HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion and margarine in frying pan until tender and slightly brown. Remove pan from heat; add dressing and squash; salt and pepper to taste. Mix well. Place in greased casserole pan. Sprinkle with grated cheese. Bake at 350° until brown.
In saucepan put margarine, chocolate and water. Let melt and bring to a boil. Add flour, sugar, soda, salt, vanilla and sour milk. Stir well. Then add eggs; beat after each one. Pour into well-greased jelly roll pan. Bake 25 minutes in 350° oven. While baking make frosting.
Cook potatoes in boiling water to cover 15 minutes or until tender. Drain well and mash. Add cream cheese, sour cream, milk, salt and pepper. Beat at medium speed of an electric mixer just until smooth. Spoon potato mixture into a greased 13 x 9 x 2-inch baking dish. Drizzle top evenly with melted butter. Bake at 350° for 30 minutes or until potatoes are lightly browned. Serve immediately. Makes 8 to 10 servings.
In a mixing bowl, beat the cream cheese, butter and seasonings until well blended. Cover and refrigerate for at least 2 hours. Serve with crackers.
Mix beef, rice, onion and spices. Form into small balls. Fry in hot oil, turning frequently until lightly browned but not crusty. Add sauce and water. Mix well. Cover and simmer about 45 minutes. Makes 4 servings.
Spread pie mix in casserole dish. Spread pineapple, cake mix, nuts and butter. Bake at 350° for 40 minutes.
In 9 x 13-inch pan, put pineapple in bottom of pan. Add sugar and vanilla and mix well. Pour cake mix (dry) over pineapple mixture; slice butter over cake mix. Bake at 350° until brown and bubbly.
Microwave pastry shell 4 minutes. Cook bacon slices until crisp; drain and crumble. Cook spinach; drain well, pressing out water. Beat eggs. Toss cheese with flour, add spinach, milk, eggs and seasonings. Place crumbled bacon in bottom of crust. Pour rest of ingredients into pastry shell. Microwave 6 minutes or until a metal knife inserted in center comes out clean.
Melt margarine in casserole dish. Mix remainder of ingredients, using Jiffy corn muffin mix last. Bake, uncovered, at 350° for 35 minutes.
Place hash browns into greased 9-inch pie pan. With fingers, press firmly to form solid crust. Brush with butter and bake at 425° for 25 minutes. Remove from oven; reduce oven temperature to 350°. Onto potato crust, layer Swiss cheese, ham, Jack cheese, then mushrooms. In small bowl whisk milk, eggs and seasoned salt. Slowly pour over pie. Sprinkle with paprika and parsley. Bake for 30 to 40 minutes or until center is set. Remove from oven; let stand 10 minutes before cutting into wedges. Makes 4 servings.
Mix and bake cake according to package directions in 9 x 13-inch pan. Mix caramel sauce and milk, leaving about 2 tablespoons of caramel in jar. When cake is removed from oven, use a meat fork to put holes all over top of cake. Pour caramel and milk mixture over cake. Let soak in and cool completely. Spread Cool Whip over cooled cake and top with crushed Heath bars. Drizzle remaining caramel sauce over Heath bars. Refrigerate.
Mix beef, pork, egg, rice, milk, 1 teaspoon chili powder and salt. Form into small balls. Brown in hot fryer. Combine tomatoes, water, onion, salt and remaining chili powder. Bring to a boil. Drop balls into mixture. Cover and cook slowly for 1 1/2 hours.
Partly peel cucumbers, leaving strips of green and slice thin. Add salt to cucumbers and let stand for 15 minutes. Combine the remaining ingredients. Press excess liquid from cucumbers and add to sauce. Chill and serve as relish. You may add small pieces of thinly sliced mushrooms, carrots or abalone to decorate this relish.
Roll out bottom crust to fit into a 9 in. pan. Break Ritz crackers coarsely into sauce pan. Combine water, sugar, and cream of tartar. Boil gently for 15 minutes. Add lemon juice. Cool. Pour into pie shell. dot with butter. Add top crust and crimp edges. Sprinkle with cinnamon. Make two or three slits to let steam escape. Bake in preheated oven at 370 degrees for 30 to 35 minutes.
Combine eggs, flour and sugar; beat well. Add milk, corn and salt. Melt butter in baking dish; add corn mixture. Bake at 400° for 45 to 60 minutes or until firm. Makes 10 servings.
Mix confectioners sugar, peanut butter and melted butter together to make a thick batter. Take and roll the mixture into small balls and then freeze until very hard.
Place beans in bottom of buttered 1 1/2-quart casserole dish. Mix soup, onion, bacon, cheese and Tabasco. Pour soup mixture over beans. Bake in 350° oven for 20 minutes or until nicely browned and cheese is melted. Serves 6 to 8.
Mix together the first 5 ingredients. Add oatmeal, flour, salt and baking soda. Drop onto greased cookie sheets by spoonfuls. Bake at 350° for 12 to 15 minutes.
To make filling: In small mixing bowl, combine raisins and nutmeg; set aside.
Mix all ingredients together and store, covered, in refrigerator. Bake next day or after, at 375° for 15 minutes in muffin cups, 2/3 full.
Combine butter and sugar. Add flour and chopped nuts. Spread on bottom of 9 x 13-inch dish. Bake at 350° for 15 minutes. Cool completely. Combine cream cheese and powdered sugar. Add 6 ounces Cool Whip and spread on top of crust. Combine pudding and milk, beat on low for 2 minutes. Spread on top of cream cheese layer. Top with 10 to 16 ounces Cool Whip. Refrigerate. Add chopped nuts.
Brown pork chops. Set aside. In 15 x 10-inch baking dish, put uncooked rice. Layer pork chops with green pepper slices, tomato slices and onion slices. Salt and pepper well. Pour consomme over all; rinse the cans with a little water and add to casserole. Bake, covered, in a 350° oven until liquid is absorbed and vegetables are done, approximately 1 hour and 30 minutes.
Wash cucumbers and set aside. In a saucepan, mix vinegar, water, salt and sugar; boil 1 or 2 minutes. Place cucumbers in a crock, layering cucumbers, then onion, fresh dill and garlic cloves; repeat. If large cucumbers are used, cut in 2 or 3 pieces. Pour vinegar mixture over top and weight down cucumbers by placing a plate and a weigh on top. Let stand at room temperature 24 hours, then remove weight. Cover and refrigerate. These pickles will keep for months. Yields 2 gallon jars.
Drain and flake tuna. Cook onion in butter until tender. Blend in flour, add milk and cook until smooth, stirring constantly. Add cheese and heat until cheese melts. Stir in tuna. Prepare biscuit mix according to directions. Roll dough into rectangle about 12 inches long and 1/8 inch thick. Spread with tuna mixture. Roll like a jelly roll and seal ends and edge. Vent top of roll. Place on greased baking sheet. Bake at 400° for 15 to 20 minutes. (Be creative and shape roll like fish.)
Beat eggs, milk, sugar and salt together in shallow dish. Heat shortening in skillet or on griddle. Dip bread slices, one at a time, into egg mixture. Turn and coat evenly. Fry until lightly brown on both sides. Serve with syrup, jelly or 10xxx sugar.
Layer bottom of pan with cookie crumbs. Pour over Eagle Brand milk; layer again. Pour over prepared pudding. Let stand overnight in refrigerator. Cover with Cool Whip before serving.
Beat eggs, oil & sugar, cream well. Sift in dry ingredients. Fold in carrots and nuts. Bake 40 minutes or until toothpick inserted near center comes out clean, at 350°. Makes 3 layers or 1 9 x 13 cake. Top with cinnamon cream cheese frosting.
In a bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired. Pour into two greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Dissolve yeast in warm water; add salt, sugar and oil, blending well. Stir in 2 cups of flour and beat well; add remaining flour slowly to form a soft dough. Knead well. Store in a greased bowl with cover overnight in refrigerator. Punch down dough; make into rolls. Leave rolls on baking pan until they rise double in size, 2 to 3 hours. Bake at 450° until done.
In crock-pot, mix all ingredients together. Stir occasionally. Great with Doritos or any kind of chip.
In saucepan, bring water to a boil. Add potatoes, onion, garlic, bouillon and salt. Bring to boil over medium heat, stirring. Cover and lower heat. Cook about 10 minutes, until potatoes are almost tender. Spread 1/2 potato mixture with liquid in a shallow 2-quart baking dish. Cover evenly with 1/2 cheese and 1/2 chilies. Repeat with remaining potato mixture, cheese and chilies. Bake at 350° for 20 minutes.
Brown hamburger. Drain. Add onions. Pour into pot. Add all other ingredients. Bring to a boil and turn down heat. Let simmer for about 20 minutes. Serve hot, topped with grated cheese and tortilla chips or Fritos.
Combine sugar, butter, cocoa and milk; boil 2 minutes. Remove from heat, add remaining ingredients. Drop from spoon onto wax paper.
Preheat oven to 450°. Toss potato wedges with oil and chili powder. Transfer to cookie sheet. Bake 20 to 25 minutes. Mix together cheese, sour cream and cilantro until well blended. Makes 1 cup.
Cook noodles as directed on package. While noodles are cooking, heat butter over water, both in chafing dish, until melted. Stir in cream, 3/4 cup Parmesan cheese and salt. Heat, stirring occasionally, until smooth. Drain noodles; toss with cream mixture until evenly coated. Serve with Parmesan cheese and pepper. Makes 6 servings.
Place about 3/4-inch of water in saucepan. While bringing water to boil, add sugar, salt and pepper. Have burner on high at all times. Cook fast to a boil that can not be stirred out. Add pre-cut squash and other ingredients (except margarine) finely chopped. Cover until tender. Continue to boil hard until all the fluid is gone. Stir regularly. Add margarine. Stir until melted. Remove from heat. Cover and let stand until served.
Melt margarine; stir in peanut butter and powdered sugar and mix well. Add graham crackers, coconut and chopped nuts. Roll into small balls.
Using a whisk or hand mixer, whip milk and peanut butter. Add pudding and mix well. Fold in Cool Whip and mix well. Makes 6 servings.
Melt butter; stir in flour. Gradually add half and half. Stir until thickened; add Parmesan. Cook and stir until smooth. Fold in crab delights; heat 3 minutes. Stir occasionally. Toss fettucini with sauce. Sprinkle with parsley. Serve immediately.
Mix cake as directed on box. Bake in 13 x 9 pan. Cool. Punch holes in top with handle of wooden spoon. Pour cream of coconut over top, then pour on Eagle brand milk. Layer cool whip and top with frozen coconut.
Put all together and knead to a stiff dough. Bake at 325° until brown. Use dried fruit to stack. Sweeten the dried fruit and add spice and a little cinnamon.
Mix well. Pinch small balls; put on cookie sheet and flatten with a fork. Bake at 350° for 10 minutes. While hot, dip in confectioners sugar. Nuts and chocolate chips may be added to dough.
Mix all ingredients together. Let rise once. Roll out dough to 1/2-inch thickness. Melt butter. Cut biscuits out and drop in butter. Keep layering in Bundt pan. Bake 15 to 20 minutes at 425°.
Put the first 3 ingredients in bottom of each pint jar. Put the beans in four pint jars. Bring the water, vinegar and salt to a boil. Pour brine over beans. Seal with Ball type lids. Makes 4 pints. Does not have to be processed.
Preheat oven to 375°. Stir pudding and half and half together and put in refrigerator for 15 minutes. Flatten cookie dough with fingers in a sprayed pizza pan. Soften cookie dough first. Bake 10 to 12 minutes and let cool completely.
Cream butter and sugar until fluffy. Add egg and beat well. Blend in almond extract. Combine flour, salt, cranberries and almonds.
Cook and stir meat, onion and garlic; drain. Add tomatoes, sauce, parsley flakes, sugar, salt and basil. Heat to boiling; simmer 45 minutes uncovered. Save 1/2 the sauce for top. Mix cottage cheese with the remaining 1/2. Use a 13 x 9 x 2-inch baking dish. No grease in dish. Alternate noodles, meat sauce, Mozzarella cheese and cottage cheese mix 3 times. Top with 1/2 meat sauce and 1/4 Parmesan cheese. Let sit 15 minutes before cooking.
Line jelly roll pan with saltines. Bring brown sugar and butter to a boil. Pour over saltines. Bake in 375° to 400° oven for 7 to 9 minutes. Sprinkle chips over hot candy. Spread when melted. Freeze 30 minutes. Break like peanut brittle.
Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375°. Roll about 1/3 of dough at a time 1/8-inch thick on floured cloth-covered board. (Keep remaining dough chilled.) Cut into 1 1/2-inch rounds. Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about four times. Bake 7 to 9 minutes or just until set, but not brown. Cool. Put cookies together in pairs with Creamy Filling. Makes about 5 dozen cookies.
The night before, slice oranges and place in a bowl with water; freeze. When ready to serve, place 7-Up in punch bowl and scoop out sherbet into punch bowl. Place ice with oranges in bowl and serve.
Combine tomato wedges and cucumber and onion slices in a large bowl; set aside. Combine vinegar, oil, mayonnaise, sugar and salt. Beat using a wire whisk until smooth. Pour dressing over tomato mixture, tossing gently. Cover and chill at least 2 hours, stirring occasionally. Serve with slotted spoon. Yields 6 servings.
Line bottom and sides of 9 x 12-inch pan with graham crackers. Mix together pudding and milk, mix until smooth, add Cool Whip, mix until smooth. Pour into pan, put graham crackers on top of pudding mixture. Melt frosting in microwave for 1 minute. Pour over graham crackers. Refrigerate until frosting hardens.
Mix the first 7 ingredients thoroughly, then add the pecans. Pour into unbaked pie shell. Bake in a 325° to 350° oven for 35 minutes.
Cook eggs, sugar and lemon juice until thick. Add remaining ingredients; mix well. Place in refrigerator for 24 hours before serving.
Mix milk and pineapple in churn container. Add Sunkist drink to fill line of churn. Churn.
Sift the flour and salt together; cut Crisco into flour mixture with pastry blender or 2 knives. Mix egg, vinegar and cold water together. Add to flour mixture and work with hands to form smooth ball. Roll out into circles and put in pie pans. Fill with favorite pie filling and bake.
Cook squash until tender. Drain and mash into fine pulp. Add beaten eggs, onion, grated cheese and white sauce. Cook in a double boiler 1 hour. Place in a 2-quart casserole together with bread crumbs and bake at 375° until crumbs brown. (Can cook in double boiler the day ahead, then bake later.) Makes 8 to 10 servings.
Heat oven to 425°. Prepare pastry. Beat eggs with hand beater. Beat in remaining ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake 45 minutes longer or until knife stuck in center comes out clean.
Chop oranges (with peel), pecans and cranberries. Put in bowl. Sprinkle sugar over top and let set for 10 minutes, then stir. Put 2 cups boiling water and Jell-O into mix. Mix together well. Pour into a long dish and chill overnight.
Boil 4 cups of water. Tie tea bags together; add to water as it starts to boil. Turn fire off. Let tea seep for 15 minutes (no more than 30 minutes). Add sugar to dissolve. Pour tea water into gallon container. Run cold water over tea bags; add to enough cold water to make 1 gallon of tea. Do not squeeze tea bags. Makes tea bitter.
Mix all ingredients. Heat in oven at 350° for 30 minutes. Stir and pour into crock-pot, chafing dish or fondue pot. Serve with crackers.
Mix kraut, celery, pepper, pimentos and onion together. Mix well the sugar, oil and vinegar. Add to kraut mixture and mix well. Refrigerate.
Spread dough on pizza pan. Spread sausage on dough, then cheese, then hash browns. Mix eggs and milk and pour over top. Bake at 350° for 25 to 30 minutes.
Beat eggs; add sugar, oil and zucchini, beating after each addition. Sift dry ingredients and add to zucchini mixture. Add nuts and vanilla. Bake at 350° for 1 hour for 2 loaves, 30 minutes for 12 "Texas" muffins and 20 minutes for 24 regular muffins.
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in Eagle Brand milk, ReaLime and food coloring. Turn into shell. In small mixer bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, not dry. Spread on top and seal. Bake 12 to 15 minutes or until golden brown.
Break eggs into a large bowl, and beat until light. Add remaining ingredients, blending thoroughly. Pour into a well-greased 2 quart baking dish, and bake in a 350 degree oven for 1 hour, or until top of casserole is browned and center is firm. Cool for 5 minutes before slicing. Serve with salsa and sour cream. Makes 8 to 10 servings.
Hard-cook eggs; boil for 10 minutes and peel eggs. Pour beet juice into measuring cup. Place beets and eggs into container. Measure equal amounts of vinegar and sugar to beet juice. Combine beet juice, vinegar and sugar in saucepan. Heat over medium heat, stirring constantly, until sugar is dissolved. Pour liquids over the beets and eggs. Let stand at room temperature for several hours, then store in refrigerator for several days. To serve, place on egg tray or other serving dish.
Resift flour with baking soda and salt. Cream the butter until soft. Gradually add sugar and beat until light and fluffy. Add egg and beat well. Mix flavoring with sour milk. Stir dry ingredients alternately with sour milk into creamed mixture, beginning and ending with dry ingredients and mixing until smooth after each addition. Stir in rhubarb and nuts. Pour batter into two well-greased 9 x 5 x 3-inch loaf pans. Combine 1 tablespoon melted butter and 1/2 cup sugar. Sprinkle on top. Bake at 350° for 60 to 65 minutes.
In a 4 quart saucepan, combine potatoes, onions, carrots, celery, water, margarine and bouillon. Bring to boil. Reduce heat, cover and simmer 30 minutes or until vegetables are tender. In small bowl, combine milk and flour, beat until smooth. Gradually blend into vegetable mixture. Add cheese, mustard and pepper. Cook and stir until cheese melts.
Add yeast to warm water and let dissolve. Add sugar, salt, oil and 1 cup of flour. Mix. Gradually add the remaining flour until dough forms a ball. Knead with dough hook or by hand until dough is no longer sticky. Spread on pizza pan. Add sauce, your favorite toppings and cheese. Bake at 400° for 15 to 20 minutes.
Mix the first 5 ingredients in a bowl. In a separate bowl, mix the molasses, oil, egg and hot water. Beat dry ingredients into wet ingredients. Pour into a 9 x 13-inch greased pan. Bake at 350° until done.
Brown ground beef; rinse and drain. Add minced onion and bell pepper. Add spaghetti seasoning, tomato sauce and 1 cup water. Cover and simmer for 15 minutes.
Mix and freeze. When ready to use, mix 3 or 4 large bottles of 7-Up with frozen mixture. This serves around 50 people.
Let dough stand at room temperature until soft, not puffy. Roll out to size of cookie sheet. In a small bowl, mix eggs, oregano and garlic salt. Spread 3/4 of mixture on dough. Place sliced pepperoni and cheese on top. Roll up dough into long shapes. Seas ends well. Cut in half and seal those ends also. Bake in two loaf pans for 30 minutes at 350°. Before baking, spread rest of egg mixture on top.
Cream the cream cheese, then add sugar, eggs and vanilla. Pour into cupcake liners in muffin tins. Bake for 40 minutes at 300°. Remove from oven; cool 5 minutes. Cakes will fall slightly, leaving a small depression in the center. Fill each depression with 2 teaspoons of Sour Cream Mix. Drop small dab of your favorite jelly or jam on top of each cake. Return to 300° oven for 5 minutes. Cool completely. Refrigerate. (These may be frozen for up to a month.)
Cook onion in 3 tablespoons butter. Blend in flour. Add milk gradually, cooking until thick, stirring constantly. Add seasonings, Worcestershire sauce and lemon juice. Stir small amount of hot sauce into egg, blending well; then add to sauce. Add parsley and crabmeat. Place in well-greased shells. Combine crumbs and 1 tablespoon butter; sprinkle on top. Bake at 350° for 15 to 20 minutes. Yield: 6 servings.
Place flaked tuna, cheese and sliced eggs in a casserole dish. Pour soup and milk over mixture. Top with cracker crumbs. Bake at 350° until cheese melts and crumbs brown.
Combine corn, green pepper, pimento, celery, onion and oil; set aside. Combine remaining ingredients; stir well and pour over vegetables. Toss gently, cover and chill 8 to 10 hours. Drain before serving.
Saute onion and celery in hot oil until soft. Add remaining ingredients and mix well. Simmer about 45 minutes. Can make ahead and freeze.
Beat eggs. Cream margarine and sugar. Beat together. Sift together dry ingredients. Add all together with milk and vanilla. Bake at 350° for 1 1/2 hours in tube pan. Don't open door.
Wash cucumbers. Soak overnight in salted water (1 handful of salt for every 1/2 gallon of water). Drain. Cover cucumbers with boiling water. Allow to stand for 10 minutes. Drain and pack into sterilized jars. Combine vinegar, 1 cup water and sugar. Bring to a boil and allow to boil for about 10 minutes. Pour hot vinegar solution over cucumbers in jars. Seal.
Crush garlic in small bowl; cover with oil. Refrigerate 1/2 hour. Fry bread cubes in 1/4 cup garlic oil. Cook eggs 1 minute in boiling water. Remove and cool. In small bowl, combine lemon juice, Worcestershire sauce, salt, pepper and anchovies. Mix well. In large bowl, tear lettuce into bite size pieces. Drain oil from garlic; toss into salad. Add mixture; toss. Add bread and cheese. Toss well and serve at once.
Remove mushroom stems. Chop enough stems to make 1/2 cup. Cook mushroom caps in margarine 5 minutes. Combine cream cheese and Parmesan cheese, mixing until well blended. Add chopped stems and onion; mix well. Fill mushroom caps. Broil until golden brown. Makes approximately 2 1/2 dozen.
Mix cake as directed and bake in 11 x 16-inch pan. While cake is baking, mix pineapple with sugar. Boil 5 minutes. When cake is done, punch holes in top and pour pineapple over the cake. Let cake cool. Mix pudding as directed. Pour over cake. Sprinkle with coconut. Slice bananas over cake and cover with Cool Whip. Cover with nuts. Chill and serve.
Press into 9-inch pie plate. Bake at 400° for 5 to 7 minutes.
Stir butter into potatoes. Dissolve baking soda in buttermilk; add honey. Mix baking powder, sugar and flour. Add milk and potatoes. Press into a circle 3/4-inch thick. Cut with biscuit cutter. Bake at 400° until golden brown, approximately 17 to 18 minutes. Yield: 16 to 18 biscuits.
Mix hash browns, sour cream, milk, salt, pepper, 1/2 cup melted butter and cream of chicken soup. Mix in Cheddar cheese and put in 9 x 13-inch pan. Crush corn flakes and mix with 1/4 cup melted butter. Put on top of potato mix (don't blend in). Bake 1 hour at 350°.
Prepare pie shell. Preheat oven to 425°. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell. Bake for 15 minutes at 425°. Reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.
Boil sugar, milk and salt for 10 minutes. Add butter and boil to soft ball. Add vanilla and peanut butter.
In a skillet, melt butter or margarine over medium heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from the heat; stir in bread crumbs, eggs, cheese, salt and pepper. Carefully loosen the skin on the chicken on one side to form a pocket. Stuff with zucchini mixture. Bake at 375° for 50 to 60 minutes or until chicken is done. Yield: 4 servings.
Put butter in medium mixing bowl, microwave on High until butter melts. Add remaining ingredients except pecans. Beat at medium speed for 1 to 2 minutes until smooth. Stir in pecans. Pour into pie crust. Microwave on High for 15 to 17 minutes or until set. Rotate pie plate every 5 minutes. Cool completely.