HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour pie filling into a square casserole dish that has been sprayed with a nonfat cooking spray. Mix together flour, sugar, baking powder, salt and skim milk. Sprinkle Butter Buds on top of fruit. Pour batter mix on top of the fruit. Sprinkle cinnamon-sugar mixture on top of the batter. Bake at 350° for 35 to 40 minutes or until golden brown. Serve warm with nonfat frozen yogurt or Dream Whip. Yields 6 to 8 servings.
Microwave a whole chicken 9 to 10 minutes per pound (or cook in water). Saute onions and green peppers in olive oil. Prepare a package of spaghetti sauce according to package directions but use chicken broth from cooked chicken instead of water. Add mushrooms and cook for a while. Add boned, diced chicken. Cook spaghetti and add to sauce. When using for leftovers, add Ragu.
Dissolve Jell-O in the hot water. Add 1 cup juice from apricots and crushed pineapple. Crush apricots and add with the crushed pineapple to Jell-O. Let set.
Prepare rice according to package directions. Drain if necessary. Mix all remaining ingredients together and then add warm rice. (Use a large bowl, this makes a lot.) After rice mixture is well blended, form into balls about the size of a tennis ball. Roll in bread crumbs and fry in hot (350°) oil, a few at a time until golden brown. Makes about 21 rice balls.
Fry onions until tender. Add beef and seasonings to taste. Cook until red in meat is gone. Layer in greased casserole dish, 1/3 of cooked noodles, 1/2 of meat mixture, 1/2 of soup and milk mixture, 1/3 of noodles, 1/2 of meat mixture, 1/2 of soup mixture and rest of noodles. Top with cheese and beaten eggs. Bake at 350° for 1 hour.
Combine sour cream and pudding mix. Add coconut and pineapple and stir until blended. Spoon into 8 x 4 or 9 x 5 inch loaf pan and freeze until firm at least 3 hours. Dip pan in warm water and unmold onto serving plate. Makes 3 cups or 6 servings. Note: Instead of freezing, fruit salad may be prepared and served immediately or chilled.
Preheat oven to 350°. In a warm skillet, combine the rhubarb, sugar, flour, cinnamon, jello and margarine. Stir until melted, then set aside to cool.
Dissolve strawberry and lime Jello (each one in the usual way) and pour into 2 different cookie sheets. Jell, then cut in small squares. Dissolve lemon Jell-O in hot pineapple juice and sugar. Let jell slightly. Whip the large package of Dream Whip, then fold in lemon mixture. Then add Jell-O cubes. Pour into a 9 x 13-inch pan lined with graham cracker crust. Let stand in refrigerator.
Mix melted margarine with stuffing mix. Place 1/2 of this mixture in oblong casserole dish. Put chicken on top of stuffing mix. Mix sour cream and soup and pour over chicken. Add sage to remaining stuffing mix. Place on top and pour chicken broth over casserole. Bake at 350° for 20 minutes.
Preheat oven to 375°. Stir all ingredients together except ketchup. Shape into two small loaves. Put in baking pan and add 1 cup water. Cover with tinfoil and bake 1 hour and 15 minutes. Add ketchup to top of the loaves and continue baking, uncovered, during the last 15 minutes.
Combine oats, salt, milk and vanilla. Blend in peanut butter and chocolate chips. Press mixture into a greased 8-inch square baking pan. Bake at 350° for 35 minutes. Cut into bars and serve.
Follow package directions for cheese cake. Chill. When cold, add cherry to top and enjoy.
Combine all ingredients in saucepan. Bring contents to a boil. Reduce heat to medium-high and cook 5 minutes or until the cranberry skins begin to pop. Cool and serve with meats.
In a 9 x 13-inch baking pan, melt butter. Mix brown sugar and then slowly add flour and nuts to the butter. Bake 10 to 12 minutes at 350°.
Cream together margarine and sugar. Add egg yolks one at a time, beating well after each addition. Mix soda in sour cream. Add flour alternately with sour cream and soda mixture, beginning and ending with flour. Next beat egg whites until stiff peaks form. Fold in other mixture. Add flavorings. Put mixture into Bundt pan that has been sprayed with Pam and floured. Bake in a 300° oven for 1 1/2 hours. Cool 5 to 10 minutes before turning out.
Cream butter and sugar well. Add eggs, one at a time, beating well after each one. Sift flour and baking powder together. Add to batter alternately with the sour cream. Fold in flavoring. Put in a large tube pan or Bundt pan that has been well greased and floured. Bake at 325° for one and one half hours.
Melt margarine on a low burner. Add mustard, sugar and cloves. Stir at low heat until it "clears".
Cook sausage and drain. Add softened cream cheese and rotel and mix well. Great with the big corn chips.
Soften cream cheese in microwave. Add all ingredients; mix well. Heat in microwave 1 1/2 minutes. Serve with snack crackers.
Combine ingredients in a large mixing bowl and toss with the mayonnaise. Garnish with cherries and chill before serving. Makes 9 cups.
All all ingredients, except rice, in a large stewing pot. Over medium flame, stew until gizzards are tender. Once tender, serve over rice.
Clean and wash the zucchini, then cut into medium sized pieces. Boil in salt water. When ready, drain well and place in salad bowl, pour oil, vinegar, garlic and 2-3 tablespoons of the boiling liquid, mix. Garnish with chopped parsley and dill.
Mix with water until desired consistency. Spoon in small amounts into hot oil. Fry until golden.
Preheat oven to 200. Break up pretzels and mix next four ingredients together and pour over pretzels, mix well and place on a cookie sheet. Bake at 200 for 20 minutes. Store in air tight container.
Mix all together and bake at 350° for 40 to 45 minutes. Turn onto plate and immediately place Bundt pan back over cake or put in Tupperware and place top over cake to make it sweat. Best to make a couple days ahead.
Cook lean roast in oven until well done. Allow to cool and slice into thin slices.
Mix ingredients and store in container. Use 1 1/2 to 2 heaping teaspoonfuls per cup of hot water for a tasty drink.
Beat together the eggs, milk and salt and pour over bread. Add sausage and cheese. Pour into a 9 x 13-inch pan. Refrigerate overnight. Bake 1 hour at 325°.
Crumble bread finely into large mixing bowl. Heat milk until almost simmering. Remove from heat and blend small amount into egg yolks. Gradually add egg mixture to remaining milk, salt and spice. Cook over medium heat until slightly thickened. Remove from heat. Stir in cheese and pimento; stir until cheese melts. Blend into crumbs. Beat egg whites until stiff, but not dry. Thoroughly fold into bread mixture. Put into a greased 1 1/2 quart casserole. Bake at 325° for 40 to 60 minutes until an inserted knife comes out clean. Serve immediately . . . won't wait.
Soak beans overnight or parboil with a teaspoon of soda; rinse. Mix together and cook slowly for several hours.
Peel and wash onions. Cut into chunks. Boil until tender; drain. Melt margarine in onions and saute for 3 minutes. Set aside. Mix milk and eggs; beat well. Add onions, 1 cup grated cheese and 25 crumbled crackers.
Combine bulgur, water and salt in a bowl. Cover; let stand 15 to 20 minutes, until bulgur is chewable. Add lemon juice, garlic, oil and mint. Mix thoroughly. Refrigerate 2 to 3 hours.
Cream margarine, onion, poppy seed and mustard. Spread on both sides of buns. Place ham and cheese on bun. Put together and spread mustard mixture on top of bun. Wrap in foil and bake on cookie sheet for 15 minutes at 350°. These sandwiches may be made ahead and frozen. These may also be used as an appetizer when made on tiny Parker House rolls.
Preheat oven to 350°. Combine all ingredients in bowl and mix for two minutes. Put in 13 x 9 x 2-inch pan. Bake in oven for 35 to 40 minutes.
In a mixing bowl, mix all ingredients except sausage. Add sausage last. Then add 3 cups of water. Pour into ungreased casserole dish. Bake 45 minutes at 375°.
Either grate or blend corned beef. Combine with all ingredients and mix well. Serve with crackers or celery sticks.
Mix cucumbers, onions and salt with hands. Let stand 2 hours. Drain well and squeeze out juice.
In 4 to 6-quart Dutch oven or kettle, heat butter and oil until hot. Add onions and sugar. Cook over medium heat for 20 to 30 minutes, stirring frequently, until onions are lightly browned and bottom of pan is lightly glazed. Scrape glaze from bottom of pan and blend in with onions. Stir in flour and cook 1 minute. Stir in beef bouillon, water, salt and pepper. Bring to boil. Reduce heat and simmer, covered, for 30 minutes. Stir in Burgundy and Madeira. Taste for seasoning. Pour into tureen or ladle into soup bowls over rounds of bread. Pass grated cheese separately. Makes 2 2/3 quarts (8 to 10 servings).
Combine sugar, soy sauce and water. Mix. Heat oil. Stir-fry meat in skillet. Stir-fry with meat all vegetables except bamboo shoots and mushrooms. Stir-fry remaining vegetables. Add seasoning mixture. Stir-fry for 1 minute.
Cream butter and sugar until light and fluffy. Add vanilla. Sift and measure flour. Add gradually to butter mixture. Mix in nuts. Roll dough into balls and place on ungreased baking sheet. Bake at 350° for 15 minutes. While warm, coat with powdered sugar.
Preheat oven to 350°. Pam spray 10-inch tube or Bundt pan.
Mix all together, except soup, cheese slices and Tater Tots. Pat in bottom of an 8 or 9-inch baking dish (use 13 x 9-inch and double recipe for a larger group). Cover with the soup. Top with the Tater Tots. Top with cheese slices. Bake for 1 hour in a 350° oven. Makes 6 servings.
Combine tomatoes and water in pot and bring to a boil. Add remaining ingredients; stir to blend. Simmer with lid ajar until meat is tender (2 to 2 1/2 hours).
Rinse corned beef with water and place on bottom of 9 x 13-inch pan. Wrap each chicken breast with a piece of bacon and place on top of corned beef. Mix soup, milk, sour cream and wine together and pour over chicken. Bake at 300°, uncovered 2 1/2 to 3 hours.
Preheat oven to 325°. Trim fat from the ham. Cut it up in slices. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, about 1 1/2 to 2 1/4 hours or until thermometer registers 140°.
Beat eggs well; add oil, sugar and vanilla. Add dry ingredients and beat well. Add apples and nuts; blend in. Bake at 350°.
Line three greased 9 inch round baking pans with waxed paper and grease the paper, set aside. In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside. In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored. Add vanilla; mix well. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. Gradually fold in egg whites. Pour into prepared pans. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks.
Blend soup and milk in medium sized mixing bowl. In a large bowl, combine beef, catsup and worcestershire sauce. Divide beef mixture and shape into 4 patties. Place 1/4 c. stuffing in center of each patty and draw sides of patty up to make a bowl. Place in ungreased 13 x 9 inch baking pan. Cover with soup mixture. Bake, uncovered at 350° for 35 to 45 minutes. Makes 4 servings.
In a large salad bowl, combine pasta, green onions, tomato, chilies, olives, corn, cilantro, lime juice and picante sauce. Stir to blend well. Add enough mayo to coat salad ingredients well. Refrigerate to let flavors blend before serving.
Brown and drain ground beef. Prepare rice according to package directions. Add meat and rice to the other ingredients. Heat on stove top or slowly in crock-pot. Serve hot with cheese sprinkled on top of individual servings.
Prepare yellow cake mix from box. In a punch bowl, crumble 1/3 cake in bottom. Put cherry pie filling on top of cake; add crushed pineapple. Sprinkle vanilla instant pudding and nuts and top with Cool Whip. Repeat in layers.
Put ingredients in a bowl. Do not mix until all ingredients are together. Mix well and bake in loaf pan in a moderate 350° oven.
Prepare a marinade of wine, corn syrup and cooking oil. Marinate 4 to 6 chicken breasts for at least 1 hour. Prepare the dressing while chicken is marinating:
Mix fat, sugar and eggs; mix in baking soda, salt and flour. Mix in rolled oats and raisins. Drop dough by spoonfuls on baking pan. Leave room for cookies to spread. Bake at 375° (moderate oven) for 10 to 12 minutes. Makes 4 dozen cookies.
Fry bacon until crisp. Remove from pan. Add beans and liquid. Boil until almost dry. Add all other ingredients. Simmer 10 to 15 minutes. Garnish with crumbled bacon.
Take beans out of can and drain. Then drain potatoes and mix both in pan. Take onion and put in mixture; pour liquid ingredients in over beans; salt and pepper to taste. Boil all of this for about 30 minutes.
Prepare cake mix as directed on the box. Pour 1/2 batter into greased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Add bran to honey and milk. Soak 15 minutes. Beat egg; add to mixture. Fill muffin pans 2/3 full. Bake 20 minutes at 400°.
Put 3 cups of flour with other ingredients; mix and stir. Put rest of flour in and knead until smooth; let rise. Butter pan and break dough into rolls. Let rise again. Cook until brown at 350°.
Beat eggs and stir in milk. Sift together flour, salt and baking powder and stir into egg mixture. Beat in oil and corn. Drop by spoonfuls into hot deep oil and fry at 375° until brown.
Brown hamburger with onion. Drain off grease. Add juice, seasoning and beans. Heat to boiling and then simmer for 1/2 hour. (The longer it sits, the better it tastes.)
Shred the ham or bacon; chop the suet, lemon peel and herbs, taking care that all be finely minced. Season with salt, cayenne pepper and mace and blend all thoroughly together with the bread crumbs before wetting. Now beat and strain the eggs; work these up with other ingredients, and the forcemeat will be ready.
Mix all ingredients together except for brown sugar and nuts and pour in greased 9 x 9 inch pan. Top with the sugar and nuts. Bake at 325° for about 50 minutes. Serve warm with a dollop of Cool Whip. Serves 6.
Pierce yams all over with fork. Bake in microwave until cooked. Cut in half. Scoop pulp into a bowl. Add Marshmallow Creme, butter and syrup. Beat with mixer until smooth. Beat in eggs until blended. Season with salt and pepper (optional). This can be done one day ahead, covered and chilled.
Combine dry ingredients in mixing bowl. Cut in butter. Add molasses, egg and applesauce. Beat well. Stir in raisins. Bake in greased and floured 8-inch square pan at 350° for 40 to 45 minutes. Turn out on cake rack. Sprinkle with confectioners sugar or glaze.
Brown ground beef with onion and green peppers. Drain meat; cook noodles as directed on package. Shred cabbage (not too thin). Saute cabbage in butter until tender. Fold in beef mixture, noodles and sour cream with cabbage. Simmer on low heat for about 15 minutes.
Crush Oreo cookies. Cream together butter, cream cheese and powdered sugar. Then mix pudding with milk and then stir in Cool Whip. Mix	all of this together, but not the Oreos. Layer pudding mixture, then Oreos, ending with Oreos in an 8-inch diameter plastic pot. Serve with dirt scoop.
Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Fold in sour cream and vanilla. Sift flour with baking powder and salt. Chop pecans and mix with cinnamon and sugar in separate small bowl. Grease and flour Bundt pan. Spoon 1/3 batter into pan. Sprinkle with 3/4 pecan mixture. Spoon remaining batter into pan. Sprinkle with rest of pecans. Bake at 350° for 1 hour, until toothpick comes out clean.
Boil Brussels sprouts in water and salt for 10 minutes. Drain and set aside.
Mix garlic, salad oil, soy sauce, catsup, vinegar and 1/4 teaspoon pepper. Mix the meat, salt and 1/4 teaspoon pepper thoroughly. Shape into 6 patties. Press 5 or 6 pineapple tidbits into each. Place patties in glass dish; pour oil mixture over patties. Cover; refrigerate 30 minutes, turning occasionally. Remove patties from marinade. Wrap bacon slice around each patty; secure with wooden picks. Broil 5 inches from heat for 12 to 15 minutes, turning once, or cook on hibachi over hot coals for 8 to 10 minutes on each side. Serves 6.
Mix soups together; add water and heat. Remove from stove. Mix in 1 1/4 cups long grained rice. Pour into casserole dish. Add chicken breasts to casserole with a little salt and pepper, if desired. Can also add several small dots of butter. Bake at 325° for 1 hour and 15 minutes. Stir several times, making sure chicken is covered. Can add a little more water, if needed. Serves 8 to 12.
Mix together egg yolks, butter and sugar. Add 1 tablespoon gelatin, softened in 1/4 cup cold water. Heat on low to dissolve. Beat whipping cream and vanilla. Add to egg mixture (fold in). Pour mixture into pie shell. Top with strawberries and partially set jello. Refrigerate to set.
Mix sugar and eggs; beat well. Add oil gradually; add flour, cinnamon, salt, soda and grated carrots. Grease and flour a 9 x 13-inch or two 8-inch round pans or even a Bundt pan well. Bake at 350° for 40 to 50 minutes.
Brown chuck. Add chopped onion and chopped green pepper; cook until tender. Add tomatoes and juice, rice, Worcestershire sauce and chili powder. Cover and cook for 20 minutes. Uncover and cook for about 10 more minutes.
In mixer, combine cream cheese, marshmallow cream and vanilla/almond extract. Mix on medium speed until smooth and creamy. Pour into dip bowl and serve with chilled fruit. Keep refrigerated until ready to serve.
Fill a 5-quart crock-pot to the top with chopped peeled apples. Add sugar, cinnamon and salt and cook on high for 1 hour. Turn to low and cook all day or all night. Stir a few times.
Combine water and bran flakes; cool. Add shortening and eggs; beat well. Add buttermilk. In another bowl, sift flour, soda, salt and sugar. Fold into wet mixture. Add Bran Buds and nuts. Store in a covered container in refrigerator. Use as you wish within 7 weeks. You can add chocolate chips just before baking. Bake at 375° for 20 minutes.
Cream shortening, honey and brown sugar until fluffy. Add egg and vanilla and beat well. Sift together flour, soda, baking powder and salt. Add to cream mixture. Add granola or other mixture. Spread in a greased jelly roll pan. Bake at 350° for 25 to 30 minutes. When cool cut into bars.
Cream the butter until soft. Gradually add the granulated sugar and continue creaming until smooth. Add the eggs, one at a time, and beat until light. Add the vanilla and the milk alternately with the flour which has been sifted with the baking powder and the salt, mixing thoroughly after each addition. Spread the batter in a greased and floured shallow pan (9 x 14-inch), sprinkle with chopped nut meats, confectioners sugar and the cinnamon. Bake in a moderate oven, 350°, for about 25 minutes. Remove from the oven and cut in bars (2 x 3/4-inch). Allow the bars to cool in the pan.
Toss together chicken, rice and celery in large bowl. Blend remaining ingredients. Stir into chicken mixture. Serve on shredded lettuce and garnish with black olives. Yields 6 servings.
Melt butter. Add milk. Add mustard powder. Slowly add cheese. Stir on low until sauce is thick. Pour into baking dish with the macaroni. Add broken bread bits. Cook in oven at 350° for 20 minutes.
Mix all together; roll in small balls. Cook on ungreased pan or cookie sheet at 350° until done.
Combine all ingredients and pour into cupcake pans with paper liners. Freeze until firm. Store in plastic bags. Remove from freezer and place on a lettuce leaf about 5 to 10 minutes before ready to eat so they can thaw a bit.
Preheat oven to 350°. Line or grease 18 muffin cups. In a large mixing bowl, combine sugar, salt, allspice, cinnamon, baking soda and flour. In separate bowl, whisk together the eggs, oil, pumpkin and milk. Add to flour mixture along with nuts. Stir just until ingredients are moistened. Batter should be lumpy. Fill cups 2/3 full. Bake for 25 minutes.
In a skillet saute chopped onion in oil. Add tomato puree, water, salt, oregano and pepper. Bring to a bol and simmer for 15 minutes. In a greased baking dish alternate thin layers of sliced eggplant, tomato sauce and half of the grated cheese, starting with layer of eggplant and ending with layer of tomato sauce. Bake in moderate oven at 350° for 1 hour. Minutes before serving, sprinkle remaining grated cheese on top and continue baking until cheese melts.
Beat eggs until thick. Add 1 cup sugar, beating constantly, then add next 4 ingredients. Scald milk and butter. Add all at once to first mixture. Bake at 350° for 25 to 30 minutes. While hot, spread on mixture of remaining ingredients. Put under broiler until evenly browned. (For thicker frosting, this mixture may be doubled.)
Beat eggs until thick. Add sugar and beat about 15 minutes until creamy. Add the Eagle Brand milk, half and half and the whipping cream. Fold in the crushed cookies or you may wait and add the cookies after the ice cream has set for better texture. If added before freezing, the cookies dissolve and make a chocolate looking ice cream (tastes the same, but doesn't look as good). Pour mix into the ice cream freezer and finish filling the container with milk. Make according to the directions on freezer. When set turn out into large container; add cookies and let freeze for about 1 hour. Makes 1 1/2 gallons.
Mix peanut butter, margarine, corn syrup and salt together well. Gradually stir in powdered sugar. Knead until smooth. Gradually add nuts. Pack into an 8 x 8 x 2-inch pan. Cut into squares when firm.
Cut butter into dry cake mix until crumbly. Reserve 1/2 cup of mixture. Press remainder into an 8 x 8 x 2-inch baking dish, building up about 1/2 inch around sides. Spoon cherry pie filling over crumb mixture to 1/2 inch of edge of pan. Combine reserved crumb mixture and pecans; sprinkle over fruit. Bake at 350° for about 45 minutes. Serve warm with ice cream or whipped cream.
Cream shortening and sugar. Add eggs and vanilla; stir. Sift flour. Add cocoa, salt and nuts; mix together. Bake at 325° for 45 minutes. Put marshmallow cream on top. Place in oven another 4 to 6 minutes.
In a medium bowl, combine all ingredients; mix well. Cover; refrigerate 1/2 hour to blend flavors.
Combine all ingredients in order as they come in recipe. Bake in square pan at 350°.
Combine all ingredients; refrigerate 4 to 6 hours. Drain and stir. Serve chilled with corn chips.
Combine sauerkraut and onion; toss until well mixed. Spread dressing on each slice of bread. Top 8 slices of bread with corned beef, cheese and sauerkraut mixture. Top with remaining bread. Spread both sides of sandwiches with butter. Grill slowly until cheese melts and bread browns.
Boil raisins and water; cook for 10 minutes. Add butter. Let cool. Mix remaining ingredients. Add raisin mixture to flour mixture. Pour into greased square pan. Bake at 350° for 30 to 40 minutes.
Layer croutons, sausage, mushroom pieces, soup and cheese in this order in 9 x 13-inch greased casserole. Beat eggs, milk and seasonings together and pour over ingredients in casserole. Cover and let sit in refrigerator overnight.
Wash strawberries and hull. Put one half of berries in saucepan and crush. Mix sugar and cornstarch; add to crushed berries along with lemon juice. Cook on medium heat until mixture thickens. Cool. Cut remaining berries into halves and mix with the cooked mixture. Add a few drops of red food coloring to the cooked mixture before adding the uncooked berries. Chill before serving. Serve topped with whipped cream.
Cook cubed potatoes in small amount boiling water for 5 minutes. Drain and add remaining ingredients (which have been mixed together) all except parsley. Put in 2-quart casserole; cover and bake at 325° for 1 hour. Uncover and bake 15 minutes longer. Sprinkle with parsley.
Mix first 4 ingredients and press into 9 x 13-inch pan. Mix and pour remaining ingredients over crust. Bake 45 minutes at 350°.
Mix pudding and milk until smooth. Fold the next three ingredients together. Add to pudding mixture. Put thin layer of pudding mix in bottom of 9 x 13-inch pan. Then layer wafers, bananas and pudding mixture twice. Sprinkle some crumbled wafers on top. Store in refrigerator. Best if made 8 to 10 hours before serving.