HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and mushrooms in oleo. Layer in the bottom of a 2-quart buttered baking dish rice, onion and mushrooms. Add 2/3 to 1 can undiluted soup and chicken. Cover with 5 to 6 slices of Velveeta cheese. Cover with cooked broccoli (cook until crisp-tender stage, do not overcook; salt and pepper broccoli slightly). Top with 3 or 4 more slices of Velveeta. Mix soup with one can of milk. Pour over entire casserole. Bake at 350° for 30 to 45 minutes.
In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients; stir just until moistened (batter may be lumpy). Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 15 to 20 minutes or until top of muffin springs back when lightly touched. Yield: 15 to 18 muffins.
Combine ingredients. Bake in greased 13 x 9 x 2-inch baking dish at 350° for 1 hour.
Dredge chicken in flour. In large, heavy skillet, brown chicken in hot oil until golden. Add onion, garlic, potatoes, salt, thyme, bay leaf, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes, or until chicken and potatoes are almost tender. Add beans; cover and cook 5 minutes, or until chicken and vegetables are tender. Discard bay leaf. Sprinkle with parsley.
Place all the ingredients, except the butter, in the blender. Blend for approximately 5 seconds. Let the butter cool to room temperature, then gradually add slowly to blender. The sauce should thicken. If the butter is too hot, it will not thicken. Makes 3/4 cup.
Blend first 3 ingredients. Add mushrooms and rest of ingredients. Mix and form patties. Fry in oil until brown. Place in casserole. Cover with gravy. Bake for 30 minutes at 350°.
Boil ziti according to package directions. Drain and rinse with cold water. Add the quantity you prefer for the next 5 ingredients. Mix until all blended. Let stand for 20 minutes. Makes 5 to 6 servings. Great taste!
Cook broccoli. Cook Stove Top stuffing (moist). Combine eggs, soup, onion and add 1/2 cup mayonnaise. Mix well. Place layer of broccoli in well-greased 9 x 13-inch pan. Then add a layer of soup mixture and cheese. Top with stuffing. Pour melted oleo on top. Bake at 350° for 30 minutes. Serves 12 to 14.
Drain water from cucumber, making sure no moisture is left. Mix all ingredients in blender. Serve cold with corn chips or potato chips. Makes 3 cups. Serves 12.
Grease a large baking dish. Layer pork chops, sliced potatoes and mushroom soup. Salt and pepper to taste. Bake at 350° for about 1 hour.
Heat soup and 1/2 cup butter; add cheese, sour cream and minced onions. Combine with potatoes and pour into 13 x 9 casserole dish. Refrigerate overnight.
Put rhubarb in pie shell. Mix sour cream, sugar, flour and egg yolks. Pour over rhubarb. Bake at 350° for 1 hour. Cool slightly. Add 6 tablespoons sugar gradually to the beaten egg white. Spread over pie. Bake at 350° for 20 minutes more.
Cream butter and sugar. Add eggs, one at a time, beating only well enough to mix. Add melted chocolate, stirring by hand.
Mix eggs, flour and cheese. Cook broccoli; strain and dry. Add to egg mixture. Use 7 x 11-inch dish. Bake at 350° for 1/2 hour.
First Layer: 1 head lettuce, chopped and placed in a large 13 x 9-inch pan.
Dip bread in mixture of eggs, sugar, salt, nutmeg and milk and place	in greased oblong pan. Pour remaining egg mixture over all.	Bake for 5 minutes at 475°. Sprinkle with powdered sugar and serve with jelly or syrup and sausage.
Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans. Pour milk into large bowl; add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1 1/2 cups of the pudding over pecans in crust. Add 1/2 of the whipped topping to remaining pudding; stir with wire whisk until blended. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours. Makes 10 servings.
Mix together. Sprinkle sugar on top and bake at 350° for 8 to 10 minutes. Put jelly in center if you wish.
Mix all together and bake in uncovered baking dish for 2 1/2 hours at 325°. Makes approximately 8 servings.
Cool and peel the potatoes. Layer potatoes, sprinkle with chopped green onion tops, salt and pepper to taste. Make a sauce of the mayonnaise, oil, vinegar and sugar. Dot sauce around and repeat layers.
Preheat oven to 375°. Rub 1 tablespoon butter over chicken. Poke a fork into each side of the breasts. Pour half of the honey over both chicken breasts. Bake in a deep pan for about 45 minutes. Pour the remaining 1/2 of honey over the chicken and bake about 10 to 15 more minutes. Serves 3 to 4.
Cream shortening and sugar until fluffy. Blend in vanilla and cooled chocolate. Add egg, well beaten. Stir together flour, baking powder and salt; add to creamed mixture alternately with water, beating after each addition. Spread batter in greased and lightly floured 9 x 9 x 2-inch pan. Sprinkle with chocolate pieces. Arrange walnut halves over top. Bake at 350° about 30 minutes or until cake springs back when touched in center. Cool in pan.
Prepare roux by melting margarine in a large skillet. Over medium heat, blend flour and stir constantly until roux is dark brown. Be careful not to scorch. In a one-cup measure, add reserved tomato liquid and enough water to equal 1 cup. Stir into roux and blend until smooth. Add remaining ingredients. Cook and simmer for 10 minutes. Remove bay leaves and serve Creole over hot rice. Makes 6 servings.
Mix warm water with yeast. Add scalded milk, salt, sugar and shortening. Add enough flour for the right consistency you need for rolls. Bake rolls at 350° for 18 to 20 minutes.
Wash potatoes and pat dry. Prick each potato with a fork in 1 or 2 places. Bake at 400° for 1 hour or until done. Cut a thin slice off flat side of each potato. Scoop out the pulp into a bowl, leaving shells intact. Beat pulp with the egg yolks until fluffy. Beat in butter and cream. Season with salt and pepper.
Spray pan with Pam. Melt butter with sugar; add to the crushed pretzels. Bake at 350° for 10 minutes.
Combine 1 can of each frozen ingredient in blender. Add enough ice to fill container. Process until mixture is slushy. Empty blender container. Repeat with remaining ingredients. Serve immediately. Makes about 2 quarts.
Brown hamburger and drain. Saute separately onions, pepper and mushrooms in butter. Add tomatoes, etc., to hamburger. Add spaghetti and beans. Heat thoroughly. Serve with salad and garlic bread.
Combine all ingredients, mix well. Bake at 350° for 50 minutes.
Cook oysters over low heat in oyster liquor for 3 minutes, or until edges begin to curl. Stir in remaining ingredients except paprika. Heat to a near boil. Garnish with paprika and serve immediately. Makes 4 to 6 servings.
Beat together thoroughly the shortening, sugar, eggs, baking soda and vanilla. Add flour, nuts and potato chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 400° for 10 to 12 minutes.
Sift together dry ingredients; add nuts and raisins. In mixing bowl, beat eggs; add applesauce and melted shortening. Add dry ingredients. Stir just until blended. Pour into a greased loaf pan (8 x 4 x 4-inch). Bake at 350° for 1 hour. Cool. Freezes well.
Preheat oven to 350°. Combine hot water, bran and raisins and set aside. Sift flour, baking soda, baking powder, salt and cinnamon and set aside.
Mix flour and soda. Combine sugars, pudding mix and vanilla in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chips and nuts. Drop from teaspoon onto ungreased baking sheets about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Mix all ingredients (except vegetable oil) thoroughly in a bowl; shape into croquettes, heaping tablespoon-size is best. Heat oil in skillet and fry croquettes, turning frequently. Makes 15 to 18 croquettes.
Dissolve sugar in hot coffee; cool. Add other ingredients. Pour into milk cartons to freeze. Remove from freezer 2 hours before serving. Mix and serve very icy.
Beat mixture for 4 minutes. Bake in 3 pans for 20 minutes. Cool.
Mix oleo and flour; spread in a 9 x 13-inch pan. Pat in pan and bake at 350° for about 15 minutes. Cool completely.
Mix sugar, margarine, water, vanilla and egg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls, about 2 inches apart, on greased cookie sheet. Bake until light brown for 10 to 12 minutes. Makes about 4 1/2 dozen cookies.
Measure water into a bowl and sprinkle in yeast, stirring until dissolved. Stir in additional flour and other ingredients. Turn out on lightly floured board and knead until smooth and elastic, working in more flour if dough is sticky. Allow dough to rest 5 minutes before patting out in pans. Bake at 425° for 20 minutes. It makes two 13 1/4 x 9-inch pans.
Increase amounts and spread over chicken, beef and pork chops. I add chopped onion for better flavor. Can be used for barbecue on a bun.
Grease and flour Bundt pan. Melt 6 Milky Way bars with 1/2 cup butter; set aside and cool. Cream sugar and other 1/2 cup butter. Add eggs, 1 at a time, then add vanilla. Beat until fluffy. Alternately, add buttermilk and flour. Mix in cooled candy and nuts. Pour into 12 cup Bundt pan. Bake at 350° for one hour and 20 minutes. Cool in pan 10 minutes. Remove. Melt 1 Milky Way with 1 tablespoon butter. Drizzle over cooled cake.
Combine first 6 ingredients, mixing well. Stuff shells. Cover with spaghetti sauce Bake in shallow pan that has been sprayed with PAM at 350° for 15 - 20 minutes or until heated through. Serves 6. 306 calories per serving.
Put steak strips, flour, salt and pepper in crock-pot. Stir well to coat steak. Add all other ingredients. Cover and cook on low 8 hours or on high 4 hours. Serve with rice.
To prepare as crust, mix flour, sugar, butter or oleo and nuts. Pat in 9 x 13-inch pan and bake at 350° for 15 minutes. Cool crust. Mix well cream cheese and powdered sugar and spread on crust. Then spread on 1 cup Cool Whip and vanilla pudding (mixed with 2 cups milk). Pour over crust, then add 1 cup Cool Whip on top.
Preheat oven to 350°. Spray an 8 x 8-inch baking pan with nonstick cooking spray. In a medium bowl, sift together cocoa powder, flour, baking powder and salt. In a separate large bowl, cream together margarine and sugar. Whisk in egg whites, natural applesauce and vanilla. Stir flour mixture into egg mixture until combined. Pour mixture into prepared pan and bake for 35 to 40 minutes or until firm. Cool before cutting into squares. Makes 12 servings.
Cover the bottom of a 9-inch pie shell with Heath bits. In a mixing bowl, combine eggs, sugar, corn syrup, butter and vanilla; mix well. Add pecans. Pour mixture over the Heath bits in the pie shell. Bake at 350° for 55 to 60 minutes, or until pie is done. Test with a knife. When the filling does not stick to knife, the pie is done.
Place butter into large saucepan and slowly brown lightly. Add onions and garlic; saute. Add remaining ingredients and mix until smooth and well blended. Place over heat and allow to simmer until thickened. Makes 1 gallon.
Insert 3 to 4 skewers lengthwise in leg of lamb to prevent meat from curling when cooking. Combine remaining ingredients and pour over the lamb. Cover and marinate in refrigerator 4 hours or more.
Preheat the oven to 350°. Open the tuna can. Empty the contents into a strainer held over the sink and let the water drain off. Put the tuna in a small dish. With a fork, break it up into little pieces. Open the can of peas. Empty the contents into the strainer over the sink. Set the drained peas aside. Open the can of soup. Empty the contents into a 1 1/2-quart casserole and stir. Stir in the milk a little at a time. Add the tuna, peas and noodles to the casserole and stir everything together.
Mix all ingredients together. Bake at 350° for 50 minutes in an ungreased pan. After cooling, sprinkle with powdered sugar.
Slice squash and cook in salted water until almost tender. Drain. Mix vegetables, soup and 1/2 of stuffing. Pour into a buttered casserole and place remaining stuffing on top. Bake in moderate oven about 30 minutes. Be sure top is brown.
Saute in hot oil, onions, tomatoes and spices. Add cooked spaghetti. Stir until well mixed. Serve hot.
Cook cornmeal, sugar, salt, shortening and milk until thick (like cooked cereal). Cool to lukewarm. Add yeast that has been dissolved, then eggs. Beat thoroughly. Add flour to form soft dough. Knead well. Place in bowl. Cover; let rise. Punch down. Roll out to 1-inch thick and cut with biscuit cutter. Brush with melted butter. Dust with cornmeal. Place on greased cookie sheet. Cover. Let rise. Bake at 375° for 15 minutes. Yields 18 rolls.
Place egg in a 1-cup liquid measuring cup. Add enough buttermilk to equal 1 cup; set aside. In a mixing bowl, combine flour, sugar, baking powder and salt. Cut in butter until it resembles coarse crumbs. Stir in raisins and baking pieces. Add buttermilk mixture. Stir, just until dough clings together.
Mix dry ingredients together. Add boiling water and oil. Stir. Knead and add food coloring as desired. Store in airtight container. Keeps for months.
The smooth, creamy dressing for these fresh summer fruits is made with velvety Kraft mayonnaise and Philadelphia brand cream cheese. For the salad, arrange fruit on lettuce-covered platter or tiered server. Serve with. . .
Mix soups and sour cream. Add corn, beans, onion and cheese. Mix well. Pour into greased casserole dish. Crush crackers and put on top. Pour melted butter over top. Bake about 20 minutes at 350°.
Mix all together. Cover and bake 5 hours in a 275° oven. Do not uncover until done.
Combine first 3 ingredients in large saucepan; bring to a boil. Cover and reduce heat; cook 5 minutes or until tender. Drain and set aside.
Cut boiled chitterlings in 5-inch pieces and place in batter. Fry in hot fat until golden brown. Serve hot.
Mix top 5 ingredients in shallow dish. Coat pork chops. Brown in oil. Add last 3 ingredients. Bake at 350° one hour, adding additional pineapple juice if necessary for consistency. Serve with rice.
Mix together. Put flank steak slices in bowl with sauce and marinate overnight. Best grilled outdoors.
Place candy in heavy-duty plastic bag. Crush with mallet. Combine candy and remaining ingredients. Store in airtight container.
Combine first 4 ingredients in large mixing bowl and beat with electric mixer at highest speed until soft mounds form when beaters are raised (between 5 and 8 minutes). Beat the whipping cream until thick. Fold into the strawberry mixture by hand or at lowest speed of mixer. Spoon into baked shell or graham cracker crust. Sprinkle with crumbs and freeze until firm (4 to 6 hours). Cover.
Melt butter or margarine and add flour. Stir until smooth and well blended. Gradually add milk. Cook until thickened and smooth. Add the remaining ingredients. Mix well and place in a well-greased loaf pan. Bake for 30 minutes at 350°. Yields 4 servings.
Sift dry ingredients. Add egg, milk and melted oleo. (I add a little more milk and always cool the butter.) Mix and pour into greased muffin pans. Bake for 20 to 25 minutes at 350°.
Peel, core and quarter each apple. Then halve each quarter. Place in large bowl. Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg in a cup. Sprinkle over apples; toss to coat well. Spoon into pastry shell and drizzle with lemon juice. Combine 1/2 cup sugar and 1/2 cup flour in bowl; cut in butter. Sprinkle over apples. Slide pie into brown bag. Fold open end twice and fasten with paper clips. Bake in hot oven at 425° for 1 hour.
Beat egg with salt. Add potatoes. Mix salmon from which all bones have been removed. Then add 1/2 cup of cracker meal. Roll into small patties and then roll in remaining cracker meal. Fry in hot fat until a golden brown.
Mix all ingredients, except pecans, together. Pour into pie shell and bake at 450° for 15 minutes. Reduce heat to 325° and bake for 30 minutes. Place pecan halves on top to garnish.
Cover the bread crumbs with the water; leave for 20 minutes. Add the egg yolks (slightly beaten), juice and rind of lemon, butter, salt and sugar. Mix thoroughly. Pour filling into unbaked pie shell. Bake 30 minutes in 400° oven. Cool and cover with sweetened whipped cream.
Preheat oven to 375°. In large saucepan or large skillet, brown ground beef. Drain. Add taco seasoning, garlic, cayenne pepper and water. Simmer uncovered 10 minutes. Set aside. Spray 9 x 13-inch pan with Pam. Place 6 tortillas in bottom of pan, overlapping and extending up sides slightly. Layer 1 cup salsa, 1/2 meat mixture, 1/2 cup green onions, 1 cup sour cream mixture and 2 cups combined cheeses. Repeat again, starting with tortillas. Top with 6 tortillas and remaining salsa. Bake 30 minutes. Remove. Add remaining cheese. Bake 10 more minutes or until cheese melts. Let stand 10 minutes before serving. Yields 10 to 12 servings.
Mix all ingredients together and chill well. Drain and serve, reserving vinegar for leftovers.
Cut beef into small pieces and mix with all other ingredients very thoroughly. Roll into a ball and wrap in wax paper. Chill.
Combine meat, crumbs, tomato sauce, onion, egg, green pepper, salt and pepper. Mix well and form into a loaf and place in loaf pan.
Mix together Cool Whip, jello and cottage cheese. Fold in oranges and pineapple. Put in shallow dish. Chill for at least 2 hours before serving.
Blend all ingredients except vanilla. Cook, stirring constantly, until mixture will coat spoon. Do not boil. Remove from burner and add vanilla. Chill. Follow directions for freezing regular ice cream.
Mix sugar, flour and corn meal. Add eggs, one at a time, beating after each addition. Add milk, butter, lemon juice and lemon rind. Pour in 8 1/2 or 9-inch unbaked pie shells and bake at 350° for 35 minutes or until brown.
Preheat oven to 350°. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Preheat oven to 350°. Remove cartilage and shells from crabmeat. Cook macaroni according to package directions. Drain. Turn into greased 1 1/4-quart casserole. Top with crabmeat. Place half the bread pieces and half the cheese in a blender. Whirl until mixture is finely chopped, about 5 seconds, and set aside.
Mix brown sugar and soy sauce in a shallow casserole. Stir in water chestnuts and marinate 1 to 2 hours. Wrap each chestnut with a strip of bacon. Set on broiling pan and bake 15 minutes at 425° or until bacon is crisp. Serve hot.
Brown meat in hot fat with onion, add garlic and oregano, cook noodles; drain and add to meat. Combine water and tomato soup and add to above mixture. Sprinkle cheese on top and bake until the cheese melts at 400 degrees.
In 6-quart saucepan brown meat. Add onions and garlic. Cook until onion is tender; drain. Stir in remaining ingredients except frozen vegetables. Cover and bring to a boil. Reduce heat, simmer 50 to 60 minutes, stirring occasionally. Add frozen vegetables. Cook about 10 minutes or until vegetables are tender. More water can be added if needed.
Mix all dry ingredients. Add onion, milk and beaten egg. Drop by spoonful into fat and brown until crisp and browned. Drain on paper towel.
Mix ingredients together and make into a mound with flat top. Place in casserole dish leaving space around. Microwave on High for 7 minutes. Turn 1/3 way around, then cook for 6 minutes, turn 1/3 around again and cook for 5 minutes more.
Wrap cookie dough around bite-size candy bars and bake at 350° for 10 minutes. Cool on cookie sheet before removing.
In a 1 qt. greased casserole dish, mix soup, milk, pepper and macaroni. Spread breadcrumbs mixed with margarine over top. Bake 20 minutes at 400°. Serves 4.
Preheat oven to 375°. Coarsely chop bacon, tomato and onion. Shred Swiss cheese and mix all ingredients except biscuits. Separate each biscuit into 3 thinner biscuits. Lay each biscuit over a mini-muffin pan cup and mold around muffin cup, leaving center hollow to fill with bacon mixture. Bake 10 to 12 minutes, until golden. Yield: 30 appetizers.
Add vinegar to rest of mixture and cook in a double boiler slowly or until thick. Good hot or cold. Wonderful on ham.
Follow directions on box. Take out about 1/3 to 1/2 of the batter and add peppermint and food coloring. Mix. Drop batter in tube pan, alternating red and white.
Cream cheese with sugar, beat in egg and stir in chips. Make cake according to package and fill cupcake tins 2/3 full. Drop 1 teaspoon of cheese mixture into each cupcake. Bake as directed on box.
Saute onion, pepper and drained mushrooms in butter just until tender. Add rice and cook, stirring, 5 minutes. Stir in broth, bay leaf, salt and seasoning packet from rice package. Pour mixture into a greased 1 1/2-quart casserole. Cover and bake at 350° for 30 to 45 minutes, or until rice is tender. Remove bay leaf and stir. Yields 6 servings.
Bake this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick. Remove from heat and add the coconut. Cover the entire cake with this topping; refrigerate until cold. This topping also makes a good dessert and makes enough to keep a bowl for yourself. Enjoy!!
Cream sugar and Crisco. Add eggs, one at a time. Add soda to hot water and then add to milk. Gradually add to the Crisco and sugar mixture. Add salt and flavoring. Add flour gradually, beating well. Bake 1 1/2 hours at 325°.
Mix together ingredients in order as listed. Pour in loaf pans (makes 2). Bake at 325° for 1 hour.
Brown sausage; drain. Beat eggs, milk, salt and mustard. To this mixture, add bread cubes; stir. Add cheese and sausage. Put in greased 9 x 13-inch glass baking dish. Refrigerate overnight. Bake 40 to 45 minutes at 350°.
Melt butter in saucepan. Add onion, celery and hamburg for about 5 minutes or until soft. Add tomatoes, increase heat and cook 5 minutes. Add beans and bean liquid. Simmer about 10 minutes longer. Add seasoning and serve hot.
Cook berries in about 1/2 cup sugar and 2 cups water. Boil for 5 to 7 minutes. Mix flour and 1 cup sugar. Add to berries. Pour in pan and pour melted butter over top. Sprinkle with sugar and bake at 350° for 30 to 45 minutes. Cobbler can also be made with strawberries, blueberries, or peaches.
Mix well and bake in a greased and floured loaf pan. Bake at 350° for 45 minutes. Yields 1 loaf.
Mix together eggs, sugars, shortening and vanilla. Stir in dry ingredients gradually. Stir in chocolate chips.
Melt margarine and toss with stuffing mix; set aside. Mix all other ingredients in large bowl. Add half of stuffing mix; pour into greased casserole dish and top with remaining stuffing mix. Bake at 350° for 30 to 35 minutes. This freezes nicely.
Preheat oven to 350°. In bowl, combine meat, crumbs, egg, bouillon and seasoning; mix well. Press on bottom and up sides of 9-inch pie plate. Bake 15 minutes; pour off fat. Spoon pizza sauce over crust. Top with mushrooms, green pepper, onion and cheese. Bake 10 minutes or until cheese melts.
Let biscuits thaw until they can be sliced easily. Cut each biscuit into 4 triangles; place in a single layer on baking sheet. Sprinkle cheese evenly over biscuits. Melt margarine in microwave and drizzle all over biscuits. Bake in 350° oven until brown and done.
Take biscuits from can. Place them together in a row and cut down the center. Sprinkle with garlic. Put butter on and bake until done.
Heat oven to 400°. Stir hot water, butter and contents of vegetable/seasoning packet in bowl until butter is melted. Add stuffing crumbs and egg; stir until moistened. Spoon stuffing onto each breast; add 1 slice of cheese. Wrap chicken around stuffing and cheese. Place seam side down in shallow greased baking dish. Place any remaining stuffing in center of dish. Combine soup and water; pour over chicken and stuffing. Top with remaining cheese. Bake 30 to 35 minutes or until chicken is thoroughly cooked.
Combine all ingredients but the oil. Mix well. Shape into patties. Brush with oil. Broil 4 to 6 minutes on each side, depending on the degree of doneness desired.