HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all of the ingredients (except bread). Put into hollowed out loaf of bread. (When you hollow out the bread, save the top of bread so that you can put it back on top of the filled loaf.) Wrap entire loaf of bread in aluminum foil and bake for 2 full hours at 300°. Serve with bread cubes, crackers or raw veggies. This is worth the effort.
Combine and cook sugar, milk, margarine and salt. When it starts cooking, cook for 5 minutes. Add marshmallow cream and peanut butter. Beat until glaze is gone. Pour onto a plate and let chill until you can cut it.
Cream the butter. Gradually add brown sugar and white sugar. Cream well. Add egg yolk and vanilla. Beat well. Blend in flour to form a stiff dough. Shape into small balls. Put on greased cookie sheets. Flatten to size of a 50 cent piece with the bottom of a glass dipped in sugar. Bake at 350° for 7 to 9 minutes, until golden brown. Cool and frost with Browned Butter Frosting.
Mix all ingredients together very well. Chill 2 hours. Crush 3 graham crackers. Shape mixture into ball and roll in cracker crumbs.
In a skillet, saute celery and onion in butter until tender. Place in large bowl with cornbread, crumbs, sage and poultry seasoning. Combine eggs, chicken broth and cornbread mixture, stirring gently to mix.
Mix all of the ingredients together, except for the pecans or parsley. Shape and chill. Remove from the refrigerator and roll in pecans or parsley. Serve as desired.
Melt 1/2 cup margarine and mix with crushed chocolate wafer. Consistency should be slightly tacky and moist. Press into pan. Can use pie pan, cake pan or cupcake sized pan. Try to form a pie crust with the sides higher than the middle. Put in freezer to cool.
Brown hamburger. Add sauce. Spread mixture in 9 x 13-inch pan. Add sausage, mushrooms, green peppers and pepperoni. Top with Mozzarella cheese. In a bowl, mix eggs, milk, cooking oil, flour and salt. Beat well and pour evenly over cheese. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes or until crust is golden brown.
Mix corn meal, flour, baking powder, sugar and salt. Beat eggs; add milk and stir into corn meal mixture. Heat fat in a 9 x 9 x 2-inch baking pan in a preheated 425° oven until hot. Tilt pan to coat with fat, then pour off and stir excess fat into batter. Pour batter into pan and bake for 25 minutes or until bread pulls away from sides of pan. Cut into squares and serve hot with butter. Makes 9 servings.
Preheat oven according to brownie package directions. Bake brownies according to directions; let cool.
Arrange onion, potatoes, kidney beans, uncooked rice and celery in layers in order listed in a covered casserole sprayed with Pam. Preheat oven to 325°. Mix spices and tomato sauce well and pour over stew layers in casserole. Cover and simmer 1 1/4 hours or until potatoes are tender. Do not stir; but check occasionally to be sure it does not boil dry. Makes 4 servings.
Mix the ingredients and pour into a casserole dish. Cover with a thin layer of crushed cornflakes; drizzle with butter or margarine. Bake at 350° for 1 hour.
In a glass pie plate, melt butter and saute nuts; add the brown sugar. Do this in a microwave. It should only take a minute or so. All microwaves are different so use your own judgment. Then place the wheel or wedge of Brie in the plate and return to the microwave just until the cheese melts. Serve with Wheat Thins. Delicious!
Blend chips in blender until they are chopped fine. Add water for 10 seconds in blender. Add egg yolks, Kahlua, sugar and vanilla. Beat egg whites stiff, then fold into mix. Chill 3 hours.
In a saucepan, mix the milk, butter, cocoa and sugar. Bring to a boil for 1 minute. (If you boil longer than 1 minute, the cookies will be too hard.) Add the vanilla, oats and peanut butter. Spoon drop onto waxed paper, or leave in a buttered 9 x 13-inch dish and slice when cool.
Mix together chicken broth, chopped broccoli, chopped celery, chopped onion and salt and pepper to taste. Simmer together until vegetables are tender, about 15 minutes. Then add rice, Cheddar cheese soup and chicken meat. Fold in milk and Velveeta cheese. Simmer together on low heat about 30 minutes. Stir often.
Mix all ingredients together, except the corn bread mix. Add corn bread mix last and pour into greased pan or casserole; bake. Can be reheated.
Measure 1/4 cup gravy from jar and combine with beef and next 5 ingredients. Form into a loaf (8 x 14 x 1 1/2-inch) in shallow baking pan. Bake in a 350° oven for 1 hour. Remove from oven and carefully drain fat.
Peel and slice potatoes; boil in salt water until tender, then drain. Blend potatoes, margarine, sugar, eggs and milk; process until smooth. Add vanilla. Divide filling between the unbaked pie shells. Bake at 325° for 20 to 25 minutes.
Combine first 5 ingredients, 3 sticks margarine, 1/3 cup cocoa and 1 teaspoon vanilla in large bowl, mixing well. Pour into greased 9 x 13-inch baking pan. Bake at 350° for 40 to 45 minutes or until cake tests done. Spread marshmallow cream over hot cake; cool.
Spread cookie dough on round pizza pan. Cook and cool as package directs. Mix cream cheese and sugar. Spread mix on cooled cookie dough. Decorate with mixture of fresh fruit. Slice like pizza and enjoy.
Boil lentils until well done. Mix with other ingredients and bake in a shallow baking dish about 45 minutes at 350°.
In saucepan, melt first 4 ingredients. Let come to boil, remove from heat. Stir in oats, nuts and vanilla. Drop by tablespoon onto waxed paper. Cool.
Prepare mac-n-cheese dinner as directed on box. Brown beef, celery, green pepper and onion; cook until tender. Stir in tomato paste, corn, water, salt and pepper. Mix well. Add the mac-n-cheese dinner and mix again. Pour into a 2-quart casserole dish. Bake at 350° for 15 to 20 minutes.
Take the boiling water and stir in oats. Let stand for 20 minutes. Mix in the remaining ingredients. Bake at 350° for 30 minutes in long pan.
Mix ingredients in a blender for 7 minutes on medium. Bake in an 8 x 8-inch pan at 375° for 45 to 60 minutes.
Combine cornflakes, salt, pepper and cheese; set aside. Wash and pat dry chicken pieces. Combine beaten egg and milk. Dip chicken pieces in egg mixture and roll in cornflakes mixture. Place in well-greased baking dish (can use Pam spray), skin side up. Bake for 1 hour at 350°. Do not cover or turn chicken while baking.
Cream margarine and sugar. Add eggs and beat until fluffy. Stir together dry ingredients and add alternately with milk. If dough is sticky, add flour to handle. Cut out with cookie cutters. Place on ungreased baking sheets. Bake in moderate oven at 350° to 375° for 8 minutes. These are called sugar cookies now, but used to be called "Tea Cakes."
Heat oven to 325° (150°C). Beat all the ingredients together. Then, before putting it in the oven, you can put some raisins and walnuts on the face (top). Bake for 45 minutes. After baking, spread some icing sugar (powdered sugar) on top of the cake.
Put broccoli and water into small microwave dish; sprinkle on salt and add margarine. Microwave on High for 4 1/2 minutes; turn dish 1/4 turn and microwave for additional 3 1/2 minutes. This serves two, depending on size of broccoli used. Increase time and water for more servings. You can establish this based on experimenting if you undercook slightly, then add more time to achieve your desired degree of doneness. This procedure cooks the vegetables to a good consistency and color without its becoming soggy.
Mix beans, cream cheese, sour cream and taco seasoning. Put into 9 x 13-inch baking pan. Mix cheeses together and sprinkle on top of bean mixture. Bake at 350° until cheese bubbles.
Set aside 2/3 cup of cake mix. Combine remaining cake mix, butter and 1 egg. Mix with fork until crumbly. Press mixture into a greased 9 x 13-inch baking dish. Bake at 350° for 15 to 20 minutes or until light golden brown.
Dissolve jello in hot water. Add pineapple juice and sugar. Stir in ginger ale. Freeze until icy. Stir occasionally to keep mushy. Makes 1 gallon.
Do not peel zucchini. Scrape out seeds. Grind zucchini and onions; add salt and leave overnight. Refrigerate. Rinse and drain. Add vinegar, dry mustard, turmeric, cornstarch, celery seed, pepper and sugar. Mix ingredients well. Cook until clear, about 30 minutes, over medium heat, stirring to keep from sticking. Put in jars and seal. Makes about 6 pints.
Preheat oven to 350°. In a large bowl, combine all ingredients. Place in a large baking dish. Shape into a loaf. Bake 1 hour or until done. Makes 8 servings.
Combine all ingredients; roll into balls. Drop into boiling salted water. Boil 3 minutes after dumplings come to surface of boiling water.
Mix dry ingredients; stir in oil and vinegar. Blend well. Add mustard, chives, relish and eggs. Chill and serve over asparagus on lettuce.
In plastic bag mix together flour, salt and spices. Add chicken, shaking to coat. In large frying pan, heat oil and margarine. Add chicken and cook, turning for about 20 minutes. Add mushrooms and cook over medium heat for 3 minutes. Combine broth and wine; add to frying pan. Cover, reduce heat and simmer 20 minutes or until fork-tender. Remove chicken; keep warm. Pour off fat; return 1 tablespoon fat to pan. Stir hot rice into mushrooms and drippings. Add tomatoes and spinach to rice mixture; carefully toss until warm throughout (3 minutes). Transfer rice to platter and arrange chicken on rice.
Grate cheese and onion. Chop pepper very fine. Add all ingredients together. Spread on rounds of French bread. Broil until cheese melts. Serve with chips and dill pickle.
Pour oil into skillet and heat. Cut okra into thin, round slices. Crack an egg and mix into okra slices well. Sprinkle flour over okra and egg until well coated. Add to hot oil and fry until lightly browned. Drain on paper towels and salt to taste.
Mix all ingredients together and pour into 9 x 9-inch pan. Sprinkle with additional bread crumbs. Bake 45 to 50 minutes in 350° oven.
Mix first 3 ingredients. Spread on tortillas. Sprinkle fixings on top. Roll up jelly roll style, wrap tightly. Chill 2 hours or over night. Cut off ends, slice accordingly, 3/4 inch slices.
Cream together sugar and butter. Add syrup, soda (dissolved in water) and eggs. Stir in sifted flour, cloves, allspice, cinnamon, raisins, nuts and salt. Drop in small pieces (top) on lightly greased cookie sheet. Bake slowly at 350° about 10 minutes.
Place noodles in 2-quart baking dish, cover with water and sprinkle with salt. Cook, uncovered, 15 minutes. Remove and let noodles stand in water while preparing meat sauce.
Melt margarine in small pan over low heat. Measure and mix sugar and cinnamon in small bowl. Remove margarine from heat. Dip biscuits, one at a time, in margarine. Then roll in cinnamon and sugar mixture. Place in tube pan overlapping biscuits in a circle. Sprinkle with nuts and remaining sugar and cinnamon. Bake at 450° for 10 to 12 minutes.
Combine chicken soup, mayonnaise, water chestnuts and any desired vegetables. Place in baking dish. Mix cornmeal, Bisquick and milk; pour over chicken. Bake for 20 minutes at 350°. Add cheese to top; cook 10 more minutes.
Brown ground beef with green pepper and onions in shortening. Add mushroom soup, tomato soup and soup can of water, also garlic clove. Heat. Blend in 1/2 cup Cheddar cheese. Add spaghetti. Pour into 3-quart casserole dish. Top with 1/2 cup sharp cheese. Bake 30 minutes or until bubbly at 350°.
Fry bacon; crumble and set aside. In a glass bowl (large) layer first the lettuce (torn into bite-size pieces), then the celery, green pepper, uncooked peas and onion. Mix together mayonnaise, oil, sugar and Parmesan cheese. Gently spread over layered ingredients. Sprinkle Parmesan and Cheddar cheese. Also crumble bacon. Garnish with croutons.
Brown beef and drain; add garlic in hot oil. Add tomato paste, tomatoes, seasonings. Cover and simmer 20 min. heat oven to 350°. In 13x9 baking dish, alternate layers of cooked noodles, swiss cheese, cottage cheese, and meat sauce. Bake 20 to 30 min. Serve with grated parmesan cheese. 6 to 8 servings.
Smash cookies and spread in bottom of 9 x 13-inch pan. Layer nuts over cookies. Spread softened ice cream over cookies and nuts. Spread softened Cool Whip over ice cream. Dribble chocolate syrup over Cool Whip. Cover with aluminum foil and put in freezer until frozen hard. Eat and enjoy while your mouth salivates. This is one of those things you cannot put down with just one serving.
Preheat oven to 350°. Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar and pumpkin pie spice. Spread over bottom of pie shell. Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Mix well and stir in pecans. Spoon over pumpkin mixture. Bake at 350° for 50 minutes or until filling is set.
Remove stems from mushrooms. Brush mushrooms with dressing and place on broiler pan for 5 minutes. Press sausage evenly into mushroom caps, using about 1/2 teaspoon sausage in each cap. Sprinkle evenly with cheese. Broil an additional 5 minutes or until cheese is melted. Serve hot. Makes 12 servings.
Cut shortening into flour and salt until mixture resembles fine crumbs. Combine egg, vinegar and water with a fork. Sprinkle over dry mixture and mix with a fork. Let stand 10 minutes. Roll out this recipe. Makes 2 (2-crust) pies.
Do not add liquid or oil to cake mix. Mix with spoon; put in greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool; prepare frosting.
Brown meat in 12-inch skillet. Drain. Add tomatoes, tomato sauce, 1 teaspoon salt and chili powder. Bring to a boil. Cover and cook over low heat for 30 minutes. Cook spaghetti. Add 1 teaspoon salt until tender. Drain. Place spaghetti in long casserole dish. Pour meat mixture over spaghetti. Cover with cheese.
Cook chicken; drain fat from broth. Remove chicken from bones. Cut meat into smaller pieces. In a large pot, heat broth almost to boiling point. Drop in layer of thinly sliced raw potatoes, then a layer of dough, then a layer of chicken. Continue layers until used, ending with dough. Add boiling water to broth, if necessary to cover ingredients. Cook, uncovered, until dough is cooked.
Combine mayonnaise and cream of chicken soup. Pour over other ingredients and combine well. Pour into greased casserole. Bake at 350° about 40 minutes. Serve with toast or biscuits.
Combine butter, brown sugar, corn syrup and cream of tartar in saucepan. Boil 5 minutes. Remove from heat. Stir in soda. Pour over popcorn and mix well. Put on cookie sheet and bake at 250° for one hour. Stir every 15 minutes. Cool on wax paper.
Mix flour and garlic salt. Coat eggplant. Cook in oil over medium heat, turning once, until golden brown. Pour 1/2 of tomato sauce into ungreased oblong 13 1/2 x 9 x 2-inch baking dish. Add eggplant. Sprinkle with Parmesan cheese. Add remaining tomato sauce. Sprinkle with oregano and Mozzarella cheese. Cook, uncovered, in 325° oven until hot and bubbly, about 25 minutes.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt butter. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store, loosely covered, at room temperature. Makes 24 bars.
In a large saucepot or Dutch oven, saute ground beef, bacon, onion and garlic. Add ketchup, dry mustard, all beans, vinegar, salt and pepper. Mix thoroughly. Pour mixture into a large beanpot or other type of casserole dish. Bake in a preheated 350° oven for about 1 hour or until thickened. Serves 10.
*Usually only one of each of the larger fruits is needed and the amount of the smaller fruits will vary.
Put sugar, eggs and lard in bowl and beat together. Add cocoa and water; beat again. Add flour and soda and stir well. Add sour cream and mix well. Bake at 350°.
Combine rice and soups. Pour into lightly greased 9 x 13-inch pan. Place cut-up chicken slices on top. Sprinkle onion soup mix over chicken. Seal with foil. Bake for 2 hours at 325°.
In saucepan, brown beef and cook onion until tender. Stir to separate meat; drain. Add remaining ingredients. Bring to boil. Reduce heat. Simmer 20 minutes or until done. Stir often. Makes 3 1/2 cups.
Shred cabbage and carrots. Finely chop onion and celery. Mix together in a large bowl. In a separate bowl, mix remaining ingredients. Pour over shredded vegetables and refrigerate. Yields 10 servings. Serving Size: 1/2 cup. Exchanges: 1 vegetable.
Butter 9 x 13-inch pan. Line bottom of pan with crackers. Mix pudding with milk; beat 2 minutes. Stir in Cool Whip. Put 1/2 mixture over crackers. Layer crackers and rest of pudding. Final layer of crackers. Chill in refrigerator while making frosting.
Spread out crescent rolls on large cookie sheet. Push dough up sides of pan slightly. Bake 7 to 8 minutes at 375° until golden brown. Cool. Blend cream cheese, mayonnaise and spices. Spread over rolls. Top with vegetables, then sprouts. If made in advance, add tomatoes just before serving.
Brown ground beef. Drain well. Add soups, sauce, chilies and taco seasoning. Simmer. Place tortillas in bottom of large casserole dish. Add meat mixture and a small amount of grated cheese. Add another layer of tortillas and meat mixture. Cook in microwave 10 minutes. Add the rest of the cheese and microwave until the cheese is melted.
Blend pudding and buttermilk together. Drain oranges and pineapple and add. Add Cool Whip and stir together. Crush 1/2 package of cookies and mix in. Save a few cookies for topping. Refrigerate.
Saute shrimp, onion and parsley in butter until tender. Make instant potatoes according to directions on box. Mix all together; put in a casserole dish and top with cheese. Bake at 350 degrees until cheese melts.
Trim crust from bread and flatten with rolling pin slightly. Blend cheeses and egg to workable consistency, then spread on bread. Place an asparagus spear on each slice and roll each, securing each with a toothpick. Dip in melted butter so as to coat thoroughly. Place on a cookie sheet and freeze. Remove and slice into 3 equal sections. Bake at 400° for about 15 minutes or until lightly browned.
Place 1 stick butter, oil, 3 Tbsp. cocoa, 1 c. Coke, and 1 1/2 c. marshmallows in saucepan. Bring to a boil. Set aside to cool.
Heat 2 tablespoons salad dressing in large skillet. Add chicken and garlic powder. Add veggies. Stir-fry until chicken is cooked. Reduce heat; stir in remaining dressing and soy sauce. Serve over hot cooked rice.
Prepare stuffing mix as directed on box. Layer as follows: broccoli, 1 can soup, stuffing mix, remaining can of soup. Top with cheddar cheese. Cover and bake at 350 degrees for 1/2 hour.
Combine flour, sugar and 3 tablespoons of pineapple juice. Mix in pineapple and add cheese. Melt butter and pour over mixture. Sprinkle crushed Ritz crackers on top. Bake at 375° for 35 minutes.
Crumble mixture. Pat into 9 x 13-inch pan. Bake at 400° for 15 minutes. Cool until it can be handled with fingers. Re-crumble and put back in pan; pat in hard.
Peel and dice potatoes. Set temperature control of electric skillet at 325°. Fry bacon until crisp and remove from frypan. Dip off all but 1 tablespoon bacon grease. Reduce heat. Simmer. Combine potatoes with onion, green pepper, sugar, salt, pepper, vinegar and water. Place in frypan. Cover and heat thoroughly. Sprinkle crumbled bacon and parsley over potatoes.
Preheat oven to 350°. Melt margarine in bottom of an 8 x 8 x 2-inch pan; remove from heat. Sprinkle brown sugar on bottom of pan. Arrange drained pineapple slices over sugar. Garnish with maraschino cherries and chopped nuts.
Mix beef, garlic salt and milk in an 8-inch or 9-inch pie plate. Shape into a crust with a fork. Put ketchup into the center area of meat crust. Layer mushrooms or 1/4 cup chopped green pepper if you prefer on the ketchup. Break cheese into strips and crisscross over the mushrooms. Sprinkle with Parmesan cheese and oregano. Bake in 400° oven for 20 minutes. Serve with a salad and a green vegetable.	Quick and delicious supper!!
Soften gelatin with 2 tablespoons of cold water. Dissolve gelatin and jello with 1 1/2 cups of boiling water. Run raw cranberries and unpeeled, but seeded, apples through food chopper. Cut up nuts and orange. Mix sugar with pineapple and combine with ground cranberries, nuts and orange. Add to jello mixture and turn into mold.
Combine all ingredients in a blender and blend until smooth. Yield: 2 servings.
*You may substitute 1/2 teaspoon dried basil and 1/2 teaspoon oregano for Italian spices.
Mix flour, salt and pepper. Coat meat. Heat oil in skillet. Cook onion until tender. Add meat cubes. Cook until brown. Slowly add sour cream or milk and vinegar or lemon juice. Stir constantly.
In large mixing bowl, add the first 3 ingredients. Mix for 2 minutes with dough head beater. Add next 4 ingredients and continue to blend. Slowly add remaining flour	until mixture is blended well and not sticky to the touch. Cover and let double in size. Punch down and	roll dough out long and narrow to 1/4 inch in thickness. Spread thin layer of orange frosting over dough. Roll up and cut in 1 1/2 inch rolls. Place in greased pans. Let rise to top of pans and bake at 375° for 18 minutes or until golden brown. Makes 20 rolls.
Boil and cut chicken into bite-size pieces. Mix soup and evaporated milk and set aside. Saute celery and onion in the butter and add stuffing. Spread half of stuffing mix in a 13 x 9-inch pan. Add all the chicken. Top that with half of the remaining stuffing. Pour all of soup mix over that. Top with remaining stuffing. Bake at 350° for 30 to 35 minutes.
Bring 4 cups water to boil. Add tea bags, sugar and mint. Remove from heat. Cover and steep 10 minutes. Add lemonade, orange juice concentrate and 4 cans water.
Pour Marzetti's Wilde Raspberry dressing over the above mixture. (Dressing can be found in with packaged salads department.) Very good with pork or steak, and healthy, too!
Butter a 9 x 13-inch pan. Line with graham crackers. Mix pudding and milk; beat for 2 minutes. Blend in Cool Whip. Pour 1/2 of mixture over graham crackers then lay another of graham crackers. Pour rest of mixture over graham crackers. Add another layer of crackers. Refrigerate for 2 hours; frost with chocolate icing.
Chop finely the green pepper and onion and mix with the chopped parsley. Combine with pork sausage.
Cook broccoli and onion together (salted water), then drain. Cook rice in salted water for 15 minutes with lid on. Add soup and Cheez Whiz. Bake for 30 minutes covered at 350°.
Mix the first 3 ingredients. Put on bread, bun or English muffin. Make sandwich and wrap in foil. Can be stored in refrigerator or frozen. Warm in oven at 350° for 1/2 hour or until warmed through. Can make open-face and add cheese. Put under broiler until cheese melts.
Brown ground chuck and onion; drain and cool. Place in mixing bowl with bread, crumbled, milk, egg, drained mushrooms, 1/2 cup Mozzarella cheese, garlic salt, salt, pepper and Italian seasoning to taste.
In large saucepan, bring chicken broth and water to a boil. Reduce heat. Stir in pasta. Simmer 8 to 12 minutes or until pasta is almost tender. Remove broccoli from pouch. Add to soup mixture. Cook 5 minutes or until broccoli is crisp-tender. Stir in chicken. Cook until thoroughly heated. Makes 4 (1 1/2-cup) servings.
Cream butter, sugar and pudding. Add eggs and vanilla. Stir in baking powder and flour. Mix in nuts and goodies. Bake at 350° for 8 to 9 minutes for drop cookies. Makes 4 to 5 dozen. "This also makes a great giant cookie."
Sift flour and sugar together into a bowl. Heat margarine, cocoa and Coke to boiling point. Add buttermilk, soda, eggs, vanilla, salt and marshmallows. Batter will be thin and marshmallows will rise to top.
Preheat oven to 350°. Butter a 1 1/2-quart baking dish, put the chopped broccoli into it, and sprinkle with the cheese. Beat the eggs lightly in a bowl and stir in the milk or cream, salt and pepper. Stir into the broccoli-cheese mixture. Put the baking dish in a shallow pan with hot water halfway up its sides. Bake for 45 to 60 minutes, or until the custard is set.
In a double boiler, melt peanut butter and butterscotch chips. Mix in noodles and walnuts until coated well. Drop by teaspoon onto waxed paper. Put into refrigerator until set.