HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together in a large bowl. Pour into a 9 x 13-inch dish. Bake at 350° for 1 to 1 1/4 hours.
Wash chicken in cold water and salt and pepper each piece. Mix Creole, flour, bread crumbs and seasoning salt in a plastic Ziploc bag. Add a few wings at a time and shake the bag to coat evenly. Place on a cookie sheet. Bake at 400° for 50 to 60 minutes, turning once at 20 to 25 minutes.
Mix skim milk and cottage cheese in blender. Blend on high until smooth and creamy, approximately 3 minutes. Stir in onion soup mix. Chill one hour. Serve with fresh vegetables. Makes 2 cups.
Mix ingredients in order and set aside to cool. When cool and firm, shape into croquettes and dip in beaten egg and cracker crumbs, then egg and crumbs. Fry in deep fat to a golden brown. Serves 6.
Dissolve gelatin completely in boiling water in a bowl. Pour into 8 or 9-inch square pan. Chill until firm, about 4 hours. Cut into squares or cut with any cookie cutter. Garnish as desired. Cube remaining gelatin. Keeps well in lunches and good finger snack.
Blend with a pastry cutter sugar, flour and margarine until crumbly. Place in the pie shell. Then pour over top of mixture whipping cream, vanilla and nutmeg (I use about 1/4 teaspoon of nutmeg). Bake at 350° for 60 minutes. Very rich and good!
Mix first 4 ingredients and cover. Refrigerate while cutting up bananas, picked grapes, sliced apples, kiwi, strawberries, etc. Arrange on platter with dip in middle and serve with toothpicks.
Simmer potatoes, salt and herbs in water until potatoes are soft. Drain potatoes and mash; add butter, milk and season to taste with salt and pepper. Serves 4.
Wash cucumbers; pack whole in quart jars. Add all except sugar. Finish filling jars with water and seal. Process 5 minutes after water comes to a boil to seal lids.
Dissolve the soda in the buttermilk. Mix yeast in warm water. Add buttermilk and yeast to flour mixture. Mix until moist. Place in refrigerator. Use as needed, or roll 1/2-inch thick and cut. Dip in melted butter. Bake at 400°. Or you may let rise 1 hour before baking.
Roll dough to 1/2-inch thickness. Brush with melted butter. Mix brown sugar and chopped nuts. Sprinkle over dough. Pour honey onto the sugar and nut covered dough. Roll up as for jelly roll. Oil muffin tins well. Put 1 teaspoon brown sugar and 4 pecan halves in each ring. Top with a 1 1/4-inch round of dough; cut end down. Brush with melted butter. Let rise to double in size. Bake 15 minutes or until light brown at 425°. Invert while hot or the rolls will stick. Makes 2 dozen rolls.
Melt the butter and stir in the flour. Let cream sauce come to a boil and simmer for 1 minute. Stir in 1 1/2 cups cheese. Add cooked macaroni. Pour this mixture into a 1 1/2 or 2-quart casserole dish. Make sure dish has been greased. Bake at 375° for 15 to 20 minutes.
Combine together and simmer for 15 to 30 minutes. Makes 10 cups.
Do not preheat oven. In a large mixing bowl, put hamburger. Add finely chopped onion, bread cut into cubes and 1/2 package of crackers. Drain juice from tomatoes into a cup and save. Salt and pepper to taste. Mix ingredients together by squishing with "washed" hands. Divide into 2 or 3 equal loaves and place in a 9-inch round iron skillet. Pour juice around loaves and bake at 350° until done. Remove loaves and place on high flame on top burner. Add 2 tablespoons flour; mix well. Add 1/2 to 1 cup milk. Stir until thickened.
Dissolve jello in boiling water. Add other ingredients; stir until all is dissolved. Pour into mold and refrigerate until set. Top with Cool Whip.
Combine and press first 3 ingredients in 9 x 13-inch pan. Beat well the next 4 ingredients (5 minutes). When custard is smooth, spread over crust. Slice bananas and press into custard. Drain pineapple and spread over bananas. Garnish with Cool Whip and nuts. Drizzle chocolate syrup over and refrigerate.
Combine soups, water and chicken in large frypan. Stir in rice and bring to a boil. Cover and reduce heat to low. Simmer for 7 minutes. Stir well, then sprinkle with onion rings.
Mix flour, sugar, oleo and salt like pie crust. Heat milk slightly; add beaten eggs, dry yeast and lukewarm water. Add to flour mixture. Let rise overnight. Roll out like pie crust. Spread oleo, sugar and cinnamon on top. Roll up and slice; let rise again. Bake at 350° for 20 minutes.
Dissolve Jell-O and marshmallows in boiling water. Stir until all marshmallows dissolve. Stir Cool Whip and sherbet to soften. Add to Jell-O mixture. Mix well. Mold and refrigerate until firmly set.
Knead bread per package instructions. Cook sausage and drain excess grease. Roll bread flat and place sausage, cheese, etc. in center of bread. Enclose sausage, etc. in bread by folding bread into loaf. Smear top of loaf with one egg white for crust. Cook at 325° until crust is brown.
Mix egg yolks, lemon juice and water in saucepan. Add salt and gelatin. Cook and stir over medium heat, just to boiling. Remove from heat. Stir in 12 packets of Equal and lemon peel. Chill, stirring occasionally, until partly set.
Mix all together and pour into 9-inch pie crust. Bake at 350° for 1 hour or until knife inserted comes out clean. Cool and serve.
Preheat oven to 425°. Lightly grease oblong pan. Mix baking mix and water until soft dough forms. Pat dough in bottom and sides of pan with well floured hands. Cook meat with onions in skillet until done. Add oregano, salt, pepper and pizza sauce. Pour mixture in pan. Sprinkle with cheese, green pepper, mushrooms and pepperoni. Bake 20 minutes.
Bake potatoes in 375° oven for 70 to 80 minutes or until done. Cut slice from top of each. Scoop out insides and mash. Put empty potato skins aside for later. Add sour cream, cream cheese, milk, butter, onion salt and pepper. Beat until smooth and fluffy. Stir in chopped chives. Fill potato shells with mashed potatoes. Return to oven and bake 15 minutes or more until potatoes are heated through. Serves 5.
Dissolve soda in hot water. Mix all ingredients together and bake at 350° until cake tests ready.
Mix all ingredients together with mixer until smooth. Pour into a greased Bundt pan and bake at 350 degrees for 50 - 60 minutes. Sprinkle with powdered sugar after cooling.
Heat oil in a large skillet over medium heat. Add onion. Cook for 5 minutes. Stir in garlic, red pepper flakes and salt. Cook 30 seconds. Add tomatoes and their liquid. Cook 15 minutes. Toss with pasta and parsley in a large serving bowl. Makes 4 servings.
Mix butter, sugar and egg. Fold together crushed pineapple and whipped cream. Place 1/2 wafers in bottom of dish. Add mixed cream mixture; top with remaining crumbs. Chill for 5 hours.
Brown crumbled sausage. Crumble bread in 9 x 13 pan and put drained sausage over bread. Layer cheese. Beat eggs, soup and milk. Add basil leaves and pour over bread, sausage and cheese. Drain mushrooms and put on top. Cover and refrigerate overnight. Bake at 350° for 1 hour to 1 hour 15 minutes.
Melt butter in skillet. Add onions and garlic. Cook 5 minutes and add mushrooms and barley. Cook 10 minutes until barley starts to brown. Stir in the stock, salt and pepper; transfer to a buttered casserole dish. Bake in a preheated 375° oven for 45 to 60 minutes. Stir in parsley. Serves 4 to 6.
Cook meat in salt water until tender. Remove meat from broth. Add onion to broth. Bring to boiling point and add alternate layers of cubed potatoes and squares of dough. Make sure your dough has been rolled out very thin. To make pot pie dough, beat egg and add milk and flour to make a stiff dough. Roll out thin in squares. Keep broth boiling while adding dough in order to keep them from packing together. Cover; cook on low for about 20 minutes. Add more water if needed. This is delicious with buttered bread.
Mix the first 3 ingredients in saucepan and heat to dissolve. Bring to a boil; cool thoroughly. Add buttermilk. Fold in Cool Whip. Pour into a 9 x 13-inch Pyrex dish. Refrigerate. Serves 12.
Mix onions, water and cumin in blender. Mix all ingredients together. Mix well. Take one tablespoon of mixture and roll until it is 3 inches long. Roll in masa meal until evenly coated, then wrap tamales in paper which has been soaked in water.
Mix jello like directions say. Grate carrots and add pineapple. Use juice from pineapple as part of cold water from jello.
Mix all ingredients together, except flour. Add enough flour to the mixture to be able to roll the dough out with a rolling pin. Sprinkle some flour out on the countertop to prevent sticking. Roll the dough out. Using a cookie cutter, cut shapes in the dough. Bake dough at 325°. Bake about 10 minutes or until dough springs back when lightly touched. Frost and enjoy.
Take box of pudding and 1 cup pineapple juice; cook and boil until transparent. Cool. Mix in fruit. Cool. Serves about 12.
Preheat oven to 350°. Cut asparagus in 1-inch pieces. Cook until tender; drain. Make a sauce of butter, flour, seasonings and 1 cup soft bread crumbs. Put a layer of asparagus in bottom of 1-quart, buttered casserole. Add sauce and half of hard-boiled eggs. Repeat with additional layer. Sprinkle with dried, buttered crumbs, mixed with the cheese. Bake 20 minutes. Makes 4 servings.
Peel potatoes and cut into thin slices. Precook in boiling salted water. Remove from heat and drain. Layer potatoes, bacon and green onion in greased casserole dish. Set aside. Melt butter in saucepan. Add flour, salt, pepper and celery seed and cook, stirring, for about 2 minutes. Gradually add milk, stirring constantly and cook until sauce is thick. Add cheese and stir until cheese is melted. Pour sauce evenly over potatoes and cover with lid or foil. Bake at 350° for 30 minutes. Remove foil and bake 15 or 20 minutes more.
Take 1 1/2 cups of sugar and brown while 3 cups sugar, milk and butter come to a boil in another container. Pour browned sugar in with this and cook until soft ball forms in water. Beat until creamy; add nuts and drop on wax paper.
Dump all ingredients together except pecans. Stir well. Pour into large bowl and top with nuts, then chill.
Place 6 buttered slices of bread with buttered side down in casserole dish. Top each slice with chopped ham and cheese. Top with remaining bread. Beat eggs with milk and dry mustard. Pour over all. Top with cornflakes mixed with melted butter. Refrigerate overnight or let stand 4 hours. Bake 45 minutes at 350° or until topping is crispy brown. (Topping may be added before baking, instead of being added before refrigerator.) Serves 6.
Cook first 4 ingredients over low heat (or on low in microwave) until smooth and melted. Core apples and slice. Sprinkle lemon juice over apples. Dip slices of apple into the apple dip.
Mix flour and sugar and stir into margarine. Add eggs and mix again, slightly beating. Stir in buttermilk. Add vanilla and stir again. Pour into crust and bake at 350° for 30 to 45 minutes or until a knife blade inserted into the center comes out clean.
In a large bowl, thoroughly combine the flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Add applesauce, yogurt, egg substitute and oil. Blend well, using spoon. Stir in raisins. Pour into greased and floured 12-cup Bundt or 13 x 9-inch pan. Bake at 325° for 50 to 60 minutes or until toothpick comes out clean. Cool 15 minutes. Loosen cake from sides of pan with knife. Invert onto plate. Cover loosely with foil or wax paper. Cool completely. Slice and serve with Quick Yogurt Glaze.
Layer the following: Layer the bean dip. Layer the avocados for second layer. Blend the sour cream, mayonnaise and taco mix for the third layer. Mix together the remaining ingredients for fourth layer.
Bring cream cheese to room temperature. Beat cream cheese until soft. Add flavoring. Gradually add sugar; knead until consistency of pie dough. Add food coloring, if desired. Roll into small balls. Dip one side of ball in powdered sugar and press that side into rubber mold. Press out onto waxed paper to dry.
Brown the ground beef; pour off the fat. Add the spaghetti sauce mix, water and tomato paste. Simmer for 10 minutes, stirring occasionally. Spoon into greased 9 x 13-inch Pyrex. Top with Mozzarella cheese. Keep hot in 400° oven.
Sift flour 4 times. Cream butter and sugar. Add flour a little at a time. Roll out dough to 1/2-inch thick and cut into 1-inch squares. Bake at 350° for 30 minutes.
Melt butter; add spices, then cheese, then crab meat. Blend well. Top English muffins. Bake at 350° until bubbles on top. Cut into quarters. Can be frozen.
Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed. Pour into 2 prepared layer cake pans (9-inch). Bake at 350° for 25 to 30 minutes. Do not underbake. Cool well.
Mix together and layer on top of mixture in pan. Bake 45 minutes at 350°. Cut into squares while warm.
Combine the first 4 ingredients and season with remaining ingredients. Bring to simmer and add 1 tablespoon cornstarch dissolved in 1 tablespoon water. Stir until thickened. Place filling in 2 (9-inch) pie crusts; cover with top crust and brush with cream or rich milk. Crimp edges and pierce top crust in several places. Bake in preheated 425° for 20 minutes. Lower heat to 350° and continue to bake until golden brown. Freezes well. Serve with a green salad.
Brown ground beef; drain oil. Add taco seasoning mix, salsa and mushroom soup. Mix all together. Put Velveeta cheese on top and melt. Eat dip with nachos.
Heat soup and cream cheese until cheese is melted. Dissolve gelatin in 1/2 cup of cold water and add to soup and let set until cool. Add remaining ingredients; stir well and mold. Chill 2 hours or overnight.
Cream shortening; add sugar, then add eggs. Mush bananas and add to mixture. Stir 1 teaspoon baking soda into sour milk and then add to mixture. Then add flour and nuts. Stir well. Pour into greased loaf pans. Bake 1 hour at 350°. Makes 2 loaves.
Place meatballs in a 3 qt. microwave-safe dish. Top with onion, carrots, green pepper, and garlic. Combine sauces and pour over meatballs. Cover and microwave on high for 8-10 minutes stirring twice or until vegetables are tender and meatballs are heated through. Serve over hot rice.
Combine cake mix, fruit cocktail with syrup, coconut and eggs in large bowl. Beat at medium speed 2 minutes. Pour into a greased 13 x 9-inch pan. Sprinkle with brown sugar. Bake at 350° for 45 minutes or until done. Bring butter, sugar and milk to a boil in a small saucepan. Boil 2 minutes; remove from heat. Stir in 1 1/2 cups coconut. Pour over hot cake.
Mix potatoes, salt, pepper, onion, sour cream and cheese. Pour into 9 x 13-inch pan. Mix crushed cornflakes and margarine; top the mixture. Bake at 350° for 1 hour.
Mix together the meat, rice, egg, onion, 1/2 cup tomato sauce, Worcestershire sauce, salt and pepper. Arrange green pepper halves in an 11 3/4 x 1 3/4-inch baking dish. Fill peppers with meat mixture. Mix together the remaining tomato sauce, water and sugar; pour over green peppers. Cover with tight fitting lid or plastic wrap. Microwave on Medium-high (70%) for 20 to 25 minutes, or until meat is no longer pink and green peppers are tender. Allow to stand 5 minutes before serving. Yields 4 to 6 servings.
Combine cake mix, eggs and cherry filling. Mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Serve with real whipped cream.
Sift dry ingredients. Add remaining ingredients and stir until smooth. Can be prepared ahead and kept in the refrigerator. If batter thickens, add 1 tablespoon milk. Dip sliced vegetables or cooked chicken, shrimp, or beef into batter. Fry in oil heated to 375°.
Wash shrimp well. Drain and pat dry. Sprinkle with a little salt. In a large, shallow pan, melt butter. Add Italian seasoning and garlic. Place shrimp in single layer in pan. Sprinkle with black pepper. Turn oven to broil and broil shrimp for 5 to 7 minutes or until they turn pink. Stir and turn over all shrimp. Broil on this side for 5 to 7 minutes or until pink. Serve immediately. Good served with hot French bread.
Cream butter. Add sugar gradually, beating after each addition until creamy. Add eggs, one at a time. Beat after each egg. Add half of flour and milk. Continue beating; add flavor and balance of flour. Beat at least 3 minutes more. Pour in layer cake pan. Ice as desired.
Melt oleo in 10-inch skillet. Blend in flour, salt and pepper. Add chicken broth and milk. Cook until thickened. Add cubed chicken, onion, peas and carrots. Simmer until hot. Pour in baking dish. Arrange biscuits over top of chicken mixture. Bake for 20 to 25 minutes at 375° until biscuits are browned.
Cook beef, onions and chili sauce. Add spices. Divide into 8 parts. Spread on buns. Place 2 strips of cheese on mixture. Place under broiler until cheese melts.
Mix first 4 ingredients. Top with bread crumbs. Bake 10 to 15 minutes at 350°. Serve with ham.
Preheat oven to 350°. Grease cookie sheet. Combine cake mix, peanut butter and butter in large bowl. Mix at low speed with electric mixer until blended. Stir in chocolate chips. Drop rounded teaspoonfuls of dough onto cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool 2 minutes on cookie sheet and remove to rack. Makes about 4 dozen cookies.
Brown chops, pepper, onion and celery. Add canned tomatoes and sauce along with rice and enough water to cook the rice. Cover and simmer until rice is done. Season to taste with salt and pepper. Add the pineapple. The rings can be laid on top or chopped up and stirred in rice.
*For spices, you may use 2 teaspoons pumpkin pie spice.
Cook broccoli as package directs. Drain well. Arrange stalks in greased 9 x 13 baking dish. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and most of cheese. Pour over chicken. Sprinkle remaining cheese on top. Bake at 350° for 30 minutes.
Make Jell-O using 1/2 the required water. Mix all ingredients except sour cream into Jell-O. Pour 1/3 of mixture into bowl used for serving. Refrigerate until it hardens (leave the remaining Jell-O mixture on counter). When refrigerated, mixture hardens. Spread sour cream over Jell-O. Top with the remaining 2/3 Jell-O mixture. Chill until hardened.
In a shallow dish, coat the Camembert well on all sides with the egg. In another shallow dish, combine the bread crumbs and hazelnuts. Coat the Camembert well on all sides with the mixture, patting the mixture on to help it adhere and chill it on a plate, covered, for 1 hour. On a baking sheet, bake the Camembert rindless side up in preheated 400° oven for 15 minutes or until crust is golden brown. Transfer Camembert to a platter and serve hot with the apple slices and brioche. Serves 8 to 10.
Cover cabbage with cold water and heat to boiling. Drain well. In buttered, shallow 2-quart baking dish, arrange cabbage, crumbs and cheese in layers, making 2 layers of each. Beat eggs with salt, mustard and pepper. Add milk and pimiento and mix well. Pour over cabbage, pressing mixture down into the liquid. Let stand 20 minutes. Bake in moderate oven (350°) about 45 minutes, until puffed and set in center of dish. Yield: 6 to 8 servings.
In a small saucepan, bring the sugar and water to a boil over moderately low heat. Once the sugar has dissolved, simmer the syrup for 5 minutes. Remove from heat and let cool.
Drain pineapple and oranges. Hold Jell-O and 1/2 of Cool Whip to the side. Mix all other ingredients. Sprinkle powdered Jell-O onto fruit salad. Top with Cool Whip as served.
Follow directions on box for cake mix. Mix all ingredients of cake mix and set aside. In another bowl, blend by hand the Ricotta, eggs, vanilla and sugar. Pour cake mix into greased 13 x 9-inch cake pan. Pour Ricotta mixture on top of cake mix and smooth it out to the edges of the pan. Bake 1 hour at 350°; test with toothpick. Cake will be moist, but will harden up after cooling. Cool 15 minutes, then remove from pan. After cake has cooled, follow directions on box for pudding mix. Let pudding get firm by putting in refrigerator for a few minutes. Fold in Cool Whip into pudding, then spread on cake for icing. Bon appetite.
Mix throughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape into 4 to 6 patties.
Add butter, squash, peppers and sugar to a soup pan. To roast peppers; blister skin over open flame or roast in oven. Scrape off the skin and seed. Saute ingredients in pan on low flame for 5 to 10 minutes. Add thyme and chicken stock. Simmer for 1 hour or until squash has broken down and soup has a smooth texture. Add roux to thicken, then add heavy cream. Season to taste.
Fix stuffing according to directions on the box. Roll turkey slice up with 2 tablespoons stuffing inside. Place rolls in small casserole dish with any remaining stuffing on the side. Pour soup over top. Bake at 350° for 15 to 20 minutes.
Melt oleo in pan (take off stove). Add sour cream, mixing well. Add sugar and eggs. Dissolve yeast in water. Add flour and salt to yeast. Mix with other ingredients. Chill overnight in refrigerator. Divide in 3 balls. Roll out to 10-inch circles. Spread with butter. Cut into 12 wedges (each ball). Roll large end first. Makes 36 rolls.
Mix together; sprinkle top with cinnamon. Bake in a 350° oven for 2 hours or until rice is soft.
Melt margarine over low heat. Add marshmallows, stir until melted. Remove from heat. Stir in cereal until well coated. Press into greased 13 x 9 inch baking pan. Cool. Cut into squares.
Mix together everything except chocolate chips and press in dish. Melt chocolate chips and pour over mixture. Cool and cut into squares.
Spread the tomatoes over the bottom of a deep pan or a 3-quart casserole which can go to the table. Top the tomatoes with onion and garlic, then layer with zucchini, then romaine. Top romaine with peas and sprinkle half of the parsley and oil over the mixture. Add the limas and sprinkle remaining parsley on top. Sprinkle remaining olive oil over everything.
Heat oven to 350°. Lightly butter a 9-inch ring mold. Mix ingredients well and pack into mold. Bake 20 minutes. Take from oven and pour off excess fat.	Bake 20 minutes more. Turn onto a heated platter and fill with scrambled eggs if desired.
Blend eggs and sugar. Add remaining ingredients. Mix well. Bake in sheet pan 15-20 minutes at 350°.
Cook and drain macaroni. Chop bell pepper, onion and cucumber. Blend mayonnaise and vinegar; add more to taste. Mix macaroni, vegetables and celery seed. Pour mayonnaise and vinegar mixture over. Blend well. Chill. Serves 6 to 8.
Layer ingredients in 9 x 13-inch pan in the following order: lettuce, celery, peas, pepper and onion. Spread salad dressing over top and top with shredded cheese. Cover and refrigerate for 8 to 12 hours. Keeps well for 3 to 4 days.
Brown hamburger with onion and mushrooms; drain. Put in 8 x 8-inch dish. Top with pizza sauce and Mozzarella cheese. Mix baking mix, eggs and milk. Mix well. Pour on top of meat mixture. Bake at 400° for 35 to 40 minutes or until top looks completely cooked.
Mix all together. Bake at 325° for 1 hour and 15 minutes in 3 (1 pound) coffee cans or can be baked in loaf pan.
Mix yeast and warm water and set aside. Sift flour with dry ingredients; gradually add liquids, adding oil last. Make biscuits and let stand 30 minutes before baking in 450° oven for 12 to 15 minutes.
Melt oleo and peanut butter in saucepan. Add sugar, vanilla and nuts. Spread in glass dish. Put in fridge until cold.
Crust Ritz crackers; add 1 stick melted butter. Set aside.
In a large bowl, thoroughly mix 1/2 cup soup, beef, onion, crumbs and egg. In a 12 x 8-inch baking dish, firmly shape mixture into an 8 x 4-inch loaf. Bake at 350° for 1 hour. Remove meat loaf from oven. Pour off fat.
Combine salmon, eggs, meal and flour together. Form into patties. Fry in cooking oil (only) for 5 minutes or until done.
Heat oil in a medium saucepan over medium heat. Add next 4 ingredients and saute 4 to 5 minutes or until tender. Set aside. Drain tomatoes, reserving tomatoes and liquid separately. Combine chicken broth and reserved liquid. Add tomato wedges and broth mixture to saucepan. Bring to a boil. Stir in rice and cilantro. Cover; remove from heat and let stand 5 minutes or until liquid is absorbed. Yields 6 servings.
Combine ingredients; mix well. Place in container with cover. Chill to blend flavors. Serve with assorted crackers, potato chips and crisp vegetables.