HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook each package of vegetables separately as directed. Drain and toss together. Mix mayonnaise with milk and fold into vegetables. Place in casserole dish and sprinkle with cheese. Bake at 350° for 25 minutes.
Combine all ingredients in a jar with tight fitting cover. Shake vigorously and chill.
Cut top off pumpkin; set top aside. Scoop inside of pumpkin to remove seeds; leave sides intact. Season inside with salt, pepper and nutmeg. Crumble sausage into skillet with onions; saute until lightly browned. Add pepper and rosemary. Stir in all other ingredients and fill pumpkin. Cook just top of pumpkin with foil. Place pumpkin on rack in roasting pan with 1-inch water in pan. Cover all with foil; seal tight and steam at 300° for 3 hours. Add pumpkin top to bake last hour only to keep it from shrinking. Set on pumpkin to serve.
Mix all ingredients in medium baking dish. Top with bacon. Bake at 325° for 40 minutes.
Cut rhubarb finely in a bowl. Add all ingredients, stirring well. Pour into a deep dish pastry lined pie pan. Cover with top crust. Bake at 325° for 1 hour or until brown and bubbly in center.
Sprinkle salt over squash and onions; let set for 1 hour. Drain.
Roll out thawed bread 1/4-inch thick or thinner. Spread about 1/4 cup melted butter on bread. Sprinkle garlic salt or garlic powder, Parmesan cheese and oregano on bread. Add meat and then Mozzarella cheese. Roll in a long roll and secure with toothpicks. Bake for 15 to 20 minutes. Cut in slices.
Cream butter, add sugar and eggs and beat until smooth. Add drained pineapple, fold in bread cubes. Pour into buttered 1 1/2-quart casserole. Bake at 350° for 30 minutes or until top is lightly browned and firm.
Mix chicken, Veg-All and soup together in casserole. Mix milk and Bisquick (will be very thin) and spread over chicken mixture. Bake at 350° until dough on top is brown.
Cook and drain sausage. Spread bread slices with margarine. Trim the crusts off, then cut bread into cubes. Spray 9 x 11-inch baking dish with Pam. Spread bread in bottom of dish. Add sausage over bread, spreading evenly. Mix remaining ingredients together and pour over sausage and bread. Cover casserole and bake for 30 minutes at 350°. Remove cover and continue cooking for 20 more minutes.
Press 1 package of rolls out on a 9 x 13 pan sprayed with Pam. Mix cream cheese, sugar, vanilla and lemon juice together and pour over crescent rolls. Then put cherry pie filling over cream cheese mixture. Press out the other crescent rolls and place on top of cherry pie filling. Then glaze top of rolls with egg white. Bake at 350° for 30 minutes or until golden brown.
In a large stockpot, cook mushrooms and onion in hot oil until onion is tender. Add potatoes and both cans of broth. Boil, then reduce heat. Simmer, covered, 30 minutes.
Mix first 6 ingredients in large bowl. Beat at high speed for 3 minutes. Pour into 2 greased and floured cake pans. Bake for 35 minutes. Cool.
Combine and soak sugar and water 15 minutes. Mix and toss pecans with remaining ingredients. Place on greased sheet at 350° for 10 minutes. Delicious for salads.
Sift together flour, baking powder, baking soda and cinnamon. Cream together sugar, shortening and salt until light and fluffy. Beat in egg and vanilla. Beat in milk; add flour mixture and blend until dough is thoroughly mixed. Chill 1 hour, then make 1 inch balls.
Cook beef, onion, chili peppers and garlic until beef is browned; drain. Stir in chili powder and 1/2 teaspoon salt. Combine tomato, salad dressing and seasoned salt. Spoon beef mixture into taco shells; top with tomato mixture, lettuce and cheese. Pass taco sauce. Makes 4 servings.
Preheat oven to 350°. Combine dry ingredients, then add liquid ingredients and nuts; mix well. Coat 2 loaf pans with vegetable spray. Pour batter in and bake for 1 hour. Cool loaves for 10 minutes, then remove from pans.
Mix all ingredients. Shape into 3 rolls. Wrap in Saran Wrap. Chill overnight. Slice; place walnut on top. Bake at 350° for 12 minutes. Sprinkle with cinnamon.
Cream the cream cheese and milk together until smooth. Add remaining ingredients. Place in prepared pie shell.
Slice beets into strips. Combine jello and hot water; mix with other ingredients. Put in mold. Refrigerate until firm.
Combine all ingredients and beat well. Serve with fruit. Store in airtight container in refrigerator.
Cream sugar and margarine, adding enough milk to make a stiff dough. Roll out on foil paper, spread with peanut butter. Roll up and chill for at least 1 hour. Slice into narrow slices. Keep refrigerated.
Mix water and oats and let set 20 minutes. Add remaining ingredients and mix well. Bake in 9 x 13-inch greased pan for 35 minutes at 350°.
Preheat oven to 400 degrees. Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet. Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown. Serve hot.
Let cheese set out until room temperature. Mix all ingredients together until well mixed, except nuts and paprika. Make cheese into a ball and chill in refrigerator until firm. Pour chopped nuts and paprika out on a sheet of wax paper and roll cheese ball in it.
Soften cheese with orange juice. Add sugar, vanilla, pineapple and nuts. Freeze in casserole dish sprayed with Pam. Yields 8 servings.
In a large nonstick pot, melt margarine. Add marshmallows and stir constantly until marshmallows are melted. Remove from heat. Add peanut butter to marshmallow mixture. Mix well (by hand). Gradually add cereal, a little at a time, mixing after each addition. When all cereal is added, spray a rectangular casserole dish with nonstick vegetable spray. Press Krispie mixture evenly into pan. Cut into squares when cool.
Cook macaroni until tender; drain. In medium saucepan, melt butter, stirring in flour, dry mustard and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add 1 1/2 cups of cheese. Stir until melted. Combine macaroni and cheese sauce; mix well. Pour into greased casserole dish (approximately 2-quart). Top with cheese and crackers. Bake at 350° for 20 to 25 minutes or until hot and bubbly.
Blend crab meat with cream cheese and seasoning. Put 1/2 teaspoon of mixture in center of wonton skin. Moisten edge of skin with beaten egg white. Fold square into triangle and twist to seal. Fry in oil heated to 375°.
Put flour and salt in bowl. Put Crisco into mix until crumbly. Beat egg and put in vinegar and water together with egg and add to flour. Mix good. Makes 4 (8-inch) pie shells.
Cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. Shape into 1 in. balls and place 2 inches apart on greased baking sheets. Bake at 350 degrees for 10 minutes.... or until browned. Yield 7 dozen.
Melt butter in a large pan (large enough to serve as a mixing bowl). Add brown sugar; mix and cool. Add eggs one at a time, beating well. Fold in sifted dry ingredients, then nuts and chips. Spread in greased 10 1/2 x 10 1/2-inch pan. Bake 40 minutes at 325°.
Mix and bake in 2 small loaf pans at 350° until toothpick comes out clean.
In a large bowl, combine chicken, crumbled Top Ramen noodles, cole slaw, peas, bell pepper and celery. Toss well.
Preheat oven to 250°. Place popcorn in large roaster pan. Let stand in oven while preparing glaze.
Bake potatoes until tender. Let cool. Cut in halves. Scrape pulp from skins and mash. Add a little milk to make light and fluffy. Saute onions in butter. Stir with potato mixture along with salt and pepper. Pile mixture back in potato shells. Cover top with grated Cheddar cheese and sprinkle with paprika. Put on a cookie sheet and bake at 450° for 25 minutes.
Brown ground beef and drain excess grease. Add barbecue sauce, instant onion and garlic powder and mix well.
Pour crushed pineapple in an oblong pan and pour 1/2 cup pecans over pineapple. Put dry cake mix into pan on pineapple and pecans. Pour second 1/2 cup pecans over cake mix. Slice butter over cake mix and pecans and bake at 325° until done.
Layer in order in 9 x 13 x 2-inch pan, except sour cream. Reserve small amount of cheeses. Refrigerate layers for at least 2 hours and then bake at 350° for 25 to 30 minutes.
Drain artichokes; chop until fine. Put artichokes in a square pan or casserole dish. Spread on chilies. Spoon mayonnaise on top with spatula; spread evenly. Top with cheese. Bake at 350° for 20 minutes or until bubbly.
In a large bowl stir together first 5 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover and chill.
Mix all ingredients in large bowl, form all meatballs, cook in greased electric fry pan, mix all soup and milk in large kettle for the oven, put in meatballs and bake at 350 for 2 hours, goes good with mashed potatoes and corn, the liquid from meatballs makes great gravy!!!!!
Preheat the oven to 325°. Cream the butter and add egg yolk, confectioners sugar, flour and salt; mix thoroughly. Chill for at least 20 minutes. Roll out to 3/8-inch thick. Cut with star cutter or any other shape you desire and arrange on ungreased cookie sheets. Beat the egg white until stiff, then gradually beat in the granulated sugar. Put a spoonful of beaten egg white on each cookie and sprinkle with the chopped nuts (optional). Bake about 25 minutes or until lightly browned.
Heat oil in skillet over low heat. Add hash browns, sausage, green onion and seasonings. Cook 8 to 10 minutes or to desired brownness. Spoon cheese spread over potatoes and sausage mixture.
Wash and clean chicken wings thoroughly. Cut and scrape meat downwards and marinate with seasoned salt, garlic powder and black pepper for 1 to 2 hours. In a medium bowl, beat 2 eggs until blended. Dredge chicken wings in flour one by one (mix the meat in the flour like forming a small ball). Dip in beaten eggs, then dredge with bread crumbs. Deep fry in a medium-high heat until golden brown. Drain on paper towel. Serve hot or with hot or sweet/sour sauce.
Combine cake mix, pudding mix, eggs, oil and water. Mix well and put into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes or until done. Remove cake from oven and poke holes in cake with tines of a fork. In small saucepan, mix and boil for 1 to 2 minutes, sugar, butter and juice. Pour over cake; return to oven for 5 minutes.
Cream butter, vegetable oil and sugar; add eggs. Mix well. Add flour, milk and vanilla. Mix well and put 4 tablespoons batter into each greased 9-inch pan. Cook for 8 to 10 minutes at 325°.
Combine the first 3 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Cook to soft ball stage (236°), or until a small amount dropped in cold water forms a soft ball. Remove from heat. Add remaining ingredients; beat until mixture begins to thicken. Pour into buttered 8-inch square pan. Cut into squares. Chill.
Saute onion, carrots and garlic in margarine. Add rest of ingredients. Mash slightly with potato masher. Cook for 15 minutes over medium heat.
Beat egg whites. Mix sugar and baking powder. Add to egg whites. Beat to stiff peaks. Fold in nuts and cracker crumbs. Pour into a greased and lightly floured pie plate. Bake at 300° for 45 minutes. Top should be light brown. Top cooled pie with whipped cream. Garnish with extra cracker crumbs and chopped pecans.
Mix all ingredients together and pour into prepared pie crust. Bake for 10 minutes at 425°. Reduce heat to 325° and bake an additional 25 to 30 minutes.
Cut biscuits in half; roll each into balls. Melt butter; add sugar and cinnamon. Mix. Place in ungreased Bundt pan. Sprinkle with nuts. Place on bottom rack and cook 30 to 40 minutes at 350°.
Combine 3 cups flour, raisins, dry yeast, sugar, salt, cinnamon and soda. Combine milk and water; heat to very warm. Gradually add to dry ingredients; beat well. Stir in rest of flour to make stiff batter. Spoon into 2 greased loaf pans, Pyrex that have been sprinkled with corn meal. Sprinkle more corn meal on top. Cover and let rise in warm place for 45 minutes. Microwave one loaf at a time on High power for 6 minutes and 30 seconds. Allow to rest 5 minutes; remove from pan. Slice and toast. Do not eat until toasted.
Heat oil in a large skillet on medium-high heat. Add chicken, onion and pepper; cook and stir until chicken is cooked through. Add corn, broth and salsa; bring to a boil.
Soak chops in soy sauce 5 minutes. Brown on top of stove, then place in roasting pan. Cut potatoes in 1/2-inch slices crosswise and put into oven with chops (350°) and cook for 15 minutes. Add bananas and pineapple. Sprinkle with brown sugar and pineapple juice and bake 15 minutes longer. Serves 4.
Shell eggs. Boil vinegar and add seasonings. Pour vinegar mixture in glass jar and drop in eggs. Cover, but don't tighten lid until mixture is cool. Let stand 10 days. Cocktail onions, beets and beet juice may be used for pink eggs.
Wash pickles and pack in jars. Mix water, vinegar and salt; boil. Pour over pickles in jars and seal. A hot pepper may be added, if you like.
Combine soups and water in saucepan; mix well. Bring to boil on medium heat, stirring constantly. Add chicken, celery and chestnuts. Stir in well. Pour 1/2 soup mixture into greased 13 x 9 x 3-inch dish (pan). Add rice by sprinkling on top. Add remaining soup mixture. Sprinkle top with crushed potato chips (1/2 bag). Cover with foil. Bake at 375° for 30 minutes.
Combine sugar, corn syrup, butter and 1/2 cup cream; bring to boiling, stirring constantly. Add remaining 1/2 cup cream and cook slowly to very hard ball stage (260°). Remove from heat; add nuts and vanilla. Pour into grease 8-inch square pan. Mark in squares when partially cool. Cut when cold. Wrap caramels in squares of waxed paper; keep in airtight container. Makes 36 pieces.
Cook celery in water and chicken bouillon granules 4 to 5 minutes or until tender. Place cauliflower in same pan. Cook, covered, 15 minutes or until crisp-tender. Drain, reserving the cooking liquid. In a small saucepan, melt 1/4 cup butter or margarine; blend in flour. Add reserved cooking liquid and milk all at once. Cook and stir until bubbly. Stir in lemon juice. Gradually add cheese; stir until melted. Combine pecans, oats, wheat germ, sunflower nuts and remaining butter. Arrange celery and cauliflower in a 10 x 6 x 2-inch baking dish. Prepare cheese sauce and nut mixture. Pour all the sauce over vegetables. Bake in a 325° oven for 30 minutes. Sprinkle nut mixture over. Bake, uncovered, 15 minutes more.
Cream butter and sugars; add eggs and vanilla, then flour. Add oatmeal, salt, baking powder and baking soda; mix well. Add chocolate chips, Hershey bar and nuts. Bake at 375° for 6 minutes (may take a little longer). Makes 9 dozen.
Dip chicken in egg, then mixture, then egg and then mixture again. Have olive oil heated in skillet. Brown chicken. (This only takes several minutes each side.) Drain on paper towels. Serve with pasta and red sauce, garlic bread and salad.
Bring to a rolling boil the sugar, syrup and margarine. Boil 4 minutes. Remove from heat. Stir in soda. Pour this on top of popped corn that you've put in a large brown grocery bag. Microwave on High 1 1/2 minutes. Shake real well. Dump onto cookie sheet to cool.
In skillet, fry bacon. Saute veggies and ham in with bacon grease. Salt and pepper to taste. Don't overcook veggies, leave a little crisp. Turn off heat and add cooked rice. Serves 5.
Wrap roast in large piece of foil. Sprinkle roast with plenty of garlic, salt and pepper. Pour soup on top of meat, then Worcestershire sauce over soup. Sprinkle dry soup mix over that. Pour water in bottom of foil. Pull foil up and seal across top and ends. Be sure it is sealed tightly, leaving space above and around roast. Place in pan and put in 250° oven from 7 to 5 p.m.
Take flour tortillas and heat in hot grease 2 to 3 seconds to a side; lay flat in pan or on a plate. After heating all tortillas, spoon some canned pie filling onto each tortilla and roll up like a burrito. Put all the tortillas in a baking dish and drizzle the powdered sugar and milk mixture over them. Heat in a 350° oven about 20 to 30 minutes just to heat through. Or put on individual plates and microwave each one about 1 minute or less.
Place in pan in layers. Pour milk over top of all. Bake at 325° for 30 minutes.
Blend together well the can of milk and the Cool Whip. Add the rest of the ingredients, mix and freeze. May add nuts, also.
Boil butter, brown sugar and syrup 4 to 5 minutes. Add baking soda. Pour mixture over the popcorn and bake on cookie sheet approximately 50 minutes at 200°.
Layer in greased casserole: sour cream, onions, sauerkraut, corned beef, Swiss cheese. Melt butter and toss with bread cubes. Place buttered bread cubes on top of casserole and bake at 350° for 45 minutes to 1 hour. Drizzle Thousand Island dressing over top after serving, if desired.
Mix box of chocolate cake mix, cherry pie filling, eggs and almond flavoring. Pour into greased 13 x 9-inch cake pan. Bake at 350° for 25 to 30 minutes.
Cook meat, onions and peppers. Drain. Add other ingredients and cook until done. Serve with chips.
Grease an 11 x 14-inch baking dish. Place all ingredients (except cheese) into a dish and mix well. Sprinkle cheese over top; bake at 400° for 15 minutes.
Layer in pie (vegetables, chicken and soup). Bake at 425° for approximately 45 minutes.
Cook vegetables and drain. Combine the ground beef, bread crumbs, milk, eggs, onion and seasonings. Shape into 20 meat balls. In large skillet, melt butter and slowly brown meat balls. Arrange meat balls in a shallow casserole. Combine soup, cooked mixed vegetables and 1 cup cheese. Pour over meat balls. Sprinkle remaining 1/2 cup cheese over casserole. Cover with foil and bake in 350° oven for 45 minutes. Serves 6.
Mix juice with sugar, pineapple and cheese. Combine crackers and margarine and sprinkle on top. Bake 20 to 30 minutes at 350°.
In large mixing bowl, sift together the flour, baking soda, salt, cinnamon, and sugar. Add the eggs, vegetable oil, strawberries, and pecans to the dry ingredients.
Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise, mustard, red pepper, pickles and salt; mix well. Spoon mixture back into egg whites. Dash each egg with paprika.
Heat oven to 300°. Put all ingredients in blender or processor; blend on high for 10 seconds. Pour into greased and floured 10-inch pie pan. Bake for 1 hour. Serve at room temperature or chilled. Serves 8. Makes its own crust.
Line a 9-inch square pan with foil. Butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over marshmallows. Chill completely. Cut between marshmallows. Makes 3 dozen. These are fast to make and kids love them.
Soften cheese to room temperature. Add juice from fruit cocktail and beat well in electric mixer. Add fruit, cherries and marshmallows, blending through cream cheese. Pour into a 9 x 9-inch pan and freeze. Serves 8.
Roll out and cut with doughnut cutter. Deep fry at 325° until brown, turning once. Drain on paper towels.
Grease baking dish and place chicken breasts in dish. Cover with 1 layer of cheese. Pour soup, diluted with milk, over cheese. Sprinkle crumbs over chicken and cheese. Melt margarine and pour over crumbs. Bake at 350° for 30 minutes, covered, and 30 minutes, uncovered.
Dissolve yeast in 1 cup water. Mix salt, sugar, shortening and beaten eggs in rest of water; add yeast and flour and mix well. Pour into container. Cover and place in refrigerator; make into rolls as needed. Let rise until double in size. Bake at 400° for 25 minutes.
Preheat oven to 350°. Cut apples into small pieces. Combine apples with raisins, cake mix, sugar/cinnamon and lemon juice. On a baking stone, make a circle with crescent triangles, wide sides overlapping. Press seams together. (It will look like a sun with a hole in middle.) Spoon mixture along edge of circle in a ring. Lay each triangle point over mixture and press along inside seam. (Mixture will not be completely covered.) Whisk egg white with 1 teaspoon of water and brush top. Bake for 30 minutes or until golden brown.
Cook pasta according to box directions. Cook vegetables according to package. Combine drained pasta and vegetables with remaining ingredients in a large bowl. Cover and chill until ready to serve.
Mix all ingredients and pour into a Bundt pan that has been sprayed with a cooking oil. Bake for about 30 to 35 minutes at 350°. Remove from oven and cool slightly. Can either dust with powdered sugar or glaze with any frosting.
Brown sausage; crumble, drain and set aside. Combine flour, cheese and salt. Cut in shortening until mixture is the size of small peas. Add sausage. Add water, a little at a time, tossing and stirring with fork until dough is moist enough to hold together.
Cream the brown sugar, oleo and eggs. In separate bowl, pour 1 cup of the flour over the fruit and coat the fruit with flour. Add fruit, remainder of flour and other ingredients; mix well. Drop by teaspoons onto greased cookie sheet. Bake for 12 minutes at 300°.
Place crescent rolls on jelly roll pan (ungreased). Pat together and bake at 375° for 13 minutes or until browned. Mix together softened cream cheese and Hidden Valley dressing and spread over crust. Place fresh veggies on cream cheese. Possible veggies: cauliflower, broccoli, tomato, carrots, all cut tiny or diced.
Combine flour and sugar. Mix well. Cut in shortening with fork. Combine egg and milk. Add flour mixture, stirring until dry ingredients are moistened. Bake at 450° for 10 to 12 minutes.
Mix all ingredients together. Bake in cooker 1 hour, then bake in oven 1 hour or 30 minutes.
Chop rhubarb. Start cooking without water on low heat. Add sugar after rhubarb is juicy. Cook and skim until clear. Add strawberries and bring to boil. Do not cook after adding strawberries as they will dissolve. Put in pint jars and seal.
Beat eggs and milk together. Add oil followed by dry ingredients. Mix well with an electric mixer for 1 minute. Fry on hot griddle.
In small mixing bowl, combine whipping cream and sugar. Chill bowl and beaters thoroughly. In medium bowl, soften cheese. Mix in mayonnaise. Add cranberry sauce and pineapple. Beat cream mixture until stiff. Fold into cranberry mixture. Pour into 8-inch square pan. Cover. Freeze until ready to use. Remove from freezer 15 minutes before serving. Cut into squares. Serves 9.
Drain juice from pineapple into pan. Add sugar, salt and jello. Bring to a boil and let cool. Add mayonnaise, cottage cheese and pineapple. Mix well, then add Cool Whip. Chill until set.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. In small bowl, stir together flour, baking powder and salt. In large bowl with mixer at medium speed, beat margarine until softened. Add corn syrup and sugar to margarine; beat until smooth. Add eggs. With mixer at low speed, beat in strawberries and vanilla. With wooden spoon, stir flour mixture into strawberry mixture just until moistened. Stir in walnuts. Turn into loaf pan. Bake 1 hour or until cake tester inserted in center comes out clean. Cool 10 minutes and remove from pan. Bread slices best on second day.
Pull apart hash browns into small pieces. Add all other ingredients and mix well. Put in a lightly greased pan. Bake at 350° for about 40 minutes.
Mix soup, mayonnaise, lemon juice and curry powder. Layer chicken, broccoli, sauce, cheese and bread crumbs. Dot with butter. Bake at 350° for 30 minutes.
Saute onions in butter. Add mushrooms, broth and celery soup. Bring to boil, then remove from heat. Add sour cream, milk and wine. Layer with bread slices and swiss cheese. Pour remaining mixture on top and bake at 325-350 degrees for 30 minutes or until hot.
Put all ingredients in a large pan and cook about 10 minutes; cook until it forms a soft ball, then beat. Drop by spoonfuls onto wax paper.
Prepare cake mix according to package directions. While it is still hot, punch holes in the top and pour the Eagle Brand and cream of coconut over the top. Allow to cool completely. Top with Cool Whip, nuts and coconut.