HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in margarine. Mix remaining ingredients together (except Ritz crackers) with onions. Sprinkle Ritz cracker crumbs over top of casserole. Bake at 300° for 45 minutes. Serves 8.
In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. In lightly greased 13 x 9-inch baking or roasting pan, arrange chops. Bake at 400°, uncovered, for 20 minutes or until done. Turn once. Makes 4 servings.
Make hole in center of dry ingredients and pour in liquid mixture. Stir until just blended. Pour into 1 large or 2 medium loaf pans or use 1 pound coffee cans. I make this at Christmas and give along with pumpkin bread as gifts. Freezes well.
Mix together sugar, flour, egg and 1/2 cup water. Add vinegar and 3/4 cup water. Cook together and stir until thickened. Then add prepared mustard. Refrigerate. Use in cabbage salad, potato salad, etc. Can be mixed half and half with Miracle Whip as a salad dressing or use it alone.
Spread pie filling in a 9 x 13-inch dish. Spoon pineapple over and then sprinkle cake mix over. Drop slices of margarine over cake mix and then scatter nuts and/or coconut over top. Do not stir. Bake at 350° for 35 to 40 minutes or until done and lightly brown.
Generously peel the potatoes. Put the peelings in a pot along with remaining ingredients. Simmer mixture for 1 1/2 hours. Put through a blender and add 1 cup milk and 1 cup grated cheese. Heat until cheese is melted. Serve.
Mix well. Bake in 9-inch pan or skillet about 40 minutes or until golden brown. Bake at 350 degrees.
Line entire bottom of 9 x 13-inch pan with graham crackers. Mix lemon juice with milk until thick. Spread milk/juice mixture over crackers. Top mixture with layer of graham crackers. Chill 2 to 3 hours, until crackers soften; cut into bars. Very rich.
In small mixing bowl, combine all ingredients. Cover and refrigerate for 30 minutes. Roll mixture into 6 equal balls and set each ball into a paper souffle cup. Set cups on freezer-sage plate; cover with moisture and vapor-resistant wrapping and freeze until hardened. Makes 2 servings, 3 balls each.
Mix mushroom soup, chicken soup, tuna and milk together. Cook macaroni until tender. Pour into tuna mixture (with water) and bake in oven for 1 hour at 350°.
Mix Joy or Dawn detergent with water. Measure carefully, it makes a big difference. Stir. Add glycerine. It tends to make more durable bubbles. Bend coat hanger into a loop. Pour bubble juice into skillet. Now dip your coat hanger loop into bubble solution, then wave it in the air.
Brown ground beef; drain. Drain peas and corn. Mix corn and peas with cream of mushroom and celery. Mix Jiffy mix as for cornbread. Place drained beef in pan, then pour mixture of peas, corn, cream of mushroom and cream of celery on top. Pour over cornbread mix and place in oven to brown.
Saute onion and garlic in oil and add the clams with juice, salt and pepper. Simmer 15 minutes. Add parsley. Serve over lighter angel hair pasta or small size pasta.
Mix all ingredients in a casserole bowl. Bake at 350° for approximately 30 minutes or until golden brown. Serve warm with crackers or bread.
Combine kraut, onion, green pepper and pimentos. Mix vinegar, sugar, salad oil, salt, celery seed and garlic salt. Stir into kraut mixture. Cover and refrigerate for 24 hours before serving.
Cook noodles and leave in cool water. Brown meat and drain. Stir in with meat, cottage cheese, mushrooms and spaghetti sauce. Layer in pan; top with sliced cheese. Bake at 375° until bubbles, about 1 hour.
Blend milk and instant pudding and let sit for 5 minutes. Add Cool Whip and Reese's pieces. Pour into chocolate crust pie shell and freeze. Bring out 20 minutes before serving.
Make roux using 1/2 cup oil and 1 cup flour. When roux is golden brown, add onions and simmer for 5 minutes. Add tomato sauce and simmer for 1 hour. Do not add water. In another pot, brown seasoned gator meat. After tomato sauce and onions have simmered for 1 hour, add gator meat, bell peppers, green onions, cream of mushroom soup, V-8 juice, bay leaf, garlic, oregano, Lea & Perrins and 3 quarts of water. Bring to a boil and simmer for 2 hours. Serve over steamed rice.
In large bowl, thoroughly combine flour, apples, sugar, salt, soda and cinnamon. Stir in oil, nuts and vanilla. Batter will be stiff. Grease and flour muffin tins. Fill half full. Bake at 350° for 20 minutes, or until toothpick comes out clean. Makes 2 to 3 dozen.
Combine first 6 ingredients; mix well. Shape into 1 1/2 to 2-inch balls. On four skewers, arrange meatballs, onions, peppers and zucchini alternately. Grill over medium coals or broil 4 to 5 inches from heat source, 5 to 8 minutes per side for medium doneness (160°) or until well done (170°).
Preheat oven to 350°. Lightly grease 2 cookie sheets. Cream butter and sugar together until light. Beat in yolks and vanilla. Sift together the measured, sifted flour, baking soda and cream of tartar, then fold into the butter-sugar mixture. Form dough into walnut sized balls. Place 2 inches apart on the cookie sheets. Do not flatten. Bake for about 11 minutes until tops are cracked and just turning color. Cool on wire rack. Makes about 4 dozen.
Cook macaroni in salted water until tender. Cook parsley and onion in oil until soft. Place a layer of drained macaroni in baking dish and add a layer of onion and soy or cottage cheese.
Steam broccoli until tender then drain. Line casserole dish with broccoli. Layer chicken cubes on top of broccoli. Mix mayonnaise, cream of chicken sour and curry powder with wire whisk. Pour mixture on top of chicken. Sprinkle with cheese and croutons. Bake at 350 degrees for 30 minutes.
Cook sugar, margarine and Karo to hard crack stage. Add vanilla. Pour over popped corn, stirring to coat well. Pour onto foil in a thin layer. Break into pieces when cool. Store in airtight container.
Brush ham with 1/2 cup preserves. Add remaining 1/2 cup preserves, brown sugar, peach nectar, cornstarch and mustard. Cook until thick and add nuts. Pour over ham. Garnish with peach slices.
Combine 1 egg, shortening and dry cake mix until crumbly; reserve 1 cup. Pat remaining mixture lightly in ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes or until light brown. Beat remaining 2 eggs, sugar, baking powder, salt, lemon peel and lemon juice with beater until light and foamy. Pour over hot crust. Sprinkle with reserved crumb mixture. Bake at 350° for 15 minutes or until brown. Sprinkle with confectioners sugar, if desired. Cool. Cut into bars (2 x 1 1/2-inches). Makes 32 bars.
Brown hamburger and onion. Add garlic when almost completely browned. Drain hamburger and then add green beans and mushroom soup. Put hamburger mixture in a 2-quart casserole. Sprinkle cheese over hamburger mixture. Place Tater Tots on top of mixture. Sprinkle cheese on top of Tater Tots. Bake at 350° for 20 minutes.
Mix brown sugar and pineapple juice. Cut ham slice into 4 to 6 pieces. Put ham pieces into large skillet. Pour pineapple juice and brown sugar over ham. Cook over medium to medium-high heat until thoroughly heated, about 5 to 7 minutes.
Mix all together until well blended (3 minutes). Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 40 to 50 minutes. Add topping while still warm.
Mix all without meat and let stand 5 minutes, then mix in hamburger. Bake at 350° for 65 minutes.
Peel and quarter tomatoes. Add sugar, salt, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and basil. Bring mixture to a boil and simmer about 2 hours until slightly thickened. Add onions, bell peppers and hot peppers to mixture and return to boil. Taste and add more hot peppers if desired. Pour into hot jars and seal. Makes 8 to 10 pints.
Cream butter, sugar and salt until fluffy. Stir in flour and nuts. Roll into balls, about 1 teaspoon of dough for each cookie. Bake at 250° for 1 hour. Do not overbake. Roll in powdered sugar while still warm. Makes 3 dozen cookies.
In a heavy saucepan, melt peanut butter and chocolate chips. Fold in corn flakes and coconut. Drop by heaping spoonfuls onto waxed paper. Refrigerate until set.
Mix and sift together the corn meal, flour, sugar and salt. Heat oven to 425° and put medium size 9 or 10-inch iron skillet on hot burner with 1 1/2 tablespoons of shortening. When this gets hot, add 1 cup milk, 1 egg (well beaten) and 1 tablespoon shortening to corn meal mixture and pour into hot frying pan or skillet. Immediately put into hot oven and bake at 425° for 20 minutes.
Put sherbet in punch bowl. Pour chilled 7-Up over. Stir. Ready to serve.
Bring to a boil and serve on a pancakes/waffles or french toast. Very good and rich.
Combine egg, water, and salt. Gradually work in the flour until consistency to roll. Roll out on floured surface. Roll very thin. Cut into narrow strips and put into boiling broth. Cook about 10 minutes.
Brown meat, chopped onions and chopped garlic in margarine and olive oil, lightly brown. Add other ingredients, except mushrooms, and simmer for 2 to 2 1/2 hours. Add mushrooms (with liquid) and simmer 15 minutes. Serve over spaghetti.
Mix cukes, onions and salt. Let stand for 2 hours. Boil sugar with vinegar until sugar is dissolved and cool it. Drain cukes and onions mixture. Mix syrup and pickles together. Put in containers and freeze at least 3 to 5 days and serve whenever you want.
Place in pan and marinate for 12 hours. Cook, covered, for 4 to 4 1/2 hours at 325°. Turn at 3 hours. Remove from oven. Leave covered and spoon juice over meat several times.
Combine pineapple, cornstarch, sugar and salt. Cook until thick and clear, stirring constantly. Add butter and lemon juice, if desired. Pour into pie shell. Add top crust. Bake at 425° for 30 minutes.
Mix all ingredients. Roll in ball. Place in 4 1/2-inch pan. Bake at 350° for 1 hour. Drain. Yummy!!!
Mix ingredients together into a batter. Drop by spoon into hot grease. Fry until tender or roll into small balls. Drop in hot grease and fry until brown.
Cream cheese, butter and oleo. Add sugar slowly and cream. Add eggs, one at a time, beating well after each addition. Fold in flour. Add flavorings. Pour into 10-inch tube or Bundt pan. Place in cold oven. Turn temperature to 300°. Bake 1 1/2 hours.
Butter a 9 x 5 x 4 baking dish. Crumble 12 crackers in bottom of dish. Cover with 1/4 cup milk. Add 1/2 can of corn and another layer of 12 crackers. Add rest of can of corn. Continue layers of crackers, milk and corn. Top with 6 tablespoons butter over last of crackers. Bake in 350° oven for 1 hour.
Place sliced apples on bottom of 9 x 13-inch baking dish. Mix together the flour, sugar, baking powder, salt and egg until crumbly. Sprinkle over the apples. Melt the butter and pour over the mixture. Sprinkle cinnamon over the top. Bake at 350° for 30 to 40 minutes.
Soak chicken in salt water overnight, drain. Put rice in 9 x 11 1/2-inch baking dish. Lay cut up chicken on top of rice. Sprinkle salt and pepper on chicken. Add water. Lay aluminum foil over top. Bake 1 hour at 375° or until chicken is done.
Cook, debone and layer chicken in bite size pieces in 2-quart greased casserole dish. By directions, prepare rice and set aside.
Grease 9 x 9 baking pan. Place apples slices in pan. Mix together the rest of the ingredients and sprinkle on top of the apples. Bake at 375° for 30 minutes.
Mix together flour, margarine and 1/2 cup pecans. Press into a 9 x 12-inch pan and bake at 325° for 25 minutes. Cool completely and place in refrigerator to chill well.
In a large, covered soup pot, combine all ingredients and simmer for 2 hours. You can add other kinds of beans, such as pinto, navy, Great Northern or butter beans.
Add rice to chicken broth. Bring to boiling and simmer covered until rice is tender, about 20 minutes. Makes 2 to 3 servings.
The package of cake mix should include separate envelopes: cake mix, macaroon mixture and glaze mix. Combine cake mix, 1 1/4 cups water, butter and eggs in a large mixing bowl. Beat 2 minutes at highest speed of an electric mixer. Stir in marshmallows, pecans and 1/2 cup chocolate morsels. Spoon batter into a greased and floured 10-inch Bundt pan or tube pan. Combine macaroon mix, 1/3 cup water and remaining chocolate morsels; mix well. Spoon over chocolate batter without touching sides of pan. Bake at 350° for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool 25 minutes. Remove from pan and cool on wire rack. Combine glaze mix and 1 tablespoon plus 1 teaspoon water; mix until smooth. Spoon over cake.
Bake cake and let cool. Punch holes in cake and pour milk over cake. Place drained pineapple over the cake. Add whipped topping and sprinkle with coconut. Refrigerate.
These small, moist, bite-size muffins are best served slightly warmed, so if you make them ahead, reheat them on a baking sheet in a hot oven for a few minutes before serving and then toss again in cinnamon sugar. At Thanksgiving time, you might want to buy a few extra bags of cranberries and store them in the freezer so you can make cranberry muffins all year long. These should be made in small cupcake pans, those with a top diameter of 1 3/4-inches.
Cut up your favorite fruits (apples, oranges, tangerines, dates, raisins, coconut, any other). According to the amount of fruit, mix with 1/2 or 1 cup whipped cream and vanilla flavoring.
Melt 1 1/2 squares of chocolate and 1/4 cup butter. Mix sugar, flour and salt. Beat eggs lightly and add to flour mixture. Add chocolate to flour-egg mixture and milk and vanilla. Bake in unbaked pie shell at 350° for 45 minutes. Sprinkle with ground pecans before baking.
Brown beef. Add onion and cook until slightly browned. Stir in tomatoes, beans and water. Bring to a boil. Add uncooked macaroni and seasonings. Stir well. Lower heat to simmer. Cover and cook until macaroni is done. Stir occasionally during cooking.
Slice apples; sprinkle with mixture of sugar, flour, salt, nutmeg and cinnamon. Fill pie crust. Bake at 400° for 55 to 60 minutes.
Bring sugar, corn syrup and water to boil. Cook to 238°. Add peanuts and salt to mixture and cook to 300°. Remove from heat. Quickly stir margarine, baking soda and vanilla into hot mixture, blending well. Turn hot mixture onto well-greased cookie sheet. Cool completely. Break into pieces. Store in airtight container or eat.
Boil chicken. Debone and shred in pieces. Cook spaghetti in remaining broth. Saute onion and pepper in oleo. Mix spaghetti with cubed cheese, then remaining ingredients. Cook in buttered casserole dish at 350° until bubbly.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Bake for 45 minutes at 350°. Cool.
Mix well and drop on cookie sheet. Bake at 325° to 350° for 10 minutes.
Blend butter, mustards, poppy seed and Worcestershire sauce. Split dinner rolls crosswise; spread butter mixture on each half. Spread mayo on 1/2 of each roll and layer ham and cheese slices. Put on top of sandwiches. Put on cookie sheet. Cover with foil and heat rolls for 20 to 25 minutes in a 400° oven. Serve while hot.
Prepare cake mix as directed on package. Pour half the batter into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Melt caramels and margarine over low heat. Pour over baked cake. Sprinkle with chocolate chips and nuts. Spoon the rest of the cake batter over caramel layer. Bake at 250° for 20 minutes. Increase temperature to 350° and bake 10 minutes.
Beat cheese until smooth, add sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon onto crust.
Preheat oven to 350°. Cut chicken in 1 1/2-inch cubes and rinse. Combine ingredients in cup. Dip chicken pieces in flour mixture and fry or bake until golden brown.
About 30 minutes before serving, cook celery and onions in a large skillet with butter or margarine until onions are limp. Stir in flour, salt, bouillon and curry powder until well blended. Slowly stir in milk and cook over medium heat, stirring until thickened. Add olives and turkey and heat thoroughly, stirring occasionally. Makes 6 to 8 servings.
Drain first 3 ingredients in colander. Cook last 3 ingredients and set aside until cool. Combine all ingredients and put in refrigerator. Better the next day!
In a blender, put berries or peaches (fresh is preferred, but frozen with no juices is okay), then break 1 banana on top. Next, add yogurt, honey (or sugar), cinnamon and/or nutmeg. Add protein powder, if desired, at this time. Add enough ice to fill just under top of blender. Put enough orange juice in to fill to near top. Put lid securely over blender and blend at low and then high speed. Pour into tall glass or frosted mug. Makes 24 ounces.
Mix well in small bowl. Serve with vegetables such as carrots, celery, green pepper, cauliflower and broccoli spears. Great for parties or meals.
Beat eggs and add oil and sugar. Add flour and vanilla. Mix well. Drop with a spoon on sprayed cookie sheet and bake at 350° until lightly brown.
Break up salmon with fork; add the rest of ingredients. Stir well. Put in loaf pan. Bake at 350° for 35 minutes.
Heat the milk in a saucepan until it is hot, but not boiling. Mix the water, corn meal and salt together in a small bowl; then add it to the heated milk. Continue heating the mixture over low heat until it has thickened. Stir frequently to prevent lumps from forming. Add the beaten eggs and the butter to the thickened corn mixture and mix well. Pour into a greased baking dish. Bake at 375° for 35 to 45 minutes, or until a knife inserted in the center comes out clean.
Combine the apples and sugar and let set 1/2 hour. Add the flour, cinnamon, nutmeg, salt, soda, egg, oil and nuts. Bake 35 minutes at 350° in well oiled 8 x 8-inch pan. Needs no topping.
Mix the first 3 ingredients together. In a saucepan, heat to boiling the remaining ingredients until the sugar is dissolved; pour over cabbage mixture while hot. Mix well. Let cool, then refrigerate.
Cook rigatoni. Cook bacon until browned. Add broccoli and garlic, cook approximately 4 to 5 minutes. Add all other ingredients except parsley. Continue to cook over medium heat until cheese melts. Sprinkle with parsley and serve.
Mix all dry ingredients together well. Beat egg yolks. Add milk and pumpkin. Cream together well. Add (beaten) egg whites. Add dry ingredients mixture. Bake at 425° for 10 minutes, then at 325° for 40 minutes, or until thick.
Cook ground beef until browned in skillet. Remove meat and add onions and green pepper to skillet. Cook until tender. Drain fat. Stir in tomatoes, rice, salt, chili powder and black pepper. Add hamburger and mix well. Pour into casserole dish and cover. Bake 1 hour at 350°.
Combine sugar, butter, cocoa and milk. Boil for 3 to 5 minutes. Remove from heat and stir in peanut butter and oats. Drop by tablespoon onto wax paper.
Mix all ingredients together except water chestnuts and bread. Mince water chestnuts and add to mixture. Refrigerate overnight for best results.
Mix all ingredients together. Bake 45 minutes at 325° to 350°, uncovered. This is a good one dish meal with cornbread or hard rolls. It's also an excellent potluck dish!
Mix all ingredients and pour into baking dish. Reserve 1/4 of chips to crumble on top. Bake 20 minutes in a 400° oven.
Put pumpkin, Milnot, sugar, cinnamon and eggs in bowl and mix well. Pour in 9 x 13-inch baking pan and sprinkle dry cake mix over top of the batter. Drizzle melted butter over cake mix and sprinkle with pecans. Bake at 350° for 1 hour. Cool and serve. Top with whipped cream.
Combine popped corn, almonds and pecans in a large bowl, then set aside. Melt butter in a saucepan, add brown sugar. Cook about 30 seconds, stirring constantly. Pour sugar mixture over popcorn mixture. Stir until evenly coated. Spread mixture in a 15 x 10 x 1-inch pan. Bake at 350° for 10 minutes. Yield: 14 cups.
Wash the potatoes. Cut into pieces (peel, if desired). Cut up the onions (as many as you like). Pour oleo over the potatoes and onions. Sprinkle with Lawry's salt. Microwave on High 15 to 20 minutes or until done. Stir halfway through.
Combine pretzels, sugar and oleo. Press mixture into 9 x 13-inch pan. Bake at 350° for 10 minutes, cool. Mix cream cheese and sugar thoroughly; fold in Cool Whip. Spread mixture onto cooled crust; let set 1/2 hour. Dissolve jello in hot water, add strawberries and stir until well blended. Pour over cheese layer. Chill until set.
Salt and pepper chicken pieces. Mix other ingredients together, except olive oil. Dip each chicken piece in olive oil, then in the bread crumb mixture. Place on baking sheet and bake at 350° for 1 hour, turning once. Serve with a salad.
Coat wide heavy skillet with oil. Dust liver with flour. Cook over medium heat until lightly browned on both sides. Add oil as needed. Remove from pan. Add onion and pepper to pan. Cook until onion is soft. Remove. Put liver back in pan. Put vegetables on top. Sprinkle with soup; pour tomatoes over all. Season to taste. Cook over low heat approximately 25 minutes. Serve over rice.
Soften green pepper, celery and onion in microwave. Combine ingredients and season with salt, pepper, paprika and Cajun seasoning. Place in casserole and top with shredded cheese. Bake at 350° for 30 minutes.
Cook carrots until tender. Layer carrots, onion and bell pepper slices in Pyrex dish. Combine soup, sugar and vinegar in saucepan and bring to a boil. Pour over vegetables, cover and refrigerate. Serve cold. Keeps one month.
Mix well. Pour into well-greased pan. Bake at 400° for 30 minutes, or until done.
Cream butter; add sugars. Add eggs and vanilla. Add dry ingredients. Stir in rest of ingredients. Place on cookie sheet with ice cream scoop, about 6 to a sheet. Bake 13 minutes at 350°. Do not brown. Underbake and let finish baking on cookie sheet. Makes 7 dozen.
Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.
Put rhubarb in lightly greased 8x8 pan. Add sugar and mix. Pour jello powder on top then cake mix, then water, then butter.
Mix sugar, flour, milk and baking powder into a batter. Place butter, cut up, in bottom of baking dish. Pour in batter. Add your favorite fruit on top of batter. Bake at 325° for 45 minutes. (Make sure to check if fruit is sweetened.)
Dissolve yeast in warm water. Let set at least 5 minutes. Mix all ingredients together in given order until well mixed. Let dough rest 10 minutes, then knead until soft and pliable. Place in warm moist place until doubled in bulk. Punch down and form into rolls or desired shapes. Again let rise until doubled in bulk. Bake at 325° until golden brown.
Melt candy in double broiler; add noodles and peanuts. Pour out in cookie sheet real thin. Put in refrigerator until hard; break into small pieces.
Spray 9 x 13 x 2-inch Pyrex dish with nonstick spray. Layer in order listed. Bake at 375° for 20 minutes. Let cool; then slice into bite-size squares. May put fancy toothpick in each square, if desired, before serving.
Blend the coconut with its own milk and drain the liquid into a pan. Boil coconut milk to get the coconut oil. Reserve oil. Add the milk to the coconut and drain again. Put this milk in the pan with the coconut oil. Add rice, brown sugar, salt and raisins. Bring to a boil. Cover and reduce heat to very low. Simmer for about 20 minutes or until the liquid has been absorbed.
Brown hamburger and onion, then add the tomato paste, Veg-All, Worcestershire sauce, salt and garlic powder. Simmer for about 15 minutes. Place in an 11 x 13-inch pan; cover with mashed potatoes. Sprinkle with Cheddar cheese and paprika. Bake at 350° for about 20 minutes, or until cheese is melted.
Combine. Bake 1 1/2 hours at 350° in greased casserole dish, covered with foil.
Spread hot pasta out on a large platter. Sprinkle with next 4 ingredients. Pour over all, hot melted butter. Mix with 2 forks until sauce is creamy. Serves 6.
Combine all ingredients except onions (batter will be thin). Stir in onions, mixing well. Pour into well-greased iron skillet. Bake at 350° for 30 minutes or until light brown. Let cool 10 minutes before serving.