HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together and bake at 350° for 1 hour, covered with foil.
Preheat oven to 350°. Spread tomato sauce on bagels. Sprinkle cheese and oregano on top. Bake 20 minutes. Cool 5 minutes. Slice in thirds and serve. Makes 24 appetizers.
Variation: Substitute combined 1/2 teaspoon dried rosemary leaves (crushed) and 1/2 teaspoon paprika for dill seed.
Follow directions for cake mix and prepare. Pour into greased and floured 13 x 9-inch pan.
Simmer raisins until tender. Drain off liquid into cup, draining enough liquid to make 1 cup (cool). Mix dry ingredients and set aside. Mix wet ingredients and beat until fluffy. Gradually stir in dry mixture and raisin juice. Fold in raisins and nuts. Bake at 350° for 35 minutes in 9 x 13-inch greased pan.
Mix cream cheese, Cool Whip and lemon extract and put in crust. Refrigerate until firm. Spread lemon pie filling on top. Double for 9 x 13-inch pan.
Beat Wesson oil and sugar together. Beat in eggs. Sift together dry ingredients. Add alternately with applesauce. Beat in vanilla. Stir in raisins, dates, walnuts and pecans. Put in greased and floured tube pan. Bake at 275° for 1 1/2 hours.
Mix cake mix, egg and margarine. Press in a 9 x 13-inch greased pan. Mix cream cheese, powdered sugar and eggs with mixer on high until smooth. Pour over cake mix mixture. Bake at 350° for 45 minutes.
Beat shortening with sugar. Beat in well beaten eggs. Stir in soda. Add crushed bananas. Mix flour and salt. Add to mixture. Pour in loaf pan (greased). Bake 1 hour at 350°.
Make each small package of jello separately per package instructions, but use only 1/2 cup water instead of 2 cups. When jello is firm, cut into small cubes. Place in refrigerator for now.
Mix together the first 4 ingredients. Fold in Cool Whip, then spoon into graham crust. Place in refrigerator for several hours to set.
In large skillet, saute peppers and zucchini in oil until crisp-tender, about 5 minutes. Add corn, garlic powder, salt and Italian seasoning. Cook until heated through.
Wash and pare potatoes. Slice thin. Place 1/2 potatoes in baking dish, greased. Sprinkle with onion, meat, flour and bits of butter. Repeat process. Add milk so it can be seen between top slices. Cover and bake at 350° about 30 minutes. Remove cover and bake 30 minutes more or until tender. Then top with a little shake of paprika to color. Also could add shredded cheese last 1/2 hour.
Pour into 3 small, well-greased loaf pans. Bake at 350° for 1 hour or until done.
At the onset of cold or flu, put patient in bed under lots of covers. Put lemon juice in tall mug. Add honey and whiskey. Fill mug with boiling water. Stir well and have patient drink while very hot!
Grind in food chopper with medium knife. Mix 1/2 cup salt through this and let stand 2 hours. Drain and add 3 pints diluted vinegar, 6 cups sugar, 1 tablespoon celery seed and 1 teaspoon mustard seed. No cooking. Pack in sterilized jars. Seal at once.
Cook rice according to package directions. Brown sausage and drain well. Saut celery and onion in margarine until tender. Mix together rice, sausage, celery, onion and mushrooms. Pour into prepared casserole dish. Top with almonds. Bake at 350° for 20 to 30 minutes or until heated through.
In a food processor, combine ingredients. Process the ingredients until fairly smooth. Pour over large croutons and soak for 10 minutes. In a large salad, pour dressing/croutons over romaine lettuce. Toss and serve. Makes 4 to 6 servings.
Grease cookie sheet. In small bowl, combine cream cheese, sugar, almond extract, almonds and cherries. Mix well. Unroll crescent rolls into 2 long rectangles. Overlap enough to press edges together. Spoon cream cheese mixture down middle of pastry. On each long side of pastry, make cuts 1-inch apart up to filling. Fold over strips on each side to make a braid look. Seal each end. Brush top with egg. Bake at 350° for 18 to 22 minutes or until golden brown. Cool and drizzle glaze over coffee cake. Garnish with cherries.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350° for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Bake cake according to package instructions for 2 layer cakes; cool completely. Slice the layers in half and place in the freezer. Slice strawberries and mix with the strawberry glaze. Reserve 3 tablespoons of the mixture for the top of the cake.
Mix all ingredients thoroughly. If desired, add a vanilla bean to the mixture for flavor. For 1 cup of beverage, use 3 tablespoons to 6 ounces boiling water.
Brown pork chops on each side. Pour can of tomato sauce over pork chops and top with a slice of pepper. Cover and simmer for 30 minutes. Top with a slice of Mozzarella cheese and heat until the cheese melts.
Assemble all ingredients. Preheat large skillet or wok over high heat for 10 seconds. Add oil to skillet and heat for 15 to 20 seconds. Carefully add chicken strips and stir-fry until chicken is cooked, about 5 or 6 minutes. Add vegetables and pineapple, stir-frying 3 to 5 minutes or until vegetables are crisp-tender. Stir in sweet and sour sauce. Continue stirring until sauce covers all ingredients and is thoroughly heated. Serve over rice. Makes 4 to 6.
Cook spaghetti until tender. Drain and rinse. Melt butter and saute onion. Add seasonings. Blend in soup and stir until smooth. Gradually add evaporated milk, stirring constantly until smooth and thickened. In casserole dish, mix spaghetti, mushrooms, pimento and chicken. Pour in sauce and mix. Top with Cheddar and Parmesan. Bake at 350° for about 30 minutes. Can make ahead and keep in refrigerator. Take out 30 minutes before dinner and bake as directed.
Cook pasta as label directs until al dente, cooking garlic with pasta. In serving bowl, mix cheeses, pepper flakes and the salt. Place arugula in large container. Add 1/2 cup pasta water to bowl with cheeses; mix. Drain pasta and garlic in colander with arugula. Add to cheese mixture; toss. Sprinkle with pine nuts. Makes 6 servings.
Scoop out melon with melon baller. Cut peel from oranges; remove white membrane and slice crosswise. Cut grapes in half; remove seeds. Line glass bowl with lettuce leaves. Arrange melon, orange, grapes and walnuts in layers on top lettuce.
Wash cucumbers and slice as thin as possible. Chop onions and celery; combine with cucumbers and salt. Let stand for 3 hours. Drain well. Combine vinegar, sugar and spices in large pot and bring to boil. Put in cucumbers and heat thoroughly. DO NOT BOIL! Pack while hot into jars and seal.
In a large saucepan, bring approximately 8 cups of water to boil. Put unopened can of Eagle Brand milk in water to boil 5 hours. Add water when needed to fully submerge can. Remove can from water and cool. Open can carefully and spoon contents into pie shell. Spread evenly and top with Cool Whip. Shave chocolate bar on top. Chill and serve.
Mix together the first 3 ingredients (cake mix, margarine and egg). Spread into a 9 x 13 x 2-inch greased pan.
Combine in a large pot and cook over medium heat until it forms a soft ball (in cold water). Stir constantly. Remove from heat and add vanilla, butter and pecans. Drop on waxed paper.
Chop up the chipped beef. Mix all ingredients together with hands and form into a ball.
Drain juice from pineapple and oranges into saucepan and add flour, sugar and egg yolks. Cook over medium heat until thick. Add dry jello, stirring until dissolved. Cool jello mixture and pour over oranges and marshmallow mixture. Whip cream and fold into other mixture. Refrigerate until solid. This salad will be slightly less solid than regular jello salad.
Mix flour, soda, nuts and chips. In a large bowl, cream butter and sugar. Beat in eggs, cherries and bananas. Mix in dry ingredients. Pour into greased and floured loaf pan. Bake at 350° for 40 minutes.
Mix flour, yeast, salt and sugar. Add oil to very warm (but not hot) water. Stir liquid into dry mix with a fork. Shape into a ball. You may spread dough in greased pan immediately, but it may work more easily if allowed to rest in a covered bowl for 15 to 20 minutes until it rises just slightly.
Drain corn and add enough cream to juice of corn to make 1 cup. Melt margarine. Add flour, sugar and salt. Pour in juice and cream to make sauce. Add corn and eggs. Layer oysters. Cover with corn and crumbs. Dot with margarine. Put in 2-quart Pyrex dish. Cook over hot water 45 minutes in a 350° oven. Yields 12 servings.
Cut stew meat in bite-sized pieces. Sprinkle with garlic. Roll in flour and brown in pan with oil. When browned cover with water and stir really well, scraping bottom of pan to keep flour from sticking.
*May substitute 1/2 cup applesauce for 1/2 cup oil.
Preheat oven to 400°. Saute mushrooms and peppers in butter. Sprinkle flour and stir. Add milk and bouillon and stir until thick. Add turkey, salt and pepper. Pour into pan and top with crumbs and cheese. Bake about 15 minutes.
Arrange in 2 layers in a greased baking dish. Begin with beans. Cover them with mushroom soup. Add stuffing. Bake at 350° for 1/2 hour.
Preheat oven to 350°. Combine tuna, soup, peas and milk in a casserole dish. Mix 3/4 cup chips in with other ingredients. Sprinkle the remainder on top and bake 30 minutes.
Cook sugar, cornstarch, pineapple and apricot jam over low heat and cool (set aside).
Brown beef and onion. Add rest of ingredients (undrained) and bring to a boil.
Mix well and bake in unbaked crust in oven at 350° until golden brown.
Mix all ingredients except hot grease; pour through funnel into hot grease and fry until brown. Put on paper towel and put your favorite topping on it.
Cut broccoli and onions into pieces. Add crumbled bacon and sunflower nuts. Blend together mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss. Let stand overnight. Toss and serve.
Put roast, soup, season, vegetables and water in season bag; shake well. Cook at 350° for 2 1/2 hours.
*Or other small pasta (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar).
Add spices and sugar to cider, bring to boiling point and remove from heat. Let stand covered for 15 minutes and stain. Reheat, add fruit juice and ginger ale. Serve at once.
Brown and drain hamburger. Add chicken soup, onion, tomatoes, chili with beans and Tabasco sauce. Alternate Doritos, meat and grated cheese (1 1/2 moons of Cheddar cheese). Bake at 350° for 20 minutes.
Spread sour cream on bottom of 13 x 9-inch pan. Pour salsa over sour cream and spread evenly. Don't mix. Sprinkle lettuce over salsa. Place diced tomatoes on top of lettuce. Cover with taco cheese. Serve with nachos for dipping.
Beat eggs, adding sugar, gradually. Add vanilla. Sift flour, salt and baking powder. Add this to first mixture. Heat milk. Add butter and then add to batter. Beat well. Bake at 350° for 30 to 45 minutes.
Preheat oven to 350°. In a medium saucepan, melt chips, margarine and nuts. Press half of crumb mixture firmly on bottom of greased 13 x 9 x 2-inch baking pan.
Mix pumpkin, sugar, spices and ice cream until ice cream is softened. Pile into pastry shell and freeze at least 4 hours. Top with whipped cream when serving. Chocolate shavings or sprinkles make it more appealing to some children. Enjoy this easy to make Thanksgiving treat any time of the year.
Add sugar and butter; beat slightly. Add corn meal. Add eggs, one at a time. Add syrup and vanilla; mix well. Pour 1/2 into each pie shell. Sprinkle 1 cup nuts over each pie. Bake at 325° until firm.
Bake in 2 (9-inch) pans. Frost with cream cheese frosting.
Dry olives well and cover with cream cheese to make ball. Roll in chopped walnuts. Put in refrigerator and chill well. Slice in half lengthwise. Arrange on plate in the shape of a fan.
Cook potatoes in boiling pot. Mix onion, relish, mayonnaise and pepper liquid in large bowl. Pour mixture over cooled potatoes; mix, then add boiled eggs. I like to add salt and pepper to potatoes before adding other mixture. Add more later as needed. Add more mayonnaise if needed.
Put chicken in casserole dish. Top each piece of chicken with a slice of Swiss cheese. Cover with mixture of soup and wine. Top with stuffing mix. Dot with butter. Bake at 350° for 55 minutes.
Defrost bread. Roll out jellyroll pan size. Beat together eggs, garlic powder and oregano. Spread 3/4 of egg mixture over bread. Put layer of pepperoni over egg mixture. Sprinkle with cheese. Roll up like jellyroll and tuck ends in. Slice in half and tuck in cut ends. With remaining egg mixture, coat tops of loaves. Prick tops with a fork. Bake on a greased cookie sheet at 350° for 30 to 35 minutes.
Preheat oven to 350°. In small bowl, combine ketchup, sugar, 1 tablespoon lemon juice and mustard. In large bowl, combine remaining ingredients and 1/3 cup of ketchup mixture. Mix well.
Heat water, vinegar, sugar and spices to boiling. Pour over beets. Let set 6 hours.
Pour 2 to 3 teaspoons boiling water over 3 garlic buds, cut up; let stand 10 minutes, then mix just this liquid with other ingredients. Makes about 1 pint.
Mix sugar, salt and cocoa. Add eggs; mix well. Stir in vanilla. Add milk, melted butter, coconut and nuts. Pour into 2 large unbaked pie shells. Bake at 350° for 45 minutes, or until firm.
Lay chicken out. Put ham slice on top and then a slice of cheese. Roll up and put in casserole dish. Pour soup over all and bake for 1 hour at 350°. Serve over rice.
With mixer, mix ingredients slowly for 10 minutes. Pour 1/2 batter into greased Bundt pan. To remaining 1/2, add Hershey's syrup and mix. Pour over first half. Bake 45 minutes at 350°. Place piece of aluminum foil over top of pan and bake for another 10 minutes. Cool 1 hour. Remove from pan.
Peel and slice apples to fill bottom of baking dish. Add raisins and apple juice; top with cinnamon. Trim pork chops and put celery salt and pepper on both sides before placing on apples. Top each chop with butter and Parmesan cheese. Bake at 350° for 1 hour for medium chops or 1 hour and 20 minutes for thick chops.
Cream butter and sugar; add eggs and beat. Blend in cocoa, vanilla and flour. Flour and grease pan. Bake at 325° until toothpick inserted comes out clean.
Mix all ingredients and pour into unbaked pie crust. Bake at 350° until done.
Boil and slice sweet potatoes and put in shallow pan. Make sauce of remaining ingredients and pour over potatoes. Bake at 325° for 45 minutes.
In a 10-inch skillet, melt butter; stir in nuts and sugar. Cook over medium heat, stirring occasionally, until sugar melts and browns (8 to 10 minutes).
Rinse medium saucepan with cold water. Add milk and bring to a boil (medium heat). Stir in rice and bring to a boil. Reduce heat and simmer until tender (55 minutes). Combine sugar, cream, eggs, vanilla and salt. Stir in this mixture and stir good; heat to boil. Cover with cinnamon and raisins.
Season crawfish. Melt butter in pot and saute crawfish for 5 minutes. Remove crawfish. Add all vegetables; saute for 10 minutes. Add all other ingredients, except bread crumbs. Place in casserole dish. Cover with bread crumbs and bake at 375° for 30 minutes.
Let the children sleep late. Take car to Mr. Burger. Order the breakfast special. Give check to husband. Let someone else do the dishes.
Fry pork chops and cut into cubes. Reserve 1/4 cup pan drippings. Stir pork chops, pan drippings, cucumber, tomato, onion and banana pepper into cooked rice. Mix well. Serves 4.
Cream shortenings and sugars; add eggs and beat well. Sift dry ingredients and add alternately with buttermilk and vanilla. Bake in 2 greased, floured 9-inch layer pans at 350° for 25 minutes. Top with chocolate icing.
In a large bowl, combine all ingredients and mix until well blended. Batter will be stiff. Butter a black cast-iron, 10-inch frying pan. Place batter in the pan and slash the top with a thin sharp knife in an "X" shape. Bake in 350° oven for 1 hour.
Fry hamburger. Mix together. Bake in slow oven 2 hours or more on low temperature.
Rinse mushrooms and pat dry with a paper towel. In a bowl blend the flour, garlic and club soda until smooth. Dip mushrooms in batter and fry in about 1 inch of oil until golden brown. Drain on paper towels before serving.
Cook in covered pan the bouillon cubes, water, beer, celery and onion for 20 minutes. Add cream of chicken soup and cheese. Heat until melted and soup is hot. Freezes well.
Mix well the first 6 ingredients and pour in casserole. Mash and bake the sweet potatoes if using fresh ones. If using canned sweet potatoes, just mash.
Warm cream cheese to room temperature. Break cream cheese into chunks. Add eggs, milk, flour, vanilla and salt. Blend with electric blender. Slowly add sugar and blend until all is creamy smooth and even. Pour into pie shell. Cook at 375° for 45 minutes to 1 1/2 hours until top part rises, turns brown and cracks open.
Put all ingredients in a large enamel pan; bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Pour into jars and process in boiling water bath for 5 minutes. Yields 6 to 7 pints.
Sift flour, baking powder, salt and cocoa together. In a separate bowl, blend sugar and shortening; beat very well. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients and blend (just until mixed). Add vanilla and walnuts; blend just until mixed.
Combine sugar, flour, ginger, mace, cloves, cinnamon and salt. Sift together. Pour in pumpkin and mix well. Beat egg, milk and butter and pour in the mixture. Pour in unbaked pie shell and bake at 400° for 45 minutes or until done.
Grease and flour a 9 x 13-inch pan. Spread nuts and coconut over bottom of pan. Prepare cake according to directions on box. Spread cake batter over nuts and coconut. Mix cream cheese, margarine and sugar. Spoon over mixture. Bake at 300° for 1 hour or until done. Cream cheese mixture works best when soft. Mixture has to be spooned over top of the cake.
Bring water and sugar to a boil in pan. Add cherry pie filling. Bring to boil. Pour over jello. Stir until jello is dissolved. Add remaining ingredients and mix well. Pour into a 9 x 13-inch pan and refrigerate until firm.
Cook cake layer in oblong pan. Mix confectioners sugar, cream cheese and Cool Whip together until creamy and place on top of cake layer. Mix strawberries and glaze together. Put on top of cake.
Cook rhubarb in very little water. Add 1 teaspoon salt, 1 1/3 cups sugar and cornstarch. Cook over medium heat until very thick, stirring often. Remove from heat. Add the lemon rind. Beat egg yolks. Add a little of the hot rhubarb mixture. Cook about 1 minute. Cool. Pour into baked pie shell. Cover with meringue made with egg whites, pinch of salt and 6 tablespoons sugar. Bake for about 20 minutes at 300°.
Dissolve brown sugar in hot water. Mix remaining ingredients together. Bring to boil. Serve hot. Yields 4 1/2 quarts.
Mix jello with fruit cocktail and pineapple. Add peaches and nuts and mix well. Fold in Cool Whip and chill.
Preheat oven to 350°. Combine	all ingredients and mix well. Drop from a teaspoon onto ungreased cookie sheet. Bake at 350° for about 12 minutes or until cookie tests done with a toothpick. Cool on cookie sheet about 1 minute and then remove to rack to finish cooling.
Bake potatoes in the microwave until cooked. Remove when done. Slice in wedges. Melt butter in a skillet. Add seasoned salt to taste. Saute potatoes in skillet until crust forms. Remove and serve warm. Serves 4 to 6.
Mix all ingredients together and cook over medium heat, stirring constantly until thick so it won't stick. Add bananas and cookies in bowl. Pour pudding in.
Cut cabbage into baking dish. Brown beef, onion, etc., and pour over cabbage. Pour rice over cabbage. Add water to tomato soup. Heat and pour over cabbage. Add Parmesan cheese. Cover dish with foil. Bake 1 1/2 hours at 350°. Fluff with fork before serving. Serves 4 to 6.
Combine all ingredients and bake for 45 minutes in 350° oven. Serves 10 to 12 easily.
Combine peas and water. Bring to boil in large kettle and simmer for 2 minutes. Remove from heat; cover and let stand for one hour or more. Add ham bone or ham hocks, pepper and marjoram leaves. Bring to boil; cover and simmer 2 more hours. Add onions, celery, carrots and salt. Turn off heat and let soup stand for awhile. Vegetables will be crispy. If softer vegetables are desired, add to soup mix earlier in the cooking process. Serve with crusty French bread and cheese.
On the top of double boiler, whisk yolks. Beat in honey; place over simmering water and cook about 10 minutes. Stir frequently; remove from heat and cool in refrigerator. Whip whites with salt in separate bowl. Whip cream in separate bowl; fold honey, yolks, cream and whites gently. Spoon into glasses and freeze 4 hours. Serve with melon slices.
Mix together and roll in small balls. Chill. Roll in powdered sugar before serving. Can be frozen. If leftover after being rolled in powdered sugar, just freeze and re-roll before serving.
Remove fat. Add wine, 3/4 cup beef broth and seasonings. Cook 2 1/2 to 3 hours. Insert cloves in one onion and put all onions, carrots and potatoes in the pot. Simmer 1 hour or until beef is tender.
Boil corn and milk together for about 10 minutes. Stir in butter, sugar and beaten egg yolks. Beat egg whites stiff (not dry). Fold into corn mixture. Pour into a lightly greased 2-quart casserole. Bake, uncovered, in a moderate oven at 350° for 35 minutes. Makes about 10 servings.
Grate cucumber, carefully press out moisture with paper towels. Mix all ingredients well using enough mayonnaise to moisten so that filling will spread easily. Spread on bread. Refrigerate or freeze. Makes 20 servings.
Arrange peaches and almonds in pie shell. Mix together remaining ingredients; pour over peaches. Bake 10 minutes at 450°; reduce oven to 350° and continue baking 40 minutes longer, or until filling is set.
Mix all ingredients except chocolate chips until smooth and creamy. Pour into a greased 9 x 13-inch pan. Sprinkle chips evenly on top of the batter, then sprinkle with sugar. Bake at 350° until done (approximately 20 to 25 minutes).
Sift dry ingredients together. Beat egg lightly, combining with milk, and then add to dry ingredients. Mix lightly. Stir in melted butter. Pour into pan greased with butter. Sprinkle topping mixture over the batter. Bake at 325 degrees for 25 minutes. Let cool and serve.
Melt butter in large saucepan. Add mushrooms. Cook 3 to 4 minutes. Add Worcestershire sauce and seasonings. Add cauliflower, carrots and cooking wine. Stir occasionally. When vegetables are done, serve over a bed of cooked noodles.
Melt butter in saucepan and add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Cover and bring to boil; reduce heat and cook until potatoes are tender, about 15 minutes. Remove 1 cup potato cubes and set aside. Pour contents into large bowl and beat with mixer until smooth. Return to pot. Mix in reserved potatoes and broccoli. Over medium heat gradually add cheese, stirring until heated through and cheese melts. Season and enjoy. Serves 4.
Mix rhubarb and sugar. Let stand overnight. Add pineapple. Boil 10 minutes. Remove from heat. Add Jell-O. Stir until dissolved. Pour into jars and keep refrigerated.
Blend all ingredients together until you can shape the dough into a smooth ball. Let stand 20 minutes, loosely covered. Form dough into marble-sized balls. Place 2 inches apart on greased cookie sheets. Flatten each with a smooth bottom of a drinking glass, greased once, and dipped into Nestle Quik powder. Bake at 400° for 8 minutes. Remove at once from baking sheet to paper toweling, and immediately flatten each cookie with a smooth spatula. Let cool 20 minutes.
Mix together with mixer. Store in airtight container. When needed, use pastry brush to apply to bottom and sides of baking pans. No need to dust with flour. This formula is used by many bakeries.
Cook chicken in water with some onion and celery; reserve broth. Put 2 or 3 cups cooked chicken in bottom of greased 9 x 13-inch pan. Add cream of mushroom soup. Lay Swiss cheese over soup. Mix Stove Top stuffing as directed on package, but add 1 cup chicken broth. Put this on top of Swiss cheese. Bake at 350° for 45 minutes.