HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 9-inch unbaked pie crust, place these ingredients: Combine eggs and milk; add sugar, flour and nutmeg, then rhubarb. Dot ingredients in shell with butter. Add top crust. Bake for 50 to 60 minutes at 400°. (May cover lightly with foil.)
In medium pan, melt butter and chocolate. Remove from heat; stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour; mix well. Spread in greased pan. Bake at 350° for 30 minutes. Be careful not to overbake. Cool; cut into squares.
Rinse scallops. Combine scallops, lemon juice and parsley in glass dish. Cover and marinate in refrigerator while preparing sauce. Cook and stir onion and garlic in oil and 1 tablespoon of the butter in large skillet over medium-high heat until onion is tender. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low. Cover and simmer 30 minutes stirring occasionally. Drain scallops. Cook and stir scallops in remaining 1 tablespoon butter in another large skillet over medium heat until scallops are opaque about 2 minutes. Add cream and tomato sauce. Pour sauce over vermicelli in large bowl. Toss gently to coat.
Combine sausage, cheese and flour in bowl; mix well. Shape into balls. Place 1/2-inch apart on baking sheet. Bake at 350° for 15 to 20 minutes or until brown. Makes 20 servings.
Brown beef, sausage and onion. Drain well. Add salt and pepper, mix together with sauerkraut. Place tablespoonful of filling in center of 5 inch square of bread dough. Close and pinch together corners and set onto greased baking sheet to rise. Bake at 350 degrees till golden brown, 20-25 minutes. Makes 2 dozen.
Cook yellow rice as directed on package. Mix rice, Mexicorn, soup and margarine together. Melt margarine before mixing with other ingredients. Salt and pepper to taste. Put grated cheese on top. Bake 20 minutes at 350°. Serves 8.
Mix well and add a few drops of lemon juice. Place in a shallow dish and cover with Chathoms Seafood sauce.
Combine the first eleven ingredients. Form into 1 1/2-inch balls. Place in lightly buttered 2 1/2-quart casserole.
Combine matzo meal, salt and pepper. Bring oil and water to a boil. Add to matzo mixture. Beat in eggs, one at a time. Allow to stand 15 minutes. With oiled hands, shape into rolls and place on well-greased cookie sheet. Bake at 375° for 50 minutes or until golden brown.
Mix macaroni, cucumber, onion, tomato, relish and eggs. Add salad dressing and seasonings. May need more salad dressing in order to make salad moist. Chill. Serve on lettuce leaves.
Put rice, margarine and salt into mixing bowl. Add rest of ingredients. Pour into baking dish. Crumble corn flakes over the top. Heat in 350° oven until bubbles go all the way through.
Render pork and add onions. Cook until clear. Add potatoes and clams. Cover with water and cook until potatoes are done. Add some milk if you must!
Bake spareribs 1 hour at 425° to 450°, then pour off fat. Mix remaining ingredients together and boil for 2 to 3 minutes. Pour the sauce over ribs and baste occasionally for 2 to 3 hours or longer at 250°.
Mix well and refrigerate. Before using, mix again. Add 3 to 4 tablespoons in a glass and add 7-Up. Mix. Can add booze if desired. Will keep a week or more in refrigerator. Use when desired. A good summer drink, refreshing!
Brown beef in 10-inch skillet; drain. Chop mushrooms, pepper and onions and saute in margarine until tender. Mix all ingredients in large saucepan; bring to boil, cover and simmer for 30 minutes. Serve over cooked spaghetti.
Blend together. Spoon onto cookie sheet. Bake in a 350° oven until light golden brown. Let cool and eat!
Cook corn in 1 1/2 pints vinegar for 30 minutes. Then put all together and add 1 pint more vinegar, then cook 20 minutes longer. Then seal while hot.
Cook Rice-A-Roni as directed and let cool. Drain juice from artichokes, then mix all ingredients together and serve. (You may add a dash of curry powder to mayonnaise if you desire.)
Blend graham crackers, sugar and melted butter and press in an 8 x 13-inch pan. Beat eggs, sugar and cream cheese together until creamy and spread over graham crackers. Bake at 350° for 15 minutes. Cool. Spread one can of pie filling over cooled dessert. Refrigerate. When ready to serve, top with Cool Whip.
Place diced potatoes in saucepan. Just cover with water. Bring to a boil, then simmer over medium heat for 20 minutes. Combine margarine, flour and salt. Add to milk in a separate saucepan. Bring to a boil over medium heat, stirring until smooth. Mix together sauce and potatoes until well blended. Place in serving dish.
Heat milk in double boiler. Add cut up marshmallows and heat until melted. Pour over crackers and fruit. Mix well. Add pecans.
Cream butter and Crisco with sugar. Add eggs, one at a time, and blend after each one. Sift all dry ingredients and add alternately with milk. Add vanilla. Cook in greased and floured tube pan at 325° for 1 hour and 25 minutes.
Let ingredients come to a boil and cook 2 minutes. Cool until thick enough to spread.
Cream butter; add sugar and beat until light. Add well beaten egg and applesauce. Sift flour, salt, baking powder, soda and spices together and add raisins and nuts. Pour into greased cake pans and bake 30 to 35 minutes in moderate oven at 350°.
With this formula in mind, a casserole may be made of any ingredients you have on hand which you think might be a good combination. Use the following as a guide:
Preheat oven to 400°. Grease a 1-quart casserole dish. In 1-quart saucepan, over medium heat, cook frozen onion until tender. Stir in soup and cream cheese cubes. Cook, stirring constantly, until smooth and hot.
Whip cream cheese and sugar until soft. Pour into crust. Layer blueberries, then pecans and repeat. Top with Cool Whip and pecans.
Cut steak in serving pieces. Brown on both sides. Drain off grease. Add onion, sliced in thin slices. Add mushroom soup plus 1 1/2 cans of water and simmer for 1 1/2 hours. Add fresh tomato when almost done.
Mix cucumber, tomato, green pepper, onion, sugar, wine vinegar, mayonnaise, salt and pepper well. Cover and refrigerate overnight or longer. When ready to prepare sandwiches, drain mixture in sieve for at least 1 hour. Let cream cheese reach room temperature and soften with enough milk to spread easily. Trim crusts from bread; spread with cream cheese, then vegetable mix. Makes 8 to 10 sandwiches.
Brown beef in heavy kettle; drain. Add all ingredients except green beans. Bring to boil; lower heat, cover and simmer 20 minutes. Add green beans; bring to boil and simmer until beans are tender. Add more water if you prefer a thinner soup. Sprinkle with cheese before serving. Yield: 12 servings.
Slice apples into skillet with melted butter. Add remaining ingredients, cover and cook gently, stirring occasionally for about 4 minutes or until apples are tender. Uncover and continue cooking, stirring a bit, until syrup thickens. Serve as a meat accompaniment or as a dessert.
Add fruit and 1 cup of sugar; dissolve by heating. Add vanilla, if desired. Melt margarine in pan. Pour dough mixture in (flour, sugar, baking powder and milk). Add fruit. Bake at 375° until brown on top.
Heat cider with powdered spices and sugar for about 10 minutes over low heat, stirring to dissolve sugar. Serve hot in punch cups. Makes 25 cups.
Brown stew meat in oil. Add tomato juice. Pressure cook 45 minutes at 10 pounds pressure. Add mushroom soup (undiluted). Serve over rice.
Cook zucchini in boiling salted water until just tender, about 6 minutes. Drain zucchini, cut in chunks and combine with the corn and eggs.
In saucepan, cook potatoes in boiling unsalted water about 20 minutes or until tender. Drain and mash. Stir in Parmesan cheese, cream cheese, butter or margarine, green onion, onion soup mix, pepper and hot pepper sauce. Mix well. Add 1 to 2 tablespoons milk if mixture is dry. Shape mixture into 8 balls. Dip in beaten egg. Roll in cornflakes. Place on greased baking sheet. Bake in a 400° oven for 10 to 15 minutes or until hot and crisp. Makes 4 servings.
Pour water over broccoli. Heat until broccoli has thawed. Stir in rice, celery, onion, butter and soup. Stir over low heat until butter has melted and ingredients are thoroughly blended. Stir in cheese spread. Cover and bake in preheated 300° oven for 1 hour.
Beat eggs and sugar. Add milk and flavoring. Freeze according to freezer instructions. Add fruit or flavoring at this time (before freezing).
Combine sugar, cream of tartar, corn syrup, water and butter in saucepan and mix well. Cook to a hard ball stage, stirring frequently (hard ball stage about 265°). Remove from heat; add vanilla. Pour into buttered pan. When cool, pull until it gets satiny and porous. Twist into a rope; cut into 1/2 or 1-inch pieces.
Preheat oven to 400°. In a heavy skillet, heat 2 tablespoons oil. Add the onions and saute until they begin to color. Remove to a large, deep baking dish. Add a little more oil. Repeat the operation with the zucchini, the eggplant and the green pepper (be careful not to scorch the latter). Add all the remaining ingredients and bake, uncovered, for 30 minutes.
Boil cabbage 10 minutes. Put in baking dish and cover with sauce of melted butter, flour and milk. Add cheese to sauce and pour over cabbage. Put buttered bread crumbs on top and brown 15 minutes in a 350° oven.
Mix half of dressing with margarine. Line casserole dish with mixture. Combine rest of ingredients and add the rest of dressing. Bake at 350° for 30 minutes until bubbly and a little brown. Freezes well.
Mix together and fry in small patties. Pour over them 1 can mushroom soup that has been mixed with 3/4 cup milk. Bake at 350° for one hour.
Grease a 9 x 13-inch cake pan. Spread pie filling evenly in bottom of pan. Next layer a can of drained pineapple. Sprinkle cake mix evenly over fruit layers. Melt 2 sticks of butter or margarine and pour over mixture. Top with chopped nuts. Bake at 350° for 45 minutes.
Cook broccoli, unsalted. Combine eggs, cheeses, onion, Worcestershire sauce, salt and pepper. Arrange broccoli spears in a shallow 1 1/2-quart baking dish. Spoon cheese mixture atop. Stir together bread crumbs and melted margarine. Sprinkle over cheese mixture. Bake, uncovered, in a 350° oven for 15 to 20 minutes.
Steam potatoes in steamer for 5 minutes. Blanch broccoli in steamer for 5 minutes. Heat milk in suitably sized kettle. Make a roux by blending margarine and flour; mix together well. Slowly add roux to hot milk, stirring until mixture thickens. Add steamed potatoes, broccoli, salt, paprika, onions, cottage cheese, mayo and dill weed. Mix together. Pour into greased casserole dish. Bake at 325° for 35 to 40 minutes. Calories 149/serving, 65 gm fat/serving, 6 mg cholesterol/serving and 374 mg sodium/serving.
Heat oven to 350°. Cook pasta according to package directions; drain. Meanwhile, in large bowl, stir together sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, red pepper and green onion. Stir until evenly blended. Place tuna mixture in 2-quart baking dish. Cover, bake 40 to 45 minutes or until hot and bubbly. Makes 6 (1 1/3-cup) servings.
Line a large casserole dish with flour tortillas. Next, layer meat, beans and onion. (Do not drain beans.) Next, add cheese. Cover with layer of tortillas. Spread cream of celery soup over tortillas and pour Ro-Tel tomatoes over soup layer. Bake at 350° for 30 to 35 minutes.
In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat! Spoon batter into twelve 2 1/2-inch greased muffin cups. Bake at 400° for 25 minutes or until tops spring back when lightly touched. Serve warm.
Mix together sugar, eggs, milk, melted butter and vanilla. Pour into unbaked pie shell. Sprinkle top with nutmeg. Bake at 350° until done. (Insert table knife; when it comes out clean, pie is done.)
Preheat oven to 350°. Grate carrots. Mix oil and sugar, add 1 egg at a time beating well. Add dry ingredients. Stir in carrots and pecans. Bake in a 9 x 13 inch baking pan or bundt pan for 40 minutes.
Mix first 4 ingredients well. Form into flat round balls. Melt together paraffin and chocolate chips. Let cool. Dip the balls into chocolate chip mixture. Put on wax paper. You may use a toothpick or a fork to dip the balls.
Combine first six ingredients. Roll into log and chill several hours. Combine pecans and parsley. Roll chilled log in nut mixture to coat. Serve with crackers.
Mix all ingredients (except peanut butter) together. Put in microwave for 2 1/2 minutes on High. Beat with electric mixer. Add 1/2 cup peanut butter. Pour into small pan or fudge dish.
Combine sugar and oil; add eggs, one at a time. Sift dry ingredients; add alternately with milk. Add prunes and fold in nuts. Bake in 13 x 9-inch pan at 350° for 40 minutes.
Combine all ingredients in saucepan; cook over low heat for 25 minutes, stirring occasionally.
Boil chicken until tender. Keep broth. Drain canned vegetables and mix with cream of celery soup and cream of chicken soup, add 1 1/2 cans of chicken broth. Mix together in bowl. Chop chicken and line casserole dish. Pour vegetables over chicken. Mix flour, buttermilk and margarine. Pour over chicken. Bake at 325° for 45 minutes or until golden brown.
Mix all ingredients. Bake in two covered dishes at 325° for 1 hour.
Mix caramels and milk. Add nuts and drop on waxed paper. Cool 15 minutes. Melt chocolate and paraffin wax. Dip caramel and nut combination in chocolate. Put on waxed paper to set.
In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes. Transfer to a greased 13 x 9 x 2-inch baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10 to 15 minutes longer or until potatoes are tender. Yield: 8 to 10 servings.
First Layer: On a large platter, spread cans of jalapeno bean dip, mashed avocados mixed together with lemon juice and salt and pepper.
Spread crescent rolls on a 9 x 13-inch cookie sheet. Press seams together. Bake at 400° for 10 minutes. Mix together cream cheese, mayonnaise, dill and minced onion. Cut vegetables in small pieces. Spread cream cheese mixture over cooled crescent rolls, then spread vegetables on top.
Mix all ingredients. Shape mixture into 3 dozen tiny meatballs. Place in pan. Bake at 400° for 12 to 15 minutes or until brown. It is not necessary to turn meatballs as they bake. Insert toothpick into each one. Serve with hot barbecue sauce.
Combine everything but peanut butter, vanilla and nuts. Cook over medium heat until forms a ball in cold water. Then add peanut butter, vanilla and walnuts or pecans. Beat until it is not glossy. Take a short time to cook and heat.
Saute onion in butter. Mix all ingredients together in casserole dish and bake at 350° for 1 hour.
The night before, cut bread slices into small cubes. Beat together eggs and milk. Add bread cubes and allow to soak. Cook sausage and drain well. Lightly grease 11 x 7-inch glass baking dish. Layer sausage and cheese in dish. Pour egg mixture on top and mix gently. Refrigerate overnight. In the morning, bake in a preheated oven at 400° for 40 minutes or until a knife inserted in center comes out clean. Yields 8 servings.
Brown meat and onions; drain. Stir in salt, pepper and chili powder. Place in bottom of baking dish. Mix Bisquick, egg and milk. Pour or place over hamburger mixture. Bake at 350° for approximately 30 minutes. Carefully turn out on large platter. Sprinkle with cheese. Serve immediately.
Make up Jiffy cake mix according to directions. Bake in 9 x 15-inch pan. Make up pudding mix, using just 1 cup of milk. Add cream cheese and spread over cooled cake. Drain pineapple and spread over pudding mixture. Cover with Cool Whip and nuts, if desired.
Combine all ingredients. Pour into a casserole dish. Place pats of butter on top. Bake at 400° for 35 minutes.
Cook shrimp and macaroni. In a large bowl after shrimp and macaroni cool, mix all other ingredients and refrigerate for one hour.
Thoroughly mix hamburger, sausage, cracker crumbs, onions, salt, pepper and bell pepper with tomato sauce. If too soft, add a small amount of crumbs. If too stiff, add ketchup until right consistency. Mold into shape to fit desired cooking pan. Preheat oven to 350°. Cook 40 minutes; drain off excess grease and cook 20 more minutes. Drain and pour ketchup over loaf and cook 15 more minutes.
In bowl, combine kidney beans, chili beans, celery, pickles, onions and cheese. In another bowl, combine salt, mayonnaise and Worcestershire sauce. Toss with bean mixture. Place in 1 1/2-quart casserole dish. Sprinkle with corn chips. Bake at 375° for about 25 minutes or until bubbly. Serves 8.
Sift flour, sugar, salt and cocoa in one bowl. Beat eggs in a small bowl. Add salad oil to these ingredients. Add buttermilk and vanilla to eggs and mix into the dry ingredients. Add baking soda in hot water last. Mix in. Pour into a greased and floured 9 x 13-inch cake pan. Bake at 375° for about 30 to 40 minutes. Use toothpick to test for doneness.
Combine margarine and cream cheese. Blend until smooth. Stir in vanilla; mix well. Stir in powdered sugar and beat frosting until creamy. Add only enough milk to make frosting of spreading consistency.
Melt caramels and water in double boiler, then add all the pecans you can. Stir and drop on wax paper and chill.
Mix together cream cheese, powdered sugar and vanilla. Bake sugar cookie dough at 325° and let cool. Pour cream cheese mixture over sugar cookie pizza crust, then drop the fruit on the crust and let cool.
Combine all ingredients in large bowl; toss to coat. Cover. Refrigerate at least 8 hours.
Pour dressing over carrots in large nonstick skillet; stir to coat. Cover and cook on medium heat for 10 minutes, stirring after 5 minutes. Remove from heat. Stir in almonds and parsley. Makes 6 servings, about 1/2 cup each.
Brown hamburger and onion; drain. Cook noodles. Mix hamburger, noodles and cream cheese. Top with cheese and bake 20 minutes until cheese is melted.
Make mixture of chicken, tomatoes, soups, broth and onion. Then layer in a casserole dish tortilla chips, chicken mixture, cheese and repeat. End with cheese on top. Bake at 350°, covered, for about 30 minutes.
Stir together the sugar, cocoa, flour and salt in a saucepan. Add boiling water. Cook until thick, stirring constantly. When thick, remove from stove and add vanilla and butter. This recipe can also be used for pies. Just pour into a cooked pie shell. Makes enough for 1 pie.
Drain spinach well, squeezing out excess juice. Prepare lasagne according to package directions. Rinse and drain. Place vegetable oil in a medium-sized nonstick skillet and heat over medium-high heat. Add onion and saute until tender. Mix in spinach. Set aside and cool slightly. In a large mixing bowl, combine spinach mixture, Ricotta and Parmesan cheeses, egg and spices. Spread spinach mixture equally on lasagne and roll up each piece jelly-roll style. Place half of the spaghetti sauce in a 13 x 9 x 2-inch baking dish. Place pasta spinach spirals, seam-side down, in dish. Top with remaining spaghetti sauce and Mozzarella cheese, if desired. Bake, uncovered, in a 350° oven until heated, about 25 minutes.
Grease a 13 x 9 x 2-inch baking dish. Dust lightly with flour. Sift flour, baking soda, baking powder, salt and cinnamon into a large bowl. Make a well in center and add in order the sugar, oil, eggs and vanilla; beat with a wooden spoon until smooth. Stir in carrots, coconut, walnut and pineapple until well blended. Pour into pan. Bake in a 350° oven for 45 minutes. Cool completely in pan on wire rack. Can also be baked in a tube pan for 55 to 60 minutes. Spread with cream cheese frosting or powdered sugar.
In bowl, combine lemon juice, oil, salt and pepper. Arrange chicken in baking pan and pour over the lemon and oil mixture. Cover and bake until tender. Baste occasionally. Uncover and bake 20 minutes longer to allow chicken to brown.
Cook peeled potatoes until tender. Drain. In large mixing bowl, combine potatoes, cream cheese, sour cream, butter, garlic powder and pepper. With mixer, beat until fluffy. Pour in 2-quart casserole dish. Top with Cheddar cheese. Cover and bake at 350° for 45 minutes; uncover and bake another 15 minutes.
Cook chocolate on High for 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in cream cheese until smooth. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour. Shape into 1 inch balls. Roll in powdered sugar, nuts, coconut, grated chocolate, cookie crumbs or sprinkles. Store in the refrigerator. Makes 2 1/2 to 3 dozen.
Sift flour, sweetener, baking powder, salt and soda and mix with oats. Melt butter in pan. Add milk, egg, mashed bananas or applesauce, vanilla and nuts (if desired). Pour wet mixture into dry mixture and stir lightly. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Cook potatoes; drain and mash. Add sour cream, butter and egg. Beat until fluffy. Add onion, seasoning and a little milk (if it needs thinning). Place in buttered casserole. Combine cornflakes, cheese and melted butter. Sprinkle over potatoes. Bake at 350° for 30 minutes or until golden brown.
Cook celery in water with sugar until tender; drain. Mix with pecans. Make cream sauce by melted butter, blend in flour and stir in cream until thick. Add salt, pepper and beaten egg. Add celery and nuts. Pour in buttered dish and top with crushed Ritz crackers. Bake until brown on top, about 30 minutes, at 325° to 350°. Good!
Combine the first 7 ingredients and pour into ungreased 9 x 13-inch pan. Sprinkle with paprika or bacon bits, if desired. Cover and bake at 350° for 1 hour and 15 minutes.
Mix together and pour into greased pan. Bake 40 minutes at 350° or 325° in glass baking dish. Partly cool in pan.
Boil potatoes in their skin until tender. Peel and slice into large bowl while still hot. Dissolve bouillon cube in hot water. Add sugar, vinegar and salt and pepper to taste. Stir and pour over the potatoes while they are still hot. Let stand for several hours. Add diced pickles and onion; mix well. Add oil. Serve cold. Serves 4.
Partially cook bacon; stir in onion. Cook until bacon is crisp. Stir in water, potatoes, carrots and chicken bouillon. Heat to boiling until potatoes and carrots are tender. Add milk, corn and pepper. Mix cheese and flour, stirring constantly until melted.
Place vegetables in large saucepan or Dutch oven. Cover with broth and water to 1-inch over vegetables. Simmer 20 minutes or until tender. Do not drain.
In large bowl, stir together seasoning mix and water until blended. Add oil and vinegar. Add corn and other ingredients. Toss lightly. Chill several hours; stir and serve. Makes 6 large servings.
Remove skin and fat from meat and cut in cubes. Use mostly white meat. Mix with dressing and celery and arrange on lettuce in salad bowl. Garnish with green peppers.
Cream butter and sugar; add eggs. Mix crumbs and baking powder. Add to mixture and beat well. Add milk and vanilla. Stir in coconut, pineapple and nuts. Serve topped with whipped cream. My family likes it with ice cream.
Sift together dry ingredients; set aside. In a mixing bowl, beat together eggs and sugar until well blended. Add oil; beat well. Add dry ingredients. Mix thoroughly; do not overbeat. Fold in apples and nuts. Bake in a well-greased 11 x 15-inch sheet cake pan at 350° for 45 minutes.
Mix 1 egg, stick of butter, and cake mix. Press into 9 x 13-inch pan. Beat remaining 3 eggs. Add cream cheese and powdered sugar. Pour over cake mixture and bake at 350° for 40-45 minutes.
In Dutch oven, bring corn syrup and sugar to a boil. Remove from heat and add peanut butter. Mix thoroughly. Add cereal and mix well. Turn out into buttered cake pan. Cool and ice with chocolate icing.
Cook beans as directed. Melt butter and saute onions in saucepan. Add cooked beans with remaining ingredients. Simmer until tender.