HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 8 ingredients in a large bowl. Stir in enough broth until the mixture is very wet. Pour into a greased 13 x 9 x 2-inch baking dish or shallow 3-quart baking dish. Bake, uncovered, at 400° for 45 minutes or until lightly browned. Yield: 12 to 15 servings.
Mix all ingredients except eggs. Taste to see if you need more seasonings. Then add eggs and mix well. Pour into pan and bake at 400 until top is browned.
In large skillet, saute stewed tomatoes and fresh vegetables until vegetables are tender-crisp. Add salt, pepper and oregano to taste. Serves 3 to 4.
Bring ingredients to a boil; stir 2 minutes. Take off stove burner. Add 3 cups quick oats and 1/2 cup crunchy peanut butter. Drop on buttered wax paper after mixing well.
Melt butter or oleo. Bring to boil with brown sugar and light corn syrup. Pour into ungreased 9-inch square cake pan. Arrange chopped walnuts over mixture. Top with cake batter made as directed on package. Bake 35 minutes at 350°. Invert immediately, leaving pan over cake 1 minute. Especially good served warm. Top with whipped cream, cherry if desired.
Cook pasta and drain; brown hamburger and onions. Cook until done. Add tomato soup and ketchup; stir. Place in baking dish and cover with Velveeta cheese.
In a large bowl, combine 2 cups lukewarm water, yeast and flour and stir 1 to 2 minutes. Cover and let rise 1 hour. In another large bowl, combine cornmeal, salt and 2 cups hot water; stir until water is completely absorbed. Cover and let soften at room temperature 1 hour. Stir down yeast mixture, then stir in cornmeal mixture and blend thoroughly. (Dough will be liquid and batter-like.) Cover and let rise 2 hours. (Dough will be bubbly and will rise only slightly.) Stir down dough and spoon into 2 well-buttered 8-inch round cake pans, filling them about 3/4 full. Cover and let rise 2 hours. (Dough will rise only slightly.) Bake in preheated 425° oven for 50 to 60 minutes or until top is a pale golden brown. Cool on racks. Heat 5 minutes just before serving. Makes 2 loaves. May be frozen up to 3 months.
Thaw hash browns for 30 minutes. Mix in remaining ingredients except potato chips or corn flakes. Place in 9 x 13-inch greased casserole. Top with crushed potato chips or corn flakes. Bake at 375° for 1 hour.
Make dark roux; add onions, garlic, parsley and shrimp. Boil 10 minutes. Add water and seasonings; simmer for 45 minutes to 1 hour and serve over rice.
Melt butter in 9 x 15-inch pan (cover sides). Add ingredients in order given. Bake for 25 to 30 minutes at 350°. Cool before cutting.
Cook broccoli and carrots about 2 minutes in boiling water; drain. Mix cornstarch, salt, sugar, soy sauce and sherry; set aside. Add oil to wok or pan over high heat and stir-fry broccoli, carrots and onions until crisp and tender. Remove from wok. Add beef and cook for 2 to 3 minutes. Remove beef.
Put the first 5 ingredients in large mixing bowl. In a large saucepan, place sugar, milk and oleo. Bring these to boil; boil for 9 minutes. Pour over Hershey bar mixture and stir until chips are melted, then pour in buttered pan. Yield: 5 pounds of fudge.
Cream the butter and sugar. Mix with other ingredients. Add peach preserves and sour cream. Pour into 2 large loaf pans or 3 to 4 small loaf pans. Bake at 325° for 50 minutes to 1 hour.
Cook and stir zucchini and onion in margarine for 10 minutes. Stir in parsley or parsley flakes, salt, pepper, garlic powder, basil and oregano leaves. Combine eggs and cheese. Stir into zucchini mixture. Separate dinner rolls into 8 triangles. Place in ungreased 10-inch pie pan; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake in preheated 375° oven for 18 to 20 minutes or until center is set. (Cover crust with foil during last 10 minutes of baking.) Let stand 10 minutes before serving.
Stir sugar, chocolate, corn syrup and milk until sugar dissolves then cook slowly without stirring to 238° (soft ball). Add butter. Remove from heat. When lukewarm (240°, about 25 minutes, add vanilla. Beat. Ices double layer cake.
Mix together and refrigerate. Put by spoonfuls on cookie sheet or roll into balls. Bake at 350° for 10 to 12 minutes or until done, depending upon size of cookies.
Put all of the ingredients in a large bowl and mix together thoroughly. Pour into unbaked pie shells and bake at 300° for 1 hour. Freezes well.
Preheat oven to 300°. Combine all ingredients. Form into balls. Place on an ungreased cookie sheet. Bake for 10 to 15 minutes.
Crush vanilla wafers; combine all ingredients. Mix well. Shape mixture in a loaf pan. Spread 2 or 3 tablespoons of ketchup on top. Bake at 350° for about 1 hour. Makes 6 to 8 servings.
Dissolve gelatin in boiling water. Drain the blueberries and pineapple and measure the liquid; add enough water to make 1 cup. Add the gelatin mixture; stir in the blueberries and pineapple. Pour in a 2-quart flat pan and put in the refrigerator until firm. Blend the softened cream cheese, sugar, sour cream and vanilla; spread over the congealed salad. Sprinkle with nuts. Makes 10 to 12 servings.
Mix all ingredients together. Pack into three greased 4 x 8-inch loaf pans. Bake 1 1/2 hours in a moderate 350° oven. Serves 25.
Melt 6 ounces butterscotch chips with 1/2 cup peanut butter in heavy saucepan over low heat, stirring until blended. Stir in 4 cups Rice Krispies. Press into buttered 9 x 13-inch pan. Chill. Stir over hot water chocolate chips, powdered sugar, butter and water until melted and blended. Spread over chilled mixture. (Do not chill after adding chocolate layer.) Melt the rest of the butterscotch chips and peanut butter; stir rest of Rice Krispies and spread over chocolate layer (do this as quickly as possible after spreading chocolate). Press lightly. Chill. Cut into squares.
You will need a large bowl. Mix together vegetable oil, eggs and sugar. Beat medium speed until mixed well. Put dry ingredients in a separate bowl (flour, baking soda, baking powder, salt and cinnamon). Then mix dry ingredients into the large bowl mix well by hand. Then add apples and nuts. Spray pan with Bakers Joy or cooking spray. Bake in square pan 9 x 13 for 40 minutes or 2 small pans for 50 minutes. Bake less time. Cake tester to check if the cake is done.
Beat in each ingredient in order as listed until smooth. Pour into greased 9-inch spring-form pan. Bake 1 hour at 325°. Turn oven off and leave pan in oven with door cracked for 2 hours. Refrigerate. Top with strawberry, blueberry, cherry or apricot pie filling.
Place cheese in a double boiler top. Cook over boiling water until cheese is melted. Slowly add milk, stirring constantly, until sauce is smooth. Add Tabasco sauce and mustard. Blend thoroughly. Yields 2 cups.
Put shells in boiling water (20 minutes). Meanwhile, clean spinach. Remove stems and place in tightly lidded pan (do not add water). Cook on low to medium heat. Heat until limp. Chop. Slice mushrooms and onions. Saute in 1 tablespoon corn oil. Add garlic while sauteing. Add tomato sauce and remainder of spices. Simmer until everything else is ready. (Be creative with the spices, do your own thing.) Combine chopped spinach, Ricotta and Parmesan. Mix well. Drain shells. Lightly oil pan. Stuff shells with cheese mixture. When finished, cover with tomato sauce and Mozzarella cheese. Bake at 350° for 30 minutes. Feeds about 4 people as an entree.
Break bar into pieces. Melt chocolate with milk until smooth. Add marshmallows, stirring until melted. Cool completely. Whip the cream until stiff. Fold into chocolate mixture. Spoon into prepared crust. Cover. Chill until firm. Garnish with whipped topping or cherry pie filling.
In a large glass bowl, heat crumbled ground meat 2 to 3 minutes on High until browned. Stir in spaghetti sauce and water. Combine Ricotta cheese, egg and pepper. Spray oblong baking dish with nonstick spray. Spoon 1/2 cup of sauce into dish, then alternately layer noodles, egg mixture, Mozzarella cheese and sauce, making 2 layers. Heat, covered, for 8 minutes on High. Continue cooking on power level 5 an additional 30 to 32 minutes until noodles are tender. Top with Parmesan cheese. Let stand, covered, for 15 minutes before serving.
Put the first 3 ingredients into saucepan; cook until spins thread from spoon. Add the raw peanuts; cook until golden brown or until peanuts start popping. Remove from heat. Add the soda and pinch of salt; stir until mixed well. Pour very thinly on greased cookie sheet.
Crust Topping: Mix together, brown sugar, sliced almonds, coconut, flour and mix well with stick of melted butter. Bake in large pan for 45 mins. at 325. Stir often while baking to keep from burning. While this mixture is cooling, make the filling...mix pudding with milk and add the cool whip. Using a 9 1/2x13 pan, put a layer of crust mixture on the bottom, then a layer of pudding, another layer of crust, then another layer of pudding, top with crust mixture.
Stir together nuts, sugar, Karo and salt in 1 1/2-quart casserole dish. Place in microwave and cook on High for 7 to 8 minutes, stirring after 4 minutes. Add butter and vanilla to syrup, blending well. Return to microwave and cook 1 to 2 minutes. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour onto lightly greased cookie sheet. Cool for 30 to 60 minutes. When cool, break into pieces.
Prepare pie crust and chill in 10-inch deep pie pan. Layer bottom with shrimp, pineapple and water chestnuts, and mixture of Mozzarella, ginger, sugar, salt and flour. Mix together cream and eggs and pour on top. Sprinkle with paprika. Bake 10 minutes at 400°, then bake 30 minutes at 350°.
Blend all ingredients together. Refrigerate several hours to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups. Has 11 calories per tablespoon, if made with sugar-free pudding: 16 calories per tablespoon, if make with regular pudding mix. Zero fat grams.
In a 2-cup glass measuring cup, combine peanut butter chips and 2/3 cup condensed milk. Cook on High about 1 to 1 1/2 minutes in microwave, stirring halfway to blend. Stir in 1/2 teaspoon vanilla until mixture is smooth. Spread into 8-inch square foil-lined	pan. Combine remaining condensed milk and chocolate chips; repeat procedure as before. Stir in 1/2 teaspoon vanilla until smooth and spread on top of peanut butter mixture. Chill for	2 hours or until firm, then turn out and peel off foil. Cut into squares. Store, covered, in fridge.
Place tortilla between two sheets paper towel (pierce with fork first). Microwave on High 1 minute or until barely crisp. Place on paper plate lined with paper towel. Spread with sauce. Sprinkle with mushrooms, onions, cheeses and oregano. Microwave on Medium-high 2 minutes or until cheese is melted.
Bring sugar, butter, cocoa and milk to a boil. Cook for 1 minute. After boiling, add vanilla, peanut butter and oatmeal. Spoon out onto wax paper.
Measure 2 tablespoons of juice from pineapple can; mix with garlic, slivered ginger, onion, 3 teaspoons of teriyaki sauce and vinegar. Arrange fish in shallow dish. Pour marinade over fish. Refrigerate 10 minutes. Arrange fish on greased broiler rack. Brush with marinade. Broil 6 inches from heat for 5 to 6 minutes.
Preheat oven to 350°. Beat butter and sugars until fluffy; add egg. Combine flour and soda; blend into creamed mixture. Stir in M&M's, raisins and nuts. Drop by rounded tablespoonful onto greased cookie sheet, about 2 inches apart. Bake 13 to 15 minutes. Cool 2 to 3 minutes before taking off cookie sheets. Store in tightly covered container. Makes about 32 cookies.
Sift flour with baking powder and salt 3 times. Cream butter and sugar thoroughly until light and fluffy. Add egg yolks and beat well. Add flour and coconut milk alternately, a small amount at a time, beating after each addition until smooth. Add vanilla and coconut. Fold in egg whites that have been beaten. Bake in 3 large cake pans at 350° for about 30 to 35 minutes. Spread with Seven Minute Icing; sprinkle with fresh grated coconut.
In a large bowl, put the egg whites and pumpkin. Add remaining ingredients. Stir in slowly 1 cup water. Mix well. Pour in sprayed 9-inch pie plate. Bake at 350° for 45 to 55 minutes or until knife inserted in center comes out clean. Serves 8; 135 calories per serving and trace of fat.
Set jello with boiling water and pineapple juice. When set, beat in cream cheese, milk, carrot, pineapple and sugar.
Mix all ingredients except sugar together in medium bowl. Blend well. Roll into balls. Roll in sugar.
Cook potatoes (sliced) in water. Add sliced onion and cook until color changes in water. Pour water off. Put in dish layer of potato and onion. Sprinkle salt and pepper on each layer. Heat soup and water. Pour over. Bake in oven for 25 to 30 minutes. Put cheese on top and melt.
Mix together all ingredients except ice cream. Use half of the mixture for bottom of a 9 x 13-inch pan. Soften the ice cream. Spread on crumbs. Top with remaining crumbs. Freeze and keep in freezer until ready to serve. When serving, top with small amount of cherry, blueberry or other pie filling.
Cook carrots until just barely done. Mix soup and seasonings; pour over carrots and other vegetables. Marinate overnight.
Cook the macaroni. Mix in the peas, tuna, celery and mayonnaise. Season to taste. Refrigerate 1 to 3 hours.
Simmer cider and spices 30 minutes. Turn off heat. Add rum and brandy. Serve while hot. Works well in crock-pot.
Chop the broccoli, cauliflower and onion. Toss well. Mix the salt, sugar, vinegar and mayonnaise. Pour over vegetables. Cover and refrigerate overnight.
Mix the condensed milk with the pineapple, nuts and coconut. Fold in the whipped topping mix, whipped according to instructions on the package. Add the lemon juice. Can be used in either a graham cracker crust or plain baked pastry. Top with the same whipped topping mix (whipped). Garnish with crushed nuts and pineapple, then refrigerate.
Heat oven to 350°. Coarsely chop 8 squares (1 package) of the chocolate; set aside. Microwave remaining 8 squares chocolate in large microwavable bowl on High for 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely. Makes 1 1/2 dozen cookies.
Bring all ingredients to a boil in pan. Reduce heat and simmer for 45 minutes. Serve.
Melt bacon drippings in skillet. Add vegetables. Season with salt and pepper; mix well. Cover and cook over medium heat for 5 to 8 minutes, or until cabbage is tender but crisp, stirring occasionally. Yields 4 servings.
Sift flour and sugar into bowl. With pastry blender or fork, cut in butter. Mix until it resembles corn meal. Chill in refrigerator for 30 minutes. Press pastry into a greased pie pan until firm on bottom and sides. Bake at 425° for 10 to 12 minutes until brown. Meanwhile, cook 1 cup of berries and water-cornstarch mixture until thick. Place 3 cups of fresh berries in baked crust and pour the thickened berry mixture over the fresh fruit while still hot.
Fry bacon in large saucepan until crisp and golden; remove from pan. Add garlic and onion; saute for 5 minutes. Blend in flour. Add bacon and remaining ingredients, except cod and evaporated milk. Heat to boiling. Cover and simmer 10 minutes. Add fish, cook 10 minutes more; stir occasionally. Stir in evaporated milk. Heat just to boiling. Remove bay leaf and cloves before serving. Garnish with crisp bacon.
Mix all ingredients. Chill for 3 hours. Pinch off about 2 teaspoons of dough and roll into a ball with hands. Press with glass dipped in sugar and place on greased cookie sheet. Bake at 350° for about 8 minutes.
Brown the ground beef. Stir in the package of taco seasoning. Add 3 to 4 tablespoons water. Pour in a casserole dish. Pour on the taco sauce. Pour on the salsa. Put the cheese on top. Bake at 350° for 30 minutes. Serve over shredded lettuce and nachos. Top with sour cream.
Brown stuffing crumbs in butter or margarine and spread 3/4 in a 9 x 13-inch pan. Mix remaining ingredients together, including herb packet and spread on crumbs. Top with remaining crumbs and bake at 350° for 45 minutes. Very hearty!
Spread generous amount of mayonnaise over this. Grate cheese on top. Put 7 pieces of bacon, cooked and crumbled, over cheese. Chill.
In a large skillet, brown your dry rice in the oil. Watch closely and stir often because this doesn't take long. After rice is brown, add the tomato sauce, water, pepper, onion and spices. Reduce heat and allow to come to a boil. When it begins to boil, cover the pan and let it boil until rice fluffs with a fork.
Rinse macaroni in cold water and drain. Add chopped vegetables to macaroni. Pour fat-free Italian dressing in macaroni. (May use more or less for your own desired taste.) Add seasoning to taste.
Scald tomatoes, peel and scoop out insides, leaving a thick shell. Turn upside down to drain. Chop removed pulp and set aside. Saute green pepper, green onions and celery in butter until tender but not browned. Add reserved tomato pulp and cracker crumbs. Add salt and pepper to taste. Fill tomatoes with mixture. Sprinkle with Parmesan cheese and paprika. Dot with butter or margarine. Bake at 400° for 20 to 25 minutes.
Cream together butter, powdered sugar and egg. Then add other ingredients. Chill for 1 hour. Put into cookie press. Press cookies onto cookie sheet. Bake until light brown. Bake at 325° for 10 minutes.
Bring water to a boil in a medium saucepan. Add rice, peas and salt. Stir to moisten. Remove from heat. Let stand for 15 minutes. Add mayonnaise, relish and onion. Fold to blend. Cover and chill thoroughly. Fold in turkey and cheese. Serve on lettuce leaf.
Combine pudding, gelatin, water and lemon juice in a saucepan. Cook and stir over medium heat until mixture comes to a boil. Pour into a bowl and chill until thickened. Fold in topping, blending well. Stir in berries. Pour into pie shell and chill 1 to 2 hours.
Partially thaw lemonade. Blend in milk and Cool Whip. Blend well 2 to 3 minutes. Pour into baked shell. Let set 1 to 2 hours. Keep refrigerated.
Mix the ingredients and serve to the cats in two separate bowls, at room temperature. Because the cats are smarter than dogs, I usually omit the dry cat food, because the cats tend to spit it out anyway and only eat the meat. If you do include the cat food, you can pick it up from the rug and throw it to the birds later.
Mix all ingredients. Add to cooked mostaccioli. Stir often and let set. Has better flavor if set overnight.
Boil chicken in as little water as possible with bouillon cube. Chop celery and pecans to your taste and add 1/2 c. broth from chicken. After chicken is cooked dice it and add the celery and pecans. Add Hellmann mayonnaise to taste. Boiled eggs can also be added.
Mix first 3 ingredients; add milk to make a thick consistency. Drop by spoonfuls into hot broth. Dip the spoon in the hot broth each time. Cook until done, about 5 to 10 minutes. An easy soup, especially for fussy eaters. An old family recipe.
Make into small rolls. Bake in 350° oven for 15 minutes. While hot, roll in powdered sugar.
Use fresh herbs if you have them. Heat olive oil in large, deep pan. Add the garlic, onion, celery and pepper to oil. Stir until vegetables are soft. Add remaining ingredients. Bring to boil. Add 6 large scrubbed clams. Lower heat and cover for 8 minutes or until clams open. Remove clams and mince the meat. Add minced clams to broth just before serving. Serve over thin spaghetti. Sprinkle with fresh ground black pepper and Parmesan cheese. Be sure to have lots of garlic bread to dip in your broth.
Brown the ground beef. Add 1 can mushrooms and jar of sauce. Simmer while preparing following. Cook manicotti noodles according to directions. When done, fill with ingredients. Mix together eggs, cheese, cottage cheese, Parmesan, soft oleo, salt and pepper. Stuff in shells.
Cook and stir ground beef until brown, drain. Mix sour cream, mayonnaise, cheese and onion and set aside. Mix Bisquick and water until soft dough forms. Pat dough in an 8 x 8 x 2 greased baking pan pressing the dough 1/2 inch up the sides. Layer beef, tomatoes and green peppers on top of the dough. Spoon sour cream mixture over top. Sprinkle with Paprika if desired. Bake until edges of dough are light brown, 25 to 30 minutes. Makes 5 to 6 servings.
Cut Twinkies in 1/3. Layer on bottom of cake pan (use 5 Twinkies). Pour pudding over layer of Twinkies. Place strawberries over pudding (you can use fresh strawberries). Put another layer Twinkies. Cover with Cool Whip and sprinkle with pecans.
Pour hot water over lard; stir until smooth. Add salt and flour until dough comes off easy. Makes 6 crusts.
Brown meat until done. Add peppers, onions, and celery cut into chunks. Cook until turning yellow. Add bean sprouts, water chestnuts, and bamboo sprouts. cook until all is hot! Mix water, flour, and soy sauce well. Add to meat while stirring to thicken. Serve over heated chow mein noodles. May add soy sauce to taste.
If you can't make it out to the campfire, here's a favorite food brought indoors. Take one graham cracker. Add a jumbo marshmallow. Top it with a piece of chocolate. Melt the marshmallow and chocolate slightly in the microwave. Top it with another graham cracker.
Saute the chopped onion in the butter in a large skillet until the onion is soft. Add the soup and sour cream. Fold in potatoes. Place in a casserole. Cover with the cheese. Bake at 400° for 30 minutes.
Salt and pepper chicken and bake in foil at 325° for 2 hours. Remove chicken from bones and cut into large chunks. Slice tortillas in 1-inch strips. Combine liquids and onion. Layer in flat baking dish, ending with cheese. Pour milk over all. Bake at 300° for 1 hour. This is best if it stands 2 to 3 hours or overnight before baking. Can be prepared and frozen for later.
Combine marshmallows, margarine, vanilla and green food coloring in top of a double boiler. Stir constantly until marshmallows are melted. Blend in cornflakes gradually (a cup at a time). Drop by teaspoonfuls onto waxed paper. Decorate each one with 3 "red hots" cinnamon candies (for berries).
Mix flour, baking soda and sugar in large bowl. Add eggs and fruit cocktail. Put nuts and brown sugar on top. Bake in 9 x 13-inch pan for 1 hour at 325°.
Combine water, 1 teaspoon sugar and yeast in small bowl; let stand 5 minutes. Drain and chop cherries. In large bowl, combine milk, salt, shortening, egg and 1/4 cup sugar. Add about half the flour and beat until smooth. Stir in yeast and cherries. Add flour gradually to form a very stiff dough. Turn dough onto a heavily floured board and knead until smooth and no longer sticky. Place in greased bowl; cover and let rise in warm place until doubled in bulk.
Combine all ingredients except water and refrigerate in sealable bags. Add water at time of use. Refrigerate between uses. Keeps several months. Makes 2 batches; share half with a friend!
Mix first 5 ingredients and layer with sliced bananas and wafers. Chill and serve.,
Preheat oven to 350°. Combine flour, cocoa, soda and salt. Set aside. Cream butter, sugar, brown sugar and vanilla. Add eggs 1 at a time, beating after each. Gradually add flour mixture. Stir in white chocolate and nuts, if desired. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes until edges are lightly browned. Let stand 2 minutes before removing from cookie sheet.
Step 1: Peel off all green portion of outer rind and all red melon, leaving only the white rind. Cut in strips about 1/2 to 3/4-inch thick. Measure in quarts. Soak in cold salt water about 6 hours or overnight. For salt solution, use 1/2 cup salt to 1 gallon of water.
Melt margarine in a large pan. Saute onion until lightly browned. Add ground chuck and cook until beef is no longer pink. Add mushroom and tomato soups. Add water and uncooked noodles. Cook until noodles are slightly tender.