HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first four ingredients. Put in well-greased casserole dish. Mix remaining ingredients well. Put on top of first mixture. Cook at 350°, uncovered, for 45 minutes to one hour. Very good!!!
Crumble wafers real fine. Chop dates and add to crumbs; mix well. Add fruit mix, nuts and raisins and mix well. Then add milk and mix well. Put in icebox to set.
Cook green beans and onion in saucepan on stove top until onion is tender. Drain beans. Cut ham and cheese into narrow 3/4-inch wedges. Combine beans, ham, cheese and soup in greased wide shallow 1 1/2-quart baking dish. Arrange onion rings on top. Bake in 350° oven for 25 minutes or until bubbly. Yields 4 to 5 servings.
Wash and sort beans. Soak in cold water overnight. Cook until tender. Cook ham hocks until done; remove from broth. Bone, then chop meat coarsely. Drain beans and add to ham broth along with celery, carrots and onion and cook until done. Add water as needed. Rub egg into flour to make rivels; add to soup and cook another 10 minutes. Rivels are optional. Also canned beans may be used instead of dry beans. Add meat to soup and heat.
Dissolve yeast in water; let stand until bubbly. In a large bowl, mix sugar, salt, shortening, eggs and potatoes. Mix in flour, a cup at a time. Add yeast mixture. Add enough flour to handle easily. Put in a greased bowl, cover with plastic wrap and let set overnight or until ready to make rolls. Make sure bowl is large enough as it will double in volume. May keep up to 2 weeks in refrigerator. Remove dough 2 hours before you wish to use it for biscuits. Shape rolls (I use a glass to cut out rolls). Let rise on cookie sheet until double, covered with a towel. Bake at 350° for 15 to 20 minutes.
Mix sugar and milk. Let stand for 1/2 hour. This is very important! Cook just until soft ball is formed when tested in water. Remove from heat. Add vanilla, peanut butter and Marshmallow Fluff. Add nuts if desired. Beat until all ingredients are well mixed and candy is slightly thick. Pour into 9 x 13 x 2-inch buttered pan. (Hardens slowly.)
Bake at 350° for 30 to 35 minutes in an unbaked pie shell. Makes 2 pies.
Beat all ingredients together, except for fruit, for 3 minutes. Pour into a greased pan, then arrange fruit on top.
Mix all ingredients together, adding egg whites last. Spread mixture about 1/2-inch thick in 9 x 13-inch pan. Bake at 350° for 1/2 hour. Cool. On the day dessert is served, break 1/2 of cake into small pieces. Arrange on cake plate. Top this with fruits as desired (bananas, peaches, fruit for salad, etc.) Break remainder of cake over top. Pour over all a can of crushed pineapple. Spread with whipped cream and garnish with cherries.
Cook to soft ball stage. Cool to 220°. Beat. Add pecans and pour out by tablespoon onto wax paper.
Place all raw vegetables in saucepan with approximately 1 1/2 cups water; add seasonings. Simmer together until vegetables are done (about 30 minutes). Add 1 cup cheese and simmer 5 minutes. Serve with extra cheese sprinkled on top. Makes 6 servings.
Pour mixture over chicken, placed in single layers, skin side up in shallow baking dish. Bake 1 1/2 hours at 350°, basting occasionally.
Combine and shake well. Let settle for 4 hours. Keep covered. Use for any bubble wand or toy.
Place turkey breast, skin side down. Spread cut surfaces with mustard. Top with bacon, thyme and parsley. Fold long sides of breast over stuffing so they overlap slightly. Skewer or tie to hold sides together. Sprinkle with salt and pepper.
Cook and drain macaroni as directed on package. Empty into bowl the Cheddar cheese soup. Slowly stir in milk and Worcestershire sauce. Spread drained macaroni in baking dish, 10 x 6 x 1 1/2-inches. Then pour cheese sauce over macaroni, stirring to mix. Cut hot dogs into penny-thin slices. Arrange hot dog slices on top of macaroni and cheese. Bake at 375° for 25 minutes or until mixture is hot and bubbly.
Heat oven to 350°. Mix all ingredients. Spoon into a 9-inch pie plate. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomatoes. Serve with tortilla chips or crackers.
Combine all ingredients, except pie shell. (Don't use an electric mixer.) Pour into unbaked pie shell. Bake at 350° until firm.
Blend shortening with sugar and eggs. Stir in sour cream and vanilla. Gradually add flour with baking soda, baking powder and salt. Chill for at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart on ungreased baking sheet. Bake until light brown for about 10 minutes at 400°. Do not overbake.
Add flour, meal, broccoli, and cheese, coating broccoli and cheese. Beat eggs well, adding buttermilk, and oil. Add broccoli mixture. Bake in greased and floured skillet or pan at 400° for 35 to 40 minutes or until light brown.
Place chicken in the bottom of dish. Cover with chopped eggs. Mix soups and broth and pour over chicken and eggs.
Slice and boil carrots in salted water until tender. Cool. Alternate layer of carrots, bell pepper and onion slices in dish. Make marinade of remaining ingredients, beating well until completely blended. Pour mixture over vegetables and refrigerate. Will keep for several weeks.
Crush cookies and press into a 9-inch pie pan. Freeze for 30 minutes. Put softened ice cream into the pie crust; freeze until hard. Smooth chocolate fudge topping over ice cream; sprinkle with chopped nuts. Return to freezer. When firm, top with Cool Whip and grate chocolate bar over the top. Return to freezer until ready to serve.
Mix ingredients in order in a jar; leave the clove of garlic in the jar. Shake well.
Let sugar-pear mixture set overnight. Cook until mixture thickens. Add small jar maraschino cherries, chopped fine. Let simmer for a few minutes. Put in jars and seal.
Mix pretzels, butter and sugar. Press into large glass dish. Bake at 400° for 8 minutes. Chill for 30 minutes. Mix cream cheese, Cool Whip and sugar. Pour over pretzels. Dissolve Jell-O in boiling water and add strawberries. Pour over top. Refrigerate.
Sprinkle onion soup mix in 9 x 13-inch cake pan. Rinse rice, then spread in pan. Layer chicken, then cream of chicken soup. Add water. Bake at 400° for 1 hour.
Combine jello and undrained pineapple in saucepan. Heat, stirring constantly, until it reaches the simmering point. Add sugar, apricot baby food and cream cheese. Chill until mixture mounds from the spoon. Whip chilled milk; blend in lemon juice. Beat until stiff. Fold into pineapple mixture. Turn into lightly buttered 9 x 13-inch pan. Top with nuts.
Stir the sugar into the wine and warm in a stainless steel pan until the sugar is dissolved. Do not overheat. It must not quite come to the simmer. Remove from heat and stir in pectin, being very careful to dissolve the pectin completely in the sugar and wine mixture. Pour into small 8 ounce jelly glass jars. Keep refrigerated. Keeps 2 months.
Mix cream cheese and all ingredients into a blender. Let chill overnight. Roll into ball and roll in nuts, parsley or paprika.
Brush eggplant with oil. Bake in 400° oven for 20 minutes. Saute onions, garlic and ground beef. Add tomatoes, tomato sauce, basil, salt and pepper. Layer eggplant and meat in casserole; top with Parmesan cheese, Mozzarella cheese or pizza cheese. Bake for 1/2 hour at 350°.
Mix first 5 ingredients together. Place in a 9 x 13-inch pan and bake for 45 minutes in a 350° oven. During last 15 minutes, uncover and sprinkle with cornflake crumbs and melted butter. Great for church potluck.
Mix all ingredients, pour into casserole (2-quart) and bake 30 to 35 minutes at 350°.
Melt butter in the bottom of a 9 x 13-inch pan. Sprinkle graham cracker crumbs over melted butter. Layer with chocolate bits, butterscotch bits, coconut and nuts. Pour sweetened condensed milk over all. Bake at 350° for 30 minutes or until lightly golden. Cool and cut into bars.
Mix ingredients together with half of flour. Then add the rest of the flour. Bake at 400° to 450°. Yield 60 to 90 cookies.
Mix all ingredients and spoon into greased pan. Bake in preheated oven at 450° until lightly browned.
In 2 1/2-quart baking dish, combine beans, corn, chestnuts and onions. In medium bowl, combine soup, sour cream and cheese. Pour into vegetables and stir lightly to coat. Season with salt and pepper. In small bowl, combine cracker crumbs, almonds and butter. Sprinkle over casserole and bake at 350° for 30 to 35 minutes or until top is lightly browned and bubbling. Serves 6 to 8.
Mix together pineapple, sugar and cream cheese. Bring to a boil; stir well. Add gelatin and water. Refrigerate until partly set. Add Cool Whip. Let stand in refrigerator until set.
Pour boiling water over shortening; mix. Add sugar, salt and eggs slightly beaten; mix. Dissolve 2 packages dry yeast in 1 cup warm water. Add to liquids. Stir in 6 cups (or less) flour gradually; set aside in warm place to rise until double in bulk, approximately 50 to 60 minutes, then roll out as for biscuits. Cut with biscuit cutter. Turn in melted butter and stack in Bundt pans. They'll be about 1/3 full. Let rise until double in bulk (40 to 50 minutes). Bake at 325° for 1 hour or until brown. Makes 2 loaves.
Mix all together except for the nuts. Shape into a log. Roll in chopped nuts. Chill well and serve with crackers. This is good to serve at parties, or social gatherings. It is easy and inexpensive to make.
Cook chicken and debone; layer chicken, onion and Doritos. Pour warmed mixture of tomatoes and soups over the layers. Bake 40 minutes at 350°. Add grated cheese and bake 10 more minutes.
Cream sugar and butter together. Mix all other ingredients in large bowl. Pour into creamed mixture. Mix. Roll into balls; flatten with glass bottom dropped in sugar. Top with a pecan half. Bake on ungreased cookie sheet at 350° for 15 to 18 minutes.
Mix all together, except potato sticks. Just before serving, add can of potato sticks. Crunchy, different and delicious! Serve on lettuce bed or with tomatoes.
In a large skillet, heat oil and cook chicken with vegetables over medium-high heat, stirring constantly for 5 minutes or until chicken is golden and vegetables are crisp-tender. Blend Cup-a-Soup with water; add to skillet. Bring to a boil, then simmer, uncovered, stirring occasionally for 5 minutes or until sauce is thickened. Add salt and pepper. Serve over hot rice or noodles.
Keep fillets cold on ice while preparing. Mix corn meal and flour. Cut fillets into strips across the fillet about 1/4 inch thick. Place in ice water while preparing. When ready to cook, drain. Salt with garlic and pepper salt. Roll in yellow mustard, then in corn meal and flour mixture. Drop pieces into hot oil until golden brown. Take up and eat. Delicious with honey mustard sauce.
Cream shortening and sugars. Add eggs and pineapple; mix thoroughly. Sift together dry ingredients. Add to creamed mixture; mix well. Drop onto greased and floured cookie sheet. Bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. Combine the first 5 ingredients in a large bowl; set aside. Combine the milk and egg. Stir this mixture into the contents of the bowl. Mix thoroughly and bake in a loaf pan at 350° for 35 to 40 minutes. Serves 4.
Combine ground beef, onion, eggs, 2 teaspoons salt and pepper. Shape into about 32 meatballs. Dip in soy sauce. Cook in small amount of oil in large skillet until browned on all sides. Remove from skillet to 2 1/2-quart casserole.
In large saucepan cook zucchini, carrot, onion, mushrooms and garlic in butter until just tender. Stir occasionally. Add flour, blend well. Gradually stir in evaporated skimmed milk. Cook, stirring, until thickened. Season with basil, salt and pepper. Add the cheese; cook, stirring, until melted. Add the broccoli, toss in the drained pasta. Serve immediately. Makes 4 servings.
Combine all ingredients. Place in buttered baking dish (8 inches square). Bake, uncovered, at 350° for 30 to 35 minutes. Makes 9 squares.
Saute sausage, breaking up into small pieces. Add onions and garlic and cook for 3-4 minutes. Drain fat if necessary. Add beef broth, tomatoes, wine, sugar, herbs. Simmer 10 minutes. Add vegetables and bring back to a boil. Break pasta into 2 inch lengths and add. Simmer 10-15 minutes. Add chicken broth if more liquid is desired. If bouillon cubes are used, add 2 c. water. Sprinkle with pepper. Serve with Parmesan cheese.
Mix taco seasoning, sour cream and cream cheese until smooth. Refrigerate about 2 hours. Spread on large pizza pan or two small 9-inch pie plates. Top with liquid taco sauce. Layer lettuce, cucumber, tomato, onion and Cheddar cheese in this order. Serve with nacho tortilla chips.
Place all ingredients in a large bowl and mix well. Pat mixture into an 8 x 8-inch pan. Chill and cut into small squares.
Heat oven to 425°. Prepare pastry, except bake 5 minutes before filling. Carefully easy pastry back into dish if necessary. Reduce oven temperature to 350°. Beat eggs and vanilla with hand beater. Beat in remaining ingredients. Pour into partially baked pie shell. Bake 40 to 45 minutes or until knife inserted half way from center of filling comes out clean. Cool slightly. Serve warm or refrigerate until serving time. Makes 8 servings.
Microwave margarine in a large mixing bowl on High for 45 seconds or until melted. Add marshmallows and toss to coat. Microwave 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Blend in peanut butter.
Mix first 4 ingredients. Add butter, milk and vanilla. Bake in a greased tube pan for 1 hour at 325°.
Cook potatoes with mushrooms in 1 1/4 quarts water with salt. While potatoes are cooking, mix sour cream and cream of mushroom soup together. When potatoes are done, add sour cream mixture to potatoes and water. Stir thoroughly. Simmer 2 to 3 minutes. Add pepper to taste. Pour small amount at a time in blender and blend until smooth.
Boil chicken until tender. Cool and remove from bones in small pieces. In baking dish, put layer of chicken, layer of stuffing and repeat until it's all done. Heat other ingredients in saucepan; stir well. Pour over chicken and stuffing. Cook at 350° for 45 minutes.
Cook broccoli	according to package directions. Drain water from broccoli; add butter and cream cheese to broccoli and heat until melted. Add chopped water chestnuts to broccoli mixture. Line a 1 1/2-quart casserole dish with artichoke hearts. Pour broccoli mixture over artichoke hearts. Sprinkle Parmesan cheese over broccoli. Pour bread crumbs on top of dish. Bake at 350° for 30 minutes.
Cream butter. Gradually add sugar, beating well with hand mixer. Blend in milk and flavorings. Drain cherries really well by pressing between paper towels to remove excess juice. Shape a small amount of mixture around each cherry. Place on a waxed paper lined cookie sheet. Chill 2 hours or until firm.
In a small bowl, combine flour, baking powder and salt and set aside. In a large bowl, combine peanut butter, butter, sugar, brown sugar and vanilla. Beat until creamy. Add eggs, one at a time, beating after each addition. Gradually beat in flour mixture. Stir in 1 cup of chocolate morsels. Spread evenly in a well-greased baking pan (15 x 10 x 1-inch). Bake at 350° for 35 minutes. Remove from oven. Sprinkle top with remaining chocolate morsels. Let stand for 5 minutes or until chocolate morsels are soft enough to spread over top. Cool and cut into squares.
In a bowl combine caramel topping, chocolate chips and pecans. Spread in bottom of frozen pie crust.
Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in a heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight. Line roasting pan with foil. Combine coarse kosher salt and water to form a thick slush. Pat 1 cup of mixture into a 1/2-inch-thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Pack remaining salt mixture around meat to seal well. Place roast in a 425 degree oven and roast 16 to 18 minutes per pound for rare (140 degrees), 20 to 22 minutes per pound for medium (160 degrees) or 25 to 30 minutes for well done (170 degree). Remove roast when thermometer registers 5 degrees below desired doneness. Let roast stand 5 to 10 minutes in salt crust. To remove crust, you may need to use a hammer. After removing crust, whisk away any remaining salt crystals on roast with a pastry brush.
Use a mixer to combine all ingredients. Let it set a day or two. Optional: Roll in chopped pecans.
Mix pudding and pineapple well. Fold in sour cream. You can add walnut bits. Put in a pie crust and chill. Refrigerate leftovers.
Pare fruit (if hard, cook until tender in water). Make syrup of liquid and sugar; add fruit to partly cooled syrup and bring gently to boil. Add lemon. Boil rapidly until clear and tender. Let stand in syrup to cool. Reheat syrup to boiling. Pour fruit and boiling syrup into jars within 1/2 inch from top. Put caps, screw lids firmly tight. Process in boiling water bath 10 minutes. Yields 10 (8 ounce) jars.
Cook ground beef and sausage together. Add to cheese, that has been melted (microwave or slow cooker). Add mushroom soup (this helps so that the cheese will not stick to the boiler). Add Ro-Tel tomatoes. Serve hot from a crock-pot. Great with chips and perfect for parties.
Mix stuffing with melted margarine and broth. Put 1/2 in baking dish. Mix onion, celery, chicken, mayonnaise and salt together; pour over dressing. Beat eggs. Add milk and pour over the chicken mixture. Add second half of dressing. Cover and refrigerate overnight. Take out 1 hour before baking and spread soup on top. Bake, uncovered, for 40 minutes at 350°. Add cheese; bake 10 minutes more.
Mix together and add enough water to make 2 1/2 gallons. Put in freezer 24 hours before serving time. Keep stirred so it will be slushy when ready to serve. Add one or two bottles of ginger ale at serving time for the desired consistency.
Cream sugar and oil well, then add eggs, one at a time, beating well. Beat in the vinegar and food coloring. Sift flour with soda and cocoa, then add the flour mixture alternately with buttermilk to the egg mixture. Stir in one teaspoon of vanilla. Blend thoroughly and pour into 2 greased and floured layer cake pans. Bake at 350° for 35 minutes.
Cream the butter and powdered sugar together. Stir in water, vanilla and salt. Add flour and mix well. Stir in the dates and nuts. Roll into 1-inch balls. Place 2 1/2 inches apart on ungreased cookie sheet. Bake at 300° for 20 minutes or until set but not brown. While warm, roll in powdered sugar.
Mix in a microwave-safe bowl sprayed with Crisco butter spray, 2 eggs and beat well. Add a tablespoon of milk. Add a teaspoon of diced green peppers, a teaspoon of diced onions and any kind of diced meat if desired. Add two slices of American cheese, broken into pieces. Mix ingredients well. Cook in microwave oven for approximately 2 minutes on High. Take bowl out of microwave, stir and let cool for about 1 minute. Put egg mix back in the microwave for approximately a minute until cooked. Serve with toast.
Mix dry jello, mayonnaise and cream cheese. Add boiling water (1/2 cup), mix well and add other ingredients. Stir occasionally until mixture begins to thicken. Pour in mold and let congeal.
Cream margarine and softened cream cheese in mixer bowl until light and fluffy. Add confectioners sugar, evaporated milk, baking cocoa and vanilla; beat well. Yield: Enough for 1 cake, 12 servings.
In a large mixing bowl, dissolve the yeast in the 1/2 cup warm water. Stir in honey, shortening, salt, 1 3/4 cup warm water and the whole wheat flour. Beat until smooth. Mix in enough all-purpose white flour to make the dough easy to handle. (Should not be sticky.)
Mix in order. Spread on English muffin halves or sourdough slices. Heat under broiler and serve hot.
Combine flour, cinnamon, nutmeg and cloves. Add sugar and salt. Cut in oleo or butter with a pastry blender to consistency of coarse meal. Dissolve soda in boiling water. Add molasses and egg and blend well. Pour 1/2 of the liquid mixture into pie shell. Sprinkle 1/4 of flour mix over liquid. Stir very gently. Pour in remaining liquid. Top with rest of flour mix. Bake at 400° for 10 minutes. Reduce heat to 325°. Bake until filling is set and crust golden.
Cream butter; add sugar and mix well. Gradually add eggs, one at a time. Then add flour. Chill 3 to 4 hours. Roll out 1/8 to 1/4-inch thick and cut. Bake at 375° for 6 to 8 minutes.
Thinly slice all vegetables. Pan-fry in a little oil until crisp-tender. Add soy sauce (about 1 to 2 tablespoons). Continue to pan-fry until soy sauce is evaporated.
Slice potatoes in a 2-cup microwave casserole. Cover with lid, cook on High for 5 to 6 minutes, or until tender, stirring once. Top with picante sauce and cheese. Cover until cheese is melted. Serves 2.
Combine sugar, milk, butter, corn syrup and soda in large, heavy saucepan. Bring to a boil. Lower heat and add pecans. Cook and stir until mixture reaches soft ball stage (328°). Remove from heat and add vanilla. Beat with a wooden spoon until mixture begins to thicken. Drop by spoonfuls onto wax paper. When cool, store in airtight container.
Sift all dry ingredients. Cream the shortening and butter. Gradually add sugar and beat until fluffy. Beat in pumpkin and egg. Add all dry ingredients. Stir in vanilla and nuts. Bake on ungreased and floured cookie sheet at 350° for 12 minutes. Refrigerate dough between bakings. Drop by spoon.
Beat all ingredients, except pepperoni and cheese, until smooth. Add pepperoni and cheese. Pour into 8-inch greased square pan and bake at 425° for 25 to 30 minutes. Cool 5 to 10 minutes and cut into squares. Serve.
Stir well. Grease and flour two loaf pans. Bake at 350° for 50 to 60 minutes.
Stir together the sugar, syrup and water. Cook to 280°. Stir in peanuts gradually. Cook, stirring constantly until 300°. Add baking soda; stir gently but quickly. Pour onto 2 greased cookie sheets without spreading. Cool; break into pieces when cold.
Beat sugar, oil, eggs, vanilla, vinegar and food coloring. Slowly add flour and cocoa alternating with milk. Bake in two greased and floured pans at 350° for 30 minutes.
Preheat oven to 375°. Sift flour, salt and baking soda into a medium sized mixing bowl and set aside. Put butter or margarine into a large mixing bowl and cream it well, then add sugar, a little at a time, beating until smooth. Stir in vanilla. Beat the eggs in small bowl. Add the beaten eggs to butter and sugar mixture. Add milk and sifted dry ingredients to egg, butter and sugar mixture. Stir. Combine sugar and cinnamon for topping. Drop large teaspoonfuls of dough onto greased cookie sheet about 1-inch apart. Sprinkle cinnamon and sugar on the top. Bake about 10 minutes until cookies brown around the edges.
Melt cocoa and margarine over low heat. Remove from heat and add sugar and eggs. Add salt, flour and vanilla; mix well. Add nuts. Bake at 350° in a 9 x 13-inch pan for 35 to 45 minutes. Sprinkle marshmallows on hot cake. Spread with chocolate icing.
Cook macaroni al dente! Drain and rinse with cold water. Place in large bowl and add rest of the ingredients; toss.
Place ham and cheese over bottom half of rolls and top with other half of rolls. Return to pans. Mix melted margarine, Worcestershire sauce, onion, mustard and poppy seed together. Pour over the rolls. Cover with foil. Bake at 350° approximately 30 minutes until heated through.
Put first 4 ingredients into a large microwave safe bowl (do not mix). Place in microwave on high for 3 minutes. remove from microwave, add the rest of the ingredients except nuts and stir to remove all lumps, add nuts if desired.
Cream margarine and sugar. Blend in 1 egg at a time. Add flour slowly until blended. Add vanilla and lemon extract. Preheat oven to 350°. Pour batter into greased 9 x 13-inch pan and spread evenly. Lightly score top of batter with knife into about 18 squares. Place a teaspoon or more of cherry filling at each line intersection. Use all filling. Bake 45 minutes.
Melt margarine in pot. Add onion, bell pepper and pimentos; saute until tender. Add shrimp; stir until pink. Add beef consomme, then rice. Bring to a boil. Turn heat down to medium-low until rice is tender.
Mix ingredients together. Simmer in skillet for 10 minutes. Combine all ingredients in baking dish and bake at 350° for 35 minutes.