HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix soup, lemon juice, salt, pepper and mayonnaise; add remaining ingredients and cover with bread crumbs. Bake in 7 x 11-inch baking dish 20 minutes at 425°, or until piping hot.
Peel and boil eggplant with the onion until tender. Drain and mash. Mix. Bake for 10 minutes. Sprinkle 1/2 cup cheese on top.
Mix all ingredients. Store in airtight container. Use 1/2 cup of mix and 1/2 cup hot water, or mix to suit your taste. Add marshmallows if desired.
Cook milk, sugars, syrup and margarine until soft ball stage; add vanilla and pecans. Pour in buttered oblong pan to cool in refrigerator. Chill. Roll in balls and freeze on cookie sheet. Melt wax and chips in double boiler and dip.
Combine sugar, corn syrup, hot water and salt in 2-quart saucepan. Cook and stir until sugar dissolves and mixture comes to boiling. Cook to hard ball stage (250°) without stirring. Remove from heat. Immediately beat 2 egg whites stiff (peaks stand straight up). Pour hot syrup slowly over beaten whites, beating constantly at high speed (about 5 minutes). Add the vanilla; beat until mixture forms soft peaks and begins to lose its gloss. Add the walnuts, if desired.
Sift flour with soda and salt. Cream margarine, granulated sugar and brown sugar. Add beaten eggs. Mix until smooth. Add peanut butter; stir well. Add flour mixture. Mix to a stiff batter and add vanilla. Form tiny balls with hands and press onto greased cookie sheet. Press back of a fork to make waffle design. Bake 15 minutes at 350°. If desired, dough may be rolled, placed in refrigerator for several hours, then sliced. Makes 4 dozen small cookies.
Combine brown sugar, flour and walnuts. Add melted butter and mix until crumbly. Set aside 1 cup of mixture and place remainder in 8-inch square pan. Press firmly to form crust. Bake in a preheated 350° oven for 15 minutes.
Chop onion and bell pepper. Add to meat and brown. Add chili powder, garlic salt, Ro-Tel, tomato soup, water and corn. Cook noodles. Layer meat sauce, cheese and noodles. Bake 35 minutes at 300° until bubbly. Serves 8.
Heat consomme, water and tomato sauce until boiling. Add oregano, garlic salt and vegetables. Simmer until vegetables are tender. Add pasta and cook until pasta is almost done. Add meatballs; simmer until meatballs are hot and serve. Garnish with Parmesan cheese.
Melt butter in saucepan. Remove from heat. Add powdered sugar and coconut, mix well. Shape rounded teaspoons of mixture into balls. Make an indentation in center of each and place a chocolate chip in each. Chill until firm. Store in refrigerator. Makes 3 dozen.
Preheat oven to 325°. In a double boiler, melt 1/3 cup milk and caramels. Set aside. Mix together 1/3 cup milk, melted oleo and cake mix. Pour 1/2 of this cake batter into a 9 x 13-inch greased cake pan. Bake in a 325° oven for 6 minutes. Remove from oven. Pour the chocolate chips over the batter and cover with caramel mixture. Add remaining cake batter and bake 15 to 20 minutes. Cool 30 minutes before cutting. Nuts may also be added with chips.
Place the tomatoes in a shallow serving dish. In a bowl, mix oil, basil, vinegar and sugar; pour over tomatoes. Cover; refrigerate for several hours. Yields 6 to 8 servings.
Cook shells or noodles; drain. Mix all other ingredients except 1/4 cup Parmesan cheese and spaghetti sauce. Stuff pasta and arrange in casserole dish. Moisten bottom of casserole dish with thin layer of spaghetti sauce. Top each shell with thin layer of sauce. Sprinkle remaining Parmesan cheese on top. Heat 15 to 20 minutes in a 350° oven.
Peel pears and grind; squeeze out juice. Grind peppers and onions; mix with pears. Put everything on stove in pan, bring to a boil and boil for 30 minutes. Put in jars while hot and seal.
Preheat oven to 350°. Grease 12 x 8-inch baking dish. Sprinkle lightly with 1/2 cup bread crumbs. In large saucepan over medium-high heat, bring cauliflowerets and enough water to a boil. Cook 10 minutes or until tender. Drain; with fork crush cauliflower into smaller pieces; do not puree. In large bowl combine cauliflower, eggs, 1/2 cup Parmesan cheese, Mozzarella, Ricotta, salami and 2 tablespoons bread crumbs for topping. Add salt and pepper. Pour into prepared dish. Sprinkle with remaining Parmesan cheese and bread crumbs. Cover with foil and bake 30 minutes. Remove foil; bake 20 to 30 minutes longer or until browned. Serve hot. Makes 6 to 8 servings.
Grate cheese. Let it and margarine set overnight so it will be real soft. Mix cheese, flour, margarine, salt and paprika. Add Rice Krispies. Make it into small balls about the size of a marble and flatten with a fork. Bake on a greased baking sheet for 15 minutes at 350°.
Combine all ingredients in a large saucepan. Cook over low heat, stirring constantly, until cheese melts and mixture is thoroughly heated. Transfer mixture to a chafing dish. Serve with taco chips. Yields 2 cups.
Mix all ingredients in a large, heavy kettle. Bring to boil and then simmer until as thick as desired. Stir to prevent sticking. Pour, boiling hot, into jars. Leave 1/4-inch headspace and adjust lids. Process 10 minutes in boiling water bath. Makes about 8 pints.
Mix the egg yolk, 1/4 cup sugar and cream cheese until well blended. Roll each slice of bread completely flat with a rolling pin. Spread mixture lightly onto each slice. Roll up like a jelly roll and set aside. Combine 1/4 cup of sugar and cinnamon. Roll the bread slices into the melted butter and then into the sugar-cinnamon mixture. Spray a baking sheet with a nonstick spray and bake at 400° for 15 minutes.
Sift dry ingredients and add buttermilk, eggs and oil. Mix well. Bake in electric frypan at 375° until brown on each side. Turn over once while cooking.
Prepare cornbread as directed. Place half of cornbread mixture on bottom of pan. Layer with ground meat, corn, crawfish and cheese. Pour remaining cornbread over this. Bake at 350° for 40 minutes.
This recipe makes enough batter to fill two 9 x 5 x 3-inch loaf pans or one 10-inch tube pan, or four 1-pound size coffee cans.
In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15 x 10 x 1 inch baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.
Beat egg white with water until foamy. Add pecan halves; stir until coated. Combine sugar, cinnamon, nutmeg and salt. Pour over pecans to coat. Place in foil-lined 10 x 16-inch pan sprayed with Pam. Bake at 300° for 40 minutes. Stir every 10 to 15 minutes. Stir to break up and cool.
Drain vegetables; place in bottom of a 2-quart (8 x 10-inch) baking dish. Brown chicken on both sides; place chicken on top of vegetables. Cover with sour cream. Add cream of celery soup. Saute mushrooms and onions together. Add dressing mix and onion soup. Mix with 1 cup of water; stir well. Cover chicken with dressing mix. Bake for 1 hour at 350°. Serves 4. Serve with hot rolls and tossed salad.
Possum grapes ripen in the fall throughout Indian country. If the housewife doesn't have wild grapes, store bought grapes may be used or unsweetened grape juice. Prepare juice by adding 1/2 cup of sugar to 2 1/2 cups of grape juice. Mix well. Bring to a boil and add a dash of lemon juice.
Boil cornstarch, Karo, sugar and water until thick. Pour over strawberries placed in baked pie shell. Chill.
Wash and drain the lettuce and combine all other ingredients. Add dressing of choice and toss to coat.
Section oranges; dice finely and drain. Dissolve Jell-O and salt in boiling water. Stir cranberry sauce until smooth; blend into gelatin with orange rind. Chill until slightly thickened. Fold in diced orange and nuts. Chill.
Dissolve salt in water enough to cover vegetables, and let stand overnight. In the morning, drain them. Heat vinegar with mustard until it boils. Add the vegetables and boil for about 15 minutes or until fork can be thrusted through cauliflower.
Mix together the flakes, oil and seasonings. Coat both sides of fish. Place on ungreased nonstick baking sheet. Bake at 450° for 10 to 12 minutes or until golden brown. May use for chicken or pork chops, etc.
Boil fettucini as directed on package; drain. In a pan, heat oleo and picante sauce; add cheese. Remove from heat when oleo melts. Add the sour cream and salt. Add the still warm fettucini and mix in.
Preheat oven to 325°. Combine crumbs and margarine. Press on bottom and side of 9-inch pie plate. Bake 10 minutes. Cool completely.
Combine all ingredients except Cheddar cheese. Pour mixture into ungreased 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. Remove from oven. Sprinkle with Cheddar cheese; return to oven and bake 20 more minutes.
Heat together in a casserole the milk and butter until butter is melted. Drain the oysters. Remove casserole from oven and add alternate layers of cracker crumbs and oysters to milk. Add more crumbs if needed but do not overload. Keep it slightly juicy. Season to taste with salt and pepper. Bake at 350° for 45 minutes. Makes 6 servings.
Wrap the tofu in absorbent toweling. Place a heavy weight on top for 10 minutes to squeeze out the excess moisture. Wash thoroughly and trim ends from zucchini. Slice zucchini in half lengthwise. Scoop out the pulp, leaving a 1/4-inch shell. Chop the zucchini pulp and reserve for later use. Saute the onion and garlic in the vegetable oil until softened. Add the chopped zucchini pulp and cook until softened (about 10 minutes).
Heat nuts in oven to slightly brown; stir often. Cool. Cook sugar, water, cinnamon and salt to a soft ball stage. Do not stir. Add vanilla and nuts; stir until mixture gets creamy and pour on buttered pan. Let harden and they pop apart.
Combine melted margarine and crushed graham crackers to form crust. Press into bottom and sides of 13 x 9-inch pan. Chill. Boil water and dissolve jello. Stir well and set aside to cool. Mix cream cheese and sugar together. Prepare Dream Whip according to directions, gradually add to the cream cheese mixture. Stir in cooled jello. Slowly pour into chilled crust. Top with cherry pie filling. Chill for approximately 6 hours, until set.
Peel all crust off of the French bread. Cut bread into 8 or 10 thick slices diagonally. In a saucepan, melt 4 tablespoons margarine and add mustard, onions and poppy seed. Spoon mixture between slices. Place 1 slice of cheese between each bread piece. Drizzle 2 tablespoons melted margarine over loaf. Arrange 1 to 2 slices bacon over each piece. Bake on greased foil at 375° for 20 to 30 minutes or until bacon is crisp.
Melt margarine in deep ovenproof dish. Mix flour, sugar, salt, baking powder, milk and vanilla flavoring (almond is good with cherries) to make a batter (pancake consistency). Pour over melted margarine. Gently pour in fruit - juice and all. Bake at 350° about 35 minutes until top is browned.
Combine the first 4 ingredients; cook and stir over medium heat until sugar dissolves and butter melts. Remove from heat. Add the peanut butter. Beat until smooth with beater. Serve with ice cream.
Place breasts in buttered 9 x 13-inch casserole, slice of Swiss cheese on each breast. Sprinkle with mushrooms. Mix soup with wine	and pour over chicken.	Sprinkle herbed bread dressing over contents and drizzle melted butter over the dressing. Bake at 350° about 1 hour.
First Layer: Mix together butter, flour and chopped pecans. Place in 9 x 13 pan. Bake 20 minutes at 350° and cool.
Scoop ice cream into 4 balls, using 1/2 cup ice cream for each. Roll balls in sunflower nuts. Hold in freezer until ready to serve. Place ice cream balls into serving dish. Drizzle each with 2 tablespoons honey to serve. Makes 4 servings.
Cook noodles and rinse. Preheat oven to 350°. Spray bottom of a 15x10x2-inch baking dish with non-stick spray. Spread 3/4 cup of lasagna sauce on bottom of dish.
Chop celery and onion fine. Simmer in butter until soft. Beat eggs. Mix all together. Salt and pepper to taste. Bake at 300° for 1 1/2 to 2 hours.
In a large bowl, beat eggs. Add milk and bread. Let stand a few minutes. Stir in onion, carrot, cheese, herbs and seasonings. Add meat; mix well. In shallow baking pan, shape meat mixture into a loaf. Bake at 350° for 45 minutes.
Mix soda and buttermilk, then dissolve sugar. Use a big saucepan and boil slowly to soft ball stage. Mixture turns brown as it cooks, but needs stirring constantly. Remove from heat and add flavorings, oleo and pecans. Stir until it begins to look like it is ready to cream. Drop in small cakes on wax paper.
Cook squash in salted water about 5 minutes and drain. Butter medium size baking dish lightly. Alternate layers of squash, soup (undiluted), almonds, pimento and dot with butter. Cover with bread crumbs and bake in 375° oven, depends on your stove (approximately 20 minutes). Makes 6 servings.
In saucepan, combine syrup, sugar and butter. Bring to a boil and boil gently, uncovered, 5 minutes. Stir and cool slightly. Place pecans in bottom of pie shell.
Mix together all ingredients in bowl and set aside. Brown pie crust. Remove crust from oven and add mixed ingredients. Put back in oven and bake for 8 minutes on 350°.
Remove cabbage core with sharp knife and scald in hot water. Remove a few leaves at a time and trim thick ridge from back of leaves to make it easier for rolling. Saute onion in butter until transparent. Combine onion with the meat, rice, egg and seasonings and mix well.
Sift these ingredients together. When ready, use 1/3 cup of mix with 1 cup boiling water.
Cook potatoes until soft- drain - mash until smooth. Add remaining ingredients and beat until light and fluffy. Put in 9x13 inch pan. Cover and place in refrigerator. Bake at 350 degrees for 30 to 45 minutes or until heated through, when ready to use.
Brown beef and drain well. In saucepan simmer Ranch Style beans and picante sauce. Bread lettuce up into bite size pieces. Dice tomatoes, onion and avocado. Add to lettuce. Add bean mixture and toss together. When ready to serve, add cheese, Fritos and Catalina dressing. Serve.
Mix all ingredients, except marshmallow cream. Line 9 x 13 pan with waxed paper. OTHERWISE THE CAKE WILL STICK TO PAN AND COME APART. Pour batter into pan. Batter will be thick. Spread to edges and corners. Bake at 350° for 35 to 40 minutes. Remove cake from pan. Cover hot cake with marshmallow cream. Swirl frosting over cake with knife.
Cook onions and parsley in butter until tender. Add flour, salt, pepper, lemon peel and sour cream. Stir in beans and mix well. Pour into greased casserole dish and top with grated cheese. Buttered crumbs or grated almonds may be used as a topping. Bake at 350° for 30 minutes. Makes 6 servings.
Heat peanut oil in skillet over medium heat; add ground beef and brown, stirring to break up meat. Add onion and garlic; continue cooking until onion is tender. Mix in tomato sauce, salt and pepper. Heat, stirring occasionally. Spoon beef mixture into prepared taco shells. Top with cheese and lettuce. Makes 12 tacos.
Mix all ingredients together and bring to a boil. Grill about 20 pieces of chicken on grill. Put chicken into sauce and simmer on top of stove for about 2 hours.
Cream butter and sugar. Add eggs, one at a time. Beat well. Add flour and salt. Stir in juice. Pour in crust. Bake at 350° for 35 to 40 minutes. Makes two 10-inch pies.
Rinse the chicken wings in cold water. Towel excess water off. In a 12 x 8-inch baking dish, mix remaining ingredients. Add chicken wings and turn to coat well. Cover and refrigerate. Let marinate for 1 to 8 hours, turning occasionally. Preheat oven to 375°. Bake chicken in marinade, uncovered, for 1 1/2 hours, turning occasionally. Serve warm or cold. (If it's a nice day, barbecue on the grill.) Makes 24 appetizers.
Mix all ingredients, except oil, thoroughly. Form into 1 inch meatballs. Heat oil in nonstick pan. Brown (don't cook) meatballs on all sides. Add to your favorite sauce and let them cook in the sauce.
Melt margarine in baking dish. Mix salt, baking powder, flour, sugar and milk in bowl. Pour over margarine. Add fruit (peaches, blackberries, cherries, apples or strawberries). Bake at 350° for 45 minutes.
In a 3-quart saucepan over medium heat, cook beef and onions with garlic, chili powder, cumin and pepper until beef is browned and onions are tender, stirring to separate meat. Spoon off fat. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in V-8 juice. Heat to boiling, stirring often. Reduce heat to low; simmer for 30 minutes, stirring occasionally. Add beans; simmer 15 minutes more, stirring occasionally.
Peel bananas and cut into thirds. Place into a 10 x 6 x 2-inch glass baking dish. Stir lemon juice into pie filling. Spoon over bananas. Cook, uncovered, in countertop microwave for 2 minutes. Stir to coat bananas. Sprinkle crumbs atop. Microcook, uncovered, about 2 minutes, or until heated through. Serve with ice cream. Serves 6.
Make cake; cool and rip into pieces. Make pudding and stir until thick. Fold in Cool Whip. Fill a bowl with 1/3 cake pieces. Top with 1/3 pudding and 1/2 strawberries. Layer again. Slice kiwi. Do one more layer and layer it with the fanciest berries and kiwi. Put dollop of Cool Whip on top. Refrigerate at least 4 hours before serving. This is so delicious.
Pour into 9 x 13-inch buttered pan. Top with melted butter. Cover with foil and refrigerate at least 1 hour (the longer, the better). Bake, uncovered, at 350° for 1 hour. Serves 10.
Marinate several hours or overnight the green beans, oil, vinegar, salt, pepper and onion. Combine eggs, mayonnaise, mustard, vinegar and salt. Add sugar, if desired. Add bacon. Chill.
Preheat oven to 400°. Spread butter on loaf. Combine the rest of ingredients and spread. Split loaf lengthwise, then cut each half into 8 slices. Bake 15 to 20 minutes. (Don't let brown.)
Place tomatoes, tomato paste, orzo and chopped onion in 2 quarts of boiling water. Simmer 20 minutes, covered. Add hamburg meat, bouillon cubes and Veg-All. Simmer 1/2 hour. Serve with fresh bread for a delicious wintry night dinner!
Fry bacon and onion together. Drain off half the fat. Add corn, tomatoes, green pepper and salt. Cook for 15 to 20 minutes. Serves 4.
Mix cream cheese, tomato soup and dry jello. Mix well. Then add onion, peppers and mayonnaise. Serve with chips. This keeps real well.
Chop peppers, onions and tomatoes; add spices, salt, pepper and sugar. Cover with vinegar. Cook until thick.
Mix sugar, vinegar, mustard seed, turmeric and celery seed. Bring to rolling boil. Add drained cucumbers and onions. Return to rolling boil. Remove from heat and pack in sterile jars. They will seal themselves. Makes 5 pints.
Beat eggs until fluffy with fork or hand beater. Then add sugar, salt and milk; mixing thoroughly in a large bowl. Next, stir in flour and baking powder, making sure that there are no flour or sugar clumps left in the batter. (Hint: Sift sugar, flour and baking powder before adding to mixture.)
Line a microwave-safe baking dish with double layer of paper toweling. Pace bacon slices on dish. Cover with paper toweling. Microwave on High for 3 minutes.
Melt butter. Add remaining ingredients. Mix well. Pour in unbaked pie shells. Bake for 1 hour at 275°. Serve with whipped cream or ice cream.
Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape into 4 thin patties. Cook patties in oil over medium heat for 10 to 12 minutes, turning frequently, until done. Split each bread halfway around with knife and separate to form pocket. Place patty in each pocket. Top with shredded lettuce. Mix yogurt, mint and sugar; stir in cucumber. Spoon onto lettuce and top with tomato.
Spread cream cheese mixture on top of bread. Top with Monterey Jack cheese. Chop cauliflower, broccoli, carrots, sprouts and green onion. Sprinkle on top of cream cheese. Cut and enjoy.
Dissolve yeast in warm water, add sugar, salt, oil and flour. Stir and let rest 5 minutes. Will make enough for a small cookie sheet. Spray hands with Pam and spread. Add toppings as you desire. Bake at 400° for 15 to 20 minutes, until golden brown.
Bring water, salt and butter to a boil. Add oatmeal, cinnamon, flavoring, sugar and milk together. Cook 5 minutes.
Mix all ingredients together. Place in a well-greased 2-quart casserole. Bake at 350° for 50 to 60 minutes. Serves 6 to 8. Good served with baked ham.
First, use care to select one, not too young, but tender and healthy. Make your selection carefully and let it be final; otherwise, they will not keep. Do not pickle him or put him in hot water. This makes him sour. Prepare as follows: sweeten with smiles accordingly. The sour, bitter kind are improved by a pinch of salt of common sense. Spice with patience. Wrap well with charity. Preserve over a good fire of steady devotion. Serve with peaches and cream. The poorest variety may be improved by this process and kept for years in any climate.
Brown meat and drain. Stir in soup mix, beans, catsup, water, mustard and vinegar. Pour into a 2 1/2-quart casserole dish. Bake at 400° for 30 to 45 minutes until bubbly. Serves 8 to 10.
Melt the cheese and margarine on low. Sift sugar and cocoa into large bowl. Pour cheese and margarine into this and mix well. Add vanilla and nuts. Use at least two cups but more if you like. Cool and cut. It makes 7 1/2 lbs. Put in cookie sheet.
Saute onion and bell pepper in butter. Mix all ingredients. Sprinkle with crushed bread crumbs. Bake 45 minutes at 350°.
Place sliced peaches in unbaked pie shell. Cream together sugar, flour and butter. Add egg and vanilla. After blended together, spread mixture over peaches. Bake at 375 degrees for 1/2 hour, then bake at 300 degrees for 1/2 hour. Very good!
Preheat oven to 450°. Sift dry ingredients. Cut in shortening until it resembles coarse corn meal. Add buttermilk. Mix well. With floured hands on floured surface, shape dough. Roll out to approximately 1/4-inch thickness. Cut into circles with floured biscuit cutter. Bake on ungreased cookie sheet for about 10 minutes or until light golden brown.
Boil pasta. After pasta is boiled (oil and salt in water) until soft, remove and drain water. Mix all ingredients together. Once mixed, place in pan. Then place in oven at 350° until cheese melts, approximately 15 minutes.
Mix all ingredients with mixer and pour into graham cracker crust. Chill a while. Put cherry pie filling on top and chill again.
Use a metal 8 1/2 x 11 baking pan. Sprinkle the dry cake mix evenly into the baking pan. DO NOT use anything to grease the pan. Break the eggs into the dry cake mix in the baking pan. Add the water and cooking oil and stir with a regular fork just until the dry mix is absorbed. There will be some small lumps in the batter and this is okay. Using a tablespoon, drop the pie filling evenly into the batter. Use a regular table knife to create a marble effect. Bake at 350° for 25 to 30 minutes or until toothpick inserted near the cake's center appears to be clean.
Mix cake mix, sour cream and egg whites with a fork until blended. May still be a little crumbly. Spread into jellyroll pan. (A butter knife dipped into water works great for spreading dough.) Distribute pie cherries evenly over entire batter and bake at 350° for about 25 minutes.
Use liquid from clams to soften cream cheese to desired consistency. Use Worcestershire and Tabasco to season to taste. Serve with Fritos.
Boil chicken until tender and cut in small pieces. Cook noodles in chicken broth until tender. Cook butter, pepper, pimentos and mushrooms in a skillet until tender. Add Worcestershire and Tabasco sauce. Combine chicken, noodles, pepper mixture and English peas with enough broth for the right consistency and bring to a boil. This should not be soupy, but moist.
Baking Temperature: 350°. Baking Time: Approximately 60 minutes.
Grease bottom only of loaf pan. Combine ingredients in order listed; blend well. Pour mixture into prepared pan. Bake at 325° for 35 to 40 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; turn out onto wire rack and cool completely.
Cube bread and put in a 13 x 9-inch pan. Mix remaining ingredients well and pour over cubes. Let rise 30 minutes. Bake 30 minutes in a 350° oven.