HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F (175°C). In a 1-quart casserole dish, combine mushrooms, onion, garlic, green pepper, Italian seasoning, seasoning salt, pepper and parsley. Pour water and butter over mixture; cover. Bake in preheated oven for 40 to 45 minutes.
Dissolve jello in hot water. Add and mix the rest of the ingredients with the jello. Chill until set.
Blend Cool Whip, sweetened condensed milk and daiquiri mix together. I use mixer to make sure it is mixed well. Pour into pie shells and place in freezer.
Combine eggs, milk, salt and dry mustard. Pour over bread. Top with butter. Refrigerate overnight, covered. Bake, uncovered, at 325° for 45 minutes to 1 hour. Serves 6 to 8.
In a skillet, brown sausage. Drain and discard the drippings. In a large mixing bowl, combine sausage and remaining ingredients; mix well.
Mix all ingredients together and put in a crock-pot which has been greased with 2 tablespoons shortening. Cut several strips of cheese and put on top. Sprinkle with paprika. Cook 3 to 4 hours on low.
Sift flour in a big bowl and pack down in middle, leaving a hole in middle. Pour in milk and oil. Mix with hand slowly until thick. Then clean hand. Flour hand and knead over dough until it is just stiff enough to pinch off and roll up in your hand. Place on greased baking pan and pat down with melted margarine. Bake at 450° to 500° until brown.
Boil chicken and remove bones. Place in bottom of casserole dish. Use broth to prepare stuffing mix; set aside. Heat together both cans of soup; pour over chicken. Spoon stuffing mix over chicken mixture. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease baking dish. Crumble bread into crumbs. Mix all ingredients; pour into baking dish. Bake for 30 minutes.
Sift the first 3 ingredients 2 or 3 times. Put in bowl the egg plus enough milk to make 1/2 cup. Beat and combine with dry ingredients. Drop into liquid 1/2 tablespoon at a time. Bake or cook 10 minutes.
Wash chicken. Take a fork and punch a couple of holes in each one. Place in baking dish. Pour a bottle of Italian dressing over the chicken. Add salt and pepper to taste. Cover with aluminum foil; marinate overnight. Bake at 350° until a golden brown (about 1 hour).
Mix the first 4 ingredients; cook until thick. Cool; pour over sliced strawberries in a cooked pie shell or a graham cracker crust.
Mix flour, curry and mustard; blend into butter. Add other ingredients; bring to boil and simmer 2 hours. Serve over London Broil.
Saute sausage, celery, onion, bell pepper and garlic. Put in a 2 1/2-quart casserole. Add mushroom soup, chicken soup, wild rice, chicken broth, chestnuts, mushrooms and spices. Mix and top with almonds. Cover. Bake at 350° for 1 1/2 hours.
Spread butter on bread slices. Sprinkle on cinnamon and sugar. Place in microwave and cook for 2 minutes on medium. Remove and roll them. Enjoy with milk.
Mash half of the banana and cube the other half. Blend all the ingredients; pour into the pie shell. Bake at 375° for 45 minutes until crust is golden and filling is set. Let cool at least 2 hours before cutting.
Saute the first 4 ingredients. Add shrimp and crab meat. Mix together spaghetti and serve warm. Serve with Greek salad.
In small bowl, combine flour, cocoa, baking soda and salt. In large bowl, cream butter, brown sugar, granulated sugar and vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in Nestle milk chocolate morsels, oats and walnuts.
Mix sugar, water and cornstarch and boil until thick, stirring constantly. Stir in jello. Place sliced fruit in a cooked pie crust. Spoon mixture over fruit and chill for several hours. Top with Cool Whip.
Cut sweet potatoes in halves or quarters; place in baking dish. In a small saucepan, bring to boil brown sugar, water, salt and butter. Pour over sweet potatoes. Bake at 350° about 30 minutes, basting occasionally.
Sift together into a mixing bowl the flour, sugar, baking powder, soda and salt. Stir in raisins and caraway seed with eggs, buttermilk and melted butter in mixing bowl. Add dry ingredients and mix lightly. Pour into greased loaf pan, 9 x 5 x 3-inch. Bake at 375° for one hour or until done.
Blend all ingredients in a bowl with a beater until fairly smooth. Amounts of salsa and sour cream may be increased to suit taste and/or to increase smoothness.
Heat sugar, corn syrup and milk to a boil on medium-high and boil 5 minutes. Remove from heat and add peanut butter and butter. Beat by hand until cool and pour onto buttered platter. Don't try to make fudge on a rainy day; it won't set properly.
Sprinkle nuts onto well greased pan. In a saucepan, melt butter. Add brown sugar. Stir constantly for 7 minutes. Pour mixture over nuts immediately. Top with chopped chocolate. Let chocolate melt; then spread over batter with a table knife. Place pan in freezer about 20 minutes. Then cut into squares. Store in refrigerator.
Brown onion and ground beef in skillet. In a 1 1/2 quart casserole layer half the cabbage and half the ground beef; sprinkle with salt and pepper. Layer the other half cabbage and ground beef; again sprinkle with salt and pepper. Top with tomato soup. Bake, covered, in 350 degree oven for 1 hour.
Beat together eggs, flour, salt, and pepper. Coat ribs with this batter and brown on all sides in fat. Cover and cook slowly for 45 minutes. Pour off drippings. Drain pineapple and reserve juice. Stem and seed peppers and cut into one-inch squares. Add peppers and pineapple to meat. Cover and cook slowly for 10 minutes. Add enough water to reserved pineapple juice to make one cup liquid. Mix cornstarch, soy sauce, sugar, vinegar, and pineapple liquid. Cook, stirring until thickened. Pour over meat mixture and cook slowly for five minutes. Serves three or four.
Butter casserole dish; arrange alternate layers of potatoes, onions, cheese and margarine. Sprinkle each layer with salt and black pepper. Pour cheese sauce over all; add more cheese if you like. Sprinkle with generous amount of paprika. Cover and bake 1 hour at 375°. Remove cover and bake 15 more minutes.
Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Then add pecans. Pour into pie shell. Bake at 375° until top is firm and just begins to crack, about 40 minutes. Cool at least 3 hours.
In medium bowl, combine Jell-O and boiling water. Stir with rubber spatula until Jell-O is completely dissolved. Cool. Add bananas, pecans, strawberries and pineapple to Jell-O, stir to combine. Divide in half. Pour half the Jell-O mixture into a 12 x 8-inch pan and refrigerate until set, about 1 hour, keeping remaining Jell-O at room temperature. Spread sour cream or cream cheese evenly over set Jell-O. Pour on remaining Jell-O. Cover and refrigerate until set about 1 1/2 hours or overnight.
Mix all ingredients together in order listed except the cheese. Pour half of the batter in greased baking dish then half the cheese sprinkled on the batter. Add the rest of batter and cover with remaining cheese. Bake at 350° about 45 minutes or until done.
In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-inch slices. Alternate layers of potatoes and apples in a 9 x 13 x 2-inch baking dish. Pour orange juice over potatoes and apples. Mix brown sugar, ginger and cinnamon, then sprinkle over potatoes and apples. Dot with butter. Bake, uncovered, at 350° for 35 to 45 minutes or until apples are tender.
Place chicken in baking pan. Cover with sauerkraut. Cover them with the dressing and sprinkle the cheese. (I use the slices.) Bake for 1 1/2 hours or until chicken is done in a 350° oven.
Saute green onions in melted butter in large skillet or wok until tender. Add cabbage and carrots. Saute 4 minutes or until crisp-tender. Stir in salt and pepper. Can use oil instead of butter, if desired.
Mix all ingredients. Pour into a greased casserole. Bake at 325° for 30 to 45 minutes.
Layer all ingredients in casserole dish. Cook in oven at 350° for 15 to 20 minutes or microwave approximately 5 minutes.
Melt chocolate in double boiler. Add peppermint chips and mix well. Have sheet of wax paper spread out. After mixing chocolate and mint chips well, pour mixture onto wax paper as thick or as thin as you want. Put in refrigerator for about 1 hour, then break into pieces.
Combine first 2 ingredients. Heat to dissolve sugar and cool. Mash bananas well. Stir in juices, bananas and cooled sugar mixture; mix well. Divide mixture into 3 containers and freeze. One hour before serving, remove mixture from freezer. Spoon into punch bowl and add 1 liter of ginger ale for each frozen container used. Mix well.
Cut Velveeta into cubes and chop onion. Put all ingredients into a double boiler and cook until all cheese cubes are melted. Remove from heat. Keep stirring until there is no film on top. Dip tortilla chips and enjoy. Refrigerate when not using. Can be served warm or cold.
Drain pineapple. Reserve liquid. Add cold water to liquid to measure 1 cup. Stir boiling water to jello in large bowl. Stir until completely dissolved. Stir in measured liquid. Refrigerate about 1 1/4 hours. Stir in Cool Whip with whisk until smooth. Refrigerate for 10 minutes. Stir in rest of ingredients and chill for about 4 hours. Yields 10 servings.
Blend cream cheese and sugar. Fold cream cheese mixture into Dream Whip mixture; pour on cool crust. Spread blueberries on top. Let cool good; then enjoy.
Core and shred cabbage and wash well. Cut sausage in 4 to 6 pieces, then slice down the center. Place cabbage in large skillet. Cover with just enough water to steam it, about 1 cup water. Place sausage on top of cabbage. Cover; cook over low heat until sausage is done and cabbage is tender. Serves 4.
Soften yeast in lukewarm water. Pour milk over sugar, salt and shortening; cool to lukewarm. Beat in half of flour and beaten eggs. Stir in yeast, raisins and rolled oats. Add enough flour to make a stiff dough. Turn out on lightly floured board. Knead until satiny, about 10 minutes. Round dough into ball and place in greased bowl. Cover. Let rise until double or 1 hour. Divide dough into 2 parts. Cover and let rest for 10 minutes.
Melt the oleo, salt and chocolate. Stir in the condensed milk, powdered sugar and vanilla. Bring to boil for a few minutes.
Melt margarine and beat eggs slightly. Mix all ingredients thoroughly and pour into an unbaked 8-inch pie shell. Bake at 325° until filling is firm.
Coat a 12-c. muffin pan with nonstick cooking spray. In a small bowl, combine the melted butter, parsley, garlic, and salt; mix well. On a lightly floured surface, roll the bread dough into a 12 inch square. Spread the parsley mixture over the dough, leaving a 1/2 inch border on the top and bottom edges. Roll dough tightly, jelly roll fashion, starting at the bottom edge. Pinch to seal the edge. Cut the roll of dough into 1 inch wide slices. Place each slice flat side down into a cup of the muffin pan. Cover and let rise in a warm place for 1 hour, or until doubled in size. Preheat the oven to 400°. Bake the rolls for 9 to 11 minutes, or until golden. Remove from the pan and serve warm.
Cream butter and shortening gradually. Add 2/3 cup powdered sugar and flavoring, beating until light and fluffy. Gradually add flour and mix well. Stir in chopped pecans.
Combine all ingredients, except Top Ramen and sugar, together in large bowl. Break up the Top Ramen noodles, but don't cook. Mix the noodles with the sugar. Toss into salad.
Bake cake and crumble small amount in bottom of tall glass bowl. Layer pineapple, pudding and cherry pie filling; start over with rest of cake and layer again. Top with Cool Whip. Garnish with nuts, coconut and cherries. Makes enough for large group.
Use cherry or strawberry flavored Jell-O for Christmas and Valentines; orange for Halloween and pineapple flavored for Easter. Use your choice of cookie cutters: pumpkin, Christmas trees, rabbits, etc.
Fill 9-inch pie pan 2/3 full of peeled and sliced apples. Combine 1 tablespoon sugar and cinnamon and sprinkle over apples. Mix together 1 cup sugar, flour, nuts, butter, vanilla and egg. Spoon this mixture over apples and pat down. Bake at 350° for 45 minutes. Top with whipped cream to serve.
Mix all of the ingredients. Marinate in the refrigerator for 24 hours. Transfer to a fondue pot and serve bubbling. Recipe will feed several.
Pour milk over biscuits; let set until milk is absorbed. Beat sugar, eggs and vanilla; add to bread mixture. Pour into a greased 3-quart baking dish. Bake at 400° for 45 minutes or until set.
Mix all together. Bake at 350° until it sets, about 30 to 40 minutes.
Brown onion in hot shortening; add meat and rice. Cook slowly until rice is golden brown. Add tomatoes, water and seasoning. Stir well and pour into greased casserole. Cover and bake at 400° for 30 minutes, then remove cover and bake 15 minutes longer. Serve at once from casserole.
In a medium saucepan, pour whole bottle of chili sauce and jar of grape jelly. Over low heat, stir occasionally until jelly melts. Preheat oven to 350°. Combine meat, finely chopped onions, bread crumbs, salt and pepper. Form into small balls and place in a deep baking dish. Pour sauce mixture over meatballs, making sure all are covered. Bake 35 minutes.
In casserole dish, place half of the potatoes, half the cheese and 1/2 the margarine. Then add remaining potatoes, cheese and margarine. Top with soup. Bake at 400° for 40 minutes.
Cook chicken in a skillet until done. Mix mayo, sour cream, cumin, mustard, salt and pepper. Stir and add chicken; mix. Add shredded cheeses and mix. Place 2 spoonfuls on a tortilla shell. Roll up and place in baking dish. Spoon salsa over and sprinkle with Mozzarella cheese. Bake at 350° for 15 minutes. Serves 6 to 8.
Simmer ingredients in skillet 20 minutes. Add consomme and water. Bake 1 hour at 350°. Stir before serving. Serves 4.
Cream the margarine until fluffy. Blend in brown sugar and egg. Alternately add sifted dry ingredients and applesauce. Blend well. Stir in vanilla, oats and raisins. Drop by tablespoons on nonstick cookie pan. Flatten dough. Bake at 375° for 12 to 15 minutes. Makes 2 1/2 dozen. Cookies stay moist.
Preheat oven to 375°. Combine all dry ingredients in a large bowl. Add remaining ingredients and mix well. (Batter should be a little stiff.) Drop by teaspoon onto a nonstick or lightly greased cookie sheet and flatten slightly. Bake for about 15 minutes.
Put oatmeal into boiling water and let stand. Dissolve yeast in warm water. Add oil; add oatmeal mixture and all other ingredients. Mix well as you go along. Add bread flour until you get a stiff workable dough. Knead well. Let rise. Knead again and shape into loaves. Let rise and bake at 350° until done (approximately 20 to 25 minutes).
Sprinkle yeast over lukewarm water. Add 2 teaspoons honey. Leave to "work" while preparing dough. Warm whole-wheat flour by placing in oven (250°) for 20 minutes. Combine molasses with 2/3 cup water. Combine yeast mixture with molasses mixture. Stir this into warmed flour, add salt and wheat germ and finally 1 1/3 cups water. (Dough will be sticky.) Butter loaf pan. Turn dough into pan. Smooth dough in pan with spatula which has been held under cold water. Sprinkle sesame seed over top of loaf. Leave to rise to top of pan in warm, draft-free place. Preheat oven to 400°. Bake for 30 to 40 minutes or until crust is brown and sides are firm. Set pan on rack to cool for about 10 minutes, then remove. Cool completely before serving.
Spread the butter on first; spread mixture on cut side of bread. Place cut side up on baking sheet pan. Top with thin slices of ripe tomatoes. Bake in moderate oven (350°) for 20 minutes. Take out of oven. Top with 8 slices of cheese until melted, about 5 minutes. Cut into 8 pieces.
Cream butter, peanut butter and sugars. Add egg and vanilla. Beat well. Add dry ingredients. Shape into balls; roll in sugar and place on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes. Place Hershey's Kiss or star in center of each cookie while hot. Serves 48.
Combine eggs, sugar, salt and butter in a saucepan. Heat to a boiling point. Boil 2 minutes, stirring constantly. Cool. Stir in graham cracker crumbs and marshmallows. Spread in a greased 9 x 13-inch pan. Chill. Melt chips and peanut butter at low speed. Add vanilla. Spread over crumb mixture. Refrigerate. Cut into 3 dozen bars.
Melt shortening in large skillet. Add onion, green pepper and beef; brown lightly. Add tomatoes with juice to mixture in skillet. Add kidney beans, chili powder, salt and pepper; mix well. Pour into a 2-quart casserole. Top with cornbread mixture and bake in 350° oven for 30 minutes.
Preheat oven to 300°. Mix walnuts with egg white until well coated and sticky to the touch. Mix together sugar and cinnamon. Sprinkle over walnuts, tossing until sugar mixture completely coats walnuts. Spread on ungreased baking sheet for 20 minutes, stirring once. Cool. Store in tightly covered container. Makes 2 cups.
Preheat oven to 350°. Cream butter, sugar, eggs and vanilla. Stir together flour, cocoa, baking powder and salt. Stir into egg mixture.
Combine beans, potatoes, bacon grease and salt in pressure cooker. Cook for 1 hour on medium-high heat. Let steam escape before removing lid. Simple and easy to prepare.
Mix over stove the light brown sugar, sugar and butter. Cook until it comes to a boil that can't be stirred down. Cook an additional 5 minutes. Remove from heat and add 1 (12 ounce) jar peanut butter and marshmallow cream. Stir and mix thoroughly. Pour onto greased cookie sheet.
In large saucepan or Dutch oven, bring vegetables and water to boiling; reduce heat and simmer about 10 minutes or until vegetables are tender. Add kielbasa and bean soup. Heat thoroughly. Makes 6 generous servings.
In a 2-quart casserole dish, layer thinly sliced potatoes, onion, frozen vegetables and chicken. Pour in broth and soup. Cover with pie crust or biscuits. Bake at 350° for 40 minutes.
In a double boiler, melt chocolate. Add sugar and milk. Bring to a boil, stirring frequently. Reduce heat and simmer to desired consistency. Add 1 tablespoon butter. Stir until melted. Frost cooled cake.
Combine potatoes, onions, water, salt, garlic salt, oregano and pepper in a large saucepan. Cover; bring to a boil, then simmer until potatoes are tender, about 20 minutes. Mash potatoes slightly. Add milk and butter. Heat thoroughly. Serve. Hm good.
Beat together the eggs, sugar and flour; mixture will be very thick. Next, heat butter and milk together in microwave about 2 minutes. Blend in the egg mixture; will become very soupy. Pour into greased and floured Bundt pan. Can be used for sheet cake or cupcakes!! Bake at 350° to 400° until toothpicks come out clean.
Follow directions on package of hollandaise sauce for the sauce. Heat slices of Canadian bacon. Poach eggs. Split open the muffins and toast them. Put English muffins on plate; place a piece of Canadian bacon on muffin; place poached egg over bacon (upside down); cover with sauce.
In a double boiler, over simmering water, melt the chocolate chips and shortening. Stir until smooth. Remove from heat. Stir in raisins and nuts. Drop by tablespoons onto waxed paper. Chill until ready to serve.
In small pan, mix soup, paprika and pepper (grease pan). In 2-quart baking dish, arrange potatoes in overlapping rows (go around pan). Sprinkle with cheese. Spoon soup mixture over cheese.
Melt butter in saucepan and cool. Mix stuffing, cheese and parsley together. Dip boned chicken in melted butter and then in stuffing mix. When all are coated, place in 9 x 12-inch dish or pan and sprinkle balance of stuffing mixture on top. Drip small amount of butter on top, also. Bake at 375° for 40 to 45 minutes. Serves 6.
Mix all ingredients well. Put mixture in refrigerator overnight. Roll out on floured board and cut like biscuits. Bake at once for 20 minutes at 375°.
Combine Eagle Brand milk and Cool Whip. Add the pie filling and crushed pineapple. Pour into 9 x 12 x 2-inch pan and freeze. Cut into squares.
Mix with fork. Bake 25 minutes at 350° in a jelly roll cake pan. Cool. Frost with Bakery Frosting.
Combine all ingredients in bowl; whip at medium speed for 3 to 5 minutes. Pour into crust. Chill to set and serve.
Combine and melt cream cheese and soup. Add all other ingredients. Stir and chill to serve.
Flour enough to handle easily, maybe 8 to 9 cups. Lard piping hot. The rolling pin was a great big log, real heavy, and the cookie cutter was a saucer. The doughnuts were not rolled as thin as cookies.
Melt margarine in square or oblong baking pan in a 350° oven. Mix milk, flour and sugar in mixing bowl. Pour into melted margarine; do not stir. Add flavoring to 1 large can of fruit (or fresh or frozen, sweetened to taste). Pour into dough; do not stir. Bake at 350° for 30 to 45 minutes, until browned. Very good!
Cream butter and cream cheese. Slowly add sugar and egg yolk. Beat until fluffy. Add flour and vanilla. Chill dough at least 1 hour. Shape dough into 1-inch balls and place on greased cookie sheet. Gently press a pecan half or cherry in center of each ball. Bake at 325° for 12 to 15 minutes. Yields approximately 4 dozen.
Grease bottom of a 9-inch spring-form pan. Prepare cake mix as directed on package; pour batter evenly into spring-form pan. Bake at 350° for 20 minutes.
Carefully place 2 cups water in a pot, then place pot on stove and cover. Turn on heat to high. Water is ready when bubbles form.
Melt the first 3 ingredients in a pan, stirring until smooth. Remove from heat. Add vanilla, coconut and oats. Mix thoroughly. Drop by spoonfuls on waxed paper. Refrigerate.
Combine ingredients in saucepan and simmer 15 to 20 minutes. Serve hot. Serves 6.
Mix sugar, half and half and butter. Bring to a boil. Boil 3 minutes, stirring constantly. Remove from heat. Add vanilla. Cool to lukewarm, then beat until creamy and thick enough to spread. Add cream if it gets too thick. Great for applesauce or spice cake.
Combine all ingredients in a bowl, tossing gently to mix. Cover and chill at least 1 hour.
Mix all together and cover with crushed potato chips. Bake at 350° for 45 minutes.
In a 12-inch skillet, heat the oil and stir in the curry powder until blended. Add the onions; when it's sizzling, add the broth and cabbage. Cook over medium heat, stirring, until slightly wilted, about 2 minutes. Add more liquid if needed. Cover and cook, stirring occasionally, an additional 6 minutes, until tender-crisp. Sprinkle with peanuts and serve.
Melt shortening in soup kettle or Dutch oven. Add the beef and cook slowly until brown. Add remaining ingredients and stew until vegetables and rice are cooked.
Put dry Jell-O in bottom of bowl. Add fruit cocktail; stir. Add mini marshmallows, any amount you want. Add cottage cheese and Cool Whip. Mix and let stand to set. Mix before serving.
Melt together morsels and peanut butter over hot water (not boiling) or in a microwave for 1 minute and stir. If not long enough, give it another 30 seconds to 1 minute. When melted, stir in Chinese noodles. Mix well and drop on wax paper by teaspoon. Let harden.
Cream the shortening and sugars. Separate eggs; add yolks to mixture. Mix flour and baking powder. Add alternately with coffee. Add nuts and jimmies. Beat egg whites; fold into batter. Put into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Done when toothpick comes out clean.
Boil cider and spices for 15 minutes. Add honey, juices and orange peel. Simmer for 2 to 3 minutes.
Make pie shell using your own recipe. Pare, core and quarter apples, then halve each quarter. You should have about 7 cups of apples. Place in a large bowl.
Beat all ingredients together. Pour into graham cracker crust. Refrigerate. May be frozen.
Spread bean dip on pizza pan. Peel, pit and mash avocado and mix with lemon juice, salt, pepper, sour cream, mayonnaise and taco seasoning mix. Put on top of bean dip. Sprinkle top with onions, tomatoes and olives. Cover with shredded cheese. May be served cold or heat in oven or microwave to melt cheese. Serve with nacho chips.
*May add additional jalapenos if desired or if a hot salsa is needed, add 1 Scotch bonnet pepper.