HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine softened cream cheese and 1/3 cup sugar; mix well, until blended. Add 1 egg; mix well. Combine margarine, water and unsweetened chocolate in saucepan; bring to boil. Remove from heat. Stir in flour and 2 cups sugar. Add 2 eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15 1/2 x 10 1/2-inch jelly roll pan. Spoon cheese mixture over chocolate mixture. Cut through batter with knife for marble effect. Sprinkle with chocolate bits. Bake at 375° for 25 to 30 minutes, or until toothpick comes out clean. Cut into squares.
Coat chicken with bread crumbs and brown lightly on both sides in medium skillet with oil. Layer chicken in medium casserole dish. Spread undiluted mushroom soup over chicken. Top with fresh sliced mushrooms and cheese. Cover and bake 45 minutes to 1 hour at 400°. Serve over cooked rice.
Dissolve Jell-O in hot water. Add all ingredients, except beets and cucumbers; chill until partially set. Add the beets and cucumbers; chill in individual molds. Serves 8.
Fry ground beef; drain off grease. Add taco seasoning, dry rice, water and seasonings. Bring to boil; turn down to lowest setting. Cover and cook 15 to 20 minutes. Add cheese. Serve in flour tortillas or plain.
Mix sour cream, cream cheese and taco mix together. Place in a serving dish. Top with relish and Cheddar cheese. Serve with nacho chips.
Mix brown sugar, catsup and mustard. Spread over loaf and continue baking for 15 more minutes.
Cream together cream cheese and powdered sugar. Separate flaky biscuits into two layers. Spread small amount of cream cheese mixture on biscuits to within 1/4 inch of edge of biscuits. Press the biscuit edges together to seal.
Combine oats and buttermilk in a large bowl and let stand 1 hour. Add egg, sugar and oil; mix well. Combine remaining ingredients except raisins in a medium bowl. Add to oats mixture, stirring just to moisten. Stir in raisins. Spoon into muffin pans, either greased or papered, filling 3/4 full. Bake at 400° for 18 minutes. Yields 18 muffins.
Mix and cook first 4 ingredients slowly. Add cornstarch and water. Cook until thickened. Add to ham last 30 minutes of baking (Cure 8 or Bryan Centerpiece).
Melt margarine in large saucepan over low heat. Add marshmallows. Stir until both are well blended. Remove from heat. Stir in cereal until well coated. Press into well-greased 13 x 9-inch pan. Cool.
Beat eggs for 5 minutes until very thick. Add sugar, pumpkin and lemon juice. Fold in dry ingredients. Spread in greased and floured 10 x 15-inch pan. Sprinkle top with nuts.
About 1 hour before serving: In 8-quart Dutch oven, prepare ziti as label directs; drain. Set aside. In same Dutch oven, over medium-high heat; cook ground beef until well browned, about 10 minutes, stirring occasionally. Remove Dutch oven from heat; stir in Ricotta, next 5 ingredients and half of spaghetti sauce until well mixed. Add ziti and toss gently to coat well. Spoon mixture into 13 x 9-inch baking pan; pour remaining spaghetti sauce evenly over ziti mixture; sprinkle with Mozzarella cheese. Bake in 350° oven 20 minutes or until hot and bubbly. Makes 8 servings.
In large pan, put bread flour with salt. Beat together eggs, sugar and lemon flavor, then add flour. Heat together skim milk and butter or margarine until butter melts. Mix together yeast, warm water and sugar until it starts to act. Add all ingredients to flour; mix well and fold until well mixed. Let rest 20 minutes. Fold again and let rest 20 minutes 2 more times. Put in warm nondrafty place. Cover with towel and blanket over. Let rise 4 hours. Put in pans and let rise 2 more hours. Bake at 275° to 300° for about 45 to 50 minutes or until golden brown. Brush tops with egg yolk and milk when almost time to come out of the oven, then put back in the oven until dry. Put on racks and let cool.
Cook grits and water until thick, about 3 to 5 minutes. Stir in margarine, grated cheese, salt and seasoning. Stir in egg yolks. Fold in stiffly beaten egg whites. Bake 1 hour at 350°. Makes 12 servings.
Cream margarine and sugar. Add eggs and mix well. Mash bananas and add to mixture. Add nuts and flour, then pour into a greased and floured loaf pan. Bake at 350° for 1 hour or until toothpick comes out clean.
Preheat oven to 325°. Grease a 10 x 1 1/2-inch pie plate or 9 x 9-inch baking dish. Combine milk, Bisquick mix, sugar and softened margarine until smooth. Pour half of ingredients into baking dish. Pour cherry pie filling into dish. Add remaining batter. Sprinkle with Topping.
Soften cream cheese and add sugar. Add milk and fold in Cool Whip. Crumble cake into bite-size and add in mixtures. Spread into 9 x 13-inch pan, topping with pie filling. Toasted pecans may be used on top of Cool Whip mixture.
In a blender, process all the ingredients until combined. Serve immediately. Makes 1 1/2 cup servings.
Mix all ingredients together and let set for at least 1/2 hour. Serve with crackers or on bread as finger sandwiches.
Preheat oven to 350°. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 50 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Cook spaghetti al dente. Rinse in cold water and drain well. Put everything into a large bowl and mix well. Chill and serve.
Boil chicken breasts until tender. Debone and cut into small pieces. Cook spaghetti in broth used to boil chicken breasts. Drain. Cook broccoli for approximately 4 minutes and drain. Combine soup, milk, broth and cheese and let melt over low heat. Place broccoli over bottom of 9 x 13-inch casserole dish. Add a portion of the sauce, then spaghetti. Add chicken and sprinkle with salt and pepper. Pour remaining sauce over all. Cook for 30 minutes at 350°. Serves 5 to 8 people.
Mix water, cider, orange juice, lemonade and sugar together. Place spices in the coffee basket. Pour the mixture into the coffeemaker and brew until done.
In small heavy saucepan, melt butter over moderate heat. Add scallions and mushrooms and saute until golden and soft, stirring often. Remove from heat. Stir in egg yolks, cheese, dry mustard, dill and shrimp. Beat egg whites until stiff and fold into shrimp mixture. Spread an equal portion of mixture on one side of each toasted bread slice. Sprinkle evenly with paprika and arrange on an ungreased baking sheet. Bake, uncovered, at 375° for 15 minutes or until puffy. Serve hot or cold.
Cream margarine and sugar; add dry ingredients. Shape dough into 2 rolls and wrap in wax paper. Refrigerate until firm. Slice 1/4-inch thick; place on ungreased cookie sheet. Bake at 300° for 30 minutes. Sprinkle with powdered sugar while warm.
In saucepan, heat milk until bubbles form around sides of pan, set aside. Melt butter in saucepan. Gradually add sugar, flour and salt and stir until smooth. Add hot milk, stirring with wire whisk. Cook until mixture begins to boil, boil 1 minute, stirring constantly. Remove from heat.
Saute chicken livers and mushrooms in butter in a large skillet for 5 to 8 minutes or until livers are brown. Remove livers and mushrooms from skillet; set aside.
Butter the bread on one side (outside) and with pizza sauce on the inside. Sprinkle some shredded cheese on the pizza sauce side. Place some pepperoni on the cheese and cover with some more cheese. Place the other slice on top and grill on the stove like a melted cheese sandwich. Serve with some chips. Yields 1 serving.
Mix together all ingredients, except the peaches, thoroughly. Place peaches in baking dish and top with the dry mixture. Bake at 375° for 30 to 40 minutes or until brown. Serves 4.
Melt margarine in a Pyrex dish; mix remaining ingredients together. Pour into Pyrex dish; then add any fruit (peaches work very well) on top of the pie crust mixture. Crust will rise to the top as it bakes. Bake at 375° for 40 minutes.
Cook noodles according to package directions. Drain noodles and place a layer of noodles, a layer of corned beef and then onions in a baking dish. Pour tomato soup over top. Sprinkle with salt and pepper and paprika. Bake 20 minutes in preheated oven at 350°.
Preheat oven to 425°. Stir together the onions, cream cheese, Parmesan cheese and mayonnaise until well combined. Transfer to a 2-quart souffl dish. Bake about 15 minutes or until the top is golden brown. Serve with assorted crackers.
Mix all ingredients (if too dry, add milk). Spoon small mixtures on greased cookie pan. Cook at 300° for 10 or 15 minutes or until golden around the edges.
Melt oleo and add flour and pecans. Press into 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool.
Combine cream cheese, raisins, coconut, pineapple, almond extract and half of the crushed cereal. Refrigerate 30 minutes. Form into ball. Just before serving, roll in 1/4 cup crushed cereal. Serve with crackers and fruit.
Cream shortening and sugar. Mix in egg. Add flour, soda mixture, spices and salt. Mix in apples and nuts. Put in a greased, deep 8 or 9-inch pie pan. Bake in moderate oven at 350° for 40 to 50 minutes. Cut in wedges to serve. Can be served warm or cold and with whipped cream or ice cream. Makes 6 to 8 servings. I like it warm. "Good cooking."
Saute beef, onion and garlic, then drain. Add remaining ingredients and simmer 1 hour or until vegetables are cooked.
Combine all ingredients in large pot. Cook over medium heat until thoroughly warm. Serve with either crackers, corn chips or cornbread. May sprinkle grated cheese on top. Serves 5 to 6.
The day before serving, in a large bowl, combine gelatin and boiling water. Stir to dissolve gelatin. Stir in strawberries until they are thawed. Stir bananas and pineapple into gelatin. Pour into 9 x 13-inch baking pan. Refrigerate until set. Just before serving, spread with sour cream. Makes 12 servings.
Melt margarine in 250° oven in large roasting pans. When melted, stir in Worcestershire sauce and salt. Now pour in all cereals, nuts, pretzels and crackers. Mix thoroughly until all pieces are coated. Then put pan back in oven and bake for 1 hour. Let cool and store in airtight containers. Makes about 9 cups mix.
Combine veggies, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onion rings. Pour in casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onion rings and bake, uncovered, 5 minutes longer. Makes 6 servings.
In saucepan melt butter. Add green pepper and onion. Saute until onion is transparent. Add rice. Stir until rice is coated with butter. Add broth; bring mixture to a boil. Turn heat down; cover. Simmer for 1/2 hour, stirring after the first 15 minutes to distribute vegetables. Serves 4.
Place bread cubes in large casserole. Blend in rest of ingredients. Bake 40 to 45 minutes at 350°.
Cut green pepper in half. Remove seeds and core. Place ingredients in a bowl and mix. Stuff peppers. Place in a baking dish. Pour some sauce over. Bake at 350° for 1 hour.
Heat oven to 350°. Bake for 40 minutes. Do not open oven until time is up.
Line a 9-inch quiche dish or pie pan with pastry; trim excess pastry around edges. Prick bottom and sides of shell with a fork and bake at 425° for 6 to 8 minutes. Let cool on wire rack. Sprinkle bacon and cheese evenly into pastry shell. Combine eggs, half and half, salt and pepper; mix well and pour into shell. Bake the quiche at 425° for 15 minutes. Reduce heat to 300° and bake an additional 40 minutes or until set. Yields one 9-inch quiche.
Heat chilies, tomato, onion and hot sauce on medium heat until soft; add cubed cheese and cook at medium heat until melted. Serve with tortilla chips or similar dip product.
Mix whipping cream, dressing, walnuts and sugar. Chill about 30 minutes. Layer mixture with grapes in crystal parfait glasses. Makes 4 servings.
Beat eggs until light and fluffy. Add sugar, vanilla and oil. Blend well. Stir in zucchini. Sift together flour, baking powder, salt, soda and cinnamon. Blend with egg mixture. Fold in nuts and coconut. Turn into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Grease a 9 x 13-inch glass pan with nonstick spray. Mix pumpkin, sugar, milk, cinnamon, nutmeg and eggs. Pour into pan. Pour dry cake mix over the mixture. Pat nuts evenly into dry mixture. Spoon melted butter or margarine evenly over nuts. Bake at 350° for 50 to 60 minutes or until an inserted toothpick comes out clean. Cool. Can be served with Cool Whip on top or plain. Refrigerate leftover cake. Yields 24 small servings.
Mix ground beef and ingredients for rolls. Cook cabbage and separate. Roll beef mixture into balls and put into cabbage leaves. Mix sauce ingredients all together. Layer cabbage rolls, sauerkraut and sauce. Bake at 350° for 3 hours.
Combine all ingredients except franks in a large pot. Simmer; add franks. Continue simmering on low for 1 to 1 1/2 hours.
Bring to a boil pineapple and sugar. Add jello. Remove from heat; add cream cheese, Cool Whip and nuts. Mix until well blended. Pour into 9-inch pan. Chill until firm. Cut in squares and serve on lettuce leaves.
Preheat oven to 350°. Generously grease a large cookie sheet. In top of double boiler, combine condensed milk, chocolate and salt; cook over boiling water, stirring frequently, until chocolate melts and mixture thickens. Remove from heat. Add coconut and vanilla; mix well. Drop by rounded tablespoonfuls, 1 inch apart, on prepared cookie sheet. Bake 10 to 12 minutes or just until cookies are set. Transfer at once to wire rack to cool. Makes 2 dozen.
Mix all ingredients except bananas together. Bananas must be whipped and added last. Bake at 350° for about 45 minutes. Test before removing from oven.
Toast bread slices. Mix enough mayonnaise with crabmeat to moisten. Add Lawry's seasoned salt. Spread on toasted bread. Top with thin tomato slices and bacon which has been partially cooked. Put under broiler until heated through and bacon has finished cooking.
Put water and broth in saucepan and bring to a boil. Add rice and cover, simmering for 20 minutes. While rice is cooking, saute mushrooms, celery and onions until tender in a nonstick skillet with cooking spray. Combine cooked rice and mushroom mixture. Then serve.
Scrub potatoes; cut into 1-inch chunks. Place them in a saucepan with leeks, celery, carrot and butter. Add salt. Cook the vegetables, stirring over medium heat, until butter is melted and all is coated (5 minutes). Add stock or water; bring to a boil. Cover, reduce heat to simmer. Cook until potatoes are soft (20 to 30 minutes). Check moisture level; you may need to add more water or stock. When potatoes are tender, remove the pan from heat and puree its contents in the milk (use a blender or food processor). Make sure mixture is smooth. Return to saucepan. Add optional herbs (or not). Grind in black pepper and salt to taste. Heat soup gently, covered, until just hot. Try not to boil. Serve immediately.
Cook spaghetti. Dice very finely the tomatoes, cucumbers and onion. Mix all ingredients and refrigerate overnight. Makes very large quantity. If your family does not care for cucumbers, substitute yellow squash or broccoli.
Empty the corn muffin mix into a bowl and stir in the cheese and bacon. Add the egg and milk, according to the directions on the package mix, and the butter flavoring.
To make peeling of onions easier, place them in a pot of boiling water and cook for 2 minutes. Drain and peel. Melt butter and blend in flour. Add warm milk gradually, stirring constantly. Reduce heat and cook 3 minutes longer. Add seasonings and onions.
Heat cranberry sauce with gelatin until soupy. Cool. Mix mayonnaise and nuts. Refrigerate. Serve on a bed of lettuce.
Measure and pour ingredients into a large bowl as listed. Stir with wooden spoon only until blended. Be sure to scrape off bottom of bowl. Bake in grease pan (angel food cake pan, large Bundt pan or 2 loaf pans). Bake on lowest rack of oven at 325° for 1 to 1 1/4 hours or until top of cake is deep brown, shiny, with cracks forming. Cool completely in pan, then loosen sides. Freezes well! Tastes even better on second day.
Pour fruit in a long Pyrex dish and mix all dry ingredients together and then add the beaten egg. It will be crumbly. Sprinkle over fruit and pour melted butter over this. Then sprinkle a little cinnamon, nutmeg and sugar on the top. Place in a 350° oven for about 45 minutes. Other fruits besides peaches may be used.
Mix and knead like bread dough. Refrigerate 24 hours. Knead again, refrigerate again and knead again. Do this again for 1 more day (3 days total). On the fourth day, form into 4 logs.
Preheat oven to 350°. Combine flour, margarine and nuts until crumbly. Press in bottom of 8 x 8-inch Pyrex pan. Bake for 15 minutes at 350°. Cool thoroughly.
Saute onions and carrots until tender. Blend flour, paprika, chicken cubes and dry mustard. Gradually stir in milk and water. Stir until thick and mixture boils. Remove from heat. Add cheese.
Pour dewberries into unbaked pie shell. Mix rest of ingredients together and pour over berries. Dot with butter and bake at 350° for 45 minutes. Serves 6 to 8.
Spread noodles in 2-quart casserole. Add remaining ingredients. Stir, cover and bake at 325° for 1 hour.
Beat eggs; beat in sugar and oil. Combine dry ingredients and add alternately with zucchini. Stir in raisins and walnuts. Put in 2 greased loaf pans. Bake at 350° for 55 minutes. Raisins and walnuts are optional.
Mix all ingredients together. Pour into an ungreased baking dish. Bake at 350° for 50 minutes or until golden brown. Let cool 30 minutes before serving.
Place apples and water in a large pan. Cover and cook over medium heat 30-40 minutes or until apples are tender, remove from heat. Using a potato masher, mash apples to desired consistency. Stir in cinnamon and sweetener.
Combine vegetables. Mix together oil, vinegar, sugar, salt and pepper. Pour over bean mixture. Marinate, stirring often. Store in icebox 4 to 6 hours.
Beat margarine until creamy. Add sugar, mixing until light. Stir in flour and nuts. Mix well. Shape into 1-inch balls and place on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Remove from pan while still warm and roll cookies in additional powdered sugar.
Slice Twinkies in halves. Place half of them in casserole dish or cake pan, side by side, filling side up. Prepare pudding and pie filling according to package directions. Pour over Twinkies. Place the other half of the Twinkies on top with the filling side down. Pour strawberries over this. Serve with dollops of whipped cream or you can spread the whipped cream over the dessert in the pan. Refrigerate until serving time.
Cream butter, Crisco and sugar until well blended. Add eggs, one at a time. Add dry ingredients alternately with milk and vanilla. Bake at 300° for 1 hour and 45 minutes.
Make paste of cocoa and food coloring. Cream shortening with sugar, add eggs. Combine sifted measured flour with salt. Add alternately with buttermilk and vanilla to creamed mixture. Add cocoa paste. If using electric mixer, remove mixer blades, fold in vinegar and soda. Pour batter in equal portions into 3 (8-inch) cake pans, greased and lined with waxed paper. Bake at 350° for 25 to 30 minutes.
Cream sugar, Crisco and butter or margarine until light and creamy. Add eggs, one at a time. Beat well after each addition. Combine plain flour, baking powder and salt. Add about 1/4 of flour and 1/4 of milk until all is used, beating well on low speed after each addition. Add flavorings and coconut. Bake in tube pan sprayed with Pam at 300° to 325° for 1 to 1 1/2 hours.
Squash potatoes into a large bowl. Add rest of ingredients and mix. Heat bacon grease or about 4 tablespoons oil in a large skillet. Place mixture in skillet and brown to golden on bottom. Use cover. Turn over to serve.
Bring to a boil first five ingredients. Cool. Pour over cabbage, pepper and onion rings. Keep mixture well covered with the liquid.
Rub beef with mixture of flour, salt, cumin and chili powder. Heat oil in deep, heavy, nonstick Dutch oven. Add beef. Brown over medium heat on all sides, about 10 minutes. Pour off any excess fat. Turn heat to lowest setting. Add tomato juice or broth. Cover and cook slowly for 1 hour, adding water if liquid boils down too dry. Place whole cauliflower on top of beef. Cover and cook over lowest heat 30 minutes. Add broccoli to the pot. Cook over lowest heat 30 minutes longer. At the end of this time, the cauliflower and broccoli will be slowly steamed to tender crispness. If vegetables cook too quickly (your range may keep a higher heat than others, even at lowest setting), remove them and reheat to serve.
Blend chicken soup and Cheez Whiz. Layer rice, broccoli and chicken soup/cheese mixture in a greased casserole dish. Bake for 20 minutes at 350°. Great side dish or can be served with sea biscuits.
Cook chicken in hot oil about 2 minutes on each side and then set aside. In same pan, cook onion, pepper and garlic until tender, but not brown. Drain excess oil. Stir in undrained tomatoes, broth, uncooked rice and pepper sauce. Bring to boil and then remove from heat. Spoon into baking dish and arrange chicken on top. Bake, covered, in 350° oven for 30 to 35 minutes. Sprinkle with cheese. Let stand, uncovered, about 5 minutes, until cheese melts.
Mix all but tortillas. Spread on open tortillas. Roll and chill. Cut in bite-size pieces. Serve with picante. These can be frozen.
Cook ground beef in a skillet. Add dash of salt, taco seasoning, tomatoes and corn. Put in your casserole dish. Mix cornbread as directed on package. Spoon over your casserole as you wish. Place in oven at 350° for about 30 minutes or until cornbread is lightly browned. Makes about 8 servings.
Cook vegetables in small amount of salted water. Drain excess liquid and combine with remaining ingredients. Serves 6 to 8.
Mix 1 cup of each together in a large bowl. Cover and chill in refrigerator for 2 to 3 hours or overnight. The longer the better.
In a large skillet, heat butter and add ham and onions. Cook until onions are tender. Drain pineapple chunks and reserve liquid. Add water to liquid to make 2 1/2 cups.
Double or triple for larger quantities. Beat the egg in a bowl. Mix in the vegetable oil and milk. Add the dry ingredients and mix. Work the dough into a ball and roll out thin. Flour lightly. Roll up the dough and cut off narrow strips. Spread and allow to dry some. Cook in boiling broth until tender.
Mix first 5 ingredients together. Add eggs, flour, salt, soda and vanilla. Put in fridge for 1 hour. Roll thin, 1/4 inch. Sprinkle top with sugar. Put on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 4 dozen.
Mix the cornstarch and milk, salt and corn. Beat eggs and sugar until light. Add to corn mixture. Add melted butter last. Put in a greased baking dish and bake at 375° for 45 minutes.
Mix crab meat, stuffing and butter together. Upon mixing, mixture should hold together enough to form a patty, but not be mushy. Place three fillets in the bottom of a baking pan, sprayed with cooking spray. Place stuffing mixture on top of each fillet, molding the stuffing patty to conform to the shape of the fillet.
Place butter in a 2-quart casserole with green pepper. Saute in microwave oven 30 seconds. Stir eggs and soup together. Blend into sauteed mixture. Cook in microwave 4 1/2 to 5 minutes. Stir every 2 minutes. Crumble bacon on top. Season with salt and pepper to taste.
Boil the water, vinegar and sugar. Pour over vegetables. Let stand for a few hours before serving.