HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place butter in 1-quart measuring cup. Microwave at High 1/2 minute, or until melted. Blend in flour and seasonings. Gradually stir in milk. Microwave at High 8 to 10 minutes, stirring every 3 minutes. Layer half of potatoes, onion and sauce in greased 2-quart casserole. Repeat layers. Cover with wax paper. Microwave at High 17 to 19 minutes, stirring after 10 minutes. Remove from oven and let stand 5 minutes before serving. May top with shredded sharp cheese. Cheese melts as casserole stands. Serves 4 to 6.
Scald milk, then cool. Dissolve yeast cake in water and add to cooled milk. Add sugar and 3 cups of the flour. Beat well and let rise in warm place until double in bulk and light and bubbly (about 1 hour). Cream together shortening, sugar, salt and eggs and beat well. Put two mixtures together and mix well. Add remaining flour, chopped nuts and finely cut fruits mixed together. Mix well and brush with melted shortening. Let rise in warm place until double in bulk (about 2 hours). Shape into buns, rings or loaves and place in greased pans. Let rise until double in size (about 1 hour). Bake 1 hour at 350°. Frost with thin powdered sugar frosting while still warm. Makes about 3 loaves.
Arrange chicken in a 13 x 9-inch dish. Top each chicken breast with cheese slice. Combine soup and wine, mixing well. Spoon sauce over chicken. Sprinkle with stuffing, Drizzle butter over stuffing. Bake at 350° for 45 to 55 minutes. Chicken can be prepared ahead, then baked just before serving.
Mix biscuit mix and milk according to directions. Roll thin. Spread with butter. Leave on board.
Preheat oven to 350°. Cream shortening and sugar. Add eggs; mix well on medium speed of mixer. Blend in applesauce. Dissolve soda in boiling water. In separate bowl, combine dry ingredients. Add soda solution alternately with dry ingredients to sugar mixture. Blend on low speed of mixer. Bake for 1 hour at 350° in a greased and lightly floured 9 x 11-inch pan. Frost when cool with cream cheese frosting.
Beat egg whites until stiff peaks form. Beat combined egg yolks and milk until thick and lemon colored. Fold into egg whites. Melt butter in 10-inch ovenproof skillet over medium-high heat. Add egg mixture; cook 3 minutes or until underside is golden brown. Bake in 325° oven 10 to 12 minutes or until knife inserted near center comes out clean. Remove from oven. Make a deep crease across center of top of omelette. Place cheese, mushrooms and peppers on half of omelette; continue baking until cheese begins to melt. Slip spatula underneath; tip skillet to loosen and gently fold in half. Makes 4 servings.
Cut steak into strips. In large skillet, brown meat in oil, using high heat. Add onions. Saute until tender. Blend soup, sherry, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender. Serve over hot rice.
Cook water, sugar and cornstarch in microwave, stopping and stirring every few minutes. After it has thickened, add vanilla. Add peach jello for color. Mix with peaches and pour in pie shells. Let cool and cover with Cool Whip.
Combine ingredients and pour over chicken wings. Cover and put in refrigerator overnight, turning wings once. Bake, uncovered, on cookie sheet. Pour excess marinade over wings. Bake at 350° for 1 hour.
Cook and cut chicken into bite size pieces. Marinate in beaten eggs for 2 hours. Mix bread crumbs, garlic powder and parsley in bag. Add chicken and shake until coated. Brown chicken in oil. Drain on towel. Melt 1 tablespoon butter in 9 x 13-inch dish. Add chicken, layer of drained mushrooms and cover with cheese. Pour broth over mixture. Bake at 350°, uncovered, for 15 minutes. Stir before serving.
Mix butter and flour. Cook like for gravy. Add cream 1/3 at a time. Add wine, salt and pepper to taste. Add paprika for color. Let thicken. Add lobster to sauce.
Cook rice as directed. Mix with remaining ingredients and bake at 350° for 45 minutes or until the top browns.
Saute onion, carrots and chili peppers. Add to browned ground beef. Add chili powder. Pour in tomato juice. Add rice and heat through.
Thoroughly combine sour cream, mayonnaise or salad dressing, onion soup mix and parsley. Cover; chill until serving time. Makes 1 1/2 cups.
Mix the cake mix, egg and Cool Whip together; make balls or spoon cookies. Roll in confectioners sugar. Bake at 350° for approximately 10 minutes.
Heat grease until hot; add flour and stir. When flour has become brown, add milk. Stir until soupy.
In a pot, add oil, onions, cilantro, black pepper, tomato, garlic, salt, green pepper, cumin and oregano. Add potatoes and tripe. Add peanut butter (blended with milk). Let cool for 10 minutes. Stir often. Add water as needed and cook until the potatoes are very soft. Serve hot with avocado and tostados.
Chill all ingredients thoroughly before use, including flour. Cut the shortening into the flour until the shortening is marble sized. Dissolve the salt in the ice water and then add to the flour-shortening mixture. Mix just long enough to wet the flour; do not overmix.
Remove stems from bok choy; chop enough to measure 1 cup. Place leaves in 9 x 13 inch microwave-safe baking dish; add enough warm water to fill dish halfway. Cover; microwave on High 5 minutes. Remove leaves and cool with cold water; drain. Spread leaves out flat on paper towels; set aside. Thoroughly combine next 6 ingredients and bok choy stems. Divide into 6 equal portions; shape into meatballs. Enclose each in bok choy leaf; place in 9 x 13 inch microwave-safe baking dish. Cover; microwave on Medium-high (70%) 6 minutes. Uncover; brush tops lightly with 1 Tbsp. stir-fry sauce. Cover; microwave on Medium-high (70%) 7 minutes longer. Serve immediately. Makes 4 to 6 servings.
Soak beans and soda overnight in enough water to cover. Drain and rinse thoroughly. The next day, saute onion, celery and bell pepper in olive oil in a Dutch oven. Brown meats together. Drain. Add to onion mixture. Add beans, then 3 quarts water. Bring to a boil. Add remaining spices, stir well and let simmer for 2 hours, stirring occasionally. Serve over rice. Serves 8.
Boil noodles until tender; drain. Place into greased 12 x 8 x 2-inch baking dish. Arrange tuna on top. Sprinkle with pepper, lightly. Mix soup with milk. Pour over mixture. Cover with chips. Bake at 375° for 25 to 30 minutes.
Scald milk. Add shortening, sugar and salt. Stir until dissolved. Add whole-wheat flour and beat rapidly with spoon. Add yeast and cold water. Mix well, then add enough white flour to make a soft dough. Let rise until double. Punch down. Put in greased bowl. Let rise until double again. Shape into 3 loaves. Cover for 15 minutes. Spank real hard to take out air bubbles. Let rise and bake.
Stir together 1/4 pound of softened butter, nutmeg, flour, sugar, cinnamon and salt with sliced apples. Mix lightly. Turn into pastry lined pie pan. Dot with remaining butter. Top with crust. Slit. Seal and flute. Cover with tinfoil. Bake at 425° for 40 to 50 minutes. Remove tinfoil the last 15 minutes.
Cream together sugar and butter. Stir in remaining ingredients. Shape cookies as desired; dough may be chilled, rolled out and cut with cookie cutters or can be rolled into walnut sized balls and flattened with the greased bottom of a glass dipped in sugar. Bake in a 350° oven for 10 minutes. Makes 5 to 6 dozen cookies.
Mix ingredients well. Roll into balls, flatten with glass dipped in sugar. Bake 10-12 minutes at 350°.
Combine first 3 ingredients and stir well, then cook until thick, stirring often. Next, add spices. Cool, add crackers and crabmeat.
In a large mixing bowl, combine 1/2 of orange sherbet, orange juice, lime juice and sugar, stirring until sherbet has melted completely. Pour milk into punch bowl. Add fruit juice mixture. Stir well and float remaining scoops of sherbet on top. Garnish with orange, lime slices and cherries.
In mixing bowl, beat cream cheese and chocolate syrup until smooth. Fold in marshmallow cream. Cover and refrigerate until set.
Cut fish in small pieces. Soak in salt water (salty enough to float an egg). Refrigerate for 48 hours. Two days later, drain and soak in vinegar. Refrigerate for 48 hours. Two days later, drain off vinegar.
Fry bacon with garlic until crisp, drain and set aside. Beat cream cheese, half & half and blue cheese. Stir in bacon, garlic and chives. Place into a small casserole dish and bake in a 350 degree oven for 30 minutes or until bubbly. Sprinkle with almonds and serve with crackers. Keep warm over a candle warmer.
Wash beans and place in a large pot; cover with water and bring to a boil. Remove from heat. Cover tightly and allow it to stand for 1 hour. Drain; cover with water again and bring to a boil. Reduce heat, cover and simmer 1 1/2 to 2 hours, or until tender, adding the salt, ham hock or bacon after the first 30 minutes.
Cook noodles as directed; drain. Combine noodles, tuna, mayonnaise, vegetables, salt and pepper. Blend together soup and milk in saucepan. Add cheese; heat until melted. Add to noodle mixture. Serve with nuts mixed in or sprinkled on top.
Heat cooking oil in a large cook pot and brown onion and ground beef with garlic powder and parsley. Drain grease and add remaining ingredients. Mix well and cook, uncovered, on low heat for 1 hour, stirring occasionally. Serve over cooked spaghetti. Top with your favorite cheese.
Grease a 9 x 13-inch pan. Pan-fry sausage and drain. Beat eggs, milk and mustard together. Pour egg mixture over bread. Add sausage and grated cheese. Let set for 30 minutes. Press sausage and cheese into liquid. Cover and refrigerate. Bake at 350° for 45 minutes. You may also add onions, chopped ham, mushrooms and green peppers.
Put milk into a saucepan and warm until very, very hot but not scalded. Place rest of ingredients into blender and add hot milk. Blend for 2 minutes at high speed. (Make sure it's 2 full minutes.) Pour into wine glasses or parfaits. Refrigerate for at least 2 hours. Store in refrigerator. Top with whipped cream.
Fry and crumble bacon. Mix Miracle Whip, sugar and vinegar. Combine with rest of ingredients.
Preheat oven to 400°. Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes. Stir in flour and remaining ingredients until blended. Spoon into well greased cast iron muffin pans, filling two-thirds full, or into well greased cast iron drop biscuit pans, filling half full. Bake for 20 minutes or until rolls are golden brown.
Soften cream cheese. Chop all ingredients and sprinkle on cheese. Add m.s.g. and mix all ingredients together. If desired, roll in chopped pecans. Makes 2 balls. Serve with Wheatsworth crackers.
Saute meats and onion together until done. Cut tops from peppers and clean inside. Fill with meat mixture. Put on baking dish and bake at 300° for 1 hour.
Cook chicken with enough water to have 2 cups broth. Mix soups with broth and onion until boiling. Fix stuffing as directed on box using the margarine. Put half of the dressing into the bottom of a rectangular casserole dish. Remove chicken from bone and cube. Place the chicken on top of dressing in pan. Pour soup mixture over chicken and then add remaining dressing on top. Bake at 350° for 20 to 25 minutes. Let cool slightly. Cut and serve.
Heat oven to 375°. Grease 12 (2 1/2 inch) muffin pan cups. In large bowl mix on medium speed, beat butter and sugar until blended. Add remaining ingredients, reserving 1 tablespoon oats, beat about 1 minute until batter is smooth. Spoon batter into muffin cups; sprinkle with remaining oats. Bake 15 to 20 minutes until golden brown. Yield: 12 muffins.
Drain broccoli after cooking. Grease dish lightly with Crisco. Place broccoli in dish uniformly. Mix together mayonnaise, Cheddar cheese and cream of mushroom soup. After mixing together, pour this over broccoli. Top broccoli casserole with 1/2 cup crushed Cheez-Its crackers. Bake 30 or 40 minutes at 350°.
Add all ingredients together. Mix well. Slow cook in crock-pot for 2 hours on high then 2 hours on low. Great for holidays.
Dip chicken in mixture. Sear over high heat, then grill until cooked, brush with mixture several times. Slice in thin strips when done. Wrap in flour tortilla with chopped onions, tomatoes, lettuce, grated cheese, sour cream and hot sauce.
Combine first 5 ingredients. Press into bottom of pan. Freeze until firm. Spread ice cream over crust. Drizzle chocolate over top. Freeze until firm.
Cut cheese into Bisquick, then mix into sausage. Mix real well until it forms a ball. Pinch off 1-inch balls and roll real solid. Put on cookie sheet. Stick in freezer for 10 minutes to make more solid. Bake 10 minutes at 350°. Can freeze solid and keep in freezer until ready to use. Makes about 100.
Remove peeling and seed from zucchini. Grate or dice. Mix all ingredients well and simmer for 20 minutes. Stir frequently. Pour mixture into clean jars and process 30 minutes in hot water bath.
Make white sauce using first 5 ingredients. Cook 3 minutes after it thickens. Add remaining ingredients and top with bread crumbs, mixed with the melted butter. Bake at 350° for 30 minutes.
Grease and flour a 9 x 13 glass dish. Spread undrained pineapple on bottom; add layer of blueberries and sugar. Sprinkle cake mix over this. Drizzle melted oleo. Top with pecans. Bake at 350° for 35 to 40 minutes. Bake 25 minutes; pierce, return and finish baking.
Stir ingredients together. Process in a blender until powdered. Use 2 tablespoons for each 4 ounce cup of hot water. Forty calories each.
Cook the bacon until crisp; set aside. Saute garlic, onion and green pepper in bacon drippings until golden. Add beef. Brown well; drain. Season with salt and pepper, if desired. Stir in beans and hot dogs; cover and simmer over low heat for 10 minutes. Crumble bacon over top and serve. Yield: 4 to 6 servings.
Brown ground beef and drain. Mix ground beef and soup. Put in casserole dish. Top with onion, then Tater Tots, then finish with grated Cheddar cheese. Bake at 350° until cheese is melted.
Let butter and Crisco come to room temperature. Cream with sugar until light and fluffy. Add eggs, one at a time, beating 1 minute after each egg is added. Add flavoring. Mix dry ingredients. Add to butter mixture, alternating with milk, beginning and ending with flour. Pour into greased and floured tube pan. Place in cold oven. Bake at 325° until cake is done, about 1 hour. Let cool 15 minutes. Remove and add glaze.
Mix sugars, cornstarch, salt, cinnamon and nutmeg in a cast-iron Dutch oven. Stir in water. Heat to boiling, stirring often. Set on cooler part of wood stove. Cook, stirring until thick, about 5 minutes. Stir in juice. Pack into jars 1/3 full with apple slices. Pour in liquid until it covers apples. Remove air bubbles. Fill within 1-inch of top of jars and seal. Cook in water bath for 20 minutes. Makes about 6 quarts.
To 4 cups mashed potatoes, stir in salad dressing mix. Add butter or margarine. Do not add salt. Serves 4 to 6.
Sift together dry ingredients. Add rest of ingredients and stir to blend. Do not beat. Pour into 9-inch tube pan that has been greased and bake at 350° for about 1 hour and 20 minutes. I use in place of a fruit cake.
Melt butter in medium size pot. Add sugar, cocoa and milk and boil 3 minutes. Add remaining ingredients. Mix well. Drop on wax paper by tablespoons.
Whip these ingredients together until creamy. Take fruit of your choice and add some to the mixture. Fill a graham cracker crust with the mix and top with remaining fruit. Chill for 1 to 2 hours before serving. Serves 6.
Cook onion in butter until tender. In 1 1/2-quart casserole, mix onion, chicken broth, chicken, cheese and rice. Cover, bake at 375° for 1 hour. Makes 4 servings.
Pour milk into large bowl. Add pudding mix and beat with a wire whisk until well blended, 1 to 2 minutes.	Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with	pudding mixture. Top	with remaining crushed cookies. Refrigerate 1 hour; decorate.
Melt butter in 9 x 12-inch casserole pan. Combine other ingredients and bake at 350° for 30 to 45 minutes.
Cut beef in 1/2-inch cubes. Combine sugar, five-spice powder and pepper flakes; coat beef cubes with spice mixture. Heat oil and garlic in medium skillet over medium-high heat. Brown beef in oil. Add remaining ingredients. Stir-fry until thoroughly heated.
Melt ingredients. Stir in nuts. Pour in 8 x 8-inch pan. Refrigerate overnight.
Cream butter, sugar and peanut butter until light and fluffy. Add vanilla and eggs; beat well. Combine flour, baking powder and salt. Stir until blended. Stir in the coconut. Spread in 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Cool; cut into bars.
Spray Bundt pan with Baker's Joy and dust with sugar. Blend together everything but the cake mix. Add cake mix. Beat all ingredients for 3 minutes. Bake for 45 minutes or longer at 325°.
Cook macaroni according to directions; drain and rinse with cold water. Drain and chill for 1 hour. Combine and blend well all other ingredients in a large bowl. Add chilled macaroni and mix well. Makes 4 to 6 servings.
Brown hamburger and onion until hamburger is crumbly; drain fat. Add refried beans, tomatoes and seasonings. Grate cheese while mix simmers, 15 to 20 minutes. Cool some. In tortilla, put some meat mixture; top with grated cheese and roll up. Don't fold in ends. Wrap in waxed paper, then in tinfoil, then freeze.
Beat sugar, flour and eggs with a spoon. Add pineapple with juice. Pour into buttered casserole. Stir bread cubes in melted margarine. Spread on top of casserole. Bake for 1 hour at 350°. Can be used as a side dish or dessert. Excellent with ham!
Preheat oven to 425°. Combine flour, cornmeal, salt, sugar and baking powder. Combine eggs, butter and milk; beat until blended. Add to dry ingredients and mix just to blend. Do not overbeat. Pour into an oiled 8-inch square baking dish and bake 25 to 30 minutes or until top is golden brown.
Blend graham cracker crumbs and butter. Press into a 13 x 9 x 1 1/2-inch pan. Combine powdered sugar, 1/4 pound butter, eggs and vanilla; beat for 5 minutes. Spread mixture over pressed crumbs and chill. Slice bananas over mixture. Drain pineapple and spread over bananas. Spread Cool Whip over top. Sprinkle with nuts and place cherries on top. Chill until served.
Combine pumpkin, sugar, oil and eggs. Set aside. Mix and sift flour, baking powder, baking soda, salt and cinnamon. Add to pumpkin mixture and mix alternately. Add vanilla, chocolate chips and nuts. Drop by teaspoonful on ungreased cookie sheet. Bake 10 to 12 minutes at 375°.
Steam vegetables together until tender. Pour in a casserole dish. Mix soup and milk. Pour over vegetables. Season with salt and pepper. Top with cheese. Bake at 350° covered for 30 to 45 minutes. Uncover and bake until lightly browned.
It depends upon the size of baking pan you use. Mix equal parts of flour and meal for large pan (2 cups each). Add 2 eggs and 3/4 cup mayonnaise and enough milk to stir batter to the consistency of cake batter. Pour into a greased baking pan and cook in preheated oven at 350° until golden brown, about 30 to 40 minutes. You may substitute Pam to grease pan.
Cook macaroni until tender, drain. Make sauce: Melt butter in saucepan over low heat. Blend in flour, salt and dash of pepper. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add grated Cheddar cheese until it melts in the white sauce (I use my microwave). Stir sauce into the drained macaroni. Layer macaroni in baking dish with Longhorn cheese slices. End up with cheese on top. Add a little bit of milk over the cheese (small amount). Cook 45 minutes in oven at 350°.
Add together all ingredients, but Parmesan. Sprinkle with cheese. Chill.
Mix the first 10 ingredients together. Mix together the remaining ingredients. Pour liquid mixture over dry mixture and stir well. Bake in preheated oven at 250° for 2 hours, stirring every 15 minutes. (Bake in a large roaster pan.)
Heat oven to 375°. Lightly grease cookie sheet. Mix brownie mix (dry), flour, oil, water and eggs in large bowl. Stir in peanut butter chips. Drop dough by tablespoonfuls 2-inches apart, onto cookie sheets. Bake 8 to 10 minutes.
Soften yeast and water in a small bowl and set aside. Combine in a mixing bowl cottage cheese heated to lukewarm, sugar, butter, instant minced onions, dill seed, salt, soda and egg. Add yeast mixture and combine. Add 2 1/4 to 2 1/2 cups flour to form a stiff ball, beating well after each addition. Knead dough and place in a warm place to rise after covering with a cloth, until doubled in size and light, 50 to 60 minutes. Punch down dough. Knead again. Turn into well-greased casserole about 8-inches round and let rise again in warm place 30 to 40 minutes until light. Bake until golden brown. Brush with soft butter and sprinkle with salt. Bake at 350° for 40 to 50 minutes.
Combine rice, milk, sugar, salt and raisins in saucepan. Bring to boil, stirring frequently. Reduce heat; simmer 10 minutes. Mix 2 slightly beaten eggs, vanilla and nutmeg in 1 quart casserole. Stir in rice mixture; mix well. Place in pan of hot water. Bake at 375° for 20 to 30 minutes or until center is set. Cool 1 hour before serving. Serves 6 to 8.
Mix and bake at 350° for 1 1/2 hours in loaf pan.
Mix eggs, water, lemon pudding, oil and cake mix. Pour in greased 9 x 13 x 2-inch cake pan. Bake at 325°.
Mix sour cream, onion dip, Miracle Whip, sugar, salt and pepper. Pour over cut-up cauliflower, onion and cucumber. Serve.
Mix 2 tablespoons of milk into peanut butter in large bowl. Gently stir in whipped topping.
Place lettuce in the bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight. Yield: 8 to 10 servings.
Mix all ingredients. Drop by teaspoon into hot oil and fry until golden brown. Serves 8 people.
Grate corn and scrape cob. Add egg yolks to corn, then flour, sugar, salt and baking powder. Add melted butter and milk. Beat egg whites until stiff; add to the mix. Fry in hot oil, using a small soup ladle to dip out the batter. Good! Serves 8.
Layer dried beef, chicken breasts and uncooked bacon in large casserole dish. Mix sour cream and soup together in a large bowl. Spread sour cream mixture over chicken and bacon. Bake at 250° or 300° for about 2 to 2 1/2 hours, uncovered.
Melt chocolate; add margarine to slightly cooled chocolate. Add miniature marshmallows. Stir all ingredients together and spoon into one large or two small rolls on wax paper. Refrigerate overnight. Slice and enjoy.
Cut up (in strips) cabbage, peppers and onion. A very large bowl is needed to hold this, but salad will shrink down to half the size. Sprinkle sugar over this. Boil salt, celery seed, vinegar, oil and mustard. Pour over the cabbage mixture and refrigerate overnight.
Preheat oven to 400°. Unroll crescent dough. Place rectangles in ungreased 15 x 10-inch jelly roll pan. Pour condensed milk evenly over dough. Sprinkle with dry frosting mix. Drizzle with margarine. Bake at 400° for 12 to 15 minutes until golden brown. Cool. Cut into bars.
Drain onion soup and save ingredients to put in meat. Put onion soup liquid and both cans of mushroom soup in a pot and bring to boil. Combine hamburger, eggs, bread and onion soup ingredients and make into balls. Drop balls into liquid and cook 15 to 20 minutes. Serve with spaghetti (red sauce optional) or mashed potatoes.
Cut up leftover beef, pork or chicken in small pieces (need not be much). Place a small amount of margarine or use Pam in skillet. Place cold cooked rice in a hot skillet with chopped onions. Saute. When onions are cooked, add meat and beaten eggs. Scramble all together. Make a green salad and you have a fast, tasty meal.
Combine milk, pineapple and sherbet. Blend in a blender or with a mixer. Garnish with lime slice, if desired. Serve immediately. Makes about 2 cups.