HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan over medium heat, combine margarine, flour, salt and dry mustard. Stir in milk and soup. Heat until bubbling. Add cubed ham. Pour over cornbread squares. Serves 4.
Sift together once the flour, soda and cinnamon. Cream oil and sugar. Add dry ingredients alternately with eggs, using one egg at a time. Add vanilla. Last, fold in grated carrots. Bake at 350° for 30 to 35 minutes. Makes 3 layers.
Lightly cook celery and onion. Add as much crab as you are lucky enough to catch. Heat all ingredients through; cover and let set 15 or 20 minutes. You can use oysters and clams with or in place of crab.
Mix pudding according to directions on box. Add softened cream cheese, beating with mixer. Stir in half of the whipped topping.
Spread 1 teaspoon oleo on each side of hash browns. Place on ungreased cookie sheet. Broil 4 to 6 inches from heat for 11 to 13 minutes or until golden brown. Turn patties over; broil 4 to 6 minutes more. Place ham slice on each patty. Broil 1 to 2 minutes or until hot. Sprinkle with cheese and parsley. Makes 6 servings.
Scald nonfat milk. Dissolve coffee and 1/3 sugar substitute (equivalent to 1/4 cup sugar) in scalded milk; chill until slightly thickened. Beat four egg whites stiff. Fold in coffee mixture. Pour into mold; chill until firm. Beat remaining egg whites gradually, adding remaining sugar substitute. Continue beating until stiff. Spread over mold with spatula bringing to edges.
Melt butter and marshmallows in microwave for 3 to 4 minutes. Stir mixture well. Add 1 cup peanut butter and stir. Mix in 6 cups of Rice Krispies and mix well. Spray hands and 13 x 9-inch pan with Pam and spread mixture into pan. Press gently. Let cool and cut into squares.
Cream butter and sugar; add eggs and beat. Add remaining ingredients. Mixture will look curdled. Place in 1 1/2-quart casserole. Bake at 325° for 45 minutes.
Stew chicken in broth until very tender. Drain, reserving broth. Bone chicken and flake into large, bite-size pieces. Meanwhile, cook noodles according to package directions. Drain and rinse. Put a small amount of the broth into a saucepan and cook carrots, celery and onions until tender. Add frozen peas. Add remaining chicken broth, cooked noodles and flaked chicken. Serve with crusty bread.
Mix melted butter, Worcestershire sauce and mustard. Coat chicken pieces and place in foil-lined pan. Bake at 350° for 1 hour uncovered.
Cook macaroni; drain and cool. Cook chicken; remove bones and skin and cut into small pieces (save broth). Make stuffing mix according to directions using chicken broth instead of water. Mix chicken and stuffing together. Mix 2 cans of soup with remaining chicken broth and pour over stuffed shells. Cover. Bake at 350° for 30 minutes. Sprinkle shredded cheese over and bake 15 minutes longer.
Pour pie filling into 9 x 9 x 1 3/4-inch baking pan; spread evenly. Sprinkle dry cake mix evenly over filling. Cover dry cake mix with butter slices. Bake at 350° for 1 hour. Blueberry pie filling may be used instead of cherry. Serves 8.
Mix all ingredients together except bacon. Put in baking dish, 9 x 13-inch. Crumble bacon over the top. Bake at 350° for 45 minutes. (Can be baked in microwave.)
Brown celery and onion in margarine and set aside. Brown hamburger and drain. Add celery mixture to hamburger. Pour in a 9 x 13-inch pan. Cover with bread dressing. Mix cans of soup and water. Pour over the top. Bake at 350° for 1 hour. Let stand 15 minutes before serving.
Mix soup and milk together. Place pork chops in baking dish. Pour mixture over chops. Salt and pepper to taste. Bake at 350° for 45 minutes. Add sliced cheese or grated cheese to top and bake 10 minutes more.
Preheat oven to 375 degrees. In medium bowl combine figs, sugar and flour; mix well. Spoon into an 8 inch square baking pan; dot with butter. Roll pastry into 1/4 inch thickness on lightly floured surface; cut into 9 -- 1/2 inch strips. Arrange strips in lattice pattern over fig mixture. Trim edges as needed. Bake for 45 minutes or until golden brown. Yields 6 servings.
Cream butter and sugar. Add eggs, one at a time. Beat well. Add flour and baking soda. Then add sour cream and vanilla; mix well. Bake at 325°, until toothpick inserted in center of cake comes out clean.
Bring first 4 ingredients to a boil; let cook about 3 minutes. Pour into baking dish. Mix remaining ingredients all together and pour over peach mixture. Mix all together with spoon. Bake at 250° for 1 hour.
Melt oleo. Mix with flour, cinnamon and sugar. Add beaten egg and apples. Pour into crust. Cook at 375° for 10 minutes, then at 350° until done. Takes about 1 hour or longer.
Butter rectangle pan, 13 x 9 x 2-inch. Heat corn syrup, butter and chocolate chips to boiling in saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large bowl; toss quickly until completely coated with chocolate. Add marshmallows, 1 cup at a time. Press mixture evenly in pan. Let stand until firm, cut into squares.
Brown ground beef in oil in skillet, stirring until crumbly. Add remaining ingredients. Cook until vegetables are tender and crisp. Stir constantly. Serve over egg noodles with soy sauce. Yields 6 servings.
Preheat oven to 350°. Mix soft margarine and sugar. Then add flour. Beat eggs and add in. Add Karo syrup and vanilla. Then add pecans last. Place all 16 pie tarts on a large cookie sheet. Spoon out evenly into 16 pie tarts the pecan pie mixture. Each pie tart will be about 3/4 full. Bake for approximately 45 minutes. If oven cooks hotter, it may take less time to cook. Make sure crusts on tarts are brown and inside of tart doesn't shake when you take them out of the oven.
Cream the butter and sugars. Add egg. Add dry ingredients. Stir in nuts. Bake at 350° until light brown on edges, 10 to 12 minutes.
Put ribs in a roasting pan. Salt and pepper. Bake in a 350° oven for 1 hour. Drain off fat. Mix together remaining ingredients and pour over ribs. Bake 40 to 45 minutes longer. Baste frequently with sauce.
Layer olives, tomato, cauliflower, broccoli, Cheddar cheese and lettuce. Put Miracle Whip, sugar and Parmesan cheese on top. Before serving, stir up.
Mix together all ingredients except bacon. Pour in casserole dish. Top with bacon. Cover. Bake at 350° for 45 to 60 minutes.
Mix all ingredients together. Bake at 350° for 35 minutes in an 8-inch square greased baking pan.
Preheat oven to 350°. Put all ingredients into a large bowl. Mix with your hands as you would a meat loaf, gently but thoroughly. Do not use a spoon or mixer. Bake in an ungreased 13 x 9-inch pan or Bundt pan for about an hour.
Cut Crisco into flour with pastry blender. Add other ingredients. Form in balls of dough. Roll out for pie pans.
Layer first 3 ingredients in a 9 x 13-inch baking dish in order. Sprinkle with coconut and pecans. Bake at 350° for 1 hour. Chill thoroughly before serving.
Beat butter, sugar and vanilla in a bowl until light and fluffy. Work in dry ingredients (flour) until mixture is smooth. Refrigerate for 3 to 4 hours.
Cream butter and sugar; add flour. Combine baking soda and sour cream; add eggs. Beat for 2 minutes. Melt chocolate in 1/2 cup water; add vanilla. Beat for 2 minutes. Combine all, mixing well. Bake for 30 minutes at 375°. Frost with 7-Minute Frosting. Makes either a 2 layer cake or a sheet cake.
Combine and heat, but do not boil, the first 4 ingredients. After sugar dissolves, cool. Add the heavy cream and vanilla; beat until well blended. Store in covered jar. Will keep for months. Serve over ice cream or favorite puddings.
Spray casserole with Pam. Place diced chicken in casserole. Mix soup and sour cream and pour over top. Crush crackers and mix in poppy seed. Sprinkle over top. Pour melted butter over all. Bake 30 minutes in 350° oven, uncovered.
Heat milk over very low heat. Mix flour and sugar. Add to hot milk. Beat eggs. Add a little hot milk to the beaten eggs. Then add eggs to the milk mixture. Stir constantly. It's ready when it coats a metal spoon. Mixture will thicken as it cools.
Melt chocolate in oleo. Mix flour, baking powder, salt, milk and vanilla. Mix sugar and brown sugar with cocoa. Spread on top of the batter. Pour water over each pan. Don't grease pan.
Beat egg yolks; add lemon juice, extract or lemon rind and beat well. Add one can of milk and mix thoroughly. Crumble a dozen or so vanilla wafers and press them into bottom of pie pan. Add about 12 to 14 whole wafers around edge of pie pan. Pour mixture into pan. Beat egg whites. Add 1 tablespoon sugar. Spread this mixture over pie and brown in oven. Cool and chill.
Mix sugars, flour and salt in bowl. Blend well. Stir in eggs and milk, but do not beat. Add vanilla, butter and pecans. Stir to mix well and then turn into 8-inch unbaked pie shells. Bake at 350° for 35 to 40 minutes.
Mix all ingredients in bowl. Pour into 2 pie shells. Bake at 375° from 35 to 40 minutes or until lightly browned on top.
Brown meat, celery and onion. Drain liquid. Add soy sauce. Add soups and rice; mix well. Put in baking dish. Bake at 375° for 1 hour.
Combine cake mix, butter and 1 egg. Pat well into a greased and floured 9 x 13-inch pan.
Cream the cream cheese; cream in milk. Blend in lemon juice and vanilla. Chill and top with pie filling and fruit.
Cover potatoes and carrots with water. Add onion and black pepper. Cook until carrots and potatoes are tender, about 20 minutes. Add beef with gravy and bouillon. Heat through. Thicken with cornstarch mixed with a little water. Serve with hot biscuits.
Combine all ingredients and mix well. Place in a microwavable dish. Microwave on High for 6 minutes, stirring every 2 minutes. Serves 4.
Combine all ingredients together and bake in 2-quart dish. Top with Parmesan liberally. Bake at 350° for 30 minutes or until browned.
Mix flour, margarine and nuts; press into a 9 x 13-inch cake pan. Bake at 350° until almost brown (about 20 minutes).
Cook broccoli. Make white sauce with butter, flour, milk and salt. Cook until medium thick. Cut cooked broccoli into 1-inch pieces and place in buttered casserole. Combine ham, green pepper, parsley, eggs, cheese and lemon juice. Place over broccoli.
Combine crumbs and margarine. Press into bottom of oblong baking dish. Bake 15 minutes at 325°. Chill. Cream together the cheese, milk and sugar. Spread on crust. Sprinkle layer of nuts over cheese. Whip the cream stiffly and add 1 teaspoon vanilla. Spread over nuts in a layer. Chill 2 to 3 hours. Spread all of the cherry pie filling over the cream. Let chill overnight. Cut into squares and lift out with spatula.
Salt and pepper pork chops. Brown in a small amount of oil. Pour off excess fat. Put a spoonful of kraut on top of each chop. Place potato chunks around meat and add 1/2 cup water. Cover and cook on low heat approximately 1 hour or until pork chops are tender. Extra liquid may be added, if needed.
Cook rice according to package directions. Melt oleo in oven pan and add pepper, onion, and seasoning. Add rice. Mix soups with water. Slowly pour over rice. Decorate top with pimentos. Cook in oven for 1 hour.
Combine 1 cup bread flour and next 3 ingredients in a large mixing bowl, stirring well. Combine water, honey and margarine in a saucepan. Cook over medium heat until margarine melts, stirring occasionally. Cool to 120°. Gradually add liquid mixture to flour mixture, beating well at low speed of mixer. Beat an additional 2 minutes at medium speed. Gradually stir in graham flour and enough of the remaining 2 cups bread flour to make a soft dough. Sprinkle 1 1/2 tablespoons bread flour evenly over work surface. Turn dough out onto floured surface and knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (95°) free from drafts, 45 minutes or until doubled in bulk. Punch dough down and divide into 32 equal portions. Roll each portion into a 9-inch rope. Tie each rope in a loose knot, leaving 2 long ends. Place on large baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 375° for 13 minutes or until golden. Coat rolls lightly with cooking spray.
Grate carrots into large bowl. Add oil and mix. Then add and mix sugar, brown sugar and eggs. Measure, add and mix in the flour, soda and salt. Pour into greased 8 x 8-inch square pan. Bake at 350° for 45 to 50 minutes. When cool, spread with Cream Cheese Icing.
Mix ingredients and pour into a greased and lightly floured Bundt pan. Bake at 350° for 40 to 45 minutes. Cool 10 minutes. Loosen edges and invert onto serving platter.
Beat eggs with sugar. Stir in shortening. Add sifted dry ingredients and mix well. Add bananas and nuts. Grease well a loaf pan. Pour in batter. Bake in a preheated 350° oven for 1 hour.
Beat 2 eggs with 2 cups milk, stir in the dry ingredients, put in two loaf pans. Bake at 350° for 40 minutes.
Mix all ingredients and put in a greased casserole dish. Bake at 300° for 15 minutes.
Heat 7-Up and pour over jello. Stir until dissolved. Mix cream cheese with hot water until smooth. Add cream cheese mixture and remaining ingredients together. Pour into a refrigerator bowl and chill several hours. Serves 6 to 8.
Season roast with garlic salt, salt and pepper and onion. Wrap roast completely with bacon and hold bacon in place with toothpicks.
Mix ice cream, marshmallows and Hershey bars; pour into pie crust. Freeze until firm. Top with additional chopped Hershey bars.
Eighteen hours before you wish to serve the pancakes or at least the night before, measure 1 cup Starter, 1 cup flour and 1/2 cup of milk in nonmetal bowl. Beat until smooth. Let stand at 80° to 85° until morning. I put mine on top of fridge.
Drain herring; cut into small pieces. Add all other ingredients; mix well. Refrigerate for several hours. Serves 5 to 6 people.
Cream shortening and sugar. Add eggs, one at a time, beating well after each. Add milk and vanilla, then dry ingredients. Chill dough before rolling and cutting in desired shapes. Dough can also be frozen for later use. Bake cookies at 400° for 7 minutes. These cookies are not only delicious but very pretty since the dough is very white. They can be decorated with icing for the holidays.
Cook spinach according to package directions. Drain well. Brown crumbs in melted margarine. Mix onion soup mix, sour cream and 1 cup cheese with spinach.
Combine flour and 1 cup walnuts. Cut in butter until mixture is crumbly. Press into bottom of a 9 x 13-inch pan. Bake at 375° for 20 minutes. Cool. Combine cream cheese and sugar, mixing until well blended. Fold in 1 container of Cool Whip. Spread over crust. Prepare pudding mix using 3 cups milk. Spoon over cream cheese layer. Spread remaining Cool Whip over pudding layer. Sprinkle with remaining nuts. Refrigerate several hours or overnight.
Combine all ingredients except 1 cup of cracker crumbs. Put in casserole dish and top with remaining cracker crumbs. Bake at 350° for 45 minutes.
In large bowl, combine first 6 ingredients. Blend well. Sprinkle coconut into pastry shell. Pour egg mixture over coconut. Bake at 425° for 20 to 25 minutes or until knife inserted in center comes out clean. Cool; garnish with whipped cream. Yield: One 9-inch pie.
Preheat oven to 425°. Grease a baking sheet. In a large bowl, sift together flour, baking powder, salt, thyme, baking soda and pepper. Add buttermilk or yogurt, scallions and oil. Stir until a soft dough forms. Drop by scant 1/4 cupfuls onto baking sheet. Bake at 425° for about 12 minutes.
Combine bran, flour, baking soda, salt and baking powder in mixing bowl. Beat egg, brown sugar, oil, buttermilk, molasses, raisins and apricots together thoroughly. Add liquid ingredients all at once; stir, then add dry ingredients. Stir until just moistened. Fill paper lined muffin tins 3/4 full. Bake 18 to 23 minutes in 375° oven. Makes 1 dozen.
Mix together bran cereal, milk, brown sugar, eggs and oil. Let stand 10 minutes. Combine remaining ingredients except cherry pie filling. Add bran mixture all at once and stir only until moistened. Fill greased muffin tins. Make an indentation in the mixture by placing a spoon of pie filling with 2 to 3 cherries in the center of each muffin. Bake 20 to 25 minutes in preheated 400° oven.
Wash, scald and drain jelly glasses and tight fitting lids. Wash, hull and crush strawberries in a large bowl. Drain pineapple juice into a measuring cup. Add enough water to make 3/4 cup liquid. Reserve. Add pineapple and sugar to strawberries. Stir and let stand 10 minutes.
Mix thoroughly shortening, brown sugar and egg. Stir in buttermilk. Sift together the flour, soda and salt; stir in mixture. Stir and mix in pecans, cherries and dates. Mix all together and chill. Heat oven to 400°. Drop by teaspoonful 2-inches apart on lightly greased baking sheet. Top with pecan half or half candied cherries. Bake 8 to 10 minutes. Makes 4 dozen cookies.
Mix sugar, cornstarch, juice and boiling water. Cook until thick. Add egg yolks and butter. Put a layer of vanilla wafers into dish, then a layer of pineapple, then sauce. Repeat layers in this order. Whipped cream can be used instead of meringue.
Mix cream cheese, green pepper, onion, seasoned salt, pineapple and 2 1/2 cups nuts together with hands. Form mixture into a ball. Roll in remaining nuts until completely covered. Refrigerate.
Mix in order given and bake in greased pan at 350° for about 40 minutes. Makes 2 loaves of bread.
Melt butterscotch and chocolate chips in a double boiler over hot water. Add peanut butter and stir. Remove from heat. Add walnuts and marshmallows. Mix well. Pour mixture into an 8-inch square pan. Cut into squares. Store in refrigerator. Yield: 2 1/2 dozen bars.
Bake cake according to directions on package; cool. Prepare instant pudding as indicated on package. Remove candy bars (which have been frozen) from the freezer. Break up candy bars with a mallet. Break apart cooled cake.
Cut chicken into bite size pieces; add cabbage, sesame seed, almonds and green onions. Shake together sugar, oil, salt, Accent, pepper and vinegar. Add to salad. Add crunched up noodles right before serving.
Cream shortening and sugar. Beat in egg and molasses. Sift flour, salt, soda and spices into creamed mixture. Mix. Shape size of walnuts. Place on greased cookie sheet. Flatten a little with fork dipped in flour and can sprinkle with sugar if you want. Bake at 375° for 10 minutes.
Mix pineapple with dry pudding mix. Add remaining ingredients. Fold in Cool Whip.
Mix all ingredients. In bottom of baking pan, place 1 cup ketchup. Place meat mixture on top and shape to form meat loaf. Bake at 350° for 1 hour.
In bowl, stir together the mushroom soup, milk, dry onion soup mix and undrained mushrooms. Reserve 3/4 cup of the soup mixture and set aside. Stir in uncooked rice and thawed vegetables into remaining soup mixture. Turn rice mixture into a 9 x 13-inch baking dish. Arrange chicken pieces atop. Pour reserved soup mixture over chicken. Sprinkle chicken with paprika. Cover tightly with foil. Bake at 375° until rice is tender, 1 1/4 to 1 1/2 hours.
Chop razor clams and use some of the juice. Mix all ingredients together. Store in fridge several hours before serving.
Bring oil, margarine and Coke to boil. Add marshmallows and cool. Add all dry ingredients to marshmallow mixture. Bake in well-greased pan (9 1/2 x 11-inch) at 350° for 45 minutes.
Beat egg whites until stiff and dry (cannot overbeat). Slowly add sugar to stiff egg whites. Slowly add vanilla and vinegar to egg whites, beat until stiff. Use back of ungreased aluminum cookie sheet. Plop six great globs of egg white. Don't put too close together. They grow to twice their size. Make little wells with back of spoon on each in the center. Bake in middle shelf at 250° for an hour or until pinkish beige in color. The tips do not get dark. Before taking out of oven touch bottom of each well to be sure it isn't sticky. Immediately place on wax paper or dessert plates or they will break. Fill with fruit and top with whipped cream. Can be made like small cookies.
In large container, combine all ingredients; mix well. Store in airtight container. To serve, spoon 3 heaping tablespoons of mix into mug. Add 1 cup boiling water. Garnish if desired.
Take one venison or cantaloupe loin and cut lengthwise part way through. Stuff with diced onions, green peppers and mushrooms. Wrap with bacon. Season with garlic powder, salt and pepper. Wrap with aluminum foil and barbecue until done.
Spray bottom of a 9 x 13-inch pan with nonstick vegetable spray. Mix together pecans and coconut and spread on bottom of the pan. Set aside. Prepare cake mix batter according to package directions. Pour over pecans and coconut mixture. In a mixing bowl, cream together the cream cheese, margarine, powdered sugar and vanilla. Drop by spoonfuls over batter. Bake at 350° for 50 minutes.
Wash berries and drain well. Peel and seed orange. Combine orange and berries in food processor or blender. Blend well. Add sugar and refrigerate. This is best if made a day ahead of time.
Combine all ingredients and mix well with electric mixer. Pour into 2 greased and floured loaf pans. Bake at 350° for 45 to 50 minutes.
Mix all ingredients in 1-quart casserole. Microwave at Medium-high (70%) until cheese melts, 6 1/2 to 8 minutes, stirring to blend well once or twice, during cooking. Serve with corn chips or snack crackers, if desired.
Cream sugar, margarine, eggs and milk; add flour, baking powder and salt. Gently stir in blueberries. Fill muffin cups and bake at 375° for 20 to 25 minutes.
Pour salad dressing into baking dish; add chicken and coat. Cover to chill 4 hours. Drain, reserving dressing. Dip chicken in egg and water and then into combination of dry ingredients. Return chicken to baking dish, pouring remaining dressing on top. Bake at 350° for 45 minutes.
Brown hamburg. Saute garlic, parsley and onions. Then add tomato paste, water, salt and pepper. Simmer 2 hours.
In a blender, combine 2 cups of the apricot nectar, one third of the pineapple chunks, one third of the dates, 1 cup of ice cubes and 1/2 tablespoon of the bee pollen. If using: blend until smooth. Pour into 2 chilled glasses. Make 2 more batches in the same fashion. Makes 9 cups - serves 6.
Can of kraut and tomatoes should be same size and drained well. Recipe based on 16 ounce size.
Mix chicken, cream cheese and onion together. Add garlic salt, parsley and Worcestershire to taste. Form into a ball, roll in chopped almonds.
Combine ingredients. Use cracker crumb crust or cheese on top. Bake at 350° until top is bubbling.
Combine meat, rice, salt and pepper. Shape into small balls. Combine onion, bell pepper and tomato soup. Pour all ingredients into casserole dish. Bake at 350° for one hour.
Slice onions and separate into rings. Combine water, sugar and vinegar. Stir until sugar dissolves. Pour over onion rings. Cover and chill at least 3 hours. Drain. Stir in mayo and celery seed. Serve on lettuce leaves.
Heat the pineapple and sugar. Stir in Jell-O. Let cool until thickens. Blend the cream cheese, milk and Cool Whip; mix all together.
Saute onions in butter in 4-quart soup pot until transparent. Add garlic and cook 1 minute. Add stock; bring to a boil and add rice. Cover and simmer for 30 minutes. Peel and dice tomatoes and add to pot along with tomato juice and chopped basil. Cook over low heat another 15 minutes. Add salt to taste. Serves 6.
Beat eggs lightly in large bowl, stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon and salt together. Stir into egg mixture until well blended. Stir in raisins and nuts by hand. Put into 2 well-greased loaf pans. Bake until center springs back when lightly pressed. Cool in pans or on wire rack 10 minutes and remove from pans. Bake at 375° for 1 hour. Makes 2 loaves, pan sizes 8 x 5 x 3-inch pans.
Cook corn according to directions on package. Melt butter or margarine. Beat eggs. Combine all ingredients. Cook at 350° for 30 minutes.
Sift dry ingredients and mix into remaining ingredients. Form into small balls (size of hickory nuts). Roll in sugar. Place on greased cookie sheet. Bake at 350° for 12 to 25 minutes.