HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. Place in a 9 x 13-inch pan. Top with a layer of frozen Tater Tots. Bake at 350° for 1 hour.
Drain all pickle juice from jar. Add remaining ingredients to jar and reseal. Place jar upright on kitchen counter the first day. Place upside-down the second day. Continue this for 5 days.
Cook noodles in salt water till nearly done. Drain water from noodles. Mix all but cracker crumbs and grated cheese in casserole dish. Top with crackers and cheese. Bake at 350 till lightly brown on top. Serve hot.
Mix drained tuna and green onions with mayonnaise. Add salt to taste. Add macaroni and sliced hard-boiled eggs and mix together. Pour into serving bowl. Save 1 sliced egg to decorate top of salad. Sprinkle with paprika.
Put layer of macaroni in bottom of casserole. Mix rest with tuna and vegetables. Put in dish and top with cracker crumbs. Bake at 350° for 30 minutes.
Mix butter, thyme and cayenne pepper. Spread evenly over tenderloin. Place tenderloin in shallow roasting pan and pour 3/4 cup orange juice over meat. Roast in a 375° oven for 25 to 30 minutes to 155° to 160° on meat thermometer, basting occasionally. Remove meat to serving platter. Keep warm. Measure basting liquid into small saucepan, adding additional orange juice, if necessary, to make 3/4 cup. Quickly whisk in flour, sugar and butter. Cook and stir until mixture boils and thickens. Cut tenderloin in 1-inch slices and serve with sauce. Makes 4 servings.
Prepare vegetables and cut in cubes. Cook celery and onions slowly in oil for 10 minutes. Add remaining ingredients and boil until vegetables are soft, about 1 hour. Add more water, if needed.
Peel potatoes and cut in large cubes. Peel carrots; cut into 2-inch lengths and quarter lengthwise. Cut onion to form rings. Cut apple into wedges and remove core. Cook roast for 30 minutes on grill (medium heat), turning occasionally to brown on all sides. Place roast in roasting pan and place the rest of ingredients around roast. Cover and cook for 45 minutes at 350°; season to taste.
Combine cornmeal and sugar in bowl; mix well. Stir in butter. Add water gradually, beating constantly until smooth. Stir in buttermilk and eggs; mix well. Pour into a 9 x 13-inch baking dish. Bake at 350° for 30 to 40 minutes or until golden brown. Yield: 12 servings.
Cut the tortillas into quarters. Press small chunks of beef on each of the tortillas. Cut small slices of pepper and press into the beef. Cut domino-shaped pieces of Swiss cheese to lay on top of each tortilla, but first shake salt on each. Preheat oven to 325°. Slide in each pan after 20 minutes. Keep an eye on them to get them cooked just right.
Dust chops with flour seasoned with salt and pepper. Brown chops in hot butter about 5 minutes on each side. Combine brown sugar, orange rind and juice; pour over chops. Cover; reduce heat and simmer for 40 minutes. Arrange orange slices on meat; simmer another 5 minutes. Transfer chops and slices to a heated platter. Add 2 tablespoons water to sauce in skillet; stir and heat well. Pour over meat.
Cook sausage in a 12-inch skillet over medium heat for 2 minutes. Add onions and cook, stirring occasionally about 3 minutes. Add rice and mix well. Stir in remaining ingredients except pepper. Bring to a boil and reduce heat. Cover and simmer for 20 minutes. Stir in green pepper. Remove from heat and let stand 5 minutes before serving.
Mix dry ingredients. Add eggs, milk and butter. Drop by rounded teaspoonfuls on baking sheet. Bake 10 minutes at 375°. Makes 6 dozen.
Cut the stems off the mushrooms. Wash and place in a saucepan and cover them with water. Bring water to a boil and cook for 5 minutes. Drain immediately. Put mushrooms in a quart jar and add all the remaining ingredients. Refrigerate for several hours or longer, but remove garlic after 48 hours. Can be stored in refrigerator for weeks. Makes 36 or 5 cups.
In a medium bowl, combine flour and confectioners sugar. Cut in margarine until crumbly. Press onto bottom of lightly greased 13 x 9-inch baking pan. Bake at 350° for 15 minutes.
Combine beef, catsup, tomato juice, salt, pepper, red pepper, eggs, crumbs, onions and 2 teaspoons mustard in a large bowl. Mix well. Line a 9 x 5-inch loaf pan with foil. Press in the mixture.
Crust: Put Crisco in bowl; add 2 1/4 cups flour and mix well. Add 1/2 teaspoon salt and enough water to make ingredients cling together. Roll dough until very thin.
Mix chicken with remaining ingredients. Put in roasting pan or baking dish. Bake at 300° for 1 hour. Save rest of broth for gravy to serve on top. Very simple and good for company or home use.
Combine all ingredients; blend well. Shape into small balls, about 1 inch in diameter. Place on cookie sheet. Bake for 20 minutes in 350° oven. These can be frozen and kept on hand for breakfast or snacks. If frozen, bake for 20 minutes in 400° oven.
Mix dates, soda and boiling water and let set until cold. Meanwhile, mix white sugar, egg, flour, walnuts, margarine and vanilla together and bake at 350° for 35 to 40 minutes.
Let yeast dissolve. Then add shortening, sugar and egg beaten to this, water and flour to stiffen rolls after they raise. Spread butter, sugar, cinnamon and nuts. Put into the pan. Let raise, then bake. Ice with powdered sugar. Bake at 350° for 30 minutes.
Melt chocolate over hot water. Add cornflakes and nuts; mix well. Drop by tablespoon on waxed paper. Let set overnight until firm. Do not set in refrigerator.
Place cabbage in a bowl. Mix all other ingredients in a separate bowl and then pour over cabbage and toss. Garnish with sliced olives.
Cook onions in butter until tender in Dutch oven; drain. Return onions to Dutch oven with potato, salt, marjoram, pepper and water. Bring to boiling; reduce heat and simmer just until potato is tender, about 15 minutes. Add cream-style corn, whole kernel corn and evaporated milk. Heat through. Makes 6 servings. I usually double the water and milk so it's a little more soupy.
Put Oreo cookies in blender to make them look like dirt. Set them aside. Cream the cream cheese and butter. Add pudding, sugar and milk, then fold in the Cool Whip. In a large container, put a line of the dirt, then the pudding until you reach the top with the dirt on top.
Mix oil and sugar. Add eggs and vanilla; mix. Then add dry ingredients and mix. Then add apples and nuts. This makes a very stiff batter. Pour into Bundt pan. Spray with Pam or Crisco. I sprinkle with sugar so the cake will not stick. Bake about 1 hour at 325°.
Combine onion soup mix, tomato juice and lemon juice in pan and heat. As the juice simmers, add small portions of cheese until melted. Place in fondue pot. Dip small sausage balls, small hamburger balls, diced hot dogs or diced French bread.
Cook spaghetti according to directions. Drain (yields about 3 1/4 cups). Stir margarine or butter into hot spaghetti. Stir in well-beaten eggs and Parmesan cheese. Press spaghetti mixture into a buttered 10-inch plate, forming a crust.
Melt butter; add Bisquick. Stir until bubbly on medium heat, add milk. Stir until thick. Add cheese and cooked broccoli. Stir until blended.
Heat oven to 400°. Place roast in baking pan with 2-inch sides. Season with pepper. Bake in oven for 30 to 40 minutes or until center is slightly pink. Meanwhile, saute onion in butter. Slice roast with electric knife into thin slices. Remove from pan. Add water to drippings. Stir in cornstarch or flour to thicken. Add salt and onion. Return meat to pan and continue cooking until gravy is hot and thickened slightly.
Combine rhubarb (cut up) and sugar. Mix and let set overnight. In the morning, bring to a boil and boil 8 minutes, then add the package of Jell-O. Mix well and put in sterile jars and seal.
With electric mixer, beat eggs until light. Gradually add sugar and continue beating on high speed for 15 minutes or until like soft meringue. Add anise oil. Sift together flour and soda; blend into egg mixture on low speed. Cover bowl tightly with waxed paper or foil and let stand about 15 minutes (for easier handling).
Mix together. (Will be pink.) Wonderful also as a dressing on fruit salad plates.
Open crescent rolls and cut diagonally to form triangle shapes. Mix together all other ingredients and add the mixture to the middle of each triangle. Bring the three corners to the middle and pinch together. Bake at 350° for 12 to 15 minutes. Mix together confectioners sugar, lemon extract and milk to make a glaze.
Drain squash and mash with a fork. Use 1/2 as much bread crumbs as squash. Add remaining ingredients along with margarine last (melted). Mix well and cook 20 to 25 minutes at 375°.
In a heavy, medium saucepan, melt confectioners coating and chocolate pieces over low heat, stirring constantly. Stir in peanuts or cashews.
Mix flour with sugar. Add eggs and beat until well mixed (by hand). Add butter (melted) and mix well. Add coconut. Add milk and mix well (warm milk for faster cooking). Cook at 350° about 30 to 40 minutes. Test corner of pie with knife to check degree of doneness.
Cook spinach and drain. Melt oleo, saute onion and all spices, then add cheese to melt. Add milk. Mix in drained spinach. Put in casserole dish and cover with bread crumbs. Bake at 350° until hot and brown.
Mix graham crackers and 1 stick margarine and press in pan. Combine 1 stick margarine, sugar and egg. Slice bananas over crust. Add pineapple. Then pour mixture evenly over all. Lastly, Cool Whip. Decorate with cherries on top. Refrigerate until cold. Cut into squares.
Place whole breast on cutting board, rib side down. Cut in half. With a boning knife, trim the meat away from the breast bone, following contour of rib cage and pulling meat away as you cut. Repeat with the remaining breasts.
Combine all ingredients except bread crumbs. Bake in casserole dish. Top with bread crumbs. Bake 30 minutes t 375°.
Brown meat and onion. Add other ingredients and mix. Place in casserole and bake 1 hour at 350°.
Boil chicken until tender. Remove from broth and set aside to cool. Cook spaghetti in chicken broth. When tender, partially drain, leaving enough broth to be slightly soupy. Add cheese, soup and Ro-Tel. Cook over very low heat, stirring constantly, until cheese is melted. Remove skin and bones from chicken. Break into bite size pieces. Stir into spaghetti. Add black pepper to taste.
Cook broccoli in small amount of water and drain, then cut up. Mix the soup with milk and heat until it boils. Stir in the pimiento and water chestnuts. Arrange broccoli in buttered shallow baking dish and pour soup mixture over broccoli. Sprinkle with bread crumbs and dot with butter. Bake at 350° for 20 minutes.
Mix together the ground beef, beans, onion, oregano, 1 1/2 tablespoons of seasoning mix and 1 cup of cheese. With a small spoon or using fingers, press meat mixture into shells. Arrange in a 12 x 8-inch microwave-safe baking dish.
Mix first 4 ingredients in bowl. In large bowl, cover the crackers with this mix. Add oil and toss. Bake 30 minutes at 225°. (If making 1/2 batch, use 1/3 cup oil.)
Mix all together and pour into an 8 x 10-inch baking dish (sprayed with Pam). Bake at 350° about 20 minutes until firm.
Heat oven to 350°. Sprinkle chips on bottom of crust. In medium saucepan over low heat, melt butter. Add cocoa, stir until smooth. Add sweetened condensed milk and water. Stir with whisk until well blended. Stir in egg and vanilla. Remove from heat. Pour into crust. Bake for 30 minutes or until edges are set (center will firm while cooling). Cool slightly. Garnish with whipped topping (if desired). Serve warm or at room temperature. Makes 8 servings.
Dissolve Jell-O in water. Add sugar, salt, lemon juice and rind. Put milk in freezer until ice crystals form. Beat milk until stiff and whip slightly congealed Jell-O into it. Spread crumbs in 9 x 13 x 2-inch pan. Pour mixture over crumbs, saving some crumbs to put on top. Chill 3 hours or longer. Serves 12 to 15 people.
Shred cabbage, pepper and onion; chop celery. Mix all together. Store in refrigerator.
Boil separately sugar, water and cocoa, until cocoa is dissolved. Mix together milk, egg yolks and flour. Combine all and cook until mixture thickens.
Chill salad dressing. Shake well and cover bottom of large iron skillet with 1/8-inch of salad dressing. Heat. Add onions, fries, peppers and seasonings. Cover while cooking, stirring occasionally. When taters are done, remove from heat. Sprinkle cheese over and let melt.
In a large bowl, mix ingredients thoroughly. Cover and let stand 8 hours or overnight on counter. Next morning, turn out on floured board and knead lightly. Roll 1/2-inch thick and cut into rolls. Place on greased cookie sheet. Let rise 4 to 6 hours. Bake in a 400° oven for 10 to 12 minutes.
Combine flour, egg, oil and ice cream in bowl. Beat until smooth. Stir in berries. Fill well-greased muffin cups 3/4 full. Bake at 425° for 20 to 25 minutes or until brown. Serves 6 to 8.
Press 1 tube of rolls into a 9 x 13-inch ungreased pan. Mix cheese, sugar, egg and vanilla until smooth. Spread over rolls in pan and cover with 2nd tube of rolls. Top with 1/4 cup sugar and 1/2 teaspoon cinnamon. Mix together and sprinkle on top. Bake at 350° for 30 to 35 minutes.
Layer pinched up lettuce on bottom of 9 x 13-inch glass dish. Add layer of green peas. Slice onion and pepper into thin rings. Place layer of these on top of peas. Add layer of bacon bits and cheese. Just before serving, pour dressing on top in crisscross pattern.
Cook macaroni in boiling, salted water until tender; drain. Melt butter. Blend in flour. Add milk. Cook and stir until thick. Add salt, pepper, onion and cheese. Stir until cheese is melted. Mix sauce with macaroni. Turn into 1 1/2-quart casserole. Top with crushed crackers if desired. Bake at 350° for 45 minutes or until bubbly and browned.
To make sauce, combine sugar, water, cinnamon and nutmeg. Boil 5 minutes, add butter.
Combine zucchini, tomatoes, onion, cheese, seasoning and Bisquick. Spread in 13 x 9-inch pan. In blender, process eggs and oil. Pour over casserole. Top with extra cheese. Bake at 350° for 30 minutes.
Mix all ingredients; sprinkle paprika or salad seasoning on top. Serves approximately 20.
Mix all ingredients except peas with enough mayonnaise to mix well. Fold in peas gently. Chill and serve.
In plastic bag, combine lemon juice, oil, garlic and bouillon; add chicken. Marinate in refrigerator 4 hours or overnight. Remove chicken from marinade. Grill of broil as desired, basting frequently with marinade. Slice chicken into strips. Place on tortillas. Top with garnishes and cheese. Fold tortillas. Serve immediately. Refrigerate leftovers.
Combine oil and sugar; beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients, which have been sifted together. Stir in potatoes, nuts and vanilla; beat well. Beat egg whites until stiff and fold in mixture. Bake in 3 greased 8-inch layer pans at 350° for 25 to 30 minutes. Cool and frost.
Combine oil and flour in heavy pot, preferably cast-iron. Cook mixture over low heat; stir constantly, until a rich caramel color is reached. When desired color is obtained, add chopped seasoning (onion, bell pepper and celery) in order to lower temperature and keep roux from burning. Continue to stir. Always add hot water or liquid to roux. Cold water will cause roux to curdle and flour and oil to separate.
For cake, preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, eggs, water, peanut butter and oil. Using low speed of an electric mixer, beat until moistened. Increase speed of mixer to medium and beat 2 minutes longer. Stir in chocolate chips. Pour batter into 2 greased and floured 9-inch round cake pans. Bake 25 to 30 minutes or until cake begins to pull away from sides of pan and springs back when lightly pressed. Cool in pans 10 minutes; invert onto a wire rack to cool completely.
Brown ground beef and onion; drain. Mix all together; let simmer. Serve with grated cheese and corn chips.
Mix cream cheese until it is very smooth. Dissolve jello in 1 cup boiling water. Pour in with cheese. Stir in remaining ingredients. Chill. Mold or use regular dessert dish and cut in squares.
Melt butter in microproof bowl on High for 30 to 45 seconds. Add eggs, milk, salt and pepper; stir. Microwave on High 1 1/4 to 1 3/4 minutes, or until eggs start to set. Stir eggs after 1/2 time. Remove eggs while they are still soft and moist. Let stand 2 minutes. Eggs will firm up during standing time. If desired, add cheese.
Beat the eggs with a spoon or fork. Add the sugar and oil. Sift the flour, baking powder, salt and cinnamon together. Add flour mixture to first mixture with vanilla. Fold in the apples and chopped walnuts. Bake at 350° for about 50 to 55 minutes in a 13-inch pan or two 8-inch square pans for 40 to 45 minutes. Use half the recipe in an 8-inch square pan.
Heat undiluted soup until hot, but not boiling. Stir in lemon jello until dissolved. Add remaining ingredients and mix well. Pour into mold and refrigerate.
Grate potatoes and put immediately in milk. Add the remaining ingredients. Mix and drop from tablespoon onto a greased frying pan. Cook until well browned and crisp on both sides. Serve hot.
In a blender container, process crushed pineapple until smooth; add cranberry apple drink and yogurt. Process until completely blended. Pour into 2 ice cube trays. Freeze about 1 hour until partially firm. Place wooden stick in center of each cube. Freeze until hard. Makes 28 pops.
Preheat oven to 375 degrees. Thaw shrimp as directed on package. Drain well, pressing between paper towels to remove excess water. Cut shrimp into small pieces. Unroll dough onto ungreased cookie sheet. Press dough to form a 12 x 8 inch rectangle, firmly pressing any perforations in dough to seal. Top dough with the remaining ingredients in this order: shrimp, imitation crab meat, seafood seasoning, garlic powder, cheese and parsley flakes. Bake for 15 to 20 minutes or until crust is golden brown. Cut into squares. Makes 24 appetizers.
Spoon orange sherbet by tablespoons into a large punch bowl. Stir in orange juice and lemon juice. Slowly pour in chilled lemon-lime carbonated beverage; stir gently to mix. Makes 36 ounces.
Brown meat in oil in skillet. Add other ingredients in Dutch oven. Bake in oven at 325° for 2 hours. (Can put in crock-pot for 4 to 5 hours.)
Combine all ingredients thoroughly and pack firmly into a meat loaf pan or bread loaf pan. Bake in a moderate oven (350°) for about 1 hour or until done. Serve hot with a tomato sauce. Serves 8.
Cook enough potatoes that when mashed makes about 2 1/2 quarts. Add margarine and enough milk to thin. Add mayonnaise, mustard, pickles, onion and eggs. Mix well. Top with egg slices. Serve hot or cold.
To the crushed crackers, add the melted oleo, sugar and gelatine. Mix all together and put in a 9 x 13-inch pan. Pat down and chill.
Cook margarine, sugar and dates over low heat, stirring constantly until melted. Remove from heat. Stir in 1 teaspoon vanilla flavoring. Add 2 cups Rice Krispies and 1 cup chopped nuts. Let cool. Roll into small balls in confectioners sugar. Makes approximately 3 dozen.
Mix well and bake at 350°. Bake in 3 layers or an oblong pan. Cool. Spread icing over cake.
Cut large shrimp in half, combine shrimp, macaroni, cauliflower, celery, parsley and pickle. Combine mayonnaise, French dressing, lemon juice and seasonings; mix thoroughly. Add mayonnaise mixture to shrimp mixture and toss lightly. Chill; serve on salad greens and garnish with egg slices.
Take 2 big rolls frozen cookie dough. Slice it thin. Put on cookie sheets by loving hands of all the G.A.'s touching the cookies. Bake at 350° for 4 to 7 minutes. Cool and put in Baggies to give to a lonely person.
Combine corn, cream cheese, and mushroom pieces in saucepan. Heat over low heat until creamy. Stir continually, will scorch easily.
Cream sugar, butter, egg yolks and lemon extract. Add flour and baking soda mixture. Mix well. Fold in fruit and nuts that have been dredged in flour. Beat egg whites until stiff and fold into batter.
Heat oven to 200°. Grease 2 cookie sheets. 15 1/2 x 12 inches, with butter; keep warm in oven (keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up). Grease long metal spatula with butter; set aside.
Wash and drain mushrooms. Hollow out and chop enough of the pieces to make 3 tablespoons. Cook pieces with onion, garlic and 1 teaspoon extra virgin olive oil. Stir in crab, shrimp, Prosciutto and cheese, along with catsup. Stuff into mushroom crowns; sprinkle with fine soft bread crumbs. Bake at 425° for 6 to 8 minutes.
Cook fettucini in boiling salted water. While cooking pasta, prepare sauce. Melt butter and cheese over low heat. Gradually stir in cream, walnuts and wine. Bring to boil then whisk a bit of the sauce into the egg yolk. Return the mixture to the sauce and stir continuously over gentle heat until thickened, do not allow it to boil. Stir in the parsley and pour mixture over cooked and drained pasta. Serve immediately with crusty bread. Makes 2 to 4 servings.
Beat eggs; add sugar. Beat together until well mixed. Add remaining ingredients. Pour in a 13 x 9-inch greased pan. Bake at 350° for 30 minutes or more.
Mix all together. Let stand overnight in refrigerator. Bake in 350° oven for one hour. Stir after 1/2 hour and take the lid off for the last half hour.
Mix well and pour into used spray bottles. This will remove most stains and grease stains.
Cream 1/4 cup softened butter. Gradually add the sugar alternately with the bourbon, beating until thick and smooth. Shape measuring 1/2 teaspoons of mixture in small balls using sugar on hands if necessary. Press a pecan half on each side of ball and chill. Melt chocolate with 1 1/2 teaspoon of butter in top of double boiler. Dip one end of each candy in the chocolate and put on cookie sheet covered with wax paper. Chill. Makes about 2 1/2 pounds.
Cook macaroni and set aside. Mix cottage cheese and sour cream with a little under half the bag of cheese. Then combine mixture with macaroni. Spray a 13 x 9 pan with cooking spray and pour macaroni mixture into pan. Top with remaining cheese. Bake at 350° until cheese bubbles or turns golden brown, whichever is preferred. Enjoy!
Microwave chocolate and butter in a large bowl on High 2 minutes or until melted. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix in eggs and vanilla. Stir in flour and nuts. Spread into a greased 9 x 13-inch pan and bake at 350° for 30 to 35 minutes.
Cook green pepper and onion in a saucepan coated with vegetable spray over medium heat, stirring constantly 5 minutes or until tender. Stir in broth, chopped potato and pepper. Bring to a boil; reduce heat and simmer 5 to 7 minutes or until potatoes are tender. Combine cornstarch and milk, stirring until smooth. Gradually add to potato mixture, stirring constantly. Stir in corn. Boil over medium heat, stirring constantly. Serve immediately.
In a small bowl, combine flour, baking soda, salt and cinnamon. In a large bowl, cream margarine, granulated sugar, brown sugar, eggs and vanilla. Gradually beat in flour mixture. Stir in oats and butterscotch morsels and drop by rounded tablespoons onto ungreased cookie sheets. Bake in preheated 375° oven for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crispy cookie. Cool for 2 minutes and remove from baking sheets.
Fry pork chops. Put in slow cooker or drain oil and leave in skillet. Add soup, water, green pepper and onion. Salt and pepper to taste. Cover and cook until pork chops are tender.
Preheat oven to 350°. Combine the margarine, sugar, egg yolk, eggs, buttermilk, baking soda, flour and vanilla. Mix well. Pour into three greased layer pans. Bake at 350° for 30 minutes.
Preheat oven to 350°. Bake potatoes for 1 hour or until tender. Cut shallow, lengthwise slice from 1 side of potatoes and scoop out pulp, reserving shells. Combine pulp with butter, milk, chives, seasonings and half the cheese. Beat until light and fluffy. Spoon pulp into reserved shells. Sprinkle with remaining cheese. Bake for 20 minutes.