HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter or spray with Pam a casserole dish. Sprinkle dressing mix to cover bottom of dish. Mix ingredients and pour in dish. Sprinkle more crumbs on top. Dot with butter and cheese. Bake at 350° until done.
Mix well all ingredients. Pour into a greased 1 1/2-quart baking dish. Bake at 350° for 45 minutes until firm.
Mix all ingredients well. Roll into balls. Press with back of fork in a crisscross pattern. Bake at 350° for 9 to 12 minutes. Makes 18 to 24 cookies.
Mix butter, powdered sugar and 1 cup flour until it resembles coarse meal. Spread in greased 11 x 14 inch pan. Combine 2 tablespoons flour and remaining ingredients; spread over first mixture. Bake at 325° for 30 minutes. Do not overbake.
Brown meat and onions. Drain. Mix Hidden Valley Ranch mix with taco seasoning into meat. Then without draining, add all of the other ingredients. Simmer for 1 hour. Makes 12 (1 cup) servings.
Simmer rice in milk 1 1/2 hour until very tender. Preheat oven to 325°. Beat egg yolks lightly and add to cooked rice. Add 1 1/3 cup sugar and salt, lemon rind, 1 1/2 teaspoon vanilla extract and butter. Turn into a buttered 2-quart casserole and sprinkle with nutmeg. Set casserole in pan of water (hot) and bake for 2 1/2 to 3 hours until a knife inserted in middle comes out clean.
In a large bowl, dump cranberries. Add eggs, Mazola, honey and sugar; mix well. Add All Bran, flour, baking powder, baking soda and walnuts. Bake at 350° for 25 to 30 minutes.
Cream together beaten eggs, oil and sugars. Add flour, soda and cinnamon. Add vanilla. Mix well. Add pears (coconut and pecans). Bake in greased muffin tins at 350° for about 20 to 25 minutes.
Mix all ingredients together in casserole dish. Bake at 350° for 1 hour or until done. Serves 4.
Cook the celery in small amount of boiling water 8 minutes; drain well. Saute onion in small amount of butter until tender. Combine soup, water chestnuts and pimientos; mix well. Stir in celery and onion. Pour into a lightly greased baking dish. Combine stuffing mix and melted margarine. Sprinkle over celery mixture, then top with almonds. Bake, uncovered, at 350° for 30 minutes.
Press biscuits into 9-inch pie pan, making continuous crusts. Brown turkey and sprinkle with beef bouillon. Add onions and peppers, salt and black pepper. After meat is cooked, add tomato sauce, water and taco seasoning. Put 1/2 meat mixture in unbaked crust. Spread 1/2 cheese on top. Cover with remaining meat mixture and rest of cheese. Bake at 400° for 15 minutes or until brown.
Prepare and bake brownies according to package directions. Immediately sprinkle marshmallows over brownies; continue baking until marshmallows begin to melt. Melt chocolate with milk over low heat, stirring until smooth. Drizzle over marshmallows; sprinkle with nuts. Cool; cut into bars. Yields 3 dozen.
Preheat oven. Mix all ingredients until creamy smooth. Pour into greased casserole dish. Bake at 375° for 30 minutes or until knife cut comes out clean. Sprinkle with nutmeg.
Form meat into 4 patties. Slice potatoes, carrots and onion; place over meat. Add salt and pepper. Wrap each serving in aluminum foil. Place in baking dish; bake at 350° for 1 hour.
Drain all beans. Combine all ingredients. Toss lightly. Chill overnight.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, meat and onion powder. Put into ungreased 13 x 9 x 2-inch baking dish. Mix biscuit mix and 1 1/2 cups milk and pour evenly over soup mixture. Sprinkle with fresh parsley. Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes. Serves 8 to 10.
Saute onions in margarine. Add remaining ingredients. Simmer over low heat for 45 minutes, or until sauce starts to thicken. Brush on country ribs or chicken. Excellent on the grill.
Brown hamburger. Layer beans, beef, chilies and sauce. Microwave at 70% power for 8 minutes. Top with cheese and melt 2 minutes.
Wash fish under cold running water. Pat dry. Combine cornmeal, salt and pepper. Roll each fish in mixture. Dip them in beaten egg and then roll them again in mixture. Place them on foil and refrigerate 30 minutes before frying. Fill a deep heavy pot within 3-inches of rim with oil. Heat to 375°. Gently lower two of the fish into the hot fat and fry until lightly brown (about 3 to 3 1/2 minutes). Remove with slotted spatula. Place on paper towel to drain and repeat with remaining fish. Keep fish warm in a 200° oven. Serves 3.
Brown onion and pepper in margarine. Add flour and tomatoes. Cook 10 minutes. Take a slice of bread and cut a hole in the middle. Place bread in skillet with plenty of margarine and drop an egg into the center. Fry on both sides until nicely brown. Serve sauce over the bread.
Put jello in bowl. Add boiling water and dissolve. Cool slightly. Drain pineapple and orange slices. Add pineapple, orange slices, sherbet, whipped cream and marshmallows; blend well. Do not stir too much. Pour into a 9 x 13-inch cake pan. Refrigerate to set. Serve.
Mix shortening, eggs, sugar, milk and flavoring together. Mix in flour, roll out on floured board and cut out with cookie cutters. Place on greased cookie sheets and bake at 400° until they begin to brown.
Combine ingredients; pour over pie crust in medium size pan Top with top crust; cut into strips. Sprinkle with sugar. Bake 40 to 50 minutes. Serves 10 to 12.
Pick chicken off of bones. Mix flour and Crisco. Add 1 1/2 cups of chicken broth until very stiff. Roll out; pinch off into chicken and hot broth. Let cook until the dumplings are done.
Cream margarine, peanut butter, confectioners sugar and vanilla together. Melt chocolate bits and paraffin together and keep melted over hot water. Place small amount of chocolate in each cup of miniature muffin papers or tins. Shape rounded teaspoon of creamed mixture and place on soft chocolate in pan. Drizzle chocolate over confectioners-peanut butter patties to cover. Chill and remove from pan. To remove from tins, warm bottoms of muffin cups with towel wet in hot water. Continue until all mixture is shaped. To haste shaping, roll up small balls of creamed mixture and dip in melted chocolate to make bonbons. To make the pie, you would probably pour the creamed mixture into the graham cracker shell and then spread top with the milk chocolate bits and run under broiler until melted. Spread to edges with knife and chill.
Combine sugar, flour and cinnamon. Add fruit. Pour into pie crust. Cover with top crust which has slits cut in. Dampen crust edges to seal. Very tart fruit may require up to 1/2 cup sugar for 1 quart of fruit. Bake at 350° for 45 to 60 minutes.
Sift together flour, soda and salt and set aside. Cream together peanut butter and shortening and blend well. Add sugar, brown sugar, egg, milk and vanilla and blend well. Blend in dry ingredients. Using 1 teaspoon of dough, roll into a ball, roll in granulated sugar and place on a cookie sheet. Bake at 375° for 6 minutes, remove and press a candy kiss in center of each cookie. Return to oven for 2 minutes (no more). Remove and place on tray to cool. Repeat with rest of dough. Makes about 4 dozen and kids love them.
Cream the shortening, brown sugar, egg and molasses until light and fluffy. Sift together remaining ingredients and stir into molasses mixture until well blended. Roll into small balls and roll in granulated sugar. Bake at 350° for 10 minutes.
Preheat oven to 400°. Line shallow cooking pan with aluminum foil. Cut wings at each joint, discarding tips. Melt butter flavored Crisco in lined pan. Combine flour, onion salt and pepper in plastic bag. Add chicken pieces one at a time; shake to coat. Place in pan; bake 25 minutes. Turn; bake another 25 minutes or until crisp. Transfer to paper towels. Serve with barbecue sauce.
Blend oil and flour in a nonstick pan. Using a rubber spatula, slowly stir in cold milk. Mix until smooth. Add onion powder. Cook over medium heat, stirring until it thickens. Cooking time is about 3 minutes. Add ready-made brown gravy concentrate and pepper for meat sauce. Add capers, dill, pepper and a dash of lemon for fish. Add sliced canned mushrooms and garlic powder for mushroom sauce.
Salt a large skillet. Turn the heat to medium. Add the meat, onion and garlic. Break up meat with fork and cook until browned. Drain fat. Add barbecue sauce and water. Bring to boil. Add spices. Cover and simmer at very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if the mixture becomes too dry. This chili is best after being allowed to age overnight in the refrigerator. To construct a plate of five way, layer spaghetti on a plate. Top with hot chili and a sparse layer of beans, then onions. Top with plenty of cheese while chili is still hot. Serve with oyster crackers on the side.
Trim crust from all sides of bread; discard crust. Cut bread into one-inch cubes and set aside. Combine cheeses and margarine in top of double boiler; cook until cheese is melted and mixture is smooth, stirring constantly. Remove from heat. Fold a small amount of hot cheese mixture into egg whites, then fold into remaining cheese mixture. Use fork to dip each bread cube into cheese mixture, coating bread on all sides. Place cubes one-inch apart on lightly greased baking sheet. Cover and refrigerate overnight, or freeze. Remove from refrigerator or freezer and bake at 400° for 10 to 12 minutes or until golden brown. Makes about 8 dozen.
Combine all ingredients and mix well. Store mix in airtight container until ready to use. For 1 serving, place 1 well-rounded teaspoon in cup and fill with boiling water.
Sift dry ingredients. Cut in shortening, then yeast and milk. Mix with large spoon real good. Keep in refrigerator. Bake at 400° for 12 to 15 minutes.
Mix corn syrup, sugar and cream of tartar; bring to hard boil stage. Add rest of ingredients. If you use marshmallows, they need to be melted first.
Melt butter in baking dish. Mix sugar, flour and milk; stir well. Add to melted butter and then add peaches and peach juice. Bake at 350° until brown.
Grease and flour a tube pan. Cream the sugar, butter and shortening. Add one egg at a time, beating well. Combine milk and flavoring. Sift flour and baking powder; add alternately to sugar mixture with milk and coconut. Pour into prepared pan and bake for 1 1/2 hours at 325°.
Boil chicken; tear apart and mix with can of Veg-All. Put in bottom of casserole dish. Mix cream of chicken soup with can of milk. Pour over top of Veg-All and chicken. Mix melted stick of butter, Bisquick and 1 cup milk for crust and slowly pour over. Cook at 375° for 45 minutes or until crust is golden brown.
In a medium bowl, thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg. Firmly shape into 6 patties. Over medium heat, heat 10-inch skillet until very hot. Add patties; cook 3 to 4 minutes on each side, until browned. Pour off fat (with lean beef there is no fat). Stir remaining soup and water into skillet. Cover. Cook over low heat 20 minutes or until done. Stir occasionally, if necessary.
Mix all ingredients together and serve. Can prepare and mix meat, onion, tomato and kidney beans the day before.
Boil first 7 ingredients together until sugar is dissolved. (Boil a few minutes.) Cool to lukewarm. Add remaining ingredients. Mix well. Bake at 350°.
Boil sugar, milk and marshmallows, stirring constantly. Stir for about 6 minutes. Remove and add chips and margarine. Stir until smooth. Add frozen marshmallows, nuts and vanilla. Pour into a 9 x 13-inch pan and an 8 x 8-inch pan. Cover and refrigerate. Cut into squares when cool.
Combine sugar and syrup and bring to a boil. Boil for 1 minute. Remove from heat. Add peanut butter and stir until melted. Pour mixture over cornflakes and coconut in a large mixing bowl. Mix thoroughly and pour in a lightly greased square pan. Cool and cut in squares.
Saute onion and green pepper in butter until tender. Blend in flour; cook over low heat until bubbly. Gradually add milk. Cook until smooth and thickened, stirring constantly. Stir in salt, pepper and tuna. Spoon mixture into a lightly greased 2-quart casserole.
Combine first 7 ingredients. Pour over cucumber and green peppers; let marinate 5 minutes. Slice tomatoes and serve with cucumber mixture poured over them. Makes 4 servings.
Cut chicken into 3-inch pieces. In large skillet or wok, cook chicken in oil until lightly browned. Add remaining ingredients, except rice. Cover. Simmer 20 to 30 minutes or until vegetables are tender. Stir in rice. Cover and simmer another 5 to 10 minutes or until rice is fluffy. Serves 6.
Beat first 2 ingredients until creamy. Add eggs and beat until well blended. Sift together next 4 ingredients. Add alternately with milk into sugar mixture. Stir in chopped dates and nuts. Spread in a greased 9-inch square baking pan. Bake in preheated oven at 350° about 35 minutes or until toothpick comes out clean. Cool, then dust with confectioners sugar or cut in finger lengths and roll in sugar.
Drain fruit. Grease 2 quart casserole generously. Alternate layers of fruit with sugar and tapioca. Dot top with butter. Bake 30 minutes at 350° until bubbly. Serve warm. Good with ham or turkey.
Combine the first three ingredients. Spread the cream cheese mixture in a 9 x 9-inch pan. Cover with the chili. Top with grated Cheddar cheese to cover. Bake or microwave until cheese melts. Serve with tortilla chips.
Melt first 3 ingredients. Add remaining ingredients. Mix together and spread in pan until set. Refrigerate 1 hour.
Mix cake according to package directions. Put in greased and floured 13 x 9-inch pan.
Chop cookies finely. Mix with melted butter in a bowl. Press into glass 9 x 11-inch baking dish, reserving 1/2 cup for topping. Beat cream cheese, confectioners sugar and 2 cups whipped topping in mixer bowl until smooth. Spread mixture over cookie crust. Prepare pudding mix using package directions. Pour over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved cookie crumbs. Chill for 2 hours before serving.
Scrub potatoes, cut in half. Cut each half into 4 wedges. Microwave butter in 8 x 12-inch pan 45 seconds. Mix in cheese and seasonings. Coat wedges and place wedge side up in dish; cover and microwave 12 to 14 minutes or until tender. Rotate dish halfway through cooking.
Combine sugar, syrup and butter in a medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and butter melts. Let cool slightly.
Mix hamburger, onion, rice, egg, salt and pepper and 1/4 cup of the tomato juice. Cut the tops off peppers (4 or 5) and clean out. Stuff peppers tightly and put in a saucepan. Remove center core of the tops and put back on peppers. Pour tomato juice in pan to not quite cover peppers. Simmer, covered, for an hour. Remove peppers with slotted spoon. Skim fat from juice and thicken juice with flour to make gravy. Serve with mashed potatoes.
Mix pudding and milk together; add condensed milk and Cool Whip. Layer wafers and bananas in casserole dish. Pour mixture on top and refrigerate until ready to serve.
Drain juice from pineapple and fruit cocktail. Put in a pan and bring to a boil. Pour over jello.
Mix all ingredients together and drop from teaspoon onto ungreased cookie sheet. Bake at 325° for about 10 minutes. These are good to add 1/2 cup coconut.
Mix Hawaiian Punch and 7-Up together. Right before serving, add sherbet and orange juice. Makes 1 large punch bowl.
Mix 1 pint milk, sugar and Crisco. Heat until sugar and Crisco have melted. Add rest of milk. Let this cool until lukewarm. Mix 2 cups flour, baking powder, salt and soda and add to liquid mixture. Dissolve yeast and add to mixture. Add the rest of the flour. It will be the consistency of cake batter. Refrigerate in container large enough for it to double in size. Can be stored in refrigerator for 2 to 3 days and use as needed. Remove the dough needed; form into cloverleaf rolls; let rise about 2 hours and cook at 350° for 12 minutes. Can be frozen when cooked.
In heavy skillet, brown beef; drain, leaving 2 tablespoons of fat in skillet. Saute onion until tender. Mix onion and ground beef. Pour in casserole dish. Sprinkle with celery, sauce and cheese. Mix the celery and mushroom soup together and pour over cheese. Cover the soup mixture with Tater Tots. Bake at 350° for 45 minutes.
Mix and cook the apricot and lemon juice, sugar, flour and eggs until thick. Set aside to cool.	Place apricot halves in a dish, then the sauce, then grated cheese and nuts. Repeat.
Broil pork chops until done. Combine remaining ingredients in a small saucepan. Bring mixture to a boil. Reduce heat and simmer until mixture becomes thick (approximately 20 minutes). Pour sauce over pork chops and serve.
Blend all ingredients in a mixer until well blended. Chill. Serve with watermelon, strawberries, apple and bananas.
In large bowl, combine Jell-O and water. Stir until dissolved. Stir in all fruit and nuts. Turn 1/2 of this mixture in 13 x 9 x 2-inch dish. Chill until set. Stir sour cream and spread over berry mixture in dish. Spoon rest of Jell-O over sour cream layer. Cover and chill until set.
Combine all ingredients (except egg whites). Beat egg whites until stiff. Fold egg whites into dough. Bake in loaf pan for 1 hour at 350°.
Mix Crisco, sugar and flour together. Reserve 1 cup for topping. Add to mixture, salt, baking powder, eggs, milk and vanilla. Add cinnamon to the cup reserved for topping. Bake at 350° until a wooden pick comes out clean. Two 8-inch round cake pans do quite well with this recipe.
Bring the water to a boil in a large saucepan. Add the tea bags and mint leaves. Simmer for 10 minutes. Remove the tea bags. Add the sugar to the hot tea; stir until dissolved. Prepare the lemonade and orange juice according to package instructions; stir into the sweetened mint tea. Refrigerate the mixture overnight. Yields 1/2 gallon.
Grease and flour tube pan. Cream together sugar, butter and cream cheese. Add flour alternately with eggs (one at a time). Beat well. Add vanilla and beat well. Bake at 300° for 1 hour and 40 minutes.
Beat egg whites until fluffy (usually about 5 minutes). Add remaining ingredients adding shortening last. * For peanut butter icing, use only 1 c. 10x sugar and mix peanut butter to suit your taste!
Cook chicken in enough water to cover to make broth. When chicken is well cooked, remove meat from bone, cut up fine and add back into broth. Mix flour, baking powder and 1 teaspoon salt. Cut in shortening. Beat egg; add enough milk to make 3/4 cup. Stir into flour mixture. With 1/2 of dough at a time, roll out like pie dough, only thinner. Cut into 1 1/2-inch squares. Drop in boiling chicken broth. Cook 15 minutes and serve.
Press half of the ice cream into crust. In small bowl, stir corn syrup and peanut butter until well blended. Pour half of the mixture over ice cream. Sprinkle with half the nuts; repeat layering. Freeze until firm, about 5 hours. Let stand at room temperature for 5 minutes for easy cutting. Serves 10.
Press crescent rolls to fit 11 x 17-inch jelly roll pan. Bake at 350° for 15 minutes. Cool. Spread with mixture of next 3 ingredients. Chop fine 6 fresh vegetables and sprinkle over cheese mixture. Use radishes, broccoli, cauliflower, carrots, green or red peppers, mushrooms, black or green olives, onions or whatever you like.
Grease cookie sheets with margarine. In large pan, add Karo and sugar. Cook until they come to a boil. Boil only 30 seconds. Remove from heat and stir in peanut butter and cereal. Drop by spoonfuls onto greased cookie sheets. Let cool.
Mix beans and corn; put into greased baking dish. Mix soup, cheese and sour cream; pour over beans and corn. Bake 30 minutes at 350°. Mix crackers, margarine and almonds; spread over casserole. Bake 15 minutes longer.
Saute onion and pepper in butter and Worcestershire sauce. Place on top of clams along with the bacon. Bake at 375° for 15 to 20 minutes.
In wok, put oil and coat broccoli first. Add a mixture of sugar, salt and water. When done, put in oyster sauce.
Slice cucumbers in lime and water solution. Let stand 24 hours. Rinse well; let soak for 3 hours in cold water. Drain well. Make syrup of sugar, spices, vinegar and salt. Pour over pickles. Let stand overnight. Boil 35 minutes over slow heat. Put in sterilized glass jars and seal.
Beat yolks; add 1/2 cup sugar and beat until sugar is dissolved. Beat whites until they are very stiff; add 1/4 cup sugar and beat until sugar is dissolved. Mix the whites and yolks. Whip the cream and stir cream and milk into the egg mixture. Very slowly, add bourbon and rum. Stir well.
Saute sausage, bell pepper, onion and celery. Drain off fat. To water add soup mix and rice. Cook 7 minutes. Mix all ingredients in a large casserole and bake for 1 hour at 350°.
In well greased 1 1/2 quart casserole dish, stir together sugar, cocoa, salt, and milk until partially blended. Put butter on top in center of dish. Put dish in microwave on high for 2 minutes or until milk feels warm on bottom. Stir vigorously until smooth. Not important for butter to be completely melted. Blend in vanilla and nuts. Pour into wax paper lined dish. Chill for 1 hour. Makes 20 squares.
Mix everything, except broccoli, together. Then add broccoli. Serve as hot dip or over ham and English muffins as a main course.
Dissolve jello with hot water. Mix all other ingredients. Add enough water to make 2 gallons. Freeze. Stir twice within 24 hours. If frozen hard, take out a couple of hours before serving.
Sift dry ingredients and add milk, eggs and oil, combined. Combine lightly and pour into shallow, buttered pan, 8 x 8-inch. Bake at 425° for 20 minutes.
Saute onion, olives, capers and bacon or ham in oil until onion is tender. Add beans, tomato sauce and 1 can water. Season to taste. Add jalapeno pepper (whole) and cook until beans are real tender, removing pepper when beans become as hot as you want, about 30 to 45 minutes. Serve over Spanish Rice.
Combine first 4 ingredients and mix by hand until thoroughly combined. Pour into a buttered microwave Bundt pan that has been sprinkle with cocoa powder. Microwave on High 10 to 12 minutes. Test for doneness with toothpick. Sprinkle with powdered sugar when cool.
Drain pineapple and orange segments. In a large bowl, combine pineapple, orange segments, banana, grapes, marshmallows, coconut and nuts.
Beat together by hand until blended. Sprinkle some Cheddar on top. Bake at 350° until cheese melts.
Combine all dry ingredients until evenly mixed. Pour into jar. Add wet ingredients. Shake well and chill. Yield: 3/4 cup dressing.
Cook garlic, onion, red peppers, jalapeno peppers, bell pepper, salt and pepper together with meats. Add kidney beans, tomatoes and juice and tomato soup. Add bratwurst and remaining ingredients. May be served with rice or hot dogs. Enjoy!
Brown meat and drain. Add water and next 8 ingredients. Mix corn meal and flour to a paste and add to meat mixture. Simmer 30 minutes. Serve with rice or plain.
In a soup pot, melt butter and saute onions and pepperoni until warm through. Stir in paprika. Add green beans and potatoes and cover with enough water to make a soup. Salt and pepper to taste.
Heat oven to 350°. Grease oblong pan (13 x 9 x 2-inch). Beat applesauce, brown sugar, oil and eggs in large mixing bowl on medium speed, scraping bowl occasionally for 1 minute. Stir in baking mix, pumpkin pie spice and nuts. Spread in pan. Bake about 25 minutes or until toothpick inserts clean. Cool and frost with Browned Butter Glaze; cut into 3 x 1-inch bars.
Blend all ingredients in a large mixing bowl. Beat at medium speed. Blend in a 6 ounce package of chocolate chips. Bake in a 350° oven for 50 to 55 minutes in a Bundt pan.
Beat eggs. Add oil, then sugar. Mix. Add rest of dry ingredients. Fold in carrots. Pour into angel food-type cake pan. Bake for 45 to 60 minutes at 350°.
Cook squash in boiling water to cover in a medium saucepan 15 minutes or until tender. Drain and mash. Combine onion and next 5 ingredients in a medium bowl, stirring well. Stir in squash. Spoon squash mixture into a 2-quart casserole coated with cooking spray. Sprinkle with cracker crumbs. Bake at 325° for 25 minutes. Top with cheese and bake an additional 5 minutes or until cheese melts. Yield: 8 servings.