HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Saute onions in margarine in a large skillet until soft, about 10 minutes. Boil rice in water in saucepan for 5 minutes. Drain well. Place onions, rice, cheese and half and half in greased 10 x 13-inch casserole. Bake, uncovered, 1 hour. Serves 8.
Put flour and sugar in a bowl and warm milk in a cup; beat egg into milk. Gradually add to flour mixture. Add oil. Pour in greased frying pan; fry until golden brown.
Mix butter and sugar until creamy. Add flour, lemon rind, eggs, baking powder and lemon juice. Drop in heated oil and fry. Sprinkle with powdered sugar.
Spread half of the crushed cookies in a 9 x 13-inch baking dish. Whip together butter and cream cheese. Add sugar and Cool Whip; fold together and set aside. Prepare pudding using vanilla and milk. Add pudding mixture to cream cheese mixture and mix thoroughly. Pour over cookie crumbs. Sprinkle top with remaining crumbs. Chill 1 to 2 hours or overnight before serving. Makes 12 to 15 servings.
Melt equal parts of chili and Velveeta cheese together. Serve in fondue to keep warm.
Skin and parboil potatoes. Slice and layer into casserole dish (first layer). Follow by thinly sliced onion, separated into rings, next picnic ham, cut into slices (approximately 3/4 to 1-inch pieces). Repeat layers of potatoes, onion rings, ham, sliced mushrooms. Top with frozen peas. In a separate bowl, mix mushroom soup, milk and grated Swiss cheese. Pour this over other ingredients in casserole dish. Heat in a 350° oven for approximately 45 minutes to 1 hour until browned and bubbly.
Combine flour, sugar and baking powder together. Add eggs, milk and oil, blending thoroughly. Stir in blueberries. Place into greased muffin tins or foil cupcake liners. Sprinkle with sugar. Bake in a 400° oven for 20 to 25 minutes until golden brown.
In medium saucepan, cook pineapple with sugar until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce top with fork at 1-inch intervals. Pour on pineapple mixture and spread over cake evenly. Cool completely. Combine milk with pudding and blend until thick. Spread over cool cake. Beat whipping cream, powdered sugar and vanilla. Spread over cake. Refrigerate for 24 hours. Sprinkle with coconut before serving (optional). Pig out! Delicious!
Mix graham crackers and sugar. Melt margarine and mix with cracker mixture. Press in bottom of a 9 x 13-inch pan. Bake 8 to 10 minutes at 350°. Let cool. Stir lemonade into ice cream. Pour over crust. Freeze.
Mix all ingredients. Pour into a greased, shallow baking dish. Bake at 300° for 50 minutes or well done. Serves 6 to 8.
Fry sausage and leave in grease when done. Add approx. 2 Tbsp. additional grease or oil. Add flour, stir constantly until flour is browned. (Add salt & pepper if desired) Stir in about 4 c. milk and continue stirring. Reduce heat stirring until gravy is the thickness you want it to be. (Add milk for thinner gravy, or corn starch & water to thicken.)
Cook macaroni and drain; put half of macaroni in bottom of casserole dish, half of chicken pieces next, put several teaspoons of gravy over top. Next, add half of tomatoes and then half of cheese. Repeat layers, salt and pepper top. Bake at 350° uncovered for 50 minutes.
Spray a 13 x 9 x 2-inch baking pan with nonstick coating. In a large mixing bowl, combine sugars, oil and egg whites. Beat with a wooden spoon until well blended. Add flours, oat bran, baking soda, cinnamon and allspice. Stir just until moistened. Stir in shredded apples.
Preheat oven to 350°. Mix flour and mayonnaise. Add eggs, then everything else. Pour into pie shell and bake about an hour until golden brown.
Mix beef, onion, oats, catsup, milk, salt and Worcestershire sauce together well. Make loaf and top with the catsup, mustard and brown sugar mixed together. Bake at 350° for 45 minutes to 1 hour.
Drain pineapple and oranges. Add everything else. Refrigerate 2 hours before serving.
Preheat oven 350°. Cut steak into serving size pieces. Dredge in flour. Brown well on both sides in hot oil. Place meat in baking dish. Quarter potatoes; arrange in dish with meat. Pour off excess fat in skillet; scrape browned drippings left in pan and add tomato sauce, onion, salt and pepper. Pour over meat and potatoes. Sprinkle parsley over mixture. Cover and bake 1 hour and 30 minutes or until steaks are tender. Serves 4.
Sift flour and measure and set aside. Cream margarine, Crisco and sugar together well. Add eggs, one at a time, mixing well after each. Add milk and flour alternately. Add flavoring last. Pour into 10-inch tube pan and set in cold oven. Turn oven to 325° and bake for 1 hour, then turn oven to 350° for 30 minutes.
Mix first 3 ingredients good for sauce. Cook beef and onion until brown. Layer in sheet cake pan. Put chips in first, ground beef, sauce, then cheese. Repeat. Cook at 350° until hot all way through.
Add flour, enough to make dough stiff enough to make dough stiff enough to roll out. Let dry and cut into thin strips.
Cut rhubarb into 1/2 pieces and measure 3 cups in a bowl. Sift flour, sugar and salt together and mix with rhubarb. Let stand while rolling out 1 crust and fit in pie pan. Stir beaten eggs into rhubarb mixture and pour into crust. Dot with butter. Make a lattice top crust of strips of dough. May sprinkle a little cinnamon or nutmeg over rhubarb. Bake 10 minutes at 425° and about 30 minutes at 325°. Filling will be a little bubbly when done.
Wash squash and cut in half; remove seeds carefully. Place cutside down on baking sheet. Bake 1 hour at 350°. Using fork, pull (spaghetti like) squash. Place in 2-quart buttered casserole. Butter top and sprinkle Parmesan cheese. Serve.
About 25 minutes before serving, in pan over medium heat in 1 inch of boiling water, heat carrots and 1/4 teaspoon salt to boiling. Cover and cook 15 minutes, or until tender-crisp; drain and add butter, sugar, 3/4 teaspoon salt and nutmeg. Return mixture to heat and cook, stirring constantly, until carrots are glazed.
*Frozen imitation crab (thawed) may be substituted for canned crab.
Wash chicken pieces and dip them in milk. Then coat with Bisquick. Place in oiled or nonstick spray-coated baking pan. Sprinkle with paprika and seasoning salt as desired. Bake at 350° for 40 minutes, uncovered, and without turning. Coating should be crisp at serving time. Serves 6.
Spread the peanut butter on two slices of bread. Slice the apple or banana into thin strips and put them on the peanut butter. Top with other two slices of bread.
Chop the chicken breasts and saute with the green onions in olive oil. Add the spinach, Ricotta cheese and rest of ingredients. Spray muffin tins. Place an egg roll wrapper in each tin. Fill with the chicken mixture. Fold over; brush with margarine. Bake at 350° for 20 to 25 minutes.
Layer all ingredients in 9 x 13-inch pan. Bake at 350° for 30 minutes.
Melt marshmallows, margarine and cooking oil. Mix all ingredients well and pack in angel food cake pan. Cool and cut.
Mix dressing mix, sour cream and mayonnaise and mix thoroughly. Add well drained vegetables and mix well. Refrigerate overnight.
Melt margarine and mix with cracker crumbs to form crust. Add layer of sliced bananas. Next, mix Eagle Brand milk and lemon juice for next layer. Cover with Cool Whip. Sprinkle coconut on top of Cool Whip. Sprinkle with pecans. Add sliced cherries and refrigerate until chilled.
Heat oven to 400°. Combine ingredients except egg whites in a bowl. Pour in baked pie shells and bake for 10 minutes: remove from oven. Cover with meringue made of whites and sugar. Makes 2 pies. Half the ingredients makes one 8-inch pie.
Wrap ear of corn with slice of bacon. Cover back up with shucks, wrap with twine, grill and serve! Yummy!
Mix together sugar, butter, egg, vanilla and baking powder. Slowly add in flour until hard to mix, then stir with spoon. Cut mixture in 1/2 then roll with rolling pin into 1/4-inch thick. Cut with cutters. Bake at 400° approximately 10 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake at 325° for 1 hour and 15 minutes.
Mash potatoes or beat with electric beater. Fold in remaining ingredients. Spoon into 1 1/2-quart casserole. Bake at 375° for 40 minutes.
Cook potatoes for mashing and cool. You should have about 3 cups. Refrigerate 1 hour to chill. Combine in large bowl mashed potatoes, eggs, bread crumbs, salt, pepper and flour. Mix well until well combined. Fill 1/3 cup with mixture. Remove and form into a ball. Dredge balls into flour lightly. Fill wide saucepan with 4-inches lightly salted water and bring to a simmer. Drop in the potato balls, a few at a time. When they rise to the surface, cook 5 minutes longer. Remove with a slotted spoon and keep warm. Makes 12 potato dumpling balls.
In large mixing bowl, combine flour, sugar, baking powder, spices and salt. Thoroughly mix Hunt's sauce and soda in small bowl. Add to flour mixture. Stir in eggs, oil, nuts, raisins and fruit juice. Mix well. Pour into greased 10-inch Bundt or tube pan. Bake at 350° for 45 to 55 minutes. Cool in pan 15 minutes before turning out on serving plate. Dust top with powdered sugar. Makes one 10-inch cake.
Drain raspberries; reserve syrup. Dissolve jello in boiling water; add ice cream by spoonfuls until melted. Stir in lemonade. Chill in bowl until partially set. Fold in raspberries and put in lightly greased 6 cup mold. Chill until firm.
In a medium bowl, thoroughly combine meat, egg, cracker or bread crumbs, pepper, salt and vegetables. Shape into a loaf to fit a 9 x 5 safe loaf pan so meat does not touch the sides of the dish. Cover with aluminum foil. Put in the oven 40 minutes at 350° and put off the aluminum foil. Put in the oven for 10 minutes more.
Brown pork chops in a little oil until well browned on each side. Remove from oil and drain. Stir into drippings the soup and milk. Cook until blended. Put rice in bottom of baking dish and place pork chops on top. Pour soup mixture over top of chops. Bake at 350° for 35 to 40 minutes.
Butter a Bundt pan (12 cup size). Sprinkle raisins and chopped nuts. Arrange frozen dough balls in pan. Pour on 1/2 cup melted butter. Sprinkle with brown sugar and pudding mix. Mix 1/4 cup white sugar with cinnamon and sprinkle over top. Cover with foil and leave out overnight. Do not refrigerate. Bake next day at 350° for 30 to 40 minutes, uncovered. Invert on plate after removing from oven. Serves 8.
Cut off hock, soak ham overnight. Wash ham and trim off hard surface of cut side of ham. Fill a large roaster 1/2 full of water. Put ham in, skin side up. Start ham at 450° and reduce heat to 300° when water boils. Cook 20 minutes to the pound or until internal temperature of ham reaches 170°. When done, allow to cool in liquid for 4 to 5 hours. Trim the ham of excess fat, leaving 1/4 to 1/2-inches of fat.
Preheat oven to 400°. Mix sugar, eggs, shortening and vanilla. Stir in remaining ingredients. Cover and refrigerate at least 1 hour. Roll dough 3/16-inch thick on lightly floured, cloth covered board. Place hand lightly on dough. Trace around hand with pastry wheel. Place on ungreased cookie sheet. Bake until no indentation remains when touches, 6 to 8 minutes. Decorate as desired.
Mix jello according to directions on package. Mix frozen orange juice according to directions. Add sugar, Kool-Aid and pineapple. Add water to make 2 gallons. Mix well and serve.
Preheat oven to 375°. The French or Italian bread should be about 16 inches long, halved lengthwise. In a small bowl, blend all ingredients, except bread. Generously spread on bread halves. Arrange bread on baking sheet, cut side up. Bake for 15 minutes, or until golden brown. Serve warm.
Mix all the ingredients together and let chill. Hollow out the bread and fill with the dip. Cut the bread into cubes and serve with the dip.
Toss potatoes and beans in salad dressing to coat thoroughly. Season with salt and freshly ground pepper. Cut garlic clove in half and rub the inside of a salad bowl. Arrange potatoes and beans in the bowl and surround with egg quarters. Place tuna chunks in the center and decorate with olives and anchovy fillets. Makes 6 servings.
Butter 4 slices of brown bread (crust removed), then cover with 1/4 pound thinly sliced smoked salmon. Sprinkle with lemon juice and freshly ground black pepper. Roll up each slice tightly, pressing together well, then cut each roll crosswise into slices about 1/4-inch thick. Keep in the refrigerator until ready to serve. If desired, the butter may be replaced by cream cheese. Makes about 54.
Mix together. For hot chocolate, mix 3 tablespoons to 1 cup hot water.
Mix together cake mix, eggs, and oil. Add nuts or chocolate chips. Spoon batter in small balls onto a cookie sheet.
Mix peanut butter and powdered sugar until crumbly. Reserve 1/4 cup of this mixture. Mix flour, sugar, salt, milk and egg yolks. Bring mixture to a good boil, stirring constantly, until thick. Remove from heat. Add the butter and vanilla. Pour into crust and let cool, then cover with whipped cream (slightly sweetened) and sprinkle reserved 1/4 cup mixture on top.
Mix all ingredients together well. Pour into a greased 9 x 13-inch pan. Bake at 350° for 35 minutes or until tests done and light brown.
Heat oven to 325°. Combine all ingredients and mix thoroughly. Grease a 9 x 5-inch loaf pan. Place in loaf pan. Bake 45 minutes.
Mix pudding with milk and follow directions on box. Stir in Cool Whip. Line 9 x 13-inch pan with graham crackers. Pour 1/2 of pudding mix over crackers. Put a second layer of crackers and remaining pudding mixture. Put another layer of crackers, then put chocolate icing on crackers. Chill before serving.
Slice stem ends from peppers and scoop out seeds. Blanch in boiling salted water 5 minutes. Drain well. Combine ground beef and remaining ingredients. Stuff peppers. Arrange in greased baking dish. Top with extra 57 sauce, if desired. Bake at 350° for 45 to 50 minutes or until meat is cooked. Makes 4 servings (3 cups meat mixture).
Use 1 yeast cake. Mix dough according to recipe on yeast cake. Just pinch off piece of dough (about 1/2 cup) and set aside in refrigerator to use next time. When ready to use it again, boil a medium size potato; slice it up in cup of water. When tender, mash it up using potato water and all with piece of dough you saved out. Proceed with your bread making but always save out that 1/2 cup of dough for next time. You never have to buy but one yeast cake this way. When you take the 1/2 cup of dough out of refrigerator, let set until it reaches room temperature before putting it into mashed potato water.
Grind all together. Pour boiling water over ground peppers and onions. Let this sit for 15 minutes. Squeeze thoroughly.
Brown meat; add soy sauce, Accent, garlic salt, pepper, carrots and onion, cool slightly, then add 1 egg. Take wrappers, cut into 2 triangles. Put approximately 1 tablespoon meat mixture onto edge of wrapper and roll, fold ends in when rolled half way. Seal ends with beaten egg. Pan fry 3 to 5 minutes or until golden brown. Makes approximately 100. This can be frozen before they are fried.
Cook 1 cup cream, sugar, salt and syrup to soft ball stage. Add 1 cup cream. Cook to soft ball stage. Add last cup of cream. Cook to firm ball stage. Stir often (scorches easily). Add vanilla and pecans. Stir to coat. Pour into buttered cookie sheet and press with hands. Cut in squares when cool.
Melt margarine; add seasonings, onion and sour cream. Stir until it begins to thicken. Fold into the green beans and pour into greased pan. Add grated cheese on top. Melt the 2 tablespoons margarine and add to the Rice Krispies. Sprinkle over top of bean mixture. Bake at 400° for 30 minutes.
Preheat oven to 325°. Generously grease bottom and sides of 10-inch spring-form pan. Combine margarine with cookie crumbs. Press onto bottom and sides of pan.
Shape into balls and roll each ball in 2 1/2 cups crushed corn flakes. Top each cookie with 1/2 cherry. Bake in oven at 375° for 10 to 12 minutes. Do not stack or store until cold. Makes 5 dozen.
Mix the brown sugar, mustard and cornstarch in small saucepan. Slowly stir in vinegar. Add lemon peel, lemon juice, water and raisins; stir over low heat until thickened. Serve hot over ham slices. Makes 2 cups.
Mix water and sugar together in a small saucepan. Place on medium heat until it comes to full boil. Boil for 5 minutes (until thoroughly dissolved). Let cool for a few minutes. Add peanut butter to 1/2 cup of sugar and water mixture. Heat until peanut butter blends with "simple" syrup. Serve on vanilla ice cream, pancakes, etc.
Stir together lime Jell-O, boiling water and marshmallows until dissolved. Add pineapple and cottage cheese. Cool until just beginning to congeal. Fold in whipped cream, cabbage and mayonnaise.
Brown chicken thighs in melted butter. Add water, bouillon cubes and garlic powder. Simmer for 45 minutes on low heat.
Cream margarine and sugar until light and fluffy. Blend in vanilla. Add flour and salt to creamed mixture alternately with milk beating well after each addition. For each cookie, shape dough around a cherry to form a ball. Place on ungreased cookie sheet. Bake 350° 12 - 15 minutes or until edges are lightly browned. Dip cookie tops in glaze. Makes 2 dozen.
Mix first 3 ingredients together and press into 9 x 13-inch pan. Bake at 350° for 8 minutes. Mix next 3 ingredients and spread over cooled pretzels. Mix next 3 ingredients; mix jello and hot water. Add frozen strawberries while jello is still hot!! When thickened, layer on cheese and pretzel mixture. Refrigerate. Best when made the day before.
In large bowl with mixer at medium speed, beat heavy or whipping cream until soft peaks form. Reduce mixer speed to low; beat in remaining ingredients just until blended. Pour into 6 cup mold. Cover with foil or plastic wrap and freeze until firm. With metal spatula, loosen edges of frozen mixture from mold. In large bowl or sink of very hot water, dip frozen mixture almost to top to loosen; dry mold with towel. Invert mixture onto platter. Return to freezer.
Melt caramels with milk. Add nuts. Drop by spoonfuls on cookie sheet. Chill. Melt candy coating and dip caramels. Drop to set.
Mix all ingredients except bread crumbs and oleo. Place mixture in buttered 9 x 12 pan. Brown crumbs lightly in oleo and sprinkle over casserole. Refrigerate overnight. Remove about one hour before cooking. Bake 40 to 45 minutes in 350° oven. Serves 8.
Saute pepper and onion in margarine. Add to the other ingredients. Mix some margarine with catsup and brown sugar. Spread on bottom of baking dish. Put mixed roast on top. Put catsup on top and bake for 1 hour at 350°. Remove and let cool approximately 10 minutes. Run knife around side of meat loaf. Invert on meat platter. Can garnish with cooked peas which can be put around bottom of meat loaf. Serves 10.
Wash chicken and place in a baking dish. Mix together the next 3 ingredients and coat chicken well. Bake 45 minutes at 350°, uncovered. Serve over rice.
Saute meat in fat for 10 minutes, stirring frequently. Add remaining ingredients and bring to boiling point, lower heat and cook slowly for 30 minutes.
Combine all ingredients, except veggies. Pour mixture over veggies. Sprinkle with bread crumbs. Bake at 350° for 25 minutes.
Crumble meat in a large pan, then add all other ingredients. Simmer for 2 or 3 hours.
Combine all ingredients except cheese. Stir well. Pour half into a greased 10-inch iron skillet. Top with cheese. Add remaining corn meal mixture. Bake at 450° for 30 minutes or until done.
Mix ham, cheese, margarine, onion and Worcestershire sauce together well. Split rolls and spread mixture on bottom half. Top with other half and wrap in foil. Bake 10 minutes at 400°. Can be frozen and heated when needed. Makes 60 delights.
Cook and drain spinach. Beat eggs, add spinach and melted butter, salt, pepper and flour. Add all cheeses and stir. Put in casserole dish. Bake at 350° for 1 hour.
Bake potatoes in oven or microwave. Scoop out potato from shell into mixing bowl. Mash potatoes with milk and margarine or butter, salt and pepper to taste. Spoon mashed potatoes back into shells and place in oven under boiler until tops begin to brown, approximately 5 minutes. Shredded cheese, bacon bits, sour cream or other ingredients may be added to mashed potato mix before broiling, if desired.
Heat oven to 350°. Grease 9 x 13-inch pan. Combine eggs, milk, mustard, salt and cheese. Beat well. Pour over bread and meat in pan. Bake 30 minutes.
Blend oleo, sugar and syrup together. Pour into a lightly greased 9 x 13-inch pan. Arrange pineapple and cherries on the syrup mixture and heat in oven 15 minutes. Mix cake according to package directions. (I use the pineapple juice for the liquid). After 15 minutes, remove pan from oven and pour cake batter on slowly. Bake for 45 to 55 minutes, until cake is done. Invert immediately.
Mix all ingredients together. Bake in greased pan 20 to 25 minutes at 350°. Cool and frost.
Cook carrots in just enough water to cover. Save cooking water. Chop carrots. Add onion, cheese, crackers and pepper. Mix together. Add small amount of reserved water. Cover and bake at 350° for 20 minutes or microwave on High for 5 minutes.
Brown and drain sausage. Beat slightly eggs with salt and milk. Cut bread into 1/2-inch cubes. Mix sausage, egg mixture, and bread with mustard and cheese. Place in greased 9 x 13-inch pan, cover and let set in refrigerator overnight. Bake uncovered for 1 hour at 350°. Serves 12.
Mix together sausage, cheese and Bisquick (like you would shortening and flour for a pie crust). Mix together. Drop from spoon on baking sheet and bake at 400° for 10 to 12 minutes.
Mix in blender orange juice, lemonade, sugar and some 7-Up into the juice mixture. Pour in large bowl. Add rest of 7-Up, cranberry juice and vodka or gin. Mix and then pour into large plastic container with cover. Place in refrigerator for at least 12 hours. Pour 7-Up or ginger ale over mixture.
Place chicken in 13 x 9 x 2-inch casserole dish with enough broth to cover the meat. Brown the Rice-A-Roni in 2 tablespoons butter. Add the seasoning and evaporated milk. Pour into casserole dish. Bake, covered, in 350° oven for 40 to 45 minutes.
Beat egg whites until stiff, but not dry. Gradually beat in 2 cups powdered sugar. Reserve 3/4 cup of mixture. To the remainder, add rind, cinnamon and almonds, blending well. Work in about 1/2 cup more of the sugar to make smooth. Dust board or wax paper with some of the remaining sugar. Pat out 1/3 cup dough at a time. Coat top with powdered sugar. Cover with wax paper and roll 1/8-inch thick. Cut with floured star cutter on well-greased cookie sheet and let dry for 2 to 3 hours. Dough may be dropped by teaspoon on well-greased cookie sheet and allowed to dry as before. Top each cookie, rolled or dropped, with reserved egg mixture and bake at 300°. Makes 3 1/2 dozen.
Brown chops in oil. Remove chops and cook celery. Drain grease and add tomato sauce, rice, celery and chops. Simmer 30 minutes or until rice is tender. Season with garlic salt, if desired.
Heat oven to 350°. Grease and flour 2 round cake pans. Beat egg whites until frothy. Gradually add 1/2 cup of the sugar. Beat until stiff and glossy. Sift remaining sugar, flour, soda and salt into another bowl. Pour in oil and half of buttermilk. Beat 1 minute. Add remaining buttermilk, egg yolks and chocolate. Beat 1 minute more. Fold in meringue. Bake 30 to 35 minutes. Cool. Frost with following icing.
Break eggs into mixing bowl and beat until well blended. Cut bananas in 1-inch pieces into bowl with eggs. Mash with fork and mix with eggs.
Cream butter and sugar. Add eggs one at a time. Mix in applesauce and spices. Sift together salt, soda and flour. Add to applesauce mixture and beat well. Stir in nuts. Bake in lightly greased mini muffin pans at 350° for 8 to 10 minutes. Sprinkle with powdered sugar. Batter keeps indefinitely in refrigerator. Baked muffins freeze well.
Grind together cucumbers, onions and peppers, then add 1 handful of salt. Let set overnight. Drain and add the rest of ingredients. Cook slowly 1/2 hour. Put in jars and seal. Yields about 15 to 20 pints.
Melt butter in 9 x 13-inch pan. Make a batter of flour, 2 cups of sugar, baking powder and milk. Pour batter in pan and top with peaches and juice. Sprinkle with sugar and bake at 325° for 60 minutes.