HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast bread crumbs. In large bowl, crumble corn bread and add toasted bread crumbs. Add onions, celery and seasonings. Add hot broth to make a soft moist mixture. Mix well. Add margarine and milk; mixture should be very soft to allow for loss of moisture during baking; add more broth if necessary. Spray 9 x 12-inch baking pan with vegetable spray. Pour mixture in and bake at 350° for 1 hour.
Mix all together. Drop by spoonfuls into hot fat and brown. Very good when eaten with maple syrup or pancake syrup.
Mix together in large roasting pan; cover. Bake at 275° for 4 hours.
Cream butter and sugar until fully blended. Slowly beat in eggs. Sift flour, salt and soda. Add to egg mixture. Blend in nuts, vanilla and sour cream. Pour batter into 2 greased and floured loaf pans. Bake at 350° for 45 to 60 minutes. Cool in pans, then invert onto wire racks.
Coat bottom and sides of an 8 inch pie plate lightly with butter. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.
Mix together the soups and milk in a bowl. Lightly grease a 13 x 9 inch glass dish; layer ingredients as follows: tortillas, chicken, cheese, chilli's, onion and half the soup mixture. Repeat. Cover with remaining cheese. Refrigerate overnight or for 3 hours. Bake at 350° uncovered for 1 hour.
Mix together sugar, cornstarch and water. Bring to boil until thick. Then add Jell-O and pour over fresh raspberries in pie shell. Top with Cool Whip. Fresh strawberries can also be used with this recipe.
Boil chicken in enough water to cover until chicken starts to separate from the bone, about 30 minutes. Remove chicken from broth; shred and set aside. Saute onion, garlic and cumin in oil. Add green chilies and saute. Add beans, onion mixture and spices to chicken broth and simmer 1 hour. Add chicken and 1/2 of Monterey Jack cheese. Serve with remaining cheese.
Sift the first 4 ingredients together. Cream the shortening, sugar and eggs. Add apples, nuts and vanilla. Stir in the flour mixture. Pour batter into a 9 x 5 x 3-inch pan. Poke holes on top of the batter with a fork. Sprinkle top of batter with a mixture of 1/8 cup sugar and 1 teaspoon cinnamon. Bake 1 hour at 350°. Turn pan on side to cool. Yields 1 loaf.
Combine all ingredients in large bowl. Mix well to combine all flavors. Makes 4 servings.
Mix first 3 ingredients well. Add eggs, one at a time; mix well. Add chopped nuts. Grease Bundt pan. Sprinkle 1 tablespoon or more of sugar in bottom of pan. Sprinkle a few nuts on the sugar. Bake at 350° for 45 to 50 minutes. Can add coconut to this cake.
Combine all ingredients in a 2-quart casserole dish. Reserve a few French fried onions to add later. Cover dish. Bake at 350° for 30 minutes. Pour remaining onions on top. Leave uncovered. Bake another 5 minutes. Serve.
Melt choc. chips and shortening. Stir until mixture is smooth. Pour 1/2 of the mixture into an 8 in. foil lined square pan; spread evenly. Refrigerate until firm (15 min.). Melt caramels, butter and water. Stir until caramels melt and mixture is smooth; stir in nuts until well blended. Pour into choc. lined pan. Spread evenly and refrigerate until tacky (15 min.). Top with remaining choc. (Re-heat if necessary.) Spread evenly to cover caramel filling. Return to refrigerator and chill until firm (1 hour). Cut into 1 by 2 in. rectangles. Keep refrigerated.
Combine all the ingredients. Mix well. Place in a covered container. Refrigerate for 24 hours before serving. Yield: 7 cups. Makes 9 servings.
Mix first 6 ingredients for crust with a fork. Add eggs, milk and vanilla. Mix well, then divide the dough in half. Tear 2 sheets of waxed paper as large as your cookie sheet. Roll 1/2 of the dough between the two sheets. Fit rolled dough onto an ungreased cookie sheet.
Mix all ingredients together and chill dough at least 1 hour. Fry in hot Crisco oil. Sugar while warm.
Brown meat. Season with salt and pepper. Add onion on top and water. Cover skillet; simmer until tender. Drain off excess fat. Add 1 1/2 to 3 cups water. Meanwhile, make dumplings. Stir milk and flour, only until blended. Drop by spoonfuls onto hot meat (not in the liquid). Cook 10 minutes uncovered, then cover tightly and cook 10 minutes longer. Thicken liquid with flour for gravy.
You will need one large cooking bag (20 x 14-inch) with nylon tie. Prepare pie crust mix as directed for 9-inch pie crust. Line pie plate with high fluted edges. Peel, core and thinly slice apples. In large bowl, toss apples, 1/2 cup sugar, 3 tablespoons flour and cinnamon. Fill pie shell with mixture; pile high in center. In small bowl with hands, knead butter, remaining 1/2 cup sugar and 1/2 cup flour into soft dough. Pull dough into small pieces; flatten each slightly and arrange on top of apple mixture. It is not necessary to completely cover apple mixture. Insert several wood skewers (4-inch tall)* so bag will not touch top of pie while baking. Preheat oven to 400°. Place pie in bag; close with nylon tie. Cut 6 1/2-inch slits in top of bag. Place on cookie sheet. Set on center rack. Be sure bag does not touch oven sides, racks or walls. Bake for 1 hour or until brown. Remove from oven. With shears, cut bag open. Take out pie; bottom of pan will be greasy. Sit on wire rack to cool. Serves 8.
Cut potatoes into chunks. Place on heavy-duty foil. Sprinkle with salt and pepper and soup mix. Dot with butter. Seal foil well. Bake at 350 degrees for 30 minutes.
Melt oleo and sugar together in saucepan. Add eggs and vanilla. Sift in flour and cocoa; add pecans. Pour into 8 or 9-inch square pan. Start in cold oven. Bake at 350° for 30 to 35 minutes, careful not to overbake.
Mix well. Bake in tube pan at 350° for 50 to 60 minutes.
Heat oven to 450°. Generously grease muffin cups. Beat eggs slightly; beat in flour, milk and salt, just until smooth (do not overbeat). Fill cups about 1/2 full. Bake at 450° for 20 minutes; decrease oven temperature to 350° and bake 15 minutes longer. Immediately remove from cups and serve hot.
Mix eggs, apples, lemon juice, vanilla and oil together until mixed well. Add the rest of the ingredients until all are combined well. Bake at 325° in a 9 x 13-inch greased pan for about 40 minutes. Cut and serve when cool.
In small mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt; mix well. Pour into unbaked pastry shell. Top with chopped pecans. Bake in moderate oven (350°) for about 40 minutes or until knife inserted halfway between center and edge comes out clean. Chill. Serve topped with whipped cream. Makes one 9-inch pie.
Place chicken in baking dish. Mix all ingredients and pour over chicken. Cover. Bake at 350° for 1 1/2 hours.
Heat oven to 425°. Coat a baking sheet with a nonstick spray. Unroll pizza crust on a cutting board and stretch dough into a 12-inch square. Cut in quarters (you'll have four 6-inch squares).
Cream the margarine and peanut butter. Add brown sugar and mix well. Add eggs and mix until well blended. Stir in dry ingredients until blended, then chips and nuts. Spread batter in greased and floured 9-inch pan. Bake at 350° for 30 to 35 minutes. Cool in pan. Cut, when cool, into 36 bars.
Layer chicken (uncooked). Cover with cheese; add soup and cover with Stove Top dressing (cooked). Bake at 350° for 40 minutes with foil. Remove foil; bake 20 minutes until brown.
Cream shortening and sugar together. Add eggs, beat well. Stir in zucchini. Set aside. Combine flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. Add to zucchini mixture. Stir until thoroughly combined. Stir in raisins. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets. Bake at 375° for 12 to 15 minutes. These cookies can be frozen for later. Yields 3 dozen.
Set oven at 300°. Mix first 5 items. Spread on rolls and cut in half. Put cheese and ham in rolls. Bake 20 minutes. Can be frozen.
Cream shortening, butter and brown sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add them alternately with milk, starting and ending with flour mixture. Stir in nuts. Pour mixture into paper-lined 10-inch tube pan. Bake at 300° for about 1 1/2 hours or until straw inserted into center of cake comes out clean.
Add a little cold water to cornstarch to make a paste. Stir into boiling water. Cook until thick. Cool. Beat egg whites until stiff. Add salt, then sugar gradually. Beat in cold cornstarch. Put on pie. Brown in oven.
Grind up cranberries. Mix with apples. Add sugar. Let stand for 30 minutes. Add whipped cream, marshmallows and chopped nuts. Mix all together. Pour into glass baking dish or casserole and freeze. Remove from freezer 30 minutes before serving. Cut in squares and serve on lettuce leaves.
Boil squash and onion in a small amount of water until tender. Drain well. Puree in blender until smooth. Add additional ingredients except egg whites. Stir. Whip egg whites until stiff. Fold into squash mixture. Cover with bread crumbs and dot with butter. Place in a 2-quart casserole and bake 25 to 30 minutes at 350°.
Cream and blend well the shortening, sugar, honey and egg. Mix and stir in sifted dry ingredients. Chill. Roll thin and cut. Bake for 8 to 10 minutes at 375°. Ice cookies.
Mix sugar, egg, lard and molasses well with mixer. Stir in rest of ingredients. Roll in ball size of walnut. Dip first in water, then in sugar. Place sugar-side up on greased cookie sheet. Bake 10 to 12 minutes at 375°. Chill for 30 minutes in icebox.
Crumble up Oreo cookies. Melt butter. Add cookies to butter in long cake pan, making a crust.
Sift flour and sugar into bowl. Blend in butter with fingertips until well mixed. Pat evenly into bottom of an 8 x 8-inch baking pan. Bake in 350° oven for 20 minutes.
Dissolve jello in hot water. Add Philadelphia cream cheese. Then add strawberries and nuts. Chill until firm.
Grease a tube pan and flour. Combine cake mix, dry pudding, oil, water and eggs. Mix well for about 8 minutes. Add vanilla and butter flavoring. Pour batter in pan alternately with layer of sugar and cinnamon. Bake at 350° for 45 minutes. Cool 8 minutes. Ice cake while warm.
Mix butter, sugar and flour. Press into a 9 x 13-inch pan and bake 10 minutes at 400°. Mix remaining ingredients and spread on cooked cookie mixture. Bake at 325° for 25 minutes.
In a small mixing bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in the whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over top. Refrigerate for at least 4 hours before cutting.
Brown meat and onion in hot oil. Place uncooked noodles on top of meat. Mix remaining ingredients and pour over the noodles. Do not stir. Bring to a boil. Turn heat low. Cover and simmer 30 minutes or until noodles are tender. Serves 6.
Saute onion and green pepper in butter until slightly brown. Add tomatoes, salt and pepper. Put half of cabbage in greased casserole. Alternate layers with tomato mixture. Sprinkle bread crumbs and cheese on top. Bake at 350° for 20 minutes. Ummm good!
Combine first 7 ingredients; spread on English muffins. Cut into quarters, if desired. Freeze on cookie sheet for an hour. Cook at 400° for 10 to 15 minutes.
Combine butter, sugar, cocoa and milk in a medium saucepan. Bring to a boil and cook one minute more. Add vanilla and confectioners sugar. Beat with a mixer until thick or stands at a peak.
Mash potatoes and mix all ingredients together. Beat until light and frothy. Bake at 350° for 45 minutes.
Add brown sugar, spices and eggs. Beat 1 minute. Add apples; beat 2 minutes. Stir in raisins and nuts. Pour into greased and floured 8 x 8-inch pan and bake at 375° for about 35 minutes.
Stir together flour, sugar and salt. Mix with pastry cutter or by hand: cheese, butter and dry ingredients. Add water slowly, just enough to hold the dough together. Roll out part of the dough on a floured board. The dough should be as thin as a pie crust. Cut into strips. Place on a cookie sheet and bake in preheated oven at 400° for about 15 minutes or until strips are lightly brown. Good with salads or snacks.
Dissolve Jell-O in hot water. Add other ingredients. Pour half of mixture in a dish and let congeal. After this has congealed, spread one cup sour cream over this. Then pour other half of mixture and let congeal.
Blend first 3 ingredients. Sift together flour, baking powder and baking soda. Mix all ingredients together. Roll into a tubular shape. Refrigerate until stiff. Cut into slices and bake at 350°.
Cream butter and sugar. Add eggs, one at a time. Stir in pineapple; fold in cubes. Turn in 2 quart casserole. Bake, uncovered, at 350° for 45 minutes to 1 hour.
Smash avocados in an 8 or 9-inch pie plate. Cover avocados with sour cream. Pour taco sauce over sour cream, just enough to cover sour cream. Sprinkle with grated cheese on top. Refrigerate. Serve with chips.
Heat oils in a large skillet over medium-high heat. Add potatoes to hot oil. Turn with spatula several times to coat all slices with oil.
Cream the cream cheese. Add peanut butter, sugar and vanilla. Fold in Cool Whip. Pour into pie crusts. Refrigerate. Can be frozen.
Please use 1 large bowl. Mix marshmallows and sour cream together. Then add mandarin oranges (chopped up) and crushed pineapple. Drain the juices first. Then mix together with large can of peaches (chopped up and drained of juices). Mix all together. On top put coconut, walnuts and red cherries.
Place each piece of chicken between two pieces of wax paper and flatten to 1/4 inch using rolling pin or meat mallet. Sprinkle with salt and pepper.
Empty cake mix in bowl, add eggs, applesauce, salt, flavoring. Beat 3 minutes.
Preheat the oven to 450°. Line jelly roll pan with foil. Spray with vegetable cooking spray. Cut potatoes into 1/2-inch wide slices. Toss potatoes with oil, garlic, salt and pepper to coat well. Bake 40 to 45 minutes, tossing once or twice, until potatoes are crisp and golden. Makes 4 servings.
Peel and grate potatoes, onion and garlic. (I use a blender.) Combine all ingredients in bowl, stirring in egg, flour and seasonings. Use approximately 1/3 cup batter per pancake. Fry in skillet on medium-high temperature until edges are firm and starting to brown. Turn over and repeat on other side. Serve with butter, sour cream or applesauce. Makes 8 to 10 (4-inch) pancakes.
Put aside 1/4 cup noodles. Combine remaining noodles, soup, water, seafood, celery, water chestnuts and half the almonds. Put into a casserole. Top with remaining noodles and almonds. Bake uncovered 370° for 30 to 45 minutes.
Mix together; pour into muffin pan (ungreased). Bake at 450° for 10 to 12 minutes.
Brown ground beef; drain. Add can of French fried onions (less 1/2 cup) and can of mushrooms. Put in ungreased 2 1/2 to 3 quart casserole. Heat can of mushroom soup (undiluted) to a boil. Stir in 1/2 cup sour cream. Pour over meat in casserole. Top with remaining 1/2 cup French fried onions. Cut biscuits in half and edge casserole with cut side down. Mix egg, 1/2 cup sour cream, salt and celery seed; pour over biscuits and across top of casserole. Bake at 375° for 25 to 30 minutes.
Layer first 7 ingredients in order given. Combine mayonnaise and sugar. Spread evenly over top of salad. Sprinkle on dressing. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours. Toss before serving.
Put croutons in bottom of casserole dish. Sprinkle with cheese; add sausage and beaten eggs. Mix milk, dry mustard and soup; pour over previous layers. Sprinkle mushrooms over soup mixture. Refrigerate overnight. Bake at 300° for 1 1/2 hours.
Boil potatoes in jackets. Leave in refrigerator overnight. Peel and grate the potatoes the next day. Melt margarine. Add half and half and salt. Mix all ingredients into the grated potatoes. Add grated cheese. Bake 1 hour and 15 minutes at 350°. Sprinkle additional cheese on top the last 15 minutes of baking time.
In 3-quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes until bubbly. Cut each biscuit into quarters. Remove dish from oven, stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown. (I like to sprinkle Parmesan cheese on biscuits before baking.) Makes 5 servings.
Brown ground chuck with onion flakes and drain. Stir in flour. Mix in corned beef, broken up. Add remaining ingredients. Cook for 30 to 45 minutes.
Heat oven to 350°. Peel and slice 4 cups of apples. Place in a baking pan. Sprinkle with water, cinnamon and 1/2 teaspoon salt. Blend together sugar, flour and melted butter or margarine, then spread over the top. Bake, uncovered, approximately 40 minutes. Top with whipped cream or ice cream.
In a saucepan over low heat, cook and stir coffee and chocolate until chocolate is melted. Add sugar and butter; cook and stir until sugar is dissolved and the butter is melted. Remove from heat; stir in vanilla. Serve over ice cream. Makes 1 cup.
In a 4-quart, heavy sauce pan, melt butter. Mix in flour until mixture is smooth. Add milk in small amounts at a time; cook until sauce is thick. Add Tabasco sauce and Parmesan cheese. Remove from heat. Take out 1/2 cup sauce and add to beaten egg yolks. Mix well and return to the remainder, stirring constantly. Add all cheeses. Remove from heat. Toast six slices of bread on both sides. Slice each piece in half and place on a heat-resistant plate. Layer with chicken or turkey, ham of your choice, sauce, tomato, and 2 slices of bacon. Top with paprika. Bake at 400° for 12 minutes.
Cut Crisco into flour. Mix egg and vinegar in cup. Finish filling with water. Mix into flour. Makes 5 crusts. Freeze until ready to use.
Preheat waffle maker. Put all ingredients, except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium; mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup (125 mL) batter in center of grid. Close waffle maker; bake until golden, 3 to 3 1/2 minutes. Repeat. Serve hot with your favorite topping. Yield: ten 6 1/2-inch (16.25 cm) waffles.
Cream butter and cheese, slowly adding sugar. Beat until light and fluffy. Add eggs, one at a time until mixed thoroughly. Combine flour and salt; add to mixture, a small amount at a time until thoroughly mixed. Add vanilla. Cook in tube pan, greased and floured, at 325° for 1 1/2 hours. Cool in pan 10 minutes, then remove.
Cook macaroni in a 5-quart pan. Drain and rinse in cold water. Chop chestnuts and pepperoni. Add ingredients and season to taste. Refrigerate until ready to serve. Makes 5 quarts.
Using blender, mix cake mix, margarine, vanilla and 1 egg. Pour into greased and floured 13 x 9-inch pan. Mix cream cheese, powdered sugar and 2 eggs and pour on top. Bake at 350° for 1 hour. Topping forms crust on cake.
Mix all ingredients until they form a dough. Roll out to 1/4-inch thick; cut into squares. Cook at 350° for 15 minutes. Leave in pan to cool for a few minutes before moving to a cooling tray. Dust with extra fine sugar.
Mix cake mix, oil and eggs together. Beat two minutes at medium speed. Cut oranges into small pieces Add oranges and juice to cake mix. Pour into a greased and floured 9 x 13-inch cake pan. Bake 30 minutes at 350°.
Brown sausage in heavy skillet; crumble and drain. Beat eggs; mix in milk, salt and mustard. Break bread into small pieces. Stir into egg mixture. Fold in cheese and sausage. Pour mixture into 9 x 13 Pyrex that has been buttered. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 to 60 minutes. Serves 8 to 10.
In a 1 1/2 to 2-quart casserole, slice potatoes. On top of potatoes, add venison or hamburger. Add sliced onions, kidney beans and soup. Salt and pepper to taste as you make layers. Bake, covered, at 350° for 1 hour. Remove lid and bake 15 minutes longer.
Combine the potatoes, eggs, scallions and carrots. Add the parsley, caraway, dill, salt and pepper. Toss lightly.
Place all ingredients in a covered casserole. Bake at 250° for 4 to 6 hours.
Combine in a mixing glass half filled with ice cubes. Strain into a cocktail glass. Garnish with lemon rind, worm or olive.
Mash figs; add jello and sugar. Bring to boil and cook slow for 45 minutes. Pour into jars. Seal.
In large skillet, saute the onions in the margarine until slightly browned. Next, add the meat and cook until brown. Now add the flour, salt, pepper, mushrooms, garlic powder, olive oil and dill weed. Cook 5 minutes. Next, add the mushroom soup and allow to simmer for 10 minutes. Stir in sour cream after it has been beaten thoroughly. Now allow this to simmer until thoroughly heated. Do not boil. Serve with medium-wide noodles. This goes well with spinach salad and red wine.
Combine ingredients. Grease a 9 x 9-inch pan. Pour ingredients in pan. Bake at 350° for 35 minutes.
Mix first 4 ingredients. Then boil 2 minutes. Add remaining ingredients. Drop on waxed paper and cool.
Melt margarine in saucepan. Add remaining ingredients. Pour in unbaked crust. Preheat oven to 400°. Put pie in and reduce heat to 350°. Bake until apples are tender, 40 to 50 minutes.
Blend flour, oleo and 1/2 cup nuts and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Sift flour & salt. Combine in measuring cup the oil and water. Beat with fork or wisk until thick and creamy. Pour over flour all at once. Toss and cut with fork until blended. Form into ball. Save 1/4 of crust. Roll out 3/4 until it fits your pie pan. Place in pan and prick with fork. Flute edges. Roll remaining crust and cut into leaf shapes for top of pie.
Let cream cheese get to room temperature. Whip in bowl. Add Jell-O; mix, then add water, 1 cup at a time. Add frozen strawberries, thawed, drained and chopped. Mix. Add nuts and mix again. Put in mold (Tupperware mold). Put in refrigerator for 2 to 4 hours. Make sure it is very firm. Garnish with Cool Whip and fresh strawberries.
Combine ingredients and bake in 9 x 12-inch prepared pan for 40 to 45 minutes at 350°.
Bring first 3 ingredients to a boil. Boil exactly 2 minutes. Take off heat. Add salt, vanilla, oats and coconut. Stir like mad. Drop on wax paper.
Rinse chicken and cut up. Rinse chicken parts and sprinkle with salt. Finely chop onion and saute in shortening (not butter) until tender. Remove from heat. Add paprika and mix well. Add chicken parts and mix well to coat chicken. Return to heat. Simmer covered on low heat until chicken is tender (water need not be added). For a creamy gravy, mix flour into sour cream and blend into sauce.
Place beans in layer on bottom of 2-quart buttered casserole. Sprinkle onions on top. Spread undiluted soup over them. Add ham. Bake in hot 425° oven for 15 to 20 minutes.
Mix in order in blender. Bake at 350° for 55 minutes in 10-inch greased pie pan (glass). This makes two pies.
Pour into a pan the first 3 ingredients and bring to a boil. Boil for 3 minutes. Add the remaining ingredients. Mix completely and drop by spoonfuls on waxed paper.
Cut sausage, potatoes and carrots into bite size pieces. Simmer sausage until done in a deep pot. Add potatoes and enough tomato puree or sauce to cover. Cook over low heat for 1/2 hour. Keep it covered. Drain peas. Add peas and carrots and cook, covered, over low heat until all are tender.