HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute pepper and onion in two tablespoons oleo or cooking oil. Add sausage and continue to stir until sausage is browned. Drain on paper towels. In crock pot, place cubed cheese and drained Rotel tomatoes. Add sausage mixture, olives, pimentos, and Italian seasoning. Continue to stir until cheese is melted and mixture is thoroughly combined. Serve from crockpot with tortilla chips.
Shred or chop beef into small pieces. Mix all ingredients together 2 hours prior to serving. Serve with crackers or rye rounds.
Cream butter and sugar; add eggs. Stir well. Add flour, baking powder, baking soda and salt. Mix well and add vanilla, oats, cornflakes, chocolate chips and nuts. Make balls and flatten with a fork dipped in ice water. Bake at 375° for about 13 minutes.
Saute onions in margarine. Remove onions from skillet. Add meat to skillet. Heat thoroughly. Heat process cheese spread in saucepan over low heat. Fill roll with meat and onions. Top with process cheese spread.
Cook carrots (covered with water) on stove over low heat until tender. Drain carrots and cover with butter and brown sugar.
Saute peppers and onion in 2 tablespoons oil until tender; stir in ham. Combine dry ingredients in a large bowl; make well in center. Combine remaining ingredients; add to dry mixture with the peppers and ham. Mix until just moistened. Spoon into greased muffin tins, filling 2/3 full. Bake in preheated 425° oven for 15 to 20 minutes or until golden brown. Remove from pan immediately.
Slice the lemons into paper-thin rounds, rind and all. Place slices in a bowl. Pour sugar over and mix gently. Let stand for 2 hours. Prepare pie crust and chill until ready for use. Heat oven to 450°. Beat the eggs, pour over lemons and mix gently. Pour lemon mixture into pie shell. Cover pie with top crust, which may be gashed decoratively to let steam escape. Bake 15 minutes. Lower oven temperature to 350° and bake 30 minutes more. Pie is done if a knife inserted into it comes out clean.
Saute onions and green peppers in butter. Add ground beef and lightly brown. Do not overcook. Add remaining ingredients and simmer 1 hour. Serve on a bed of rice. Makes a meal with green salad and French bread.
Make divinity by combining sugar, syrup and hot water. Cook until the mixture spins a thread (when thread spins from almost empty spoon). Pour cooked syrup into 3 beaten egg whites. Mix until peaks for candy stand up when dropped from a spoon.
Cream butter; gradually add sugar, creaming until light. Add eggs, beating well after each. Sift together dry ingredients; add alternately to creamed mixture with applesauce. Stir in raisins. Pour in greased and floured pan. Bake at 350° for about 45 minutes or until done.
Spread dessert topping on bottom of crust. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in Cool Whip and chopped toffee bars. Spoon into crust. Freeze 4 hours or until set. Let stand at room temperature 15 minutes or until pie can be easily cut. Garnish as desired. Store leftover pie in freezer.
Separate biscuits with scissors. Make 5 cuts at regular intervals, almost to center of each biscuit. Drop biscuits into hot oil in fryer. Fry 1 minute on each side or until golden brown. Drain. Coat warm blossoms with mixture of sugar and cinnamon. Serve warm or cold.
Margarine and cheese should be room temperature. Cream. Add flour, salt and pepper. Use several dashes of Tabasco. Add Rice Krispies, mix. Make into marble size balls. Press with fork until flat. Bake at 400° for 10 minutes. Makes about 250.
Combine flour, sugar and salt in a mixing bowl. Cut in shortening with 2 knives. Combine water and vinegar with egg; add to flour mixture and stir until moistened and dough is formed. Divide dough into 4 or 5 equal parts; shape each into a round flat patty ready for rolling. Wrap in waxed paper; chill at least 30 minutes. Place on lightly floured board; roll 1/8-inch thick and 2 inches larger than inverted pie pan.
Cut off excess fat from edges of chops. Bread chops in the egg and crumbs, coating well. Broil on a lightly greased rack about 8 inches away from heat for 10 minutes.
Do not cook! Melt butter. Let cool, then add powdered sugar, coconut, Eagle Brand milk and nuts. Roll into balls. Dip in chocolate mixture. Let set on wax paper.
Dissolve yeast in warm water. Mix the remaining ingredients together, mixing the third cup by hand. Set in a bowl in warm water with damp towel over top for 15 minutes. Cook for 10 to 12 minutes at 425°.
Mix and store. Add 3 tablespoons to cup of hot water. Absolutely delicious!
Fry meat in fat until lightly browned with onions, salt and pepper. Have macaroni cooked and drained. In a well oiled baking dish, put layer of meat on bottom, then layer of macaroni, then top with layer of meat mixture. Cover with can of tomato soup. Dot with butter and bake for 30 minutes at 375°.
Mix all ingredients together and add enough all-purpose flour until cutting consistency. This usually takes about 3 cups. Roll out on floured board and cut. The thinner you roll them, the crispier. Bake at 350° until light brown.
Wash chicken. Place in large saucepan. Cover with water. Add salt. Bring to boil and simmer for 1 hour. Remove chicken; cool and take meat from bones. Cut into chunks. Save broth. Melt butter in 3-quart pan. Add flour and mix. Add broth; cook until thick. Add soup and stir until smooth. Season with salt and pepper, if needed. Serve over cooked rice or chow mein noodles.
Drain and rinse beans. In large bowl cut sausage into bite size pieces. Add beans, chopped pickles, onions and eggs. Toss with your favorite salad dressing.
Allow the two packages of cream cheese to soften. Slice the beef into small pieces and place about 1/4 to the side. Food processor is ideal for slicing.
Cream 1/2 cup margarine. Add sugar, egg yolks, vanilla and flour. Press evenly into tiny tart shells or muffin cups. Use paper liners. Bake at 400° for 8 to 10 minutes.
Mix all ingredients in baking dish. (Adjust ingredients quantities to individual taste.) Bake 30 minutes, uncovered, at 350°. Cover and bake for an additional 15 minutes baking time.
Combine green tomatoes, red peppers, onion and hot pepper in large saucepan. Add vinegar, sugar, salt and pepper. Cook 20 to 30 minutes, stirring occasionally. Ladle into hot sterilized pint jars. Seal with two-piece lids. Hot water bath 5 to 7 minutes.
Brown meat in large casserole dish; drain grease. Add potato rounds, then Ranch Style beans, then tomatoes and about 1/2 can of water. Spread chunks of cheese around on top. Bake at 350° for 45 to 50 minutes or until potatoes are done.
Add boiling water to jello. Mix sugar and cream cheese, then add to jello. Let set, then add pineapple, nuts and Cool Whip.
Melt Velveeta cheese and 3/4 stick margarine together and mix into vegetables in a 9 x 13-inch oven dish. Roll crackers crumbs and mix with 1/4 stick margarine. Sprinkle over vegetables. Bake at 350° for 30 to 35 minutes.
Mix pudding with milk. Add Eagle Brand milk. Add vanilla wafers and bananas. Chill for 2 hours.
Drain pineapple and add juice to cake mix for the liquid; mix according to directions. In large casserole dish or large pan, melt butter. Add brown sugar. Stir until sugar is well wet. Layer pineapple. Add nuts and cherries, then pour on cake mix. Bake 30 to 40 minutes at 350° until cake springs back. Turn upside-down on cake plate and lift slowly.
Spread rolls into lightly greased 12 inch pizza pan. Firmly press lines to seal. Combine eggs, bacon, cheese and mushrooms. Pour over prepared crust and bake at 375° for 12-15 minutes. Serves 6.
Thaw pastry sheet and fold open. Bake in 400° oven for 10 minutes or until golden brown. Place tomato slices on waxed paper and sprinkle evenly with salt. Let stand 20 minutes. Sprinkle baked pastry shell with Mozzarella cheese and Feta cheese. Arrange tomato slices in a single layer to cover top. Sprinkle with Italian seasoning and olive oil. Bake in 400° oven for 15 minutes or until cheese is melted.
Cut cabbage, uncooked, into casserole dish. Top with rice and cooked ground beef. Pour soup and water mixture next. Cook for 1 hour at 350°. Remove from oven. Top with cheese. Return to oven (turn oven off) until cheese is melted. Cover tightly with foil while cooking.
Place half the potatoes in greased 1 1/2-quart casserole. Top with half the onions. Repeat layers. Sprinkle with salt and pepper. Combine soup and milk and pour over potatoes. Cover and bake at 350° for 1 hour. Uncover and continue baking 30 minutes more. Makes 4 or 5 servings.
Mix hot water and Kool-Aid and let cool. Mix bananas with sugar. Add pineapple mixture. Let set overnight in freezer. Punch is best when served while slushy.
Preheat oven to 400°. Combine the flour, egg, butter, artificial sweetener, coconut flavoring and apple juice. Beat until smooth. Drop from a teaspoon onto a foil-lined baking sheet, spacing the cookies about 2 inches apart.
Heat oven to 350°. Mix buttermilk and eggs together. Wash chicken and drain. Sprinkle with flour. Dip chicken in buttermilk mix. Fork chicken 1 piece at a time and drop in flour mixture. Take out and drop in hot oil just until chicken is brown. Take out and put single layer on cookie sheet. Bake in preheated oven for 20 minutes. It's good enough for the preacher!
Blend to sour cream consistency. Use as a dip with cauliflowerets, cucumber slices, celery and carrot sticks and other vegetables. Contains 210 calories per cup.
Sift flour, baking powder and salt together. Cream the shortening; add sugar and cream until fluffy. Add eggs, then dry ingredients alternately with milk and vanilla a small amount at a time. Beat after each addition. Pour into greased pans. Bake in moderate oven (350°) for 25 minutes. Makes two 8-inch layers. Frost as desired. Good with Chocolate Frosting.
Dissolve Jell-O in hot water in large bowl and let cool. Stir in lemon juice and salt. Cover and chill in refrigerator until partially set.
Heat the sugar, vinegar, oil, mustard, celery seed and salt to a boil. Pour over the cabbage and onions. Refrigerate for 12 to 24 hours in an airtight container. Drain to serve. Will keep for 2 weeks refrigerated.
Combine oatmeal and Parmesan cheese in blender and blend until oatmeal is fine. Skin chicken, if desired, and brush with barbecue sauce. Coat chicken with oatmeal mixture, shaking off excess. Place, skin side down, in lightly greased baking pan.
Spread cream cheese on heat resistant dish. Spread chili over cream cheese. Spread salsa over chili. Sprinkle cheese on top. Microwave until Cheddar is melted or put in 350° oven until Cheddar melts. Serve with nachos or corn chips.
Add food color to water. Mix all together. Stir over low heat until mixture foams, forms into ball and clings to spoon.
Mix together; can add more minute oats if needed for a soft but not firm consistency. Put in loaf pan or 9 x 13 pan and shape into a loaf.
In a large bowl, cut Crisco into flour, until Crisco is the texture of peas. Add milk and mix. The dough should be wet. Add grated cheese. Mix. Dump onto floured surface. Knead four times. Roll or pat out to 1/4 to 1/2-inch thick. Using a biscuit cutter or a glass, cut biscuits. Place on ungreased baking sheet. Bake at 425° for 10 to 12 minutes or until brown.
Combine milk, sugar and salt in a saucepan over medium heat. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Stir 1 to 2 minutes or until marshmallows and chips melt. Pour into buttered 9-inch square pan. Allow to cool. Cut into squares.
Separate egg whites and beat until stiff. Set aside. Cream together first 3 ingredients. Add egg yolks one at a time, then flour and baking powder alternately with milk. Add flavoring. Bake in tube pan at 325° for 1 hour and 10 minutes. Cool ten minutes, take out of pan and add glaze.
Mix all ingredients, except Oreos, together. Crumble Oreos. Layer in a deep dish the cookies and cream mixture, ending with cookies on top.
Peel and chop oranges. Add coconut and sugar to taste. Serves 8 to 10 people.
Wash, remove stem ends and cores and quarter tomatoes. Let tomatoes stand in colander to drain off excess liquid. In 8 to 10 quart kettle, combine first 5 ingredients. Bring to a boil; cook 30 to 40 minutes, stirring occasionally. Put tomato mixture through strainer. Add vinegar, sugar and salt to tomato puree. Return to kettle. Bring to a boil and simmer until desired consistency, about 30 minutes, stirring often. Pour hot tomato sauce into hot jars, leaving 1/2-inch space and seal (boiling water bath - 10 minutes). Makes 2 pints.
Brown hamburger meat. Add onion and cook until tender. Add soup, sauce, water and olives. Heat, but do not boil. Pour Doritos into large casserole dish. Pour hamburger mixture over Doritos. Mix slightly. Top with cheese. Bake in oven 15 minutes at 400°.
Beat the whites of 7 eggs until foamy. Add cream of tartar and continue beating until mixture is very stiff. Gradually add 1 cup sugar still beating. Beat the egg yolks until thick and add lemon flavoring. Then fold them into the egg whites very gently. Add 1 cup of cake flour; sift before measuring. Flavor with orange extract, almond extract and vanilla. Bake in square or oblong pan from 30 to 40 minutes. When cake has risen, the heat may be reduced slightly. When cool, cake may be cut into squares; cover each square with a butter icing. Coconut could be sprinkled over this.
Cream the softened butter with brown sugar and add molasses. Mix dry ingredients and add to the butter/sugar mixture with water to form a soft ball.
Chop fruit and pecans. Mix all ingredients together and bake in small cupcake pans for 15 or 20 minutes at 325°.
Drain pineapple saving juice. Prepare cake mix according to directions, substituting pineapple juice for liquid. Bake in greased 9 x 13 pan for about 35 minutes at 350°. Cool Cake. Whip together cream cheese, pudding and milk until smooth. Spread over cooled cake top. With drained pineapple, cover with Cool Whip. Garnish with cherries and nuts.
Cream together butter and peanut butter; add confectioners sugar and mix well. Shape into small balls. Place on cookie sheets lined with waxed paper. Chill well. Melt together chocolate chips and paraffin. Dip the balls into the melted chocolate and place on waxed paper. Cool completely. Store in a cool place. Makes 1 dozen.
Beat sugar and oil together. Add eggs. Sift dry ingredients and add to egg mixture. Stir in apples. May also use zucchini, walnuts and raisins. Bake at 350° in paper cupcake holders 15 to 20 minutes or until done.
Cook noodles as directed and line bottom of a 13 x 9-inch dish. Sprinkle over noodles 2 tablespoons caraway seed. Crumble corned beef over noodles. Spread sauerkraut over meat. Mix cheese soup with milk and pour over. Spread Swiss cheese over top. Bake at 350° for 45 to 60 minutes.
In saucepan, combine frozen vegetables and water; bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Cook and drain the ground beef and onion. Add the spaghetti sauce mix, tomato sauce and water. Cook this slowly. Spread in the bottom of a Pyrex dish. Layer on top the Mozzarella cheese, cottage cheese and dinner rolls. Dot with butter. Sprinkle cheese on top. Bake in 350° oven until bubbly.
Mix milk, egg yolks, sugar, flour and salt. Cook in top of double boiler until coats spoon. Add vanilla. Add gelatin which has been dissolved in 1/4 cup water. Cool.
Melt margarine in 13 x 9 x 2 pan. Stir in pretzels and 3 tablespoons sugar. Place in a 325° oven for 10 minutes, stirring once or twice. Remove and cool.
Combine crumbs, 3 tablespoons sugar and 3 tablespoons butter; press onto bottom of a spring-form pan. Bake at 325° for 10 minutes. Combine softened cream cheese, 1/4 cup butter, 1/2 cup sugar and 1/4 cup flour, mixing at medium speed until well blended. Add eggs one at a time, mixing well after each one. Blend in milk, vanilla and rind. Pour over crust. Bake at 350° for 30 to 35 minutes.
Mix all ingredients; pour into unbaked pie crust. Top with crumble pie topping. Bake at 350° for 1 hour; may cover to keep the top from browning too fast.
Soften margarine. Mash bananas with fork. Sift flour with baking soda. Combine all ingredients; add chopped nuts, if desired. Mix well and pour into greased and floured loaf pan.
Mix ingredients into a batter. Pour about 1/4 inch or more oil in a skillet. When oil is hot, take a tablespoon of batter at a time, and place in hot oil. Flip once and fry until golden brown.
Soak soft bread crumbs in scalded milk. Add salt, dry mustard and cheese. Mix until cheese is melted. Let cool as you clean salmon; remove skin and bones. Add egg yolks. Fold in 2 cups flaked salmon (1 pound). Fold in 3 egg whites, beaten stiff.
Into one 8-inch cake pan (ungreased), sift the flour, sugar, baking soda, salt and cocoa. With the back end of a spoon, make a hole in the dry ingredients and add the oil. Make another hole and add the vinegar. Make another hole and add vanilla. Pour the water over all the ingredients and now mix well with a fork. Preheat oven to 350° and bake for 25 to 30 minutes.
Prepare Rice-A-Roni mix as directed, simmering 15 minutes. Remove from skillet; set aside. Keep warm. In same skillet, heat oil over high heat. Add green onions, garlic and ginger; cook 1 minute. Add shrimp; cook 2 minutes. Add water chestnuts and prepared Rice-A-Roni. Cook 2 minutes. Add pea pods. Cook 1 to 2 minutes until crisp-tender.
Preheat oven to 350°. In a large Dutch oven, melt butter in olive oil. Add chicken and cook, turning until golden, 5 to 10 minutes. Tilt pan and spoon off all but 2 tablespoons fat. Add garlic and stir to coat. Sprinkle with lemon juice, thyme, salt, pepper and 1/4 cup water. Cover tightly and bake for 1 1/2 hours.
Peel and slice potatoes. Using 1 stick of margarine, coat the sides and bottom of the crock-pot. Place half of the potatoes into the crock-pot. Add 1/4 cup onions, 1/2 stick of margarine and 1 can of Cheddar cheese soup. Add remaining potatoes, onion, margarine, butter and Cheddar cheese soup. Add cream of potato soup last. Place lid on crock-pot and cook for 6 to 8 hours.
Brown meat in oil; add onions, garlic, juice, wine and seasonings. Cover. Cook over low heat for 1 1/2 to 2 hours. Add carrots and potatoes. Simmer until tender. Stir in mushrooms and bouillon. Heat through. Serves 6.
Toss the ingredients together; cover with grated cheese and a few crushed potato chips. Bake at 375° for 20 minutes.
Score meat in crisscross pattern 1 inch apart and 1/4 inch deep. Marinate in glass container 1 1/2 to 2 hours.
Stir corn meal into (salted) boiling water. Stir for 1 minute and remove from the fire. Add butter; beat well. Add eggs and beat in the cold milk. Beat again and pour into buttered baking dish. Bake 25 minutes in hot oven (450°). Serve from baking dish.
Add milk to beaten egg yolks. In a large bowl, cream sugar, flour and butter. Add rest of ingredients except the egg whites. Beat egg whites stiff and fold into mixture. Pour into a buttered 1 1/2-quart casserole. Set casserole in pan of hot water in a 350° oven for 45 minutes, uncovered. It will be slightly brown on top. Cake will be on top and pudding on the bottom. Include a little of each in each serving. Make it morning it is to be served. Serve at room temperature or cold with a whipped cream, if you like.
Brown meat in skillet and drain. Stir in spaghetti sauce and onion (optional) and simmer while noodles cook. Cook noodles with salt and vegetable oil according to package directions and drain. Layer 1/2 noodles, cottage cheese, Mozzarella cheese and meat sauce in a 13 x 9 x 2-inch baking dish. Repeat layers. Bake at 350° for 30 minutes. Serves six to eight.
Layer crushed Oreos in a 9 x 13-inch dish. Reserve 1/2 cup for topping. Layer each ingredient in order as given on top of Oreos. Top with remaining Oreos. Keep in freezer.
Mix all ingredients in a 2-quart casserole dish. Sprinkle top with more cheese. Bake, uncovered, at 350° for 35 minutes.
Blend first 5 ingredients in mixer and beat at medium speed for 2 minutes. Pour half of batter into a 10-inch tube pan that has been greased and lightly floured. Sprinkle 1 cup morsels over batter. Spoon remaining batter over morsels. Sprinkle with 1 cup morsels and swirl. Bake at 350° for 50 to 60 minutes. Cool in pan for 35 minutes; invert on a serving platter and cool completely. Combine remaining morsels and cream in a saucepan over medium heat, stirring, until morsels are melted. Cool 15 minutes. Pour glaze over cake, using a frosting spatula to coat sides. Top with pecan halves.
Mix together crackers and melted margarine. Save 3/4 cup for topping. Put remainder on bottom of 9 x 13-inch pan. Beat with mixer until smooth ice cream, pudding and 1 1/2 cups milk. Pour over cracker crumbs that you pressed down. Chill 2 hours or make day before. Add 8 ounces Cool Whip and sprinkle with remainder crumbs on top.
Heat oven to 350°. In a 1 1/2 quart casserole, tear bread. In mixing bowl, combine remaining ingredients and stir thoroughly. Pour over bread and add more bread as needed to absorb mixture. Bake 65 to 70 minutes. Serve hot or cold.
Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow casserole dish, skin side up. Sprinkle with salt. Broil until browned. Stir sauce. Pour over chicken. Bake in a 400° oven for 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer. Makes 6 servings with only 229 calories per serving.
Drain pineapple well, pressing out juice (1 1/2 cups) in saucepan. Sprinkle gelatin over reserved juice. Let stand 1 minute. Stir over low heat until gelatin is dissolved. Stir in honey, pineapple and other ingredients. Turn into 8 or 9-inch baking pan. Chill until firm. Cut into bars.
Dissolve yeast in water. Add sugar, oil and salt. Add three cups flour; mix well. Add enough flour to make a nice soft dough. Knead 8 minutes. Place in greased bowl. Let rise until double in size. Punch down. Divide in 3 parts. Roll out in strands, 10 x 14-inches long. Braid and place on sheet either straight or crescent shaped. Let rise to double. Bake at 400° until golden brown.
Preheat oven to 375°. In large bowl, combine the cranberries, apples, sugar, cinnamon and 1 tablespoon flour. Transfer the mixture to a greased 6-cup shallow baking dish. In same bowl (no need to wash it), combine the remaining flour, brown sugar, oats and nuts, if desired. Stir in the melted butter. Mix the ingredients well (should be crumbly). Sprinkle the oat mixture over the fruit mixture. Bake at 375° for 40 minutes or until the crisp is lightly brown. Let stand for 10 minutes before serving. Serves 12.
Cook vegetables in just enough water to cover until tender. Do not rinse. Add milk, pepper and potato flakes. Simmer until thickened. (May use more instant potato flakes if you prefer a thicker soup.) You may also add diced ham, canned salmon or bacon to this soup. Garnish with shredded cheese prior to serving.
Melt butter in a heavy saucepan. Add flour, salt and pepper, making a paste. Add chicken broth and light cream slowly so it doesn't get lumpy. Add rest of ingredients and heat slowly, stirring well. Serve in prepared patty shells.
Dip fish in vinegar or soak if time permits. Mix together corn meal, paprika, garlic, salt and pepper. Coat fish after vinegar with corn meal mixture. Place in baking dish. Sprinkle leftover mixture on top. Pour melted margarine over top and bake at 450° for 30 minutes. Do not turn. Yields 2 servings
Mix all ingredients. Bake 10 to 15 minutes at 350°. Makes 5 dozen. Excellent frozen.
Mix all ingredients together. Pour in baking dish and cook 1 hour at 350°.
In blender, grate onion, garlic and vinegar. Add all remaining ingredients and mix well. Store in fridge.
Combine first 5 ingredients in crock-pot. Cook until all melted. May add milk as needed for desired thickness. Pour cheese mixture over chips and add desired topping to your taste.
Sift together flour, baking powder, soda and salt. Melt in large saucepan: margarine and brown sugar. Beat eggs and add to butter mixture. Add dry ingredients to butter mixture. Spread in greased 9 x 13-inch pan. Sprinkle chocolate morsels on top of batter. Bake at 350° for 25 to 30 minutes.