in pan. Sprinkle with pudding. Mix brown sugar and butter and sprinkle over tops of rolls. Top with cinnamon. Set pan in cold oven overnight. Take out in morning and preheat oven to 350°. Bake for 25 to 30 minutes.
Use fresh sweet potatoes. Boil potatoes, cool and peel. Mix cornstarch, sugar, salt and water; cook about 10 minutes. Add margarine and pineapple to syrup. Pour over potatoes in baking dish, which have been sliced. Bake at 350° for 30 minutes. Freezes well, before cooking, if desired, to use later.
Saute onions and garlic in salad oil in skillet. Combine bread and milk and blend together. Add garlic, onions, beef, oregano, basil, salt and pepper. Blend together by hand. Pass mixture through grinder. Add parsley and eggs. Form the meat balls by hand and put on sheet pans, greased. Bake in preheated oven at 350° until done.
Combine currants and soda. Pour 1 cup boiling water over. Let cool. Mix all ingredients together. Pour into cans that have been sprayed with Pam. Bake at 350°. When dough rises to top of the can, test with toothpick for doneness.
Cut fish into 6 portions. Place in greased 11 x 7-inch baking dish. Brush fish with oil and sprinkle with salt and pepper. Bake at 350° about 20 to 30 minutes or until fish flakes easily when tested with a fork.
Separate eggs. Beat egg yolks and add sugar. Add milk. Beat egg whites until they stand in peaks. Add to milk mixture. Beat cream until frothy. Add to mixture and mix well. Chill. Add vanilla and nutmeg, if desired.
Brown sausage and drain. Remove edges of bread and cube. Add all ingredients together in a lightly greased 9 x 9-inch baking dish. Refrigerate overnight. Bake at 350° for 45 minutes the next morning. Serves 4 to 6 people.
Put pineapple in bottom of casserole dish. Mix sugar and flour; put on top of pineapple. Add grated cheese. Mix crushed crackers and melted margarine together and add to top. Bake at 350° until bubbly.
Boil mixture of last 4 ingredients on stove for 5 minutes. Add 1/2 teaspoon of baking soda and mix well. Pour over popcorn in greased grocery bag*. Shake well and microwave on High for 1 1/2 minutes. Shake well and microwave for 1/2 minute longer. Pour out of bag and cool.
Drain macaroni. Combine with eggs, cheese and milk. Put in a 9 x 13-inch Pyrex dish sprayed with Pam. Cook in oven at 350° for 25 to 30 minutes. Do not cook on real high heat. If you do, the macaroni will boil and not be as good.
Remove chicken from bones and skin. Cut into small pieces. Mix chicken with next 12 ingredients. Pour into 13 x 9 casserole dish; top with cheese. Bake at 350° for 30 minutes. Sprinkle onion rings over top. Bake 15 minutes longer.
Crush wafers in blender; chop pecans finely. Combine all ingredients. Mix well and shape into small balls. Roll in confectioners sugar or cocoa and store in airtight container at least a week before using. Makes 50.
You will also need a 12 to 18-inch styrofoam cone and colored foil or wrapping paper.
Mix all dry ingredients. Cut in margarine until particles are fine. Press into the bottom and sides of pie plate or 8-inch square dish. Reserve small amount to sprinkle on top of pie.
Cream together butter, sugar and eggs until well blended. Add salt. Stir in flour and add chocolate syrup, vanilla and nuts. Pour mixture into 9-inch square pan. Smooth top. Bake at 350° for about 35 minutes. Cool in pan and cut into squares.
Take out 3 cups water and bring to boil. Add Jell-O and sugar. Stir until dissolved. Add all juices and remainder of water. Add ice and ginger ale when ready to serve.
Mix together eggs, corn syrup, margarine, vanilla and salt. Stir in pecans and turn into pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 45 minutes or until filling is set.
Combine ingredients, except Parmesan cheese. Turn into buttered 13 x 9 x 2-inch pan. Sprinkle Parmesan cheese on top. Bake at 300° for 1 1/2 hours. Crumbled bacon bits may be sprinkled on top before baking for added flavor. Makes 12 to 16 servings.
Mix all ingredients together well. Mix 2 teaspoons mixture with 1 cup boiling water. Keep remaining tea mixture in tightly sealed container.
Melt oleo in baking dish. Mix flour, baking powder and sugar. Stir in the milk until blended. Put batter in baking dish on melted oleo. Add the fruit on top and pour the water over all. Bake at 350° for 50 minutes.
Drain salmon and remove any skin or bones. Combine all but pecans and parsley, mixing well. Mix pecans and parsley on wax paper. Form salmon mixture into a ball and roll in pecans/parsley. Chill several hours before serving with crackers.
Bring to a rolling boil. Chill until 1/2 set, about 2 to 2 1/2 hours. Pour over fruit. Set overnight.
Combine all ingredients; beat at medium speed for 2 minutes. Pour into greased pan and bake at 350° for 40 minutes.
Combine all ingredients and beat for 2 minutes. Pour into a well greased and floured Bundt pan. Bake at 350° for 40 to 45 minutes. Remove from pan after 10 minutes. Glaze or sprinkle with powdered sugar.
Put all ingredients in a 3 to 4-quart pot. Bring to a boil, reduce heat and simmer, uncovered, about 1 hour. When peas begin to fall apart and vegetables are tender, soup is done.
Melt margarine and mix with graham cracker crumbs. Line bottom of large pan with 1/2 cracker crumbs. Mix cheese, Dream Whip, milk and sugar. Whip until thick. Spread 1/2 of mixture over cracker crumbs. Then spread cherries. Spread rest of mixture and sprinkle with cracker crumbs. Chill until ready to serve. Will keep at least a week.
Thaw the spinach before you do anything else. Preheat oven to 350°. Melt butter in a 9 x 13-inch baking pan in oven. Remove pan.
Grease a 1 1/2-quart baking dish. Spread about 1/2 of the Minute rice right from the box in an even layer on bottom. Cover with 1 cup of grated cheese. Add remaining rice. Combine tomatoes and juice, salt and onion in saucepan, crushing tomatoes and mixing well. Bring to a boil. Pour over layers of rice and cheese. Bake, covered, in a moderate oven at 350° for 10 minutes. Remove from oven, uncover and spoon remaining cheese onto rice mixture around edge, leaving center uncovered. Bake 5 minutes longer. Serves 4.
Mix hamburger with onions, egg, Worcestershire and bread or cracker crumbs. Stuff peppers. Set on rack in pressure cooker. Mix 1 can tomato soup with 3 tablespoons ketchup and pour over peppers. Cook 15 minutes in pressure cooker.
Place graham crackers in bottom of 9 x 13-inch pan until covered. Mix pudding according to package instructions and place over top of graham crackers. Layer bananas on top of pudding, then pineapple. Cover with Cool Whip and sprinkle with nuts. Refrigerate until ready to serve.
Beginning with broccoli, layer with sliced chicken and mixture of soup, mayonnaise, lemon juice, curry powder and cheese in a 9 x 13-inch greased casserole dish (2 layers of each). Cover with cracker crumbs. Drizzle 1/4 cup butter over top. Bake, covered for 30 minutes in 350°. Uncover last 5 minutes to brown top.
Halve hard-cooked eggs lengthwise; remove yolks. Mash yolks and mix with ingredients. Refill egg whites. Sprinkle with black or red pepper.
Fry the onion and celery in margarine for 5 to 10 minutes. Add mushroom soup, 1 can of hot water, Cheez Whiz, broccoli and rice. Pour in casserole dish and bake 45 minutes in a 350° oven.
Drain liquid from corn and beans, mix together and pour in greased casserole dish. Mix together soup, sour cream, cheese, onions, salt and pepper. Spread over bean mixture. Mix together crushed crackers, almonds, and melted margarine and sprinkle on top. Bake at 350 degrees for 45-50 minutes uncovered.
Mix soup, mayonnaise and a little curry powder. Pour over cubed chicken that is already on bottom of Pyrex dish. Bake at 350° for 10 minutes. Take out of oven and top with Mozzarella cheese and sprinkle with Parmesan cheese. Bake for 15 more minutes or until chicken is done.
Flake salmon. Prepare noodles according to package directions. Combine prepared noodles with salmon, mushrooms, cottage cheese, green onion and dill. Spoon into buttered 1 1/2-quart casserole. Bake in 350° oven for 30 to 35 minutes. Makes 4 servings.
Combine ingredients. Mix at medium speed until blended. Makes 1 1/2 cups.
Cut chicken into strips. Cut peppers into strips. Cook and stir chicken in hot oil until lightly browned. Add broth, tomato sauce and seasoning mix. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Add corn and peppers. Bring to a full boil. Stir in rice.
Mix cheese, sour cream and salad dressing mix. Stir in remaining ingredients. Cover and refrigerate for several hours. Serve with assorted crackers.
Stir together. Use a large bowl for oven. Bake at 350° for 30 to 45 minutes.
Dissolve yeast in water. Wait 5 minutes. Add 1/2 cup melted lukewarm oleo and lukewarm milk. Add a pinch of salt and sugar or honey; keep mixture lukewarm at all times. Add flour until mixture is stiff. Knead for about 15 minutes. Let rise in warm place, covered, for 1 1/2 hours.
Boil broccoli in water until tender; drain. In a small sauce pan, saute onions in margarine over low heat until they are clear. Cook rice; add broccoli, onions, Cheez Whiz and rice to broccoli. Add soup and mix well. Pour into casserole dish. Top with shredded cheese; cover and bake at 350° until bubbly. Serve and enjoy!
Cook 10 to 15 minutes. Pack in jars and cold pack 15 to 20 minutes.
Bring soup and margarine to boil. Add corn. Mix with cooked rice. Pour in baking dish and cover with cheese. Bake at 350° until bubbly.
Mix sugar, milk and butter in Dutch oven size pan. Boil 5 minutes. Remove from heat and melt in Hershey candy, Nestle chips and marshmallows. Pour in greased pan; cool and cut.
Combine all ingredients in a casserole. Cover and bake at 350° about 1 hour. Remove cover during last 15 minutes. Makes 6 servings.
Mix apples, strawberries, sugar and cinnamon. Pour into dish. Mix remaining ingredients and drop by spoonfuls on fruit mixture. Bake for 15 minutes at 400° for 25 minutes. Serve warm or cold.
Preheat oven to 350°. Grease 2 loaf pans. Cream shortening and sugars. Add eggs, pumpkin and water. Add dry ingredients and blend well. Stir in nuts, etc. Bake 50 minutes or until done.
Cook sugar, margarine and cream for 13 minutes. Add vanilla, chips and marshmallow cream. Mix well and pour in greased baking dish.
Mix everything together and pour into lightly greased pan. Use the pan or loaf pans of your choice. Cook for 1 hour at 325°.
In a large saucepan, heat milk and water nearly to boiling. Add grits, cooking and stirring, until very thick; add salt, butter and garlic cheese. In a small bowl, beat eggs lightly; spoon a little of the hot grits into the egg mixture, then combine with rest of grits. Pour into a greased casserole. Top with cracker crumbs. Bake at 350° for 40 to 50 minutes.
Line a greased pan with the chipped beef. Wrap a strip of bacon around each chicken breast and arrange in casserole. Combine remaining ingredients and spread over the chicken. Bake for 1 hour, covered, at 350°. Uncover and bake another 10 to 15 minutes. May be sprinkled with a little paprika, if desired. Serve on wild rice. Very good.
Combine beans and taco mix. Spread in a 12 x 7-inch pan. Layer remaining ingredients in order given. Refrigerate. Serve with tortilla chips. (This can also be heated and served with warm tortillas, delicious!)
Cut tops off each pepper. Remove seeds and white membrane. In a small bowl combine beef, onion, pimiento, salt and pepper. Spoon into peppers. Stand peppers up in crock-pot. Add Worcestershire sauce and mustard to soup. Pour over peppers. Cover pot; cook on low 8 to 10 hours.
Preheat the oven to 350°. Place the vegetables in a large mixing bowl and toss with the olive oil, salt and pepper to coat evenly. Spread the vegetables in 1 layer on a large roasting pan and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
Boil canned sweet potatoes (large size) with lid on for about 10 to 15 minutes to soften. Beat with an electric mixer, all other ingredients. Mix well. Sprinkle on topping and bake at 350° for 35 to 40 minutes.
Put in double boiler and beat 7 minutes or until a hard ball forms when dropped in cold water the white sugar, egg white, cold water and baking powder. Cut off head and add confectioners sugar and vanilla. Spread on cooled cake while frosting is warm.
Combine butter and onion; saute. Add flour, salt, pepper and nutmeg gradually. Stir until smooth. Add to it the broth and milk.
Cream the margarine. Add sugars gradually and mix well. Add beaten eggs and vanilla. Stir in soda, salt, flour and oats. Form dough into small balls. Bake at 375° for 10 to 15 minutes.
Mix all ingredients until well blended. Spread mixture on bottom half of rolls. Wrap individually in foil and bake at 325° for 20 to 30 minutes. Sandwiches may be refrigerated for several days.
Cook onion, parsley and garlic in hot fat until soft. Add tomato sauce and Worcestershire sauce. Add ground beef and Italian sausage, browned in olive oil. Add rest of ingredients. Cook in slow oven 3 or more hours. This freezes well. Makes 8 or more servings.
Place chicken breasts in ungreased baking pan. Sprinkle cheese on top of chicken. Dilute soup with water. Spread over chicken and cheese. Sprinkle the stuffing mix on top. Put several pats of butter on top of stuffing mix. Bake, uncovered, at 350° for 1 hour.
Heat oil in large skillet over medium-high heat. Add beef; cook until no longer pink. Add remaining ingredients; stir to combine. Cover; reduce heat to medium. Simmer for 6 to 8 minutes, or until vegetables are crisp-tender, stirring occasionally. Makes 4 servings.
Brown hamburger and drain excess grease. Mix tomato soup, tomato sauce, ground beef and chili powder in crock-pot. Cook on low for 6 to 7 hours.
Crush 1 large bag of Doritos and put half in bottom of large dish. Add all other ingredients. Top with remainder of Doritos. Put Cheddar cheese on top. Bake at 350° for 30 minutes.
Melt margarine in saucepan; add stuffing mix. Mix first 6 ingredients. Add 1/2 stuffing mixture to squash mixture and mix well. Top with remaining stuffing. Bake in casserole dish at 325° for 25 to 30 minutes.
Brown beef and drain. Stir in taco seasoning. Add tomatoes, corn and pinto beans. Pour into 2-quart casserole dish. Top with cornbread mix. Bake at 425° for approximately 15 minutes.
In a bowl, lightly mix the bread, celery and onion. Put this mixture into a greased 4-qt. casserole dish. Mix together the crab meat, mayonnaise, pimiento, salt and dry mustard, and pour over the bread mixture. Beat the eggs well, then add the milk. Pour this over the other ingredients and top with the shredded Swiss cheese. Let stand for 1 hour. Bake at 325° for 1 hour or until puffed and lightly browned on top.
Sift together flour, cinnamon, soda, salt and sugar and pour over chopped nuts. Add to mixture of eggs, salad oil and carrots. Bake in 350° oven about 30 minutes.