HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, put cheese, 1/4 cup oleo and soup; heat until cheese is melted, stirring frequently. Remove from heat and stir in sour cream. Peel and finely chop the potatoes. Mix with chopped onion and prepared sauce. Put in greased 9 x 13-inch pan. Mix together crushed corn flakes and 2 tablespoons melted oleo. Sprinkle over top of casserole. Bake at 350° for 45 minutes or until bubbly and slightly browned. Serves 8 to 10.
Mix together top 5 ingredients. In the bottom of a 13 x 9-inch casserole dish put a layer of bread cubes. Spread the chicken mix atop the layer of bread cubes, then top with 3 more slices of bread cubes. In a bowl, beat eggs with a fork, add milk; pour this mixture over casserole. Cover with Saran Wrap, refrigerate overnight. Next day, pour 1 can undiluted cream of mushroom soup on top. Bake 40 minutes at 325°. Remove from oven, sprinkle with grated Cheddar cheese. Return to oven approximately 20 minutes or until cheese is melted.
Mix together all ingredients in a 4-cup measure or 1-quart casserole until well blended. Microwave on Medium-high (70%) for 7 to 8 minutes or until back of spoon is coated. Stir occasionally during cooking. Chill before serving. Recipe yields about 2 1/2 cups.
Combine first 7 ingredients. Fold into casserole dish. Sprinkle with cheese and potato chips. Bake at 450° for 15 minutes.
Combine sugar and Crisco; beat until fluffy. Add eggs, beating well after each one. Combine dry ingredients and add alternately with milk. Gently fold in flavorings. Bake in four 9-inch layer pans at 350° for 25 to 30 minutes.
Bring milk, sugar, salt and oleo to rolling boil. Have ready in a bowl the oats, nuts, vanilla and chocolate chips. Put boiling ingredients in and stir. Make balls or pack together; cool.
Combine flour, baking powder and salt. Beat the yolks with milk and add to the four mixture, beating well. Combine sour cream and soda and add to mixture. Stir in butter or margarine. Lastly, beat the 2 egg whites and fold into the mixture. Bake in usual manner. This recipe will make 6 nice crisp waffles. Try these for company breakfast.
Mix all together. Cook 2 hours at 250° or until done. Bake in a tube pan.
Combine first 4 ingredients. Bring to boil. Boil for 10 minutes. Stir occasionally. Remove from heat. Add marshmallow cream, butterscotch and semi-sweet morsels. Stir until melted. Stir in nuts and vanilla. Pour in greased 9 x 9-inch pan. Cool.
Clean and slice tomatoes. Mix meal, flour, salt and pepper. Coat tomato slices with dry mixture. Heat shortening in skillet over medium heat. Place breaded slices in skillet. Cook until brown and turn. Cook until tender. Serve hot.
Place crushed cookies in the bottom of a 9 x 13-inch pan. (Save a few crumbs for topping.) Mix cream cheese, powdered sugar and whipped topping. Place on top of cookies. Mix vanilla pudding, chocolate pudding and milk. Pour on top of cream cheese mixture. Top with whipped topping and cookie crumbs.
Mix ground beef, onion and egg. Shape into patties and fry in a little oil until brown. Drain on paper towel.
Beat together cream cheese and milk until smooth. Stir in lemon juice, Worcestershire sauce, garlic, dash of salt and dash of pepper. Stir in crab meat. Chill until ready to serve. Serve with assorted crackers. Makes 1 3/4 cups dip.
Saute sausage, onion and garlic in oil 5 minutes. Add remaining ingredients except spinach. Cook on low about 2 hours. Add spinach last 10 minutes. Freezes well.
Cream sugar, oil and eggs and beat. Add the dry ingredients and beat, then add the carrots and nuts and beat again. Put into 9 x 13-inch pan, greased and floured, and bake at 350° until done, about 1 hour.
Cook lima beans as directed. In saucepan, combine 2 tablespoons butter, flour, cheese and salt. Add in milk and mix until thick and smooth. Pour sauce over beans in a casserole dish. Mix remaining 1 tablespoon butter with breadcrumbs; sprinkle on top of casserole. Bake 10 minutes at 350°.
Heat oven to 400°. Have a jelly roll pan ready. Tear six 14 x 12-inch strips of foil. Lightly coat 1 side with vegetable spray or oil. Place chicken breast half on each piece; sprinkle with oregano, salt and pepper. Scatter mushrooms, then cheese on top. Dot with margarine and spoon on juice or cider. Fold foil and seal edges securely. Arrange packets on ungreased baking sheet. Bake 15 to 20 minutes or until chicken is done. Remove from oven. Let stand 2 minutes, then place packets on plates. Serve with chilled cream of tomato soup, carrots cooked with ginger and green onions, brownies topped with coffee ice cream and fudge sauce. Serves 6.
Place all ingredients in a blender. Add a few ice cubes; whip until smooth. Freeze what you don't use. Makes 4 servings. Per serving: 50 calories and 1 g. fat.
Cook slightly the carrots. Do not cover. Cook and marinate in the remaining ingredients. Marinate overnight. (The dressing that is leftover after the carrots are used is good on lettuce salad.)
Mix first five ingredients with wire whisk. In another bowl, mix last 4 ingredients and add to dry ingredients, mixing lightly. Pour into buttered or sprayed 9 inch round pan or 9 inch round black skillet. If using skillet, get it hot first in 450 degree oven.
Mix raisins and water in saucepan. Bring to a boil. Turn off gas. Add baking soda and set aside. Mix together sugar, oil, eggs, vanilla, flour and nuts. Add water, raisins and baking soda mixture.
Slightly beat eggs. Mix in sugar, Golden Eagle syrup, salt and margarine. Sprinkle pecans in. Preheat oven at 350° and bake for approximately 45 minutes.
Drain juice off oranges and pineapple. Then add all the other ingredients. Mix and refrigerate until ready to use.
Cream butter and sugar; add egg and beat well. Dissolve baking soda in soup and add alternately with flour. Add spices and floured fruit. Bake in moderate oven for 45 minutes.
Measure flour, sugar and soda into bowl and mix. Add apricots, butter and egg. Stir until well blended. Stir in cereal. Drop by teaspoons, 3 inches apart, on ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes or until cookies are lightly browned but still soft.
Pour into pie shell. Bake 30 minutes at 350°. Remove from oven. Add meringue and return to oven to brown. For meringue use 4 egg whites and a pinch of salt. Beat until frothy. Add 1/4 teaspoon cream of tartar. Beat until mixture holds soft peaks. Add 8 tablespoons sugar gradually. Add 1 teaspoon vanilla.
Heat water in a large pot over medium heat. Add onion, celery and garlic. Cook and stir over medium heat for 5 minutes or until lightly browned. Add more water, if needed.
Cut knife holes every 2 inches across top of meat (fat side up). Place 1 clove of garlic in each hole. Cover completely all sides of meat with salt; cover with pepper. Cook at 325° for 30 minutes per pound (medium rare).
Preheat oven to 350°. In a large bowl, mix together ground beef, rolled oats, chopped onion, powdered mustard, salt and pepper. Shape into meatballs. Wrap each meatball in a half-slice of bacon and secure with a toothpick.
Preheat oven to 350°. Spray muffin cups with nonstick cooking spray. Combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger.
Beat eggs on high speed with mixer for 5 minutes. Beat in sugar. Stir in pumpkin and lemon juice. Add dry ingredients. Spread in a greased and floured jelly roll (15 x 10 x 1-inch) pan. Top with walnuts. Bake at 375° for 15 minutes. Turn out on a towel covered with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll and add filling. Re-roll and chill or freeze.
Toss apples with lemon juice. Stir in cottage cheese, sour cream, nuts, celery seed and salt. Cover and chill. Serve on lettuce leaves. Makes 4 servings.
Season and bake drumsticks thoroughly. While chicken is baking, begin boiling eggs. After chicken is done, prepare Ramen noodles as directed on package (slightly undercook them). Once noodles are done, drain off water until it just covers noodles. Next, dice eggs; add some pepper and mix with noodles. Add entire can of string beans including juice. Place baked chicken in bottom of casserole dish; pour noodle mixture over top. Place in oven and bake at 325° to 350° until firm or until most liquid is absorbed.
Cook chicken breasts till tender, yet moist. (Bake or cook in waterless fry pan.) Add bouillon and wine while chicken is cooking. Cook noodles per directions; rinse. Remove, chicken breasts to a 9x11 inch baking dish. Stir mushroom soup and milk into small amount of juice where chicken cooked. Add parsley flakes and sour cream. Stir in noodles, coating with sauce and heating thoroughly. Stir in Parmesan cheese. Pour over chicken. Salt and pepper to taste. Serves 4 to 6.
Dissolve sugar, butter and honey in stout over medium heat. Add spices and cheese. Put mixed fruits in flour. Beat eggs and mix all together.
Use deep pan; usually make day before. Cook 3 tablespoons butter and salt pork slowly until fat is melted (pork bits crisp and brown). Add onion. Cook slowly 5 minutes, stirring often. Add potatoes and water. Cook until tender. Add corn and milk. Heat 3 tablespoons butter, salt and pepper and add. You can use additional can of corn (whole kernel), drained. Makes 6 to 8 servings.
Mix cream cheese and mayonnaise. Add all other ingredients and toss. Let stand in refrigerator several hours or overnight.
Pour about 1/2-inch of oil in electric skillet. Heat to 350°. Dredge rinsed, skinless, boneless chicken breasts in flour seasoned with salt and pepper. Place chicken in skillet, turn down heat to 250°. Brown on both sides. Cook for about 1 hour or until done.
Mix pudding as directed (add 1/2 Cool Whip to each). Layer a 9 x 13-inch pan with graham crackers. Layer chocolate pudding (1/2 Cool Whip added), layer of graham crackers and layer of vanilla pudding (1/2 Cool Whip added). Layer top with the Cool Whip and pudding mixture and refrigerate overnight.
Mix hot roll mix as per directions on the back of the box. Set aside and let rise. Fry cabbage in one skillet. Brown hamburger meat and onion in another skillet until done. Mix hamburger and cabbage together. Salt and pepper mixture to taste. When double the original size, take dough and roll out on floured surface until not sticky any more. Tear off golfball size piece of dough and roll out on floured surface. Put cabbage mixture in center and fold up and place in a greased and floured pan and bake at 350° until golden brown on top.
Place chocolate wafers and butter in a 9-inch pie plate; press into crust. In blender, place chocolate chips, egg yolks, coffee and cream; blend until smooth. The hot cream will cook the eggs. Pour into pie crust and refrigerate until firm.
Brown meat and drain. Add other ingredients and bake at 350° for 30 minutes.
Mix until sugar is dissolved. Pour over meatballs. Bake, uncovered, for 1 hour and 15 minutes at 350°.
Mix first 8 ingredients together in a 9 x 13-inch glass pan. Then mix cornflakes and margarine and spread over the top of the potato mixture. Bake at 350° for 45 minutes. Let stand for 5 minutes after removing from oven.
Cook and drain cabbage; place in a casserole dish with cheese, bell peppers, onion and pimento. Spread out; pour mushroom soup on top. Sprinkle herb dressing on top. Dot with butter. Cook at 350° for 20 to 30 minutes.
Place cherries and pineapple in a 9 x 13-inch baking pan. Sprinkle dry cake mix over the filling. Sprinkle chopped nuts on top. Slice butter and lay on top of nuts and cake mixture. Bake at 350° for 45 minutes.
Mix all ingredients together and pour into pie shells. Bake at 400 degrees for 45 minutes to 1 hour. Makes 2 deep dish or 3 small pies.
Preheat oven to 350°. Combine flour, margarine and nuts. Press into a 10 x 7-inch pan and bake for 15 minutes. Set aside and let cool.
Combine all except Monterey Jack and Cheddar cheese in mixer (can be done by hand). Layer in casserole dish, 1/2 of mixture, 1/2 Cheddar and 1/2 Monterey Jack. Repeat. Bake at 350° for 20 minutes.
Combine molasses, buttermilk, baking powder, soda and enough flour to make it thick enough to roll thin. Cut out around a small pie plate and fry. Cook dried apples and add sugar to sweeten, also cinnamon and allspice.
Mix sugar, vinegar and celery seed. Tie pickling spice in cheese or put in tea ball. Add along with rest of ingredients. Cover and marinate at least 2 hours. Keep marinade; add more cucumbers later.
Preheat oven to 425°. Put mix into shell and bake 15 minutes. Beat the cream cheese, eggs, sugar and vanilla until soft and creamy. Reduce oven to 350°. Spoon cheese mixture on top. Bake 30 minutes and cool. Then spread with sour cream and sprinkle with nutmeg. Refrigerate.
Cut avocados in half; remove seed and peel. In a medium bowl, mash avocados with a fork until smooth. Add remaining ingredients; mix well. Serve with vegetables or tortilla chips. Makes about 1 1/4 cups.
Mix the first 6 ingredients in bottom of pan until smooth. Mix sugars and cocoa in bowl. Sprinkle over cake batter. Pour water over top of mixture and bake in oven at 350° for 45 minutes.
Put in 1 1/2-quart bowl. Stir together the peanuts, sugar, syrup and salt. Microwave for 3 minutes. Stir. Microwave for 2 minutes. Add butter and vanilla; microwave 2 minutes and 15 seconds. Add soda and put on buttered pan. Break up when cool.
Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper. In skillet, heat butter (substitute margarine for low cholesterol), garlic and 2/3 of the oil. Brown chicken on both sides (about 10 minutes). Lower heat, add herbs and continue cooking 25 minutes.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. Heat cola to boiling in a saucepan. Remove from heat and stir in dates, mixing well. Stir in brown sugar and oil. Set aside to cool.
Mix dry ingredients in a large pan. Mix all other ingredients well. Pour over dry ingredients; mix real well. Bake in slow oven (200°) for 1 hour, stirring about every 10 minutes.
Blend oleo and sugars together. Beat in egg and vanilla. Set aside. Blend together flour, soda, cinnamon and nutmeg. Mix together, then stir in oatmeal. Drop by spoonful onto ungreased cookie sheet. Bake for 7 to 8 minutes at 375°.
Mix and bake at 350° for 45 to 50 minutes. Frost with:
Preheat oven to 325°. Cream sugar, brown sugar, shortening and peanut butter together. Add eggs, milk and vanilla together; beat well. Stir together salt, baking soda and flour; then add all to peanut butter mixture. Mix very well. Shape into 1-inch balls. Roll in additional granulated sugar.
Combine flour, 1 1/2 cups sugar, water and butter in saucepan. Cook until thickened, stirring constantly. Add beaten egg yolks. Cook for 4 minutes longer, stirring constantly. Stir in lemon juice and lemon rind. Let stand until cooled completely. Pour into pie shell. Beat egg whites in mixer bowl until soft peaks form. Add 3 tablespoons sugar gradually, beating until stiff peaks form. Spread over top of pie, sealing to edge. Bake at 400° until browned. Yield: 8 servings.
Cook potatoes in boiling salted water until just past crunch. Boil eggs with potatoes. Drain and rinse. Mix all together; sprinkle paprika on top. Chill, but can eat warm. Great!
Preheat oven to 350°. Heat oil in skillet over medium heat. Cook green pepper, onion and celery 5 minutes. Add seasonings, meats and potatoes. Remove from heat. Stir in 1 cup each cheese. Mound mixture into potato shells. Bake for 25 minutes. Top with extra cheese. Serves 4.
Mix, cover and bake 30 minutes at 425°. Quick, good and goes with whatever.
Cream sugar and butter. Add eggs, one at a time, beating after each. Add vanilla and vinegar; fold in the flour, then add syrup and nuts. Bake at 350° for 25 to 30 minutes. Frost.
Place chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until morsels melt. Add noodles and nuts, mixing well. Drop by spoonfuls onto greased baking sheet. Refrigerate 8 hours or overnight. Makes about 3 dozen.
Butter an 8 x 13-inch baking pan. Alternate layers of bread, cheeses and ripe olives. Beat eggs and combine with dry mustard and milk. Pour over bread/cheese layers. Refrigerate for at least 1 hour or overnight. Bake at 350° for 1 hour. Garnish with green stuffed olives. Serves 6 to 8.
Pour oil into a skillet. Brown the onions and ground beef for 10 to 15 minutes. Add garlic, salt, pepper, oregano, parsley, tomatoes, tomato puree and tomato paste. Cover with lid. Simmer 45 minutes.
Beat cream cheese until smooth. Add sugar gradually. Beat in sour cream and vanilla and then mix in Cool Whip. Stir in chips and pour into crust. Chill for 6 hours.
Sprinkle cucumbers with salt. Let stand 30 minutes, drain. Mix remaining ingredients. Pour over cucumbers and chill. Can also add sliced onion to cucumbers.
Brown hamburger meat. Add onions and peppers. Continue to cook until onion is transparent. Stir in tomatoes, rice, chili powder, salt and pepper. Pour in greased 2-quart casserole. Cover and bake for 1 hour at 350°. Remove. Cover the last 15 minutes. Serves 8.
Drain canned vegetables well. Chop onion, green pepper and pimentos; add to canned vegetables. Mix remaining ingredients and add to vegetables. Let set overnight or several hours.
Mix in order given. Bake 45 minutes in unbaked 9-inch pie shell. Bake 5 minutes at 425° to set pie shell, then reduce heat to 325° and bake until filling cracks around the edges of crust.
Roll dough half as thick as you like your biscuits. Sift together flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Stir with a fork just until moistened, knead gently 10 times on lightly floured surface. Roll or pat dough 1/2-inch thick. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake at 450° for 10 to 12 minutes or until golden brown. Makes 16.
Cook hamburger and onion. Drain. Return to large saucepan. Add seasonings, tomato sauce, rice and water. Cook over medium heat for 1 hour. Add water as it cooks, if needed. Spoon over corn chips and garnish with your favorite toppings (tomato, lettuce, cheese, taco sauce, etc.).
Cut bread in diagonal slices. Mix remaining ingredients together. Spread mix on both sides of slices and put bread back together on a piece of foil. Wrap bread in foil securely and bake at 375° for 30 minutes.
Cover potatoes with vegetable oil and wine vinegar; place in refrigerator until cool. Add pimento pepper, bell pepper, onion, dill pickle, cabbage, carrots, ripe olives, salt and pepper. Toss with 1 cup mayonnaise and 1 tablespoon mustard. Mix and serve.
Pack in a 9 x 12 pan and bake at 350° for 20 minutes.
Heat oven to 375°. Grease 12 x 7 x 2-inch baking dish. Cut bacon slices into fourths. Cook until crisp; drain. Mix apples and sugar. Spread in baking dish. Sprinkle with cheese and bacon. Beat remaining ingredients until smooth. Pour over top. Bake, uncovered, for 30 to 35 minutes or until knife inserted in center comes out clean.
Put rice and dressing mix in a 9 x 13-inch glass baking dish. Pour broth over the top. Cover with foil. Bake at 350° to 375° for 45 minutes to 1 hour.
Cook broccoli in pan. When broccoli is done, drain excess water. Add butter, soup and Cheez Whiz to broccoli. Cook on low heat until cheese melts. Add rice to all ingredients in casserole dish and stir. Add salt and pepper to taste. Cook in oven at 250° for 20 to 30 minutes.
Mix all ingredients. Pour into a baking dish. Bake for 1 hour at 325°.
Melt butter in a saucepan. Add cocoa and sugar. Mix well. Beat eggs slightly in mixing bowl, then add cocoa mixture to eggs, beating until frothy at high speed. Add flour, salt and vanilla, mixing well. Fold in nuts.
In a large pot, cook pasta according to package directions, drain. Add approximately 2 tbsp. olive oil and chopped basil leaves to pasta and toss. Set aside.
Mix all ingredients and spread on English muffin halves. Bake at 350° until bubbly on top. Cut each half of muffin into 4 pieces and serve hot.
Blend honey and French dressing. Dip chicken in dressing and then in crumbs. Coat well. Place in foil-lined flat pan. Do not crowd. Bake at 375° for 45 minutes or until tender. May be used hot or thoroughly chill to use for picnic.
In a 10-inch skillet, cook zucchini and onion in the margarine until tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. In a large bowl, beat eggs and cheese. Stir in vegetable mixture.
Using an iron skillet, brown one cup of the sugar to a dark brown syrup (watch carefully). Sift remaining sugar, flour and salt. Add milk gradually. Add this mixture to syrup. Stir and cook until thickened. Add a small amount of hot mixture into beaten egg yolks; stir, then add yolks to sugar mixture and continue cooking and stirring another 2 minutes. Add butter and vanilla; blend. Pour into baked 9-inch pie crust.
Mix 2 eggs, 1 stick butter and butter cake mix and spread in pan. Then mix 2 eggs, 1 stick butter, cream cheese and powdered sugar; spread on top of other layer. Bake for 1 hour or until middle sinks in oven at 350°.
Cream butter until fluffy. Add sugar and mix well. Add eggs one at a time, beating well after each. Add flavoring. Combine sifted cake flour and salt in another bowl and gradually add small amounts to the butter mixture. Alternate with the milk until all is mixed. Pour into a greased and floured 4 x 16-inch loaf pan. Bake at 300° for 1 hour and 20 minutes. Cool 5 to 6 minutes and remove from the pan to cooling rack.
Arrange chicken in greased 9 x 13-inch pan. Mix remaining ingredients and pour over chicken. Bake uncovered in 325° oven for 1 1/2 hours. Makes 4 to 6 servings.
Mix pineapple juice and lemonade. Chill until serving time. At that time, add chilled club soda or 7-Up. Dip pineapple sherbet and place on top of punch in bowl at serving time.
Mix cucumbers, celery, green pepper, onion, pimento and salt in large bowl. Let stand 1 hour; drain well. Meanwhile, mix sugar, vinegar and seeds in saucepan. Heat to boil. Stir until sugar is dissolved. Let cool. Pour over vegetables. Refrigerate covered until cold. Store in glass jars in the refrigerator up to 2 months. Serve as hot dog topping with sandwiches or on a relish tray.
Tear bread into a large mixing bowl. Add milk and egg. Add meat and seasonings; mix thoroughly.
Heat oven to 350°. In a large mixer bowl combine all ingredients except egg whites, nuts and preserves. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Shape rounded teaspoon of dough into 1-inch balls. In a small bowl, beat egg whites with a fork until foamy. Dip each ball into egg whites; roll in chopped nuts. Place 1-inch apart on a greased cookie sheet. Make a depression in center of each cookie with back of spoon. Bake 8 minutes; remove from oven. Fill centers with preserves. Continue baking 6 to 10 minutes or until lightly browned.
Line a tray with heavy wax paper. Slice the angel food cake in thirds horizontally. Slice the ice cream in thirds horizontally. Place a layer of cake, a layer of ice cream, cake, ice cream, cake and ice cream. Cover and store in freezer. Slice and serve when ready.
Boil cabbage until tender, drain and set aside until cool. Then chop fine. Mix together beaten egg, butter, milk, salt and paprika. Stir into cabbage and put into buttered casserole dish. Sprinkle bread crumbs over top and bake until brown.
Wash and drain vegetables. Break broccoli and cauliflower (fine). Chop onion. Add pimento. Mix mayonnaise, oil, sugar and vinegar together in a jar. Combine dressing with vegetables; toss to coat. Refrigerate overnight or a few hours.
Mix the dry ingredients, then make a hole and put in egg, milk and the apples. Drop by spoonful in hot lard and fry like doughnuts. Cover with powdered sugar glaze.
Drain pineapple, reserving 3 tablespoons juice. Add 3 tablespoons flour to the sugar. Stir in juice and mix well. Fold in pineapple and cheese; mix well.
Stir-fry tortillas in oil for 2 minutes. Add onions, tomato sauce, salt and water. Top with cheese and simmer until water is absorbed and cheese is melted.