HumbleIntelligence/food-ner-1-Million huggingface dataset:
Press and flatten biscuits onto the bottom and up the sides of a greased 11 x 7 x 2-inch baking dish. Set aside. In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. In a bowl, beat eggs. Add spinach and mushrooms; mix well. Stir in the cheeses, garlic powder, salt, pepper and beef mixture; mix well. Spoon into prepared crust. Drizzle with butter. Bake, uncovered, at 375° for 25 to 30 minutes or until crust is lightly browned. Yield: 6 servings.
Put cereal in a brown bag. Shake with powdered sugar. In a pan, melt butter, chocolate chips and peanut butter. Put cereal in a large bowl and pour mixture over it. After cooled, pour 1 cup of powdered sugar over it and mix.
Cream butter, sugar, vanilla and eggs. Add flour. Bake at 375° until golden brown. Use cookie press to create neat shapes for all occasions.
Pare and slice potatoes. Use a wok or heavy iron skillet. Put layer of potatoes, then a layer of apple slices. Repeat layers of potatoes, apple, sugar and butter until finished. Add water. Cover tightly. Cook 30 to 60 minutes, until apples are soft and mushy.
Cook macaroni according to package directions. Drain. Rinse with cold water. Drain again. Layer half each of pasta and next 8 ingredients in large (2 1/2-quart) bowl. Drizzle with half of salad dressing. Repeat layering with remaining ingredients. Cover and chill at least 8 hours. Toss gently before serving, if desired. Yields 10 to 12 servings. Actually up to 20. Serves 20. Must do ahead.
Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outside of each sandwich. Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
Wash shrimp well. Cover with water; sprinkle with salt and pepper. Cook for 20 minutes. Drain shrimp, reserving liquid. Let shrimp cool. Meanwhile, add 1 can of tomato sauce to juice and remaining ingredients. Cut up shrimp. Add into juice. Simmer until ingredients are soft. Cook 1 cup rice. Drain dry. Serve with shrimp sauce.
Beat eggs until foamy. Beat in sugar. Beat in brown sugar and beat in flour. Add butter. Beat well. Add chocolate chips and nuts. Mix well. Pour in pie shell. Bake 1 hour at 325°.
Mix flour, soda and salt. Add balance of ingredients to mixture. Bake in a 9-inch square pan for 45 minutes at 350°.
Mix ingredients well and pour into unbaked pie shell. Bake at 375° for 40 to 50 minutes.
Slice French bread to 1/4-inch slices. Arrange flat onto cookie sheet; set aside.
First, cream together sugar, Crisco and eggs. Then add sweet milk, sifted flour, baking powder, salt, vanilla and yellow cake. Bake in a 9 x 13-inch pan at 350° for 30 minutes or until a tester comes out clean.
Mix and shape into balls. Melt chocolate chips and paraffin. Dip balls into melted chocolate.
Note: This recipe is an easy mixing method which also allows for slow rising in the refrigerator. Children may prepare the dough one day, then bake the next.
Blend sugar with oil. Mix together 1/2 cup hot water with cocoa powder; add to first mixture. Add baking soda to sour milk (add 1 teaspoon vinegar to milk). Add sifted flour and salt alternately with sour milk to first mixture, then add 1 teaspoon vanilla. Beat well. Bake in a preheated 375° oven for 40 minutes. Makes 1 (9 x 13 x 2-inch) cake.
Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir until tender-crisp. Sprinkle salad dressing mix over vegetables. Toss to coat well. Stir in vinegar until well mixed. Serve warm. Makes 4 to 6 servings.
Melt butter and drain the whole kernel corn. Beat the eggs. Combine all the ingredients together, adding the muffin mix last. Pour into a greased 7 x 11-inch baking dish. Bake at 375° for 35 to 40 minutes or until lightly browned. Good with ham or pork chops.
Brown beef and onion in pan. Add salsa, tomato sauce and bouillon cube. Bring to full boil. Reduce heat (low) and simmer 5 minutes. Prepare rice, serve mixture over rice. Top with garnishes.
Cream together butter, sugar and vanilla. Add flour; mix. Stir in chocolate and nuts. Press mixture in ungreased pan. Bake in a 350° oven for 25 minutes or until brown. Cut in squares while warm. Cool before removing.
Preheat oven to 400°. In medium bowl, combine all ingredients, except dough and oil. Spoon filling onto 1/2 of dough circle within 1 inch of edge. Moisten edge with water; fold dough over the filling to make edges meet. Roll edges to seal. Brush dough with olive oil. Bake for 15 to 18 minutes at 400°. Reduce heat to 375°; bake 10 to 15 minutes more, or until golden brown. Yields 1 large Calzone, enough for 2 generous portions.
Mix mushroom soup, Ro-Tel tomatoes and cheese in blender. Mix all ingredients together and put in casserole dish. Top with Doritos and cheese. Bake until heated at 350°.
Boil potatoes. Have very cool, then shred. Add onion, celery and carrots. Mix rest of ingredients for dressing. Then fold into potato mixture. Chopped ham may be added.
Break 1 slice of bread into 6 pieces and drop into blender. Cover and run on speed 4 (or low) until bread is finely crumbed. Empty into a 1 cup measure. Repeat process with remaining bread until you have 1 cup crumbs; set aside. Put eggs in blender. Cover and run on speed 4 (or low) until finely chopped. Melt butter in frypan; add bread crumbs, salt, pepper and dry mustard. Cook over low heat, stirring constantly, until crumbs are golden brown. Stir in chopped eggs. Serve hot over hot cooked asparagus. Makes 5 to 6 servings.
Soften the instant chopped onion into the milk. Add the rest of ingredients together. Mix all together. Bake 15 minutes in a 350° oven in an 8-inch pan.
Mix well Eagle Brand milk and Cool Whip. Add remaining ingredients in order as listed and mix well. Put into refrigerator to cool. Best after 24 hours.
Brown hamburger, onion and pepper. Mix the next 6 ingredients and add remaining ingredients. Bake at 350° for 45 minutes.
Cut green peppers in half, removing core and seeds. Place peppers in 2-quart (12 x 7-inch) baking dish. In medium mixing bowl, combine remaining ingredients, using only half of the tomato sauce. Spoon mixture into pepper halves. Spoon remaining tomato sauce over the meat. Cook, covered, with wax paper, 12 minutes or until meat is done.
Shape biscuits into 3 to 4-inch circles or can be placed between sheets of waxed paper, 1 at a time, and flattened. Place on lightly greased baking sheet. Spread with tomato sauce or paste. Add dash of Italian seasoning. Sprinkle meat on sauce; top with cheese. Bake at 425° for 10 minutes.
Cut biscuits in 1/2 and arrange around a pie pan after putting in garlic and wine. Put cheese in the middle. Bake at 350° until biscuits are brown, 20 to 30 minutes. Serves 6 to 8.
Mix onion, pepper, cream of chicken soup, cheese and sour cream. Combine with potatoes. Put in buttered 13 x 9-inch baking dish. Crush cornflakes and mix with butter. Sprinkle on top. Bake at 325° for 1 to 1 1/2 hours. Cover except for last 15 to 20 minutes.
Mix oil, chocolate and sugar. Blend in eggs, one at a time, until well mixed. Add vanilla. Stir in flour, salt and baking powder. Chill dough several hours or overnight. Heat oven to 350°. Mold dough into teaspoon size balls. Roll in powdered sugar. Bake on cookie sheet about 10 minutes. Let sit on hot sheet after removing. Yum, Yum!
Bring a pot of water to boil. Drop in the cabbage leaves and cook 3 minutes; drain. In a skillet, cook the onion, stirring in a small amount of water over medium heat until limp, 5 to 10 minutes. Stir in the nutmeg, salt, half of the tomato sauce and 1 cup rice. Divide the rice mixture among the cabbage leaves; roll up and fasten with toothpicks.
Line bottom of pie shells with split and seeded whole green chilies. Sprinkle sausage over chilies. Combine eggs, cheeses and seasonings. Pour over sausage. Bake at 350° for 30 to 40 minutes or until top is golden brown. Remove from oven and allow to set 5 minutes before serving. Serves 8.
Place croutons on bottom of buttered 8 x 11-inch or 9 x 13-inch dish. Top with most of the cheese, then layer browned and drained sausage. Beat eggs with 2 1/4 cups of milk and dry mustard. Pour mixture on top of sausage and sprinkle on remaining cheese. Refrigerate overnight. Next morning, mix soup and milk; pour over top of casserole and bake 1 1/2 hours at 300°. Serves 8 to 10.
Place cutlets in frying pan and add white wine, garlic, 2 tablespoons lemon juice and sprinkle with parsley. Simmer on low heat for 15 minutes each side. Serve with remaining lemon, cut in wedges.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve soda and salt in buttermilk. Place fruit, nuts and candy in large bowl with flour. Stir to coat each piece good. Then, add to cream mixture. Add coconut. Dough will be stiff; mix by hand. Cook at 300° for 1 1/2 hours in tube or loaf pan.
Place potatoes, leeks, celery and onions in a pan with 1 cup water. Season and cook very slowly until soft. Pour on the stock and bring to a boil.
Chop the cabbage; cook until tender and drain. Mix the cheeses with the soup and add drained cabbage, onion and pepper; place in a 2-quart casserole dish. Top with about 1-inch cornbread crumbs and the stick of margarine, sliced. Bake at 350° for about 30 minutes, until brown. Serves 6 to 8.
In large skillet, lightly brown sausage; push to side. Add chicken; brown. Drain. Stir in tomatoes and vegetables; cover and simmer 10 minutes. Dissolve cornstarch in 1 tablespoon water. Stir into chicken mixture. Simmer for 5 minutes, stirring occasionally until heated through.
Dissolve yeast and sugar in warm water in medium bowl. Mix in Bisquick and milk until dough forms. Gently smooth into ball onto surface dusted with Bisquick. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter dipped in Bisquick. Place on an ungreased cookie sheet and let rise in a warm place for 30 minutes, until soft and puffed. Bake at 425° for 6 to 8 minutes until golden.
Boil 1 cup water. Add jello and stir until dissolved. Spoon in ice cream and stir until melted and smooth. Chill until thickened, about 20 minutes. Fold in strawberries. Pour into pie shell. Chill until firm, approximately 1 1/2 hours. Garnish with Cool Whip and fresh strawberries, if desired.
In 4 cup glass measure, combine all ingredients. Cook on 70 for 5 to 6 minutes or until hot, stirring once during cooking time. Serve in warm mugs.
Cook the rice in cooking oil for 15 minutes. stirring frquently. In another pan pour in bacon drippings. Add tomatoes, salt and pepper to the onions and continue to cook for 2 or 3 minutes, stirring often. Add hot water to the rice, a little at a time, until it reaches consistence of firm boiled rice. Add rice to the tomatoes and serve. Serves 4 The original recipe read like this "Fry half a small cup of rice in hot lard 15 minutes. In another pan fry in drippings 1/4 of a small onion, not an El Paso onion, but a northern sized onion. Add 1/2 cup of tomato and let fry. Add hot water to the rice until the consistency of firm boiled rice. Add a little at a time and put contents of the two pans together and serve in a hot dish with toast, if you like. Salt and pepper, of course."
Buy noodles first, then you bake until it is soft. Then you put some sauce on it. Spicy stuff is in the sauce. You put five spoonfuls of the spicy stuff in the sauce. Put it in the microwave until it gets hot. Then you eat it!
On a deep dish pan, spread the beans. In a bowl, mix sour cream, taco seasoning, mayonnaise, then spread on top of beans. Garnish with cheese, lettuce, tomatoes, onions, and olives. Serve with tortilla chips.
In a large saucepan, melt margarine. Add rice, spaghetti and onion. Cook and stir for 8 to 10 minutes or until spaghetti is golden brown. Add water and bouillon. Cover and simmer over low heat 25 to 30 minutes or until moisture is absorbed and spaghetti and rice are tender. Serves 6 (3/4 cup each).
Generously butter a 9 X 13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top. Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight. In the morning, preheat oven to 350 degrees. Bake for 20 to 30 minutes, until golden brown.
Brown onion slightly in butter; add ground meat. Cover, but stir occasionally until meat is nicely browned. Add beans, rinsed of their liquid and tomatoes. Season with salt, pepper, sugar and chili powder to suit taste. Cook mixture slowly for 1 hour, tightly covered. Water may be added if too thick. This is good cooked in a crock-pot also.
Mix all ingredients. Shake 2 or 3 pieces of chicken in a plastic bag to coat. Bake at 400° for 20 minutes per side.
Sift dry ingredients together. Cut in shortening. Add buttermilk. After this is well mixed, add 1 package of dry yeast that has been dissolved in 1/4 cup warm water. Mix well. Cover and store in refrigerator. Keep at least overnight before using.
Scrub potatoes and cut in half; do not peel. Barely cover potatoes with boiling water. Cook about 25 minutes or until tender. Drain; cool slightly. Strip off skins and cut potatoes into 1/2 to 1-inch cubes; turn into large bowl. Add celery, red pepper, onions and pickles; toss together.
Soften gelatin in water in small pan; dissolve over slow heat, stirring constantly. Remove from heat and stir in onion, lemon juice and salt. Gradually stir in mayonnaise. Blend in remaining ingredients. Turn into 1-quart mold. Top can be garnished with olives and pimiento. Chill 2 hours or until firm.
Preheat oven to 375°. Beat butter until soft. Add sugar and beat until creamy. Add all other ingredients, except flour and beat until smooth. Gradually add flour. Roll dough into small balls. Press flat with a fork on a greased cookie sheet. Bake 10 to 12 minutes. Yields about 60 (1 1/2-inch) cookies.
Beat eggs and oil. Add applesauce. Sift dry ingredients together. Add to creamed mixture. Add oats and raisins or nutmeats. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 minutes at 350°. Store these in freezer as they mold easily. Excellent for diabetic's diet.
Heat juice from oranges. Dissolve jello in juice. Cool, then add cottage cheese and Cool Whip. Cut oranges into small pieces and add to gelatin mixture, then add nuts and coconut. Stir all together gently and chill for several hours before serving.
Cook spaghetti; rinse, drain and set aside. Heat 2 tablespoons oil in large skillet; add pepper strips, onions and garlic. Saute 2 minutes. Stir in spinach; cover and cook 2 to 3 minutes. Remove from heat; cool. Spoon mixture over pasta. Add chicken and chestnuts. Combine remaining oil and the rest of the ingredients; stir well and toss over pasta. Toss to coat. Serves 6.
Blend ingredients in blender until smooth. Keeps for 1 month in refrigerator.
Melt margarine in baking dish. Mix well sugar, baking powder, flour and milk. Pour this batter on melted butter; do not stir. Pour fruit over batter; do not stir. Bake in preheated oven at 350° for 45 to 60 minutes. When using fresh blueberries, add a little vanilla. Use 7 x 10-inch or 9 x 9-inch size dish.
Select a large loose leaf head of cabbage, wash and take apart keeping whole. Keep the small center for the heart of the loaf. Parboil cabbage leaves in salt water a few minutes until it wilts. Drain in colander.
Combine all ingredients. Make into patties and brown in butter 2 minutes on each side. Yields 12 patties.
Mix first 3 ingredients and freeze in 1/2 gallon milk cartons. When ready to serve, thaw enough to tear carton and break into slush in a bowl. Add 1 quart well-chilled ginger ale to each 1/2 gallon fruit juice. Yield: Seventy 4 ounce servings or one hundred 3 ounce servings.
In bowl, cream butter or margarine until light. Gradually beat in sugar. Beat in eggs, one at a time; add mashed bananas, vanilla and dairy sour cream. Sift together flour, baking powder, soda and salt. Fold into the creamed mixture, stirring just to blend. In bowl, combine finely chopped nuts, 1/4 cup sugar and the cinnamon. Sprinkle half this mixture over bottom of well-greased Bundt pan, ring mold (6 1/2 cup) or tube pan. Spoon in half the batter. Sprinkle on remaining nut mixture and cover with balance of batter. Bake in 350° oven for about 45 minutes or until cake is nicely browned and starts to leave the sides of the pan. Let cake cool in pan on rack for 10 minutes. Shake loose and turn out on rack to complete cooling. Wrap well in foil to store.
Cream shortening and sugar. Add egg and beat well. Add molasses. Stir. Add milk with dry ingredients, alternately, that have been sifted together. Last add fruit and nuts. Drop by teaspoonfuls on baking sheet. Bake at 375° for 8 to 10 minutes.
Brown meat; drain well and add pizza sauce and mushrooms. Stir well. Cut biscuits into small cubes. Add to mixture. Pour into 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Add cheeses and bake until cheese melts.
Mix cake mix, 1 stick of melted margarine, oil, water, eggs and 1/2 can Eagle Brand milk in a bowl and mix well. Grease a 9 x 13 pan and pour 1/2 of mixture into pan. Bake at 350° for 20 minutes. During baking, melt caramels and other 1/2 of can of Eagle Brand milk in top of double boiler or microwave. When completely melted, add pecans. When cake is done, pour caramel mixture over top, then cover with remaining cake mixture and bake for 20 to 30 minutes more.
Salt and pepper the tomatoes lightly. Top each tomato with 1 teaspoon butter and 2 teaspoons brown sugar. Place each tomato in a custard cup, cut side up. Place the cups around the outer edge of a plate, leaving a space between them. Cover with waxed paper. Microwave on High 3 to 5 minutes or until heated through. Sprinkle with bacon and serve.
Peel potatoes and slice into buttered casserole dish. Add butter, sugars, cinnamon and small amount of water. Cover and bake at 350° for 1 hour or more. Check water and add more, if needed.
In a large bowl combine pie crust prepared according to package directions, shredded cheese and bacon bits. Pat dry the olives, shape about 1 teaspoon of dough around each olive. Place on a baking sheet. Bake in a 375° oven for 12 minutes. Makes 30.
Freeze all together, then add 1 (2 liter) bottle ginger ale. If you make double, add another bottle of ginger ale.
Sift the flour, salt and soda into a large bowl. Add sugar, melted margarine, eggs, bananas and nuts; mix thoroughly. Pour into a well-greased and floured pan. Bake at 350° for 80 minutes or until a toothpick inserted in center comes out clean. Remove pan and cool.
Mix dry ingredients. Add eggs. Mix in rest of ingredients. Store in a covered container in the refrigerator. (Let stand 8 hours before using.) Use as desired. Remove 1 tablespoon and place in coffee cup and microwave for 1 1/2 minutes. May also be baked in the oven like regular muffins.
Drain kraut, mix other ingredients. Let set overnight. Will keep for 2 weeks in refrigerator.
Mix all together and stir well. Before serving, add 2 bananas, cut into rings. Best if refrigerated several hous before serving.
Melt margarine in 8 x 11-inch pan. Place drained fruit in pan. Mix other ingredients and pour over fruit. Sprinkle 1/4 cup sugar over batter. Bake 1 hour at 350° (for 45 minutes if gas oven).
Mix the first 2 ingredients for crust and pat into a 9 x 13-inch pan. Beat the eggs, oleo and powdered sugar for 15 minutes. Spread over crust. Add the bananas and pineapple. Spread the Cool Whip and refrigerate overnight.
Mix first 5 ingredients together. Cut bread in half. Spread over bread. Layer sliced red onions and grated cheese on top. Wrap in foil and bake at 325° for 15 minutes.
Put butter, oil, potatoes, onion and garlic into a 10 x 15-inch baking pan at least 2 inches deep. Spread vegetables evenly. Bake on bottom rack at 475° for 30 minutes. Stir with wide spatula after 15 minutes.
Preheat oven to 350 degrees. In a large bowl combine flour, baking soda, salt, spices, and sugar. Add oil, eggs, pumpkin, and water, beating until well blended. Stir in pecans. Pour batter into 2 lightly greased 9x5x3 loaf pans. Bake 1 hour or until toothpick inserted in the center of a loaf comes out clean. Remove from pan and cool on wire racks.
Set aside 1/2 cup chopped pecans. Combine all ingredients and pour into unbaked pie shell. Sprinkle remaining pecans on top. Bake at 400° for 35 to 40 minutes. (Best to use shallow pie pans.)
Beat eggs. Add sugar, butter, dry ingredients and vanilla. Pour half of batter in greased 9 x 13-inch pan. Spread cherry pie filling, then remainder of batter. Bake at 350° for 45 to 50 minutes.
Cream together first 6 ingredients. Add remaining ingredients. Mix well. Drop by teaspoon on greased cookie sheet. Bake at 375° for about 10 minutes. Makes 6 to 8 dozen.
Brown beef and onion; drain. Pour into large (5-quart) saucepan. Add tomato juice and add spices and other ingredients. Bring to boil. Simmer for 45 minutes. Remove bay leaves. Serve. Will feed very large family.
Brown ground beef and set aside. In a large skillet, place beans, tomato sauce, chopped tomatoes, mushrooms, salt, pepper and chili powder. Now add browned meat and mix well. Put on stove on low heat for 1 to 2 hours. One-half hour before serving, add onion and bell pepper; cook until slightly soft. Ready to eat!
In saucepan, put vanilla pudding mix with pineapple juice. Bring to a boil and pour over fruit. Chill and serve. Double for large groups.
Dissolve yeast in warm water. Pour boiling water over butter and sugar. Add well beaten egg. Stir until butter is melted. Then add yeast mixture. Stir in 3 cups self-rising flour until dough is gooey. Refrigerate for at least 3 hours (one night is best or 2 or 3 days is okay.) Roll out dough on lightly floured board to about 1/2-inch thickness. Cut and flip over in melted butter and place on a cookie sheet. Let stand at least 1 hour in warm area, then bake for 15 to 20 minutes or until light golden brown at 350°.
Blend flour, sugar, salt and cocoa in the top of a double boiler. Then add milk and cook about 10 minutes. Remove from heat. Add egg yolks and 2 tablespoons butter. Return to heat and cook for 2 minutes. Stir constantly.
Mix last 4 ingredients into a batter. Peel onions. Slice and separate into rings. Heat oil at least 1 inch deep. Dip rings in batter and fry until done.
Melt chips and white chocolate in large saucepan on low heat. Stir in marshmallows, cereal and peanuts. Pour onto a greased 12-inch pizza pan. Decorate as desired. Refrigerate until firm. Store at room temperature. Makes 10 to 12 servings.
Grease an 8 x 8-inch glass dish. Peel and slice apples. Layer them in glass dish. Sprinkle with cinnamon and sugar mixture. Set aside.
Combine beef with egg, salt, crumbs, cumin, garlic powder, mustard and herbs. Layer pie crust with potatoes, onion and mushrooms, leaving some mushrooms to encircle the pie. Cover with foil and bake for 1 hour at 350°. Cook a little longer if potatoes are not done. Top with cheese and parsley when done. Return to oven to melt cheese.
Place brisket in a deep, rectangular pan. Enclose the meat in tinfoil. Sprinkle with onion soup mix. Place sliced onions on top of meat. Cover and seal with tinfoil. Cook approximately 2 hours at 350°. Then take meat out and slice diagonally. Put back into tinfoil. Add beef broth and cover. Bake another 2 hours. Meat should fall apart and be soft and tender when done. If meat looks dry when baking, add water.
Melt margarine and let cool. Then cream with sugar. Add eggs, then remaining ingredients. Pour into unbaked pie shell. Bake at 300° for 40 minutes.
Mix the dressing, preserves, onion mix and water. Pour over chicken and cover; cook at 350° for 1 hour. Take cover off and add pineapple for 10 minutes. Also can use other chicken pieces.
Cream the shortening and add sugar. Add eggs and beat until light and fluffy. Add vanilla. Mix dry ingredients. Add to mixture alternately with buttermilk, food coloring and vinegar. Pour into two greased 8-inch layer pans. Bake at 350° for 25 to 30 minutes.