HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese until creamy consistency. Chop beef finely and add to cheese. Chop gherkins finely and add to mixture. Chop green onions and add. Blend in mayo to form dip consistency. Add garlic powder to taste. Refrigerate at least 1 hour before serving. Great with Ritz and chicken and biscuit crackers.
Cook macaroni as directed on package. Drain and pour into ungreased 10 x 6 x 1 1/2-inch baking dish. Stir soup, milk and Worcestershire sauce into macaroni. Cut frankfurters crosswise into very thin slices and arrange on top of macaroni mixture. Bake uncovered 25 minutes at 375° or until hot and bubbly. Makes 4 to 6 servings.
Mix flours and oats. Combine 3 cups flour mixture, wheat germ, yeast and salt in large mixing bowl. Add water, cottage cheese, molasses (or honey) and oil to flour mixture; beat until smooth, about 3 minutes on high speed of electric mixer. Stir in raisins and enough more flour to make a soft dough.
Flatten 1 can of biscuits completely covering bottom of 9 x 13-inch pan. Add scrambled eggs, sausage and 1/2 of cheese, distributing evenly. Flatten second can of biscuits, completely covering mixture. Top with remaining cheese. Bake at 350° for 20 minutes or until biscuits are done.
Place cream cheese on a plate. You may leave it whole or spread to a layer. Mix together shrimp and sauce. Pour over cream cheese. Serve with crackers.
Place chicken, skin side up, in 2-quart dish. Drizzle melted butter over pieces. Bake at 375° for 45 minutes. Add soup by spoonfuls over chicken. Bake approximately 20 more minutes. Stir gravy before serving with chicken. Easy and delicious!
Bake cake according to package directions in a 9 x 13-inch pan. Mix jello with 1/2 the water called for on package. Poke holes in cake with handle end of wooden spoon or similar object. Holes should be spaced approximately 1 1/2 to 2 inches apart. Pour jello evenly over warm cake and cool. Stir dry Dream Whip and pudding together. Add milk called for in pudding only. Mix with electric mixer until thickened and spread over top of cake. Whip cream in a metal bowl, adding 1 teaspoon vanilla and sugar to taste. Spread over pudding layer. Cover and refrigerate.
Brown meat and onions. Add salt, pepper and garlic powder to taste. Drain grease. Add minestrone soup, water, Ranch Style beans, Ro-Tel tomatoes and stewed tomatoes. Let simmer for 20 minutes. Serve with a pan of cornbread.
In large skillet, saute onions in butter until golden. Add flour, stir until smooth. Add water, Burgundy, bouillon cubes, browning sauce and pepper. Bring to a boil, reduce heat and simmer 30 minutes.
Beat egg whites until stiff, but not dry. Beat combined yolks, milk and salt until thick and lemon-colored. Fold into egg whites. Melt margarine in 10-inch ovenproof skillet over medium-high heat. Add egg mixture; cook 3 minutes or until underside is golden brown. Bake at 325° for 10 to 12 minutes or until knife inserted near center comes out clean. Remove from oven. Make a deep crease across center of top. Place process cheese spread on half of omelet; continue baking until process cheese spread begins to melt. Slip spatula underneath, tip skillet to loosen and gently fold in half. Combine preserves and almonds; heat thoroughly, stirring occasionally. Serve over omelet. Makes 4 servings.
Mix ground beef, eggs and bread crumbs in bowl. Set aside. Mix chili sauce, cranberry sauce and lemon juice together with brown sugar. Heat to melt. Pour sauce on bottom of long pan. Make small meatballs and place in sauce. Cook about 30 minutes at 350° until meat is done.
Sift together first 8 dry ingredients in a bowl. Set aside. Beat together eggs, Crisco, chocolate, sour cream, potatoes and vanilla. Add dry ingredients and beat again. Fold in chopped walnuts. Pour into a greased tube pan and bake at 350° for 1 hour. When cool, spread with cream cheese frosting.
Mix together sugar, eggs and oil. Sift together flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk. Blend well and add coconut, nuts and coconut extract. Blend well and pour into well-greased and floured Bundt pan. Bake at 325° approximately 65 minutes. Five minutes before cake is done make following sauce.
Grease and flour a pie dish or pan well. Add mixture. Bake at 325° for 30 minutes. May add coconut or fruit.
Measure the corn flakes and then crush into crumbs. Drain off half of liquid from salmon. Combine all ingredients. Place in a loaf pan. Bake 40 minutes at 350°.
Brown the sausage. Remove sausage and pour off drippings. In same skillet, mix remaining ingredients. Simmer, uncovered, 20 minutes. Add sausage, heat. Serve over hot rice.
While rice is cooking, pound meat to 1/4-inch thick and cut to 1/2-inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic; cover and simmer. Stir in onions and green peppers for five minutes more. Blend in cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened (about 2 minutes). Add tomatoes and stir gently. Serve over rice.
Mix the first 5 ingredients with portable mixer until well blended and smooth. Rinse and drain canned shrimp; add to cream cheese mixture, chopping fine. Mix well. Add sour cream and mix. Dip is better if made a few hours before serving so flavors can mix.
Thaw spinach and squeeze out water. Mix mayonnaise, sour cream and Ranch Valley with spinach. Add seasoning salt.
In small bowl, combine flour, baking powder and salt. In large bowl, beat sugar, margarine, egg whites and vanilla until smooth. Gradually beat in dry ingredients alternately with water. Stir in chips. Spread in greased 15 x 10-inch pan. Bake at 350° for 20 to 25 minutes. Cool in pan. Cut into squares. Serves 35.
Cream the butter and sugar together until fluffy. Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon peel and juice. Resift flour with baking powder, salt and spice. Blend into butter mixture. Stir in walnuts. Drop by tablespoonfuls onto greased baking sheets 2-inches apart. Bake at 375° for 12 to 14 minutes. Makes about 2 1/2 dozen 3-inch cookies.
Beat cream cheese well. Add eggs, one at a time. Add sugar and beat until creamy. Add almond. Pour into 9-inch pie dish, well buttered. Bake for 45 minutes at 325°. Remove and let stand for 20 minutes.
Cut the cake into thin slices. Using 1/2 the cake, line the bottom of an 8 x 8-inch square pan. Prepare pudding with milk. Fold in the sour cream. Spread 1/2 of the pudding mixture on the cake. Spread 1/2 of the pie filling on the pudding. Repeat the layers, ending with the pie filling. Chill 4 to 5 hours.
Put 4 cups water in pot and bring to a boil. Break up ground beef and drop into water. Add onion, tomatoes, tomato sauce, bouillon cubes and spices. Simmer for 20 minutes. Add Veg-All and macaroni; cook until macaroni is done. Add more water while cooking, if needed.
Cream margarine and sugar. Add remaining ingredients. Mix and form into 1-inch diameter balls. Place on a cookie sheet and flatten with a fork. Bake at 350° for 20 minutes or until golden brown.
Cook 1 (16 ounce) box rainbow rotini according to directions. Drain; do not rinse. Mix with other ingredients while pasta is still hot. Chill.
Mix all ingredients very well. Pour into greased 9 x 15-inch pan. Bake in 350° oven for 1 hour. Test with toothpick. Top with whipped cream.
In a large skillet, brown chicken in shortening. Pour off fat. Stir in remaining ingredients. Cover and cook over low heat for 45 minutes or until tender.
In a large mixing bowl, stir together flour, baking powder, sugar and salt. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Store in an airtight container. Will keep up to 6 weeks at room temperature.
Beat eggs. Add sugar, flour and vanilla; mix well. Grease a cookie sheet with sides. Cut wax paper to fit bottom of pan; grease top of wax paper. Place paper in pan and pour batter in pan. Bake at 350° for 10 minutes or until brown. Turn out on a towel that has been dusted with powdered sugar. Roll up jelly roll shape. Let cool. Unroll and cover with ice cream. Roll cake back up and put in freezer to chill. Then cover with whipped topping and return to freezer until ready to serve. Garnish with fresh fruit, if desired.
Combine the figs, apricots, raisins, nuts and orange in a food processor (use chopping blade).	Cover and process until the fruit is finely chopped and well mixed (or grind in a food grinder fitted with finest blade; mix well). Shape tablespoonfuls of the mixture into balls. Roll in coconut. (To toast coconut, spread in shallow baking pan. Bake at 300° for 15 minutes or lightly brown, stirring often.)
Batter: Cream butter with sugar. Mix in cinnamon, nutmeg and cloves. To store, refrigerate in a covered dish.
Combine and sift dry ingredients into a large mixing bowl. In a separate bowl, combine remaining ingredients, except nuts. Beat until smooth. Stir into dry ingredients. Stir in nuts when well mixed. Pour into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 50 to 60 minutes.
Mix well by kneading with hands. Pat into 4 two-inch steamer pans. Pour over tops of meat 2 (No. 10) cans Ragu sauce. Seal edges with sauce. Bake 2 to 2 1/2 hours at 350°. Serves 100 to 125.
Melt butter and mix all together. Pour over cooked chicken wings or can simmer chicken wings in mixture.
Spread coconut on bottom of a 9 x 13 x 2-inch pan. (A foil pan works good because the depth of a smaller pan causes cake to run over.) Add nuts on top of coconut, then pour cake mix over that. Beat the cream cheese, powdered sugar, oleo and milk together. Drizzle over the cake mixture. Bake in a 350° oven for 30 minutes or until top springs back.
Mix all together. Bake in 375° oven 45 minutes. Put in 8 x 8-inch pan.
Combine ground beef, bread crumbs, egg, onion, ketchup, salt and pepper. Pat meat into 8-inch square baking dish. Bake in a 350° oven for 30 minutes.
Cook chicken and remove from bone. Cut into pieces. Boil spaghetti; drain and rinse. Put spaghetti in chicken broth. Leave about 2 cups broth for cooking onions and celery; cook until tender. Mix everything together. Put in baking dish. Sprinkle with bread crumbs and cook 10 to 15 minutes at 350°.
In a small bowl, mix together cranberry juice, vinegar and oil. Cover and put in refrigerator. In a large bowl, combine greens, mandarin oranges and cheese. Pour salad dressing mix over greens. Add pecan pieces and toss to coat.
Combine ground beef, onion, green pepper, shredded cheese, ketchup, chili powder and ground cumin in skillet until done, then add refried beans. Add 1 teaspoon of mixture to a won ton; fold like a diaper, wetting the corners. Then in a skillet or Fry Daddy, deep fry won tons until golden brown. Serve with your favorite salsa.
Spread sauerkraut in 9 x 13-inch pan. Arrange tomato slices over sauerkraut. Spread with Thousand Island dressing. Top with corned beef and cheese. Bake at 425° for 15 minutes. Separate biscuits and arrange on top of casserole. Sprinkle with cracker crumbs. Bake 20 minutes longer or until biscuits are brown. Serves 6 to 8.
Combine all ingredients well and pour into 2 (8 or 9-inch) layer cake pans that have been well-greased and floured. Bake at 350° for 30 to 35 minutes.
Bake pie shell. Let cool. Combine sugar, cornstarch and salt in boiling water. Cook mixture about 2-3 minutes or until mixture becomes clear. Remove and cool. After mixture cools, add Jell-O and stir until mixed. Pour berries into shell and pour mixture over berries. Ready to eat or can be chilled. Cool Whip to garnish.
Combine all ingredients, except pecans. Form into a ball. Roll ball in pecans and refrigerate until firm. Can be made into 1 large ball, 2 medium balls or many mini cheese balls. Freezes well.
Brown hamburger and onion together. Drain grease. Add spices and catsup and mix together. Press around slices of iron skillet or casserole, leaving hole in center. Pour corn in center of meat. Make corn bread according to directions on box and pour over hamburger and corn. Bake at 425° for 20 to 25 minutes. Let stand about 5 minutes. Turn out on plate. Slice and serve.
Sift together flour, sugar, soda and salt. Add shortening, vanilla and 1 cup sour milk. Beat 2 minutes with mixer, or 150 strokes. Add melted chocolate, eggs and 1/2 cup sour milk. Beat 2 minutes. Pour into two 8 or 9-inch layer pans. Bake at 375° for 30 minutes.
Cut angel food cake in squares. Put in a 13 x 9-inch pan. Cook the apricot nectar, sugar and cornstarch until thick and clear, then spread over cubed cake when it has cooled. Cool in refrigerator. Top with Cool Whip and sprinkle with nuts. Yields 12 large servings.
Steam vegetables until crispy tender; remove from heat. In separate bowl, combine onion, soup and Cheez Whiz. Place vegetables in a baking dish and pour soup mixture over them. Sprinkle with breadcrumbs. Bake in 350° oven until heated through (approximately 20 to 30 minutes).
Mix flour, sugar and salt. Cut in margarine. Reserve 1/2 cup of dough mix; set aside.
In bowl, cream butter and sugar. Add eggs, water, oil and vanilla; beat well. Combine flour, cocoa and baking soda; add to creamed mix and mix well. Pour into greased 15 x 10 x 1-inch baking pan. Bake at 350° for 20 to 25 minutes. Cool.
Saute onions in a medium size saucepan in a small amount of broth and soy sauce until translucent, about 10 minutes. Add remaining ingredients. Cover and simmer 20 minutes. Makes 4 servings.
Simmer sugar, water, cinnamon and cloves for about 30 minutes. Strain; removing cinnamon and cloves. Add pineapple, orange and lemon juice. Pour over ice or frozen pineapple juice cubes. One gallon ginger ale may be added to serve additional guests or to give sparkly taste.
Spray Bundt pan or one piece tube pan with cooking oil. Arrange the frozen roll pieces in pan. Sprinkle with the pudding mix. Also, sprinkle cinnamon and pecans over rolls. Melt the margarine and brown sugar; pour over rolls. Cover with a towel; set out on the counter overnight.
Beat eggs. Add butter, sour cream and vanilla. Add yeast to water and let dissolve. Add to egg mixture. Add flour and work in. Roll up and refrigerate for 2 hours. Roll dough into rectangular shape using granulated sugar on board instead of flour. Roll a little thicker than pie crust. Cut into strips and twist, put on cookie sheet in oven at 350° until very light brown. Will get very crisp. Bake about 10 minutes.
Dissolve 1 package cherry jello in 1 cup boiling water. Divide in 1/2. Add 3 tablespoons water to 1/2 and add 1/3 cup sour cream to other 1/2. Pour the 1/2 with water in 13 x 9-inch pan. Let set until firm. Then pour over that the mixture of jello and sour cream. Chill until firm. Do the same with the lime jello and pour on top of cherry jello, chilling until firm after each layer. Refrigerate until ready to serve.
Cook chicken in water. Cut in bite size pieces. Cook wild rice and herbs in chicken broth. Mix all ingredients, except bread crumbs, together. Sprinkle bread crumbs on top. Bake at 350° for 35 minutes.
Beat eggs, add canned milk to make a smooth egg mixture, not too milky. Dunk a slice of white bread in the mixture and then fry it in a hot skillet with oil already hot.
Cream sugar and butter in a bowl. Beat egg and then add egg and milk to sugar mixture. Mix flour, baking powder and cocoa. Add to mixture. Add nuts, if desired. Drop by spoon onto greased cookie sheet. Bake at 375° for 15 minutes.
Preheat oven to 350°. Thaw the broccoli in a colander under cold running water. While the broccoli is thawing, combine the soup, mayonnaise, sour cream*, lemon juice, curry powder, salt and pepper in a mixing bowl. Grease the baking dish, drain the broccoli well and spread the broccoli over the bottom. Sprinkle 1/2 the cheese over the broccoli. Drain the chicken and flake it evenly over the cheese. Pour the sauce evenly over the chicken and top with the remaining cheese. Bake, uncovered, 25 to 30 minutes until bubbly.
Soften tortillas in hot oil. Pat excess grease off with paper towel. On each tortilla, put a little onion, cheese and olives; roll up. Use a toothpick to hold together. Put in pan. Repeat. Cover with sauce. Add cheese. Bake at 350° for 30 minutes.
Break cauliflower into flowerets before boiling. Drain. Place a layer of cooked cauliflower, a layer of sliced hard-boiled eggs, a layer of grated cheese. Continue until all ingredients are used. Cover with bread crumbs. Pour white sauce over all. Place in 350° oven for 15 to 20 minutes or until brown.
Prepare marinade sauce in a shallow dish. Reserve 2 Tbsp. of marinade sauce and add pork to remaining sauce, turn to coat. Cover dish and refrigerate for 15 minutes.
Mix dry ingredients. Mix in eggs, vanilla, bananas and pineapple by hand. Bake at 325° to 350° for 1 hour and 15 minutes.
Bring ingredients to a boil. Cool. Pour over vegetables. Pack vegetables in jars. Makes 8 to 10 quarts.
Peel and cut mirlitons in small cubes. Cook 25 minutes with garlic, 1/2 of onions, bell peppers and celery. Saute shrimp and meat with remainder of vegetables in 3 tablespoons oil. Cook 20 minutes. Add can of gravy. Combine with mirliton mixture, chopped tomato and seasonings. Cook 15 minutes. Season to taste.
Combine green tomatoes and sugar in saucepan. Boil 10 minutes. Add jello. Mix well. Refrigerate for 1/2 hour. Pour into jars. Refrigerate or freeze. Makes 4 1/2 pints.
First layer: Mix flour, margarine and nuts. Pat into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool well.
Cut spice drops in thirds. Mix with raisins and nuts. Sift together flour, soda, salt and spices. Cream together shortening, sugar and vanilla. Add egg and beat well until fluffy. Add flour mixture alternately with applesauce and hot water. Stir in spice drops, raisins and nut meats. Grease a 9 x 5-inch loaf pan or use smaller pans as desired. Bake in a 325° oven for 1 1/2 to 2 hours or just until done.
Lightly fry onion, green pepper, zucchini and garlic in olive oil, then place in pot with kidney beans, tomatoes and tomato sauce. Add chili powder, cumin seed, oregano, parsley flakes, curry powder and ground pepper. Fry ground beef in olive oil, adding salt as needed. Drain grease and place meat in pot. Bring all to boil, then simmer at least 30 minutes.
Combine 1 cup water, sugar and cranberries in a saucepan; bring just to boil. Remove from heat; cover and let cool for 5 minutes. Combine 1 cup boiling water and jello; stir until dissolved. Add 1 cup cold water, cranberry mixture and lemon juice; chill until partially congealed. Fold in remaining ingredients; chill until firm.
Cream butter, shortening and sugar until light and fluffy; add beaten egg. Combine flour and baking powder; add to cream mixture alternately with milk. Stir in each flavoring. Spoon into prepared Bundt pan. Bake at 325° for about 1 1/4 hours. Cool.
1. Preheat oven to 350°. Butter and flour 2 (9-inch) round cake pans.
Mix first five ingredients well. Fold in blueberries. Pour in greased Bundt pan. Bake at 350° for 45 to 50 minutes. Cool 30 minutes and remove from pan. Sprinkle with powdered sugar. Freezes well.
Beat the oleo, add sugar and beat again. Add the eggs and beat until fluffy. Mix the flour, baking soda and salt together. Add to the above mixture, alternating with the orange marmalade.
Combine all ingredients. Put on a cookie sheet. Bake at 350° for 25 minutes.
In an 8-quart saucepan, heat oil, garlic and onions over medium high heat. Saute 5 to 6 minutes or until onions are clear. Add V-8 juice, water, bouillon cubes and vegetables. Heat until soup comes to a boil. Add rice and kidney beans. Allow to heat through. Remove from heat and serve. Makes 10 to 12 servings.
Combine olive oil, vinegar, lemon juice and mustard in blender until blended.
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inches, or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inches. Mix all ingredients; beat 30 seconds; Pour into pan(s). Bake until wooden pick inserted into center comes out clean, 9-inch loaf, 65 to 70 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate up to 1 week.
Boil spaghetti with garlic in salted water until tender. Remove garlic; drain spaghetti and rinse. Melt cheese in milk. Add to eggs. Add salt, parsley, onion and spaghetti; mix thoroughly. Pour into buttered loaf pan. Bake in oven (350°) for 1 hour. Serves 6.
Cook broccoli in a small amount of boiling water until tender. Drain and place in 2-quart casserole. Cover with soup. Sprinkle with cheese and top with crumbs. Bake at 350° for 15 minutes.
Combine peanut butter and sugar; mix well. Stir in beaten egg, water, and vanilla. Roll into 3/4 inch balls; place on a cookie sheet. Flatten with a floured fork. Bake at 350° for 10 minutes. Makes about 4 dozen.
Melt butter in shallow pan. Coat potatoes with butter, then flour, cheese, salt and pepper. Bake at 375° for an hour. Sprinkle with parsley.
Microwave broccoli 5 minutes on High in box on a plate (remove paper). Put chicken and broccoli in layers in a baking dish. Mix soup, milk, mayonnaise and lemon juice. Spread mixture on top of chicken and broccoli. Put stuffing on top and pour melted butter over the stuffing mix. Microwave for approximately 15 minutes at Medium-high or until heated through.
Mix well and blend until smooth. Setting bowl in pan of hot water helps dissolve the sugar. This mixture can be used instead of Eagle Brand milk.
Fry sausage in oil until lightly brown. Add chopped onion; saute. Add rice and other ingredients except eggs and fry until crisp. Stir constantly. Add eggs and stir until eggs are cooked. Serve as main dish. Nothing else is needed to go with this except children like catsup on it.
Beat eggs and sugar well. Add oil and vanilla; beat. Add remaining dry ingredients. Blend. Fold in zucchini and nuts. Bake in greased and floured loaf pans (2) at 350° for about 1 hour. Enjoy!
Place buttered toast, which has been cut into squares, in a greased 1 1/2-quart baking dish. Sprinkle raisins over toast. Mix together eggs, 1/4 cup sugar, milk, boiling water, salt, vanilla and nutmeg. Pour over toast and raisins; sprinkle 4 teaspoons sugar and 1/4 teaspoon cinnamon. Bake in a 350° oven for 30 minutes.
Cook onions in boiling salted water until tender. Drain in colander for about 30 minutes. Arrange onions in buttered baking dish; sprinkle with cheese. Mix soup and sauces; pour over cheese. Top with croutons. Bake at 350° until brown and bubbly.
Beat eggs with sugar and other ingredients. Put rhubarb in shell and pour custard over. Bake at 400° for 10 minutes, then 300° for 30 to 40 minutes until done.
Mix all vegetables together. Heat vinegar, sugar and oil. Pour over vegetables. Store in refrigerator overnight.
Beat eggs, add milk, vanilla, sugar, salt, melted margarine and bread crumbs. Put floured raisins on bottom of pan and pour mixture over the raisins. Bake at 350° until firm. Serve pudding with a real fruit sauce.
Cook spaghetti according to package directions to barely tender stage; drain. Place ham, peas and water in large skillet and simmer for 3 minutes. Stir in spaghetti. Pour eggs over mixture; cook on medium heat until eggs are done.
Cook macaroni according to directions on package. Add milk gradually to soup and blend well. Combine all ingredients except bread cubes. Toss bread cubes and butter. Arrange around edge of pan. Bake uncovered at 350° for 1 hour.
Mix ingredients together. Brown. Put on cookie sheet or in an electric skillet at 375° for 20 minutes.
Mix well, except spaghetti sauce and cabbage. Remove core from cabbage. Place cabbage in boiling water until leaves are soft and pliable. Remove each leaf and cut back of center vein so leaves can be folded. Roll 2 tablespoons of meat mixture into cabbage leaf. Put in heavy pot and pour sauce over rolls. Cover with tight lid and bring to boil. Reduce heat and simmer 45 minutes.
Cook spaghetti; then add butter and eggs. Spread in a 9 x 13-inch pan. Spread on ground chuck or sausage. Pour over top the Ragu sauce and even out. Top with slices of Mozzarella cheese. Put in oven 20 minutes or until it is heated through at 350°. May be made a day ahead if preferred.