HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Grease a 1-quart casserole. In 1-quart saucepan, cook onion in butter until tender. Stir in undiluted soup and cream cheese cubes, stirring constantly until smooth. In casserole, alternate frozen potatoes and hot sauce, ending with sauce layer. Cover and bake 45 minutes until sauce is bubbly. Remove and sprinkle with cheese.
Combine all the ingredients. Pour mixture into baking dish and bake at 350° for 45 to 50 minutes or until golden brown.
Combine all ingredients. Add Italian dressing. Mix well with Salad Supreme seasoning. Refrigerate or serve cold with crackers.
Mix together; sprinkle with 1/2 pound cooked, cut up bacon. Cover and bake at 300° for 45 minutes.
Mix squash, peppers, salt, onions and pimientos and let stand overnight. Next morning, drain and rinse. Mix the vinegar, pickling spice, turmeric, sugar and celery salt in a saucepan. Heat to a boil and boil for 10 minutes. Remove spices; mix squash mixture in and boil for 5 minutes. Put in hot jars and seal. Makes about 6 to 61/2 pints.
Grease large Bundt or angel food pan. Pour nuts into bottom of pan, evenly. Cut biscuits into quarters and roll in mixture of cinnamon and sugar. Arrange biscuits in pan, melt oleo and pour over biscuits. Bake 30 to 40 minutes at 350°.
Fry hamburger, sausage, onion and green pepper. Add mustard, brown sugar, catsup to beans and stir. Pour into casserole dish. Sprinkle with garlic salt. Bake at 350° for 45 minutes.
Layer potatoes and onions in greased 9 x 13-inch baking dish. Mix butter, flour and milk together. Cook over low heat until thickened. Salt and pepper to taste. Pour over potatoes and onions. Bake at 350° for 1 to 1 1/2 hours or until vegetables are done. Can add leftover such as diced ham, smoked sausage, whole kernel corn, green peas or cooked carrots.
Cook cabbage until tender. Combine other ingredients, except cracker crumbs, with drained cabbage. Sprinkle garlic salt on top and bake 20 to 30 minutes at 350°.
Cook and drain noodles; add to other ingredients. Put in casserole dish; top with another cup of grated cheese. Bake at 375° for 45 minutes.
Melt margarine; work in peanut butter and sugar and crushed graham crackers. Roll in a roll and refrigerate until firm, then cut. Spread melted chips over top. Walnut or peanut halves can be put on top. Refrigerate until set.
Prepare vegetables before heating wok. Slice vegetables diagonally. Separate broccoli into small flowerets. Spray wok with cooking spray. Use paper towel to spread evenly over wok. Heat wok to medium-high. Put beef in wok, a few pieces at a time. Brown on all sides. Add garlic and cook 2 minutes. Blend cornstarch with soy sauce; set aside. Add sherry to wok; blend to a boil. Reduce heat and simmer, covered, until vegetables are crisp-tender (about 7 minutes). Serve alone or with white rice. Yield: 3 to 4 servings.
Simmer peas and water chestnuts in chicken broth, about 5 minutes or until peas are done. Add butter and seasonings, if desired.
Cook rice. Mix all ingredients together. Bake in casserole dish for 15 minutes, until bubbly in 350° oven.
Combine all ingredients, except cheese. Bring to boil over medium heat; cover and let stand 10 minutes. Tossing with fork, place a layer of rice mixture in greased 1 1/2-quart casserole dish. Add a layer of chicken; repeat layers, adding cheese on top. Bake at 350° for 10 to 15 minutes.
Mix flour and brown sugar. Cut in margarine until mixture resembles coarse crumbs. Stir in pecans. Press in 9 x 13-inch pan. Bake 15 minutes at 400°. Cool in pan. Cream together cream cheese and sugar. Fold Cool Whip into cream cheese mixture. Pour over cooled crust. Mix sliced strawberries and glaze. Spread on top of cream cheese mixture. Refrigerate 3 hours.
In saucepan, combine tomato sauce, taco sauce, taco seasoning and water. Bring to boil, stirring constantly. In small bowl, combine sour cream and cottage cheese.
Cook squash and onion. Drain. Beat eggs. Add remaining ingredients, except bread crumbs and cheese. In buttered 2-quart casserole, layer bread crumbs, squash and cheese. Repeat and top with remaining bread crumbs. Dot with margarine. Bake, uncovered, at 350° for 45 minutes.
Cook spaghetti according to package directions. Drain and place in a bowl. Add butter, eggs and Parmesan cheese; mix well. Spread over the bottom and up the sides of a greased 10-inch deep-dish pie plate. Spoon cottage cheese on top of the spaghetti; set aside.
Mix all ingredients together to make a thick batter. Fry in hot oil until brown. Great with fried fish.
Place berries in an 8 x 11.5-inch (2-quart) baking dish. Mix sugars, cinnamon and flour together. Add sugar mixture to berries. Cut margarine up into small pieces and place on top of berries. Top with your favorite pie crust or frozen crust. Bake in a 350° oven for 1 hour.
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
Mix cake mix and margarine together. Press 3/4 of mix into a 9 x 13-inch greased and floured cake pan. Set leftover cake mixture aside.
Combine mayonnaise, chilies, lemon juice, chili powder and salt; mix well. Add rice and chicken; mix well. Cover and chill. Serve on lettuce covered platter. Top with tomatoes, avocados, olives and chips. Makes 6 servings.
Preheat oven to 350°. Put 1 stick margarine in deep baking dish and set in oven to melt. Make batter of sugar, flour, baking powder, salt and milk. Pour batter over melted margarine. Do not stir. Put fruit over batter. Do not stir. Bake for 1 hour or until lightly browned.
Cream shortening and peanut butter. Gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in flour, blending well. Stir in vanilla, morsels and pecans. Spoon batter into greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Cool; cut into squares.
Heat oven to 350°. Cream shortening and sugar. Beat eggs; add to shortening and sugar. Press bananas through a sieve and add along with lemon juice. Blend into cream mixture. Sift flour, baking powder and salt together; mix into banana mixture. Add nuts. Bake in a greased loaf pan for about 1 hour. Makes 1 (1 pound) loaf.
In a saucepan combine all ingredients. Cook until mixed well about 5 to 7 minutes. Put in bowl cover and chill.
Boil corned beef in seasonings as directed on bag until tender. Let cool completely. Spread dressing on each slice of bread. Cover bread slice with thinly sliced corned beef, kraut, cheese and onion. Place other slice on top with dressing facing sandwich filling. Heat 1 tablespoon at a time of margarine in a nonstick skillet and brown sandwich on each side. This will make 12 sandwiches.
Combine 1 cup broth, vermouth (if desired) and butter in small saucepan. Bring to a boil over high heat. Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15 to 20 minutes. Stir in cream. Set aside.
Combine softened cream cheese and Marshmallow Creme. Mix until well blended. (Food coloring may be added.) Serve with fresh fruit or cookies as dippers.
Cream oleo, cheese and sugar until light and fluffy. Add salt and vanilla and beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into a greased and floured tube or Bundt pan and bake at 350° for 1 1/2 hours or until center is done when tested.
Mix sour cream, onion, mustard and sauerkraut. Layer in 9 x 13-inch pan: sauerkraut mixture, corned beef, Swiss cheese and crumbled rye Melba toast. Pour butter over top. Bake at 350° for 40 to 45 minutes.
Pour boiling water over dates and soda. Let stand a few minutes. Cream butter, sugar. Add egg and beat. Add vanilla. Sift flour baking powder, salt and add with date mixture. Bake 350° about 25 minutes.
Tear romaine into bite-size pieces. Place in salad bowl; cover and chill until ready to serve. Combine remaining ingredients except tomatoes. Let stand at room temperature about an hour to blend flavors. Remove garlic before serving. Toss romaine with just dressing to lightly coat. Garnish with tomato slices. Makes 4 servings.
Mix pretzels and butter and pat in 9-inch pie pan. Blend sugar, milk, lemon juice and Triple Sec. Fold in whipped cream. Cool in refrigerator 2 hours or overnight.
Beat sugar, egg and oil. Add salt, soda, vanilla and milk. Mix in flour and blend well. Fold in rhubarb. Pour in greased pan. Bake at 350° for 60 minutes in preheated oven.
Melt butter, add sugar and milk. Bring to a boil and cook 5 minutes stirring often. Remove from heat; add peanut butter and marshmallow cream. Mix well. Pour into a greased 8 x 8-inch pan. Cool. Cut into squares.
Whip whipping cream and fold into milk and lemon mixture. Line pie tin with vanilla wafers and pour mixture over it. Crush two wafers and sprinkle on top. Chill overnight.
Blend condensed milk and pudding with mixer. Add cold milk, mixing well. Set aside until thickened. Refrigerate.
Preheat oven to 350. In a large saucepan, cook chicken in boiling water until done. Drain, saving water. Chop chicken into small pieces. Add spaghetti to chicken water and cook until done, following directions on package. In another pan, melt butter and saute celery and onion. Stir in pimento. Add chicken, soup, milk, Velveeta, salt and pepper. Drain spaghetti and add to chicken mixture. Pour into greased 9 x 13 baking dish. Sprinkle cheddar on top. Bake for 20 minutes. Serves 8 - 10.
Boil chicken in a small amount of water for 20 minutes. Cool and remove chicken from bone (do not use skin). In a bowl mix chicken, soups, sliced water chestnuts, water and sour cream. Mix thoroughly. Crumble 1/2 box Escort crackers on bottom of a greased casserole dish; then place chicken mixture on crumbs. Crumble rest of Escort crackers on top of mixture. Melt stick of oleo and pour over top. Bake in a 350° oven for 30 minutes. Serves 6.
Cut oranges first. When peeling orange, hold over bowl so juice will remain in bowl. Be sure to cut sections deep enough to remove all membrane from orange. Remove sections by cutting along the side of each, dividing membrane from outside to center.
Grate the unsweetened chocolate into a bowl and cover it with a little of the boiling water. Mash the mixture into a paste. Add the rest of the water and vanilla and beat with an electric mixer until frothy. Add the pepper and chilies to liven up the drink. The chocolate will not totally dissolve and will have a grittiness to it.
Mix first 4 ingredients using a candy thermometer. When it gets to 250°, beat egg whites until forms stiff peaks. Cook until 260° hard ball stage. Pour into egg whites, beating as you pour. Beat for 4 to 5 minutes. Drop by spoons on wax paper; top with a pecan.
Put roast in a crock-pot. Add water. Salt and pepper to taste. Cook as directed by crock-pot directions. About 1 hour before you eat, add 2 cans of mushroom soup. Stir in.
Combine candy, coffee and water in saucepan until candy is melted. When cooled, fold into Cool Whip and blend well. Pour mixture into cooled pie crust. Refrigerate overnight before serving.
In a 1 1/2-quart shallow baking dish, combine 1 1/2 cups cheese with the remaining ingredients. Top with 1/2 cup of the Cheddar cheese. Bake at 350° for 30 minutes or microwave about 10 minutes or until cheese has melted.
Heat oven to 375°. Grease a 9 x 13-inch pan. Cook and stir ground beef, drain and set aside. Mix sour cream, Miracle Whip, cheese and onions; set aside. Stir Bisquick and water to soft dough. Beat vigorously 20 strokes. Pat dough into pan, pressing 1/2-inch up sides of pan. Layer beef and tomatoes on dough. Spoon sour cream mix over top. Bake until edges are light brown, 25 to 30 minutes.
Cook cabbage in small amount of salted water; drain well. Place cooked cabbage in baking dish. In small saucepan, cook onion in butter until tender, but not brown. Blend in flour, salt and pepper; add milk. Cook and stir until mixture thickens and bubbles. Pour over cabbage. Bake uncovered at 350° for 20 minutes. Spoon cheese over wedges and bake 5 more minutes. Makes 8 servings.
Beat together the cream cheese, eggs and 3/4 cup sugar. Put in greased 9-inch pie plate. Bake at 375° for 25 minutes. Leave cool for 15 minutes. Beat together sour cream, 3 tablespoons sugar and vanilla. Pour on top of pie. Bake at 375° for 10 minutes. Top with fruit of your choice.
Make rotini as per box directions. Drain. Rinse in cold water. Add remaining ingredients and toss. Re-toss before serving, if you let it sit for more than 30 minutes.
Make 4 hamburger patties and place on a piece of foil. Top with a slice of onion. Peel potatoes; cut in half and place on each side. Clean carrots; cut in half and place on each end. Season to taste. Bake for about 1 hour at 350°. Add a salad and you have a great meal. Serves 4.
Melt butter in medium saucepan over medium heat. Add onion and cook until tender, about 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually add chicken broth and bring to a boil. Reduce heat. Add asparagus and summer savory and simmer until asparagus is tender, about 25 minutes. Cool slightly and drain asparagus, reserving liquid.
Melt 2 tablespoons of butter in a heavy skillet. Add onion and garlic and cook over low heat. Stir in ground beef with a fork. When meat is no longer red, add other ingredients. Cook and cover over a low heat for about 30 minutes, or until carrots are tender. Serve in deep bowl, topped with toasted French bread and sprinkled with Parmesan cheese.
Mix well. Pour into a 9-inch unbaked pie shell. Bake at 325° for 1 hour.
Preheat oven to 350°. Mix all ingredients together. Bake in a 13 x 9-inch greased pan. Bake for 30 minutes, or until golden brown. Remove from oven, let cool for 15 minutes and cut into squares. Very good! Tastes like pizza.
Brown meat, add onions, cook until tender. Stir in milk and cream cheese. Add corn, soup and pepper. Place noodles in casserole dish, top with ground beef mixture. Bake 30 minutes at 350°.
Mix all together and bake in greased 13 x 9-inch pan for 25 to 30 minutes.
Take cake mix and mix according to directions. Bake in 13 x 9-inch pan and cool. Cook flour and milk until thick. Let cool. Beat together margarine, Crisco, sugar and vanilla until fluffy. Combine both mixtures and beat until fluffy and creamy. Slice cake through middle long ways. Spread filling and put other layer on top. Cover and seal for 24 hours.
Combine soup mixtures and pour over sliced potatoes that fill a 9 x 13-inch cake pan. Add 1 cup of diced process cheese. Mix well. Bake for 2 hours at 350°, covered. Remove cover during last 30 minutes of baking.
Make cake mix according to directions on box. Pour into two 9 x 13 pans. Bake approximately 20 minutes at 350°. While cakes are baking, combine 1 cup sugar and 1 cup evaporated milk in a saucepan. Bring to rapid boil; remove from heat and add the marshmallows. Stir until dissolved. Add coconut and pour over one of the baked cakes. Combine 1 1/2 cups sugar, 1 stick margarine and 1/2 cup evaporated milk; bring to a rapid boil. Remove from heat and stir in the chocolate chips. Stir until chips are melted; add about 1 cup of the chopped nuts. Mix well. Put other baked cake on top and pour chocolate mixture over it. Sprinkle remaining nuts on top of cake.
Cream butter and sugar. Add eggs one at a time, beating thoroughly after each. Sift flour and soda and add alternately with sour cream. Bake in greased tube pan at 350° for about 1 hour.
Preheat oven to 250°. Place popped corn in a large roasting pan. Let it stay in oven while preparing glaze.
Melt butter; stir in flour, salt and pepper. Add broth and milk. Cook and stir until thick and bubbly. Stir in chicken and vegetables. Pour into bottom crust of pie plate, then cover with top crust and cut slits into crust. Bake at 450° for 25 to 30 minutes.
Brown onion very well in grease; add sauerkraut and brown sugar. Simmer, covered, about 20 to 25 minutes until almost dry. Especially good with sausage.
Preheat oven to 400°. Blend dry ingredients and raisins. Warm milk and blend in honey or molasses until dissolved. Add slowly to dry ingredients. Knead the dough 3 to 4 minutes. Form into a ball. Place on flat pan and cut a shallow cross (+) on top of the bread. Sprinkle about a tablespoon of milk on the bread before baking. Bake at 400° for approximately 40 minutes until brown.
Boil and drain spaghetti according to box directions. Mix milk and eggs. Combine with spaghetti. Put spaghetti in boiler pan. Pour over jar of spaghetti sauce. Sprinkle Mozzarella cheese over spaghetti; add pepperoni. Bake in 350° oven for 30 minutes. Let set for 5 minutes.
Place dressing on bottom of baking dish. Layer chicken on top of dressing. Dilute soups and pour over chicken and dressing. Bake 30 minutes at 375°. May put onion rings on top 5 minutes before taking from oven. Yields 8 servings.
Mix coconut and pecans; put in bottom of a greased 9 x 13-inch pan; mix cake mix according to package directions. Pour on top of coconut and nuts. Put butter and cream cheese in microwave to soften. Mix box of sugar with butter and cream cheese, mix well. Spoon over top of cake mix. Bake at 350° for 35 to 45 minutes. Cool before cutting.
In large Dutch oven, brown stew meat in 2 tablespoons oil. Add 2 tablespoons onion soup mix and stir well. Add can of soup and 1/2 to 1 can of water and stir. Peel potatoes and carrots and add to mixture along with mushrooms. Cover and bake at 350° for 2 1/2 hours, stirring occasionally. Thicken gravy with cornstarch last 5 minutes, if desired. Can be made in crock-pot, cooking it about 8 to 10 hours on low.
Combine brown sugar and cream/half and half. Add butter/margarine. Microwave on High 7 1/2 to 9 minutes, stirring once. Add pecans and let set for 1 minute. Stir mixture until it loses its shape, about 3 minutes. Drop onto waxed paper to let set.
Cut steaks in strips and sprinkle with paprika; let stand. Then brown meat in large skillet with onions and butter. Add garlic and broth and simmer 30 minutes. Stir in green peppers and cover. Add mushrooms and cook 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Stir until thick and clear. Add tomatoes and cook 2 minutes. Serve over rice.
Brown meat, onion, salt, pepper and garlic salt in large skillet. Add soups, tomatoes, chili powder and Worcestershire sauce. Line bottom of 9 x 13 x 2-inch baking dish with taco flavored Doritos. Pour meat mixture on top. Top with grated Cheddar cheese. Bake in a 400° oven for 20 minutes.
At the same time that yeast is soaking, put the following into a large bowl: flour, salt, sugar, shortening and hot water. Beat these together and let set until cooled to lukewarm. Add yeast and flour to make stiff dough (about 7 cups). Turn out and knead until smooth. Let rise until double in bulk. Punch down and make into roll or loaf. Bake at 375° for 20 minutes for rolls or 50 minutes for loaf.
Starting with oleo and crackers, mix all but last 2 ingredients together with hands. Make into small balls. Melt chips with wax. Dip balls. You can roll in 10x sugar instead of chocolate chips. You may also use butterscotch chips instead of chocolate chips. For a variety, do some of each.
Wash and drain cranberries; remove any stems. Place in medium saucepan with 2 cups water. Bring to boiling; boil for 6 to 8 minutes, or until soft, stirring frequently. Press cranberries and liquid through sieve to puree; return to saucepan. Stir sugar into cranberries. Bring to boiling; reduce heat and simmer 5 minutes. Remove from heat. Add lemon juice and orange juice. Pour into a 9-inch square pan. Freeze 8 hours or overnight. Cut into 16 squares. Makes 16 servings.
Mix Miracle Whip, sugar and vinegar; pour over vegetables. Chill mixture for a few hours or more before serving. Always serve chilled.
Get a birthday cake pan. Rip or cut cake into pieces. Put into bottom of cake pan. Make instant vanilla pudding. Pour over angel cake. Take strawberries; clean, cut into pieces (throw green parts away). Spread cut strawberries on the pudding cake. Cake requires no refrigeration; you can eat that day or put in refrigerator for tomorrow.
Cream margarine; gradually add sugar, beating until well blended. Add all 6 eggs and blend well. Combine flour and baking powder; add to egg mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.
Mix rice, soups, milk, and water. Place in lightly greased 9x13 baking dish. Place chicken over rice. Sprinkle with dried onion soup mix. Cover tightly with foil. Bake at 325° for 1-1/2 to 2 hours.
Melt butter in medium saucepan; remove from heat. Stir in flour to make smooth mixture. Gradually stir in milk. Bring to boiling over medium heat, stirring, reduce heat and simmer 1 minute. Beat some hot mixture into egg yolks. Return to rest of mixture in saucepan. Cook, stirring, several minutes until thickened. Remove from heat. Drain crabmeat.
In a 9 x 13 inch greased dish or pan, place half of slices of bread to cover bottom. (Or cube bread to cover bottom.) Add berries to cover bread. Spread all of the cream cheese on what will be the top layer of bread (or dab onto bread cubes). If bread is whole, spread bread with cream cheese and place, cream side down, onto berries. If bread is cubed, spread the bread on top of cream cheese layer. Mix all liquid ingredients and pour over bread mixture so it covers top. Cover and refrigerate overnight. Next morning preheat oven to 350°. Mix topping ingredients and spread over top of layered French toast. Bake 40 to 60 minutes (cover during first half of baking). Top will be slightly browned and kind of crusty when done. Cut into squares, place on large plate and serve topped with maple syrup and or yogurt. Makes 8 servings.
Combine all ingredients in a large skillet; cover tightly and cook only 5 minutes. Serve immediately.
Mix all ingredients. Spoon into greased muffin pans. Bake 15 minutes at 400°.
Cut up all ingredients. Use Hidden Valley dressing mix (without buttermilk). Mix it as directed. Put dressing over salad when ready to serve. Salad is better if let set overnight.
Place drumsticks in shallow baking dish. Sprinkle with salt and lay sliced onion over chicken. Pour ketchup and then Coke. Simmer in skillet 1 to 1 1/2 hours at 350°. If you don't like ketchup or Coke, you may substitute a bottle of dry sherry!
Preheat oven to 375°. Lightly brown pork chops in skillet; set aside. Thinly slice potatoes and onions. Tear off 4 large sheets of aluminum foil and place 1 pork chop and 1 ear of corn in each, along with a sliced potato and sliced onion (place onions on pork chop). Lightly sprinkle with dill weed and place 1 pat of butter or margarine on top of onions. Tightly seal foil and place in oven for 1 hour or until potatoes are done.
Cream first four ingredients until light and fluffy. Add eggs, one at a time, beating after each. Mix well. At low speed, add flour gradually. Add flavoring. Do not overbeat. Bake at 325° for 1 1/2 hours. Allow to cool 10 minutes, then remove from pan.
In a heavy plastic bag, combine chicken strips and dressing; refrigerate for several hours, turning bag occasionally. Drain.
Add all ingredients to water except shrimp; bring to a boil. Add washed shrimp. Cover. Return to boiling. Reduce heat; simmer for 3 to 5 minutes, depending on size. Remove from heat and let stand 3 more minutes. Drain and chill. Can be hulled and deveined or served in shell. Good with catsup base cocktail sauce. Serves 6 to 8.
Preheat oven to 400°. Combine peaches, sugar and cinnamon in a large bowl. Let stand 10 minutes. On a floured surface, roll half the pastry into 12-inch circle. Fit into a 9-inch pie plate, leaving a 10-inch circle. With a sharp knife, cut pastry into 3/4-inch wide strips. Carefully arrange strips on fruit, 1 inch apart, in a lattice pattern; trim edge. Bake 1 hour or until filling is bubbly. Cool on wire rack. Makes 8 servings.