HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter and herb stuffing mix together. Place half of stuffing mix on bottom of casserole dish. Mix all other ingredients together and pour over stuffing mixture. Pour other half of stuffing mixture on top. Bake at 350° for 30 to 35 minutes.
Sift together flour, sugar and salt. Stir in lemon rind, lemon juice, egg yolks and milk. Fold in egg whites. Pour into 1 quart baking dish. Set in pan of hot water (1 inch deep). Bake at 350° for 50 minutes. Serve warm or cold, with or without whipped cream or Cool Whip.
Core pears and remove skin half way down. Combine brown sugar, walnuts and butter. Fill center of each pear with mixture. Place pears in 8-inch baking dish. Pour orange juice over pears. Sprinkle with grated lemon and orange peel. Bake at 350° for 1 hour, basting occasionally.
Combine all ingredients and mix thoroughly. Press into pie plate and up on sides. Bake 8 minutes at 375°. This is the same as graham cracker crust.
Brown hamburger and onion. Season with salt and pepper. Add the diced celery, then the raw rice.
Preheat oven to 425°. Combine first 3 ingredients in a medium bowl. Add tenderloins. They can marinate 5 minutes or overnight, depending on your schedule. In a small pan, or in the microwave, toast sesame seeds until light brown. Set aside. Use a baking sheet with shallow sides to roast the pork. Grease sheet lightly, then remove pork from soy sauce mixture and place on sheet. Bake 20 minutes. Pour remaining marinade over the tenderloin and continue baking another 5 minutes. Remove pork from oven, slice thin slices on the diagonal and place on platter. Pour the pan juices over the pork, sprinkle with sesame seeds and serve. Suggestion: Serve with steamed rice and fresh asparagus.
Lightly grease pie plate. Put broccoli, onion, pepper and cheese in pie plate. Combine Bisquick, milk and eggs; salt and pepper and pour over vegetables. Cook at 400° for 40 minutes.
Put chicken breasts in baking dish. Shake season salt (orange kind) on top. Bake at 350° for about 45 minutes. (This can be done ahead of time and refrigerated.)
Melt sugar and butter and add other ingredients, all but milk, into paste. Add milk last (or cream) and cook in a double boiler until thick.
Drain pimientos, reserving liquid. In medium saucepan over medium-high heat, cook onion and cumin in margarine for 2 to 3 minutes, stirring occasionally. Stir in reserved pimiento liquid, broth, corn and parsley. Heat to a boil; reduce heat. Cover; simmer 10 minutes.
Mix jello with boiling water and cool slightly. Cool can of Milnot and whip quite stiff. Cream the cream cheese with sugar and vanilla. Mix well with jello. Fold this mixture into whipped Milnot. Roll graham crackers fine and cream with butter and powdered sugar. Line a 13 x 9-inch pan with 1 1/2 cups cracker mixture. Top with other 1/2 cup. Chill overnight.
Saute peppers, onions and garlic in margarine in same skillet until tender. Stir tomatoes and basil; top with cheese. Cover; continue cooking until cheese is melted. Makes 2 servings.
Cook noodles and drain. Cook beef in a large skillet with butter until all pinkness is gone. Add other ingredients except cheese, including noodles. Put in a large dish. Sprinkle with grated cheese. Bake at 375° for 45 minutes.
Put it all together and stir it up faster and faster, then put it at the little table and put a big tractor in it, then eat it.
Mix all dry ingredients in a bowl. Add egg and melted butter. Put on cookie sheet with teaspoon (12 on each sheet). Flatten them out with a spatula. Bake at 350° until they are golden.
*Substitute 1/2 cup red cooking wine instead of oil and oregano, if desired.
Mix cake as directed on box. Pour half of cake batter into a 9 x 13-inch pan and bake at 350° for 15 minutes. Melt caramels with milk and margarine over low heat. Pour over baked cake. Sprinkle with nuts and chocolate chips. Pour the other half of cake batter over this and bake at 350° for 15 minutes.
Boil chicken until well done. Bone and chop meat. Cook rice in broth with salt and olive oil until done. Saute green pepper and onion until tender. Add vegetables, tomato and olives. Cook for 2 minutes. Add chicken and seasoning. Mix well. Cook for 2 minutes longer. Place 2 slices of butter on bottom of 3-quart casserole. Cover bottom with half the rice. Add chicken mixture. Cover with remaining rice. Place remaining slices of butter on top. Bake for 30 minutes in a 350° oven. Garnish with eggs and parsley. Yields 8 servings.
Beat cream cheese until smooth. Add powdered sugar (sifted) and peanut butter. Beat well. Gradually add milk. Fold in whipped topping. Spoon into crust. Freeze until firm.
Place apples in an 8-inch microwave dish. Sprinkle with lemon juice. Melt butter in a small microwave bowl. Stir in remaining ingredients until crumbly. Sprinkle evenly over apples. Press down lightly. Microwave on High for 8 minutes. Rotate dish 1/2 turn. Microwave another 6 to 8 minutes until apples are tender. Serve warm, cold, plain or with favorite topping. Other fruits may be used. May also use white instead of brown sugar.
Roll out cookie dough. Spread in jelly roll pan. Bake at 375° for 10 minutes until golden brown. Let cool.
Cream together margarine, 1 cup peanut butter and vanilla. Add sugar. Mix thoroughly. Carefully blend in remaining cup of peanut butter. Form into balls the size of a large marble. Melt chocolate (and paraffin) in double boiler. Dip balls in chocolate, using a toothpick to pick with. Place on waxed paper. Yields 65 pieces.
Cook noodles according to package directions. Drain and mix in soup, tuna and milk. Put in lightly greased baking dish. Sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Cook all this until browned well, then simmer, covered, for 30 minutes for maximum tenderness. Add water as needed so not to cook dry.
Cut potatoes lengthwise into wedges. Brush with salad dressing. Season with onion salt and pepper. Place on greased 15 x 1-inch jelly roll pan. Bake in a preheated 375° oven for 50 minutes, or until tender and golden.
In deep pie pan, mix meat, gravy, stuffing and vegetables. Top with potatoes and spread across pie to make a crust. Sprinkle with paprika. Bake at 375° for 30 to 40 minutes.
Melt butter in cooking dish. Mix flour, sugar and milk until well blended. Pour in pan over butter. Do not stir. Place fruit on top. Bake at 350° for 35 to 45 minutes.
Drain all the vegetables and mix together. Mix half of each cheese with chicken. In baking dish, put a layer of the vegetables, then a layer of chicken and some of the cheese. Repeat the layers.
Mash potatoes with butter. Add sugars. Beat egg yolks; add with cream, vanilla and spices until cool. Stir in baking powder. Beat egg whites and fold in. Fill 2 unbaked pastry shells. Bake at 450° for 15 minutes, then 350° for next 45 minutes.
Preheat oven to 375°. In a large skillet, saute onion in hot butter until golden. Remove from heat and stir in hot rice, sour cream, cottage cheese, bay leaf and salt and pepper. Toss lightly to mix. In a greased 12 x 8 x 2-inch baking dish, layer 1/2 rice mixture, then half chilies and sprinkle 1/2 cheese. Repeat. Bake, uncovered, 25 minutes until bubbly and hot. Garnish with parsley. Serves 10 to 12.
Boil water, raisins and baking soda for 2 minutes. Set aside and let cool. Cream sugar and oil. Add eggs, salt, flour and nuts. Mix together with raisin mixture. Bake in 6 well-greased cans (cans are No. 2 size, like English peas, corn, etc.). Fill cans half full. Bake at 300° for 55 minutes.
Mix the first 5 ingredients (applesauce, eggs, oleo, vanilla and brown sugar). Add remaining ingredients and drop by teaspoon onto cookie sheet. Bake 15 minutes at 375°.
Mix yeast and sugar together. Mix eggs, sugar, yeast mixture and shortening together. Knead with flour, adding milk gradually. Let rise about 1 hour. Knead down again. Roll out into a circle. Cut in triangles from center to edge. Roll up. Place on pans and let rise 2 hours. Bake at 400° until brown. Check from time to time to see that bottoms aren't burning.
Place diced tomatoes, onion, celery and green pepper in bowl. In small bowl, combine sugar, water, vinegar and oil. Mix well. Pour over vegetables. Stir gently to mix. Cover and chill in refrigerator several hours or overnight. Makes about 6 servings. Can add more vegetables to mixture as you desire.
Mix pumpkin, vanilla pudding, milk, pie spice, salt and 1/2 container Cool Whip together. Put in a baked pie shell. Put the rest of the Cool Whip on the top. Chill.
In a skillet cook beef and onion with chili powder. In saucepan heat together taco sauce, green chilies, enchilada sauce and soups. Add meat mixture to this. Break up tortilla chips and repeat layers of chips, meat mixture and cheese in a casserole dish. Cook at 350° for 20 minutes. Place cheese on the top and cook for another 10 minutes.
Fry onion in pan over low heat until soft. Add curry powder and cook 1 minute. Add chicken stock, tomato puree, lemon juice and chutney. Bring to a boil, stirring constantly. Simmer, covered, for 5 minutes. Strain into a mixing bowl; leave to cool. Stir mayonnaise and cream into cooled curry sauce. Season with salt and pepper. Add drained prawns and chill.
In a mixing bowl, stir together all cake ingredients. Pour into a greased 13 x 9-inch baking pan. Bake at 350° for 30 minutes or until cake tests done.
Wash the bean mixture. Cover with water. Add 1 tablespoon salt; soak for 3 hours or overnight. Drain water. Put beans in 2 quarts of fresh water. Add the remaining ingredients. Cook all day (at least 4 hours). May be kept in covered container in refrigerator up to 4 days.
In bowl, mix crushed wafers, butter, eggs, vanilla, nuts, coconut and sugar. Bake in tube pan for 1 hour and 20 minutes at 300°.
Cook all together the first 4 ingredients until hot. Add celery, onion and shrimp. Refrigerate for about 1 to 2 hours. Serve with crackers.
Dissolve condensed milk in the cup of water. Add sugar and butter. Bring to a boil; add soda. Test by firm drops from spoon; add vanilla.
Mix flour, sugar, salt and soda. Peel and chop apples. Mix with pecans. Pour in oil, well beaten eggs and vanilla. Mix well. Bake in greased and floured tube pan at 350° for 1 hour.
Cream butter, shortening and brown sugar. Add vanilla and egg. Beat well. Combine dry ingredients. Blend into mixture. Stir in drained pineapple, peanut butter chips and nuts. Drop by teaspoon into ungreased cookie sheets. Bake at 370° for 10 to 12 minutes.
Cook spaghetti until tender. Cube bacon and fry. Put bacon and fat in bowl. Brown hamburger and onions together. Put in bowl with bacon. Add tomato soup and tomatoes. Add spaghetti and mix thoroughly. Put uncooked bacon slices on top. Bake at 350° for 30 to 40 minutes or longer.
Mix flour, shortening, salt and sugar. Save 1 cup of crumbs for top. Then add the molasses, hot water and baking soda. Mix together with the flour. Put into a greased 9 x 13-inch pan. Put topping on cake and put in oven. Bake at 350° for 30 minutes or longer.
Melt butter and add spices. Pour over cereal and pecans. Mix well. Bake for 2 hours at 200°. Stir about every 20 minutes.
Preheat oven to 400°. Mix all ingredients together. Drop into ungreased muffin pans. Makes 18 biscuits.
Brown meat and add next 6 ingredients. Cook, covered, for 45 minutes. Stir occasionally. Cook noodles. Combine cottage cheese with next 5 ingredients. Layer in a 9 x 13-inch pan, 1/2 noodles, 1/2 cottage cheese mixture, 1/2 cheese and 1/2 meat. Repeat layers. Bake at 370° for 30 minutes. Let sit 15 minutes before cutting.
Mix ingredients together; saving enough cheese and chips to sprinkle the top. Cover and bake about 30 to 45 minutes in a 325° oven.
Brown beef and onions in large skillet, breaking beef into small pieces. Stir in tomato sauce, water, olives, mushrooms and chili powder. Bring to full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve with tortilla chips. Makes 4 servings.
Drain pickles and cut into chunks. Combine sugar, vinegar and pickling spices. Bring to a boil. Pack pickles in jar. Add vinegar mixture. Cover. Cool. Store in refrigerator.
Heat oven to 400°. Lightly grease 10-inch pie plate. Cook and stir ground beef and onion in skillet until beef browns, then drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth and pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, about 30 to 35 minutes. Let stand 5 minutes before cutting.
Put all ingredients in blender and mix on high until blended well. Store in refrigerator in glass jar. Keeps well. If it divides, shake jar.
Add milk to Miracle Whip; add other ingredients. Place cheese in casserole. Pour egg mixture over cheese. Bake 30 minutes in 350° oven.
Cook broccoli according to directions. Drain. Mix all other ingredients and pour over broccoli in casserole dish. Bake at 325° for 30 to 40 minutes. When almost done, top with crushed Cheez-Its crackers.
Blend soups and broth in bowl. Layer 3/4 of the stuffing mix and chicken in 2-quart casserole. Pour soup over chicken. Top with remaining stuffing mix. Bake at 350° for 25 minutes (uncovered). Yields 8 servings.
Mix all ingredients together; store in airtight container. For one serving add 1/2 cup mix to 1 cup hot water.
It takes 1/2 gallon persimmons to make 1 quart of pulp in colander. Add a little water to persimmons, makes them easier to puree. Mix ingredients, except margarine. Melt it in a 9 x 13-inch baking pan. Bake in oven at 350° for 1 1/2 hours until done.
Mix together. Put in freezer until ready to serve. (Frozen crushed strawberries may be substituted for pineapple.)
Place chicken wings in gallon-size freezer bag (optional) and add remaining ingredients. Let stand overnight. Occasionally turn bag over during marinating process.
Mix ingredients. Drop by teaspoonful onto cookie sheets. Bake at 350° for 10 to 12 minutes. Watch closely.
Mix milk with Cool Whip. Carefully fold in the rest of the ingredients. Chill several hours before serving. This is a big salad and can be frozen and sliced later if any is leftover.
Combine sugar, cream cheese, whipped topping and peanut butter; stir until smooth. Pour into pie crust and chill for several hours before serving. Serves 6.
Blend salt and flour in bowl. Add 1 cup water; knead dough until firm. Roll dough out 1/4 inch thick. Cut out with cookie cutter. Use a nail to place a hole at top of ornament. Bake 30 minutes at 325°. Varnish if desired. You may add designs with a fork, etc.
Combine rice, peaches and 1/3 cup sugar in buttered, shallow 1 1/2-quart baking dish. Mix flour, remaining sugar, cinnamon and nutmeg in medium bowl; cut in margarine until mixture is crumbly. Sprinkle flour mixture over rice and peaches. Sprinkle walnuts over flour mixture. Bake at 350° for 20 to 25 minutes. Serve with whipped cream or ice cream. Makes 6 servings.
Fry and drain sausage. Put out 2 layers of crescent rolls on waxed paper to form large rectangle. Roll with floured rolling pin until 15 x 15-inches. Mix sausage with 2 beaten eggs. Spread over rolls. Sprinkle cheese and seasonings. Start at one end and roll up jelly roll fashion tucking in edges as you roll. Place on ungreased baking sheet. Brush with beaten egg yolk. Bake at 350° for 30 to 35 minutes. Slice. Freezes well.
Dissolve jello in hot water. Add fruit and nuts. Pour 1/2 of this mixture into a dish to congeal, then spread sour cream on top. Pour remaining mixture over this. Congeal.
Grate cheese. Mix butter and cheese together. Add salt, pepper and flour. Add cereal and mix thoroughly. Drop by spoonfuls onto greased cookie sheet and flatten with fork. Bake at 350° for 15 minutes. May be served as an appetizer or snack.
Let Cool Whip soften. Melt chocolate (keep aside one small block for garnish). Mix 3/4 of the Cool Whip with chocolate until blended. Spoon into pie crust. Top with remaining Cool Whip. Garnish with chocolate shavings. Serve chilled.
Mix in bowl: melted oleo, peanut butter, powdered sugar and Rice Krispies. Form into balls. Melt chocolate chips and wax. Cover balls.
Mix ingredients. Butter 13 x 9 x 2-inch pan and pour in dough.
Melt in crock pot almond bark, chocolate chips, unsweetened chocolate. Add peanuts and stir until ingredients are melted and cover peanuts. Drop in mounds onto wax paper.
Unroll crescent rolls. Pinch dough seams together. Cut into sections to make 24 strips out of each can of crescent rolls. Roll strips around winnies. Press to stick. Bake in oven for 10 to 12 minutes or until bread is lightly brown.
Mix all ingredients together in casserole dish. Cover with foil and bake at 325° for 1 hour. Serve with oat bran banana muffins.
Mix cereal with sugar, flour, soda and salt. Use a very large bowl. Add eggs, oil and milk. Store in covered container and use as desired. Batter will last up to 6 weeks. To bake, fill greased muffin tin 2/3 full. Bake at 400° for 15 to 20 minutes.
Mix first 3 ingredients and pack in bottom of 9 x 13-inch pan; bake at 350° for 20 minutes. Beat the eggs well. Add lemon juice, sugar, flour and baking powder, blending together well. Pour on top of the baked crust and return to oven for 25 more minutes. Makes about 30.
Saute first 2 ingredients in oil. Add remaining ingredients. Cook, covered, for 15 minutes or until done. Serve with noodles. Serves 2.
Mix the yellow cake mix with pudding mix. Add eggs, club soda, Crisco and nuts. Mix all together using electric mixer. Bake in oblong cake pan for 40 minutes at 350°.
Mix rice, soups and milk. Place in a 13 x 9-inch pan. Place cut up chicken on top of rice mixture. Bake at 350° for 1 hour.
Shred cabbage to desired consistency. Cut and add onion and green pepper. Bring to boil the sugar, oil and vinegar. Pour mixture over the cabbage and mix. Store in refrigerator.
Line muffin tin with double paper liners. Place 1 Nabisco Nilla vanilla wafer in bottom of each liner. Beat cream cheese, sugar, eggs and vanilla until smooth. Fill liners 3/4 full. Bake 10 to 15 minutes at 375°. Top should lose the shiny appearance, but not crack. While warm, spoon prepared pie filling on top. Refrigerate until serving time.
Cream the butter and sugar. Fold in nuts. Sift together flour and salt. Work into butter mixture. Let chill in refrigerator until firm. Roll into balls and bake on ungreased cookie sheet 15 minutes at 325°. While yet warm, roll in powdered sugar. Cool on waxed paper.
Cream together butter, Crisco, and sugar. Add eggs, 1 at a time. Add milk, flour, baking powder, vanilla and almond flavoring. Place in greased Bundt pan. Cook at 325° for 1 hour and 15 minutes. Start in cold oven.
Heat oven to 250°. Combine cereal and pecans in 13 x 9-inch pan. Set aside.
Set oven to 350°. Cream the shortening, sugars, eggs and vanilla. Put peanut butter in and mix. Sift dry ingredients into mixture. Put cookies on cookie sheet. Make crisscross with floured fork. Bake 10 minutes.
Combine sugar and milk in a heavy saucepan and cook over medium heat to the soft ball stage. Add dates and boil for 3 more minutes, or until the candy leaves the sides of the pan. Remove from heat; add butter and vanilla, along with the nuts and beat to the desired consistency. Roll in a damp cloth and allow to stand. Slice and serve.
Cook pasta until done; drain and cool. Mix all ingredients and refrigerate approximately 1 hour.
Cream together butter and sugar; add flour and cocoa mixture alternately with eggs. Add vanilla and nuts. Bake at 350° for about 20 to 25 minutes or until done. Place miniature marshmallows on top of each layer and heat just until melted.
Chop up the lettuce, onion, and eggs. Boil peas for 4 minutes. Mix in large bowl and spread salad dressing on top.
Combine pudding mix, instant coffee and milk in bowl. Beat slowly for 1 minute. Fold in 1 1/2 cups whipped topping. Spoon into crust; top with remaining topping. Chill 3 hours. Garnish with chocolate curls if desired.
Put all ingredients in medium size bowl. Stir until all ingredients are thoroughly mixed. Chill for several hours before using. Double recipe for 2 cans of meat.
Cream shortening and sugar. Add eggs and vanilla. Beat well. In a separate dish, blend cocoa and food coloring; add to sugar mixture. Add flour, buttermilk and salt alternately. Mix soda and vinegar in a cup and add. Bake in two 9-inch cake pans, greased and floured, at 350° for 30 to 35 minutes. If desired, divide batter between three 8-inch pans. Let cool before frosting.
Bone and shred chicken. Add oyster sauce, mustard, sugar and sesame oil. Mix well by tossing. Add lettuce, Chinese parsley, green onions, celery and snow peas to chicken and toss well. Add chopped peanuts and sesame seed. Add a few teaspoons rice wine vinegar and another teaspoon or two or more of sesame oil until desired flavor is achieved.
Mix together thoroughly. Pat out a crust in a 13 x 9-inch pan. Bake at 325° for 15 minutes.
Cook potatoes in salted water until tender and drained. Mix rest of ingredients while potatoes are still hot. Crumble bacon on top and serve.
Combine the water, vegetables and seasonings. Simmer 10 minutes. Do not drain. Make a white sauce with the margarine, flour and milk. Add the cheese and corn. Heat until cheese is melted but do not boil. Add the undrained vegetables and heat to simmering. Serve piping hot.
Mix cake layers following directions on box, except use 3 egg yolks plus 2 whole eggs. Bake and allow to cool.
Mix dry ingredients in double boiler. Beat egg yolks. Add eggs and milk to dry mixture. Cook over medium to low heat stirring constantly until thick. Add margarine and vanilla. Pour into baked pie shell and put meringue and brown in oven.
Layer crackers in deep baking dish; add layer of oysters, salt and pepper. Add butter over oysters generously. Keep layering until dish is full, ending with crackers. Add hot milk. Cook in 375° to 400° oven about 30 minutes or until crackers are slightly brown. Serve as soon as done.
Prepare fish by washing and patting dry with paper towels. Add small amount of oil in 9 x 12-inch baking pan. Put in fish. Season with salt, lemon and pepper salt and dill weed. Bake at 350° for 20 minutes. Prepare the onion and mushroom sauce while baking fish. Serves 4.
Cook fettucini according to package. In large skillet, brown chicken and garlic in olive oil. Add soup, wine and spices. Simmer 15 to 20 minutes, stirring occasionally. Serve over fettucini.
Mix ingredients together and pat into patties. Grill 5 to 7 minutes or until desired.
Pour cherry pie filling in bottom of 9 x 11-inch dish. Put pineapple on top. Sprinkle on brown sugar and nuts. Next sprinkle on dry cake mix. Cut margarine and add to the top of cake. Bake 1 hour at 300°.
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened (consistency of unbeaten egg whites). Blend topping into the gelatin. Pour into bowl. Chill until firm. Garnish with raspberries. Can be served in individual serving dishes with thawed frozen raspberries in juice/syrup.
Combine flour, cornstarch, soda, salt and spices; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, fig preserves and pecans. Pour batter into a well-greased 13 x 9 x 2-inch baking pan. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Spread Buttermilk Candy Frosting over warm cake.
Arrange sausage or dried beef in a 9 x 13-inch baking dish. Add white sauce on top of meat mixture. Next, add scrambled eggs (not quite done). Garnish with sliced tomato. Broil for 3 to 4 minutes or until tomato turns brown. Serve with biscuits. (A brunch in one dish.)
Mix milk and lemonade together; fold in Cool Whip. Spoon into pie crust. Chill before serving. You may freeze for later use.
Arrange chops in oblong dish. Mix remaining ingredients and pour over chops. Cover with wax paper. Microwave at 70% power for 30 minutes.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon. Set aside. In large bowl, combine butter, brown sugar and vanilla extract; beat until creamy. Beat in egg. Gradually add flour mixture. Stir in Raisinets, oats and nuts.