HumbleIntelligence/food-ner-1-Million huggingface dataset:
First make 4 pieces of each slice of bread. In a skillet, fry the bread pieces in butter until pinkish. In another skillet, heat water and sugar. Let the water boil with sugar until it becomes a thick syrup. Add the fried pieces of bread to the syrup. Keep in syrup for 2 hours. Now they are ready to eat.
Mix the 5 ingredients. Chill and serve with vegetable sticks, potato chips or on tomato slices or wedges, broccoli or cauliflower.
Brown ground beef in large skillet. Drain fat. Add thawed spinach and cheese. Cook shells and soak in cold water. Stuff shells with beef mixture and place in baking pan. Bake at 350° for 40 minutes. Top with spaghetti sauce, if desired. Very tasty!
Sift together corn meal, flour, baking powder and salt. In another bowl, combine beaten egg, milk and the cracklins. Combine with dry ingredients and beat well. Pour into greased pan. Bake in 425° oven until done. Should be brown.
Brown meat slowly; spoon off excess fat. Add next seven ingredients to meat. Simmer, uncovered, until thick (45 to 60 minutes), stirring occasionally. Cook lasagne wide noodles in boiling salted water until tender. Drain and rinse in cold water. Combine cottage cheese with next 5 ingredients.
Cook and drain broccoli; blend broccoli and Cheez Whiz, rice and soup together. Place in baking dish. In another pan, melt butter and mix with cracker crumbs and scatter on top of casserole. Bake at 350° for 30 minutes or until it bubbles.
Beat together sugar, shortening, eggs and vanilla. Sift together flour, soda and salt and add to first ingredients. Add rhubarb, chips and nuts. Mix and spread in a 9 x 13-inch greased and floured pan. Bake for 30 minutes at 350° or until it leaves the side of pan. To keep crisp, do not cover.
Bring a pot of water to a boil. Add salt and Mrs. Dash. Add chicken and some onion. Cook approx. 30 - 45 mins. (until tender) Remove chicken and add remaining ingredients to water and cook until pasta is to your liking.
Mix first 10 ingredients together. Make balls. Brown in 1/2 cup vegetable oil. Remove meatballs and keep oil. Mix flour, paprika, salt and black pepper. Add sour cream. Add this mix to oil. Return balls to gravy and cook in oven 15 to 20 minutes.
Mix well together margarine, mustard, poppy seed and onion. Spread on both sides of rolls. Place ham and cheese slices on each roll. Wrap individually in foil. Bake 15 minutes at 350°.
Preheat oven to 375°. Empty cookie mix into large bowl and break up lumps. Add butter, eggs and water. Stir with spoon until blended. Drop round tablespoonfuls of dough 2 inches apart on ungreased cookie sheet. Bake until golden brown at edge.
In saucepan, brown ham and onion in butter until onion is tender. Blend in soup, water, cheese and sherry (if used). Cook over low heat until cheese melts, stirring often. Add spaghetti (cooked and drained), chopped pimiento and parsley. Heat. Serves 4.
In large bowl, dissolve jello in water. Add Fluff and dissolve. Mix in strawberries and juice. Refrigerate until mixture begins to harden. Beat mixture until it is light and fluffy.
Brown sausage in a large skillet. Drain. Add green pepper, onion and half of celery and saute. Combine soup mix and boiling water in large saucepan. Stir in rice. Cover and simmer until rice is tender. Add sausage mixture, salt and pepper and stir well. Pour into a greased baking dish, 12 x 8 x 2-inch. Sprinkle remaining celery over top and drizzle melted butter over this. Bake at 375° until brown. May be refrigerated.
Brown beef with onion. Drain grease. Add the remaining ingredients (except Ricotta, Mozzarella and American cheeses), then cook 1 hour over medium-low heat. Stir Ricotta cheese into mixture.
Brown bacon and onion in skillet. Add catsup and brown sugar; mix well. Place green beans in baking dish. Pour bacon mixture over green beans. Bake at 250° for 3 hours. Yield: 8 servings.
Mix cake mix, pudding mix and seed. Add water and oil and beat well. Add eggs one at a time. Pour into well-greased and floured Bundt pan. Bake for 45 to 60 minutes before removing from pan.
Place croutons on bottom of a 9 x 12-inch greased baking pan. (Can use sliced bread or other bread.) Top with cheese. Add sausage. Beat eggs, milk and mustard in bowl. Add mushrooms and soup. Pour mixture over ingredients in pan. Refrigerate overnight. Bake, uncovered, at 300° for 1 1/2 hours. Let set 5 minutes before serving.
Boil first 3 ingredients on medium-high heat for 5 minutes. Then add baking soda. Mix in well. Pour over popcorn. Bake at 225° for 1 hour, stirring every 15 minutes.
Brown hamburger in margarine. Add chopped green pepper and cook 5 minutes. Add tomato soup, milk, cooked noodles, corn, olives and 1/2 cup grated cheese. Put in shallow baking dish. Sprinkle 1/2 cup cheese on top. Bake at 350° for 35 minutes. Serves 4.
Do not preheat oven. Grease and flour a 10-inch tube pan. Cream butter and sugar with electric mixer in a large mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour and salt together. Add to creamed mixture alternating with heavy cream, beginning and ending with flour. Spoon batter into prepared pan. Place in cold oven. Turn oven to 325°. Bake 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; turn out on a wire rack and cool completely. Makes 12 to 15 servings.
Heat oven to 325°. Grease 10-inch tube pan. Line bottom with wax paper and grease again. In large bowl, beat sugar and shortening until light and fluffy. Add eggs; blend well. Reserve 1/2 cup flour. Add remaining 2 3/4 cups flour, soda and spices to egg mixture. Blend on low speed until moistened. Beat 2 minutes on medium speed. Combine reserved flour, nuts, raisins and dates until lightly coated. By hand, stir fruit and nut mixture and applesauce into batter. Mix well. Pour batter into greased and lined tube pan. Top with cherry and pecan halves. Bake at 325° for 1 1/4 to 1 3/4 hours or until toothpick inserted in center comes out clean. Cool in pan upright 5 minutes. Remove from pan and remove wax paper. Turn upright and cool completely on wire rack. Wrap in foil or plastic to keep moist. Store in refrigerator. Serves 20.
Steep the first 3 ingredients for 5 minutes. Add the next 3 ingredients. After sugar has dissolved, strain all of the ingredients into 1 large container and add 1 quart of cold water. Refrigerate overnight. Serves 6 to 8.
Mix all together, pour into 9 x 12-inch greased and lightly floured pan. Bake at 350° for 35 to 40 minutes. Serve with Cool Whip or frost with cream cheese frosting.
Mix dry ingredients together, then add the milk and mix well. Prepare 8 x 8-inch pan by greasing well, then line the bottom of the pan with aluminum foil or waxed paper. Grease again. Pour mixture into prepared pan. Bake for 35 to 45 minutes at 350°. Let cool for 20 to 25 minutes.
Preheat oven to 350°. Mix together eggs, oil, vanilla, zucchini or bananas. Sift together flour, cinnamon, salt, baking soda and baking powder. Mix all ingredients together and bake in 2 greased loaf pans. Bake for 45 minutes. Makes 2 loaves.
Blend pineapple, cottage cheese and Cool Whip. Fold in marshmallows, jello and pecans.
Mix soups, mayo and lemon juice. Pour over chicken and beans. Top with cheese and bread crumbs. Bake at 350° for 1 1/2 hours. Makes 6 servings.
Place 3/4 of crumbs in greased casserole. Beat oleo and sugar until smooth. Add eggs and beat until creamy. Pour mixture over wafer crumbs. Fold pineapple and marshmallows into Cool Whip. Pour over oleo mixture. Top with rest of wafer crumbs. Refrigerate until firm, overnight, if possible. Makes 6 to 8 servings.
Combine crushed pineapple (do not drain) and jello in a saucepan. Bring to a boil. Cook for 2 1/2 minutes, stirring constantly. Cool. In a large mixing bowl, combine the mixture, cottage cheese, peaches (drained and cut into small pieces) and the Cool Whip. Refrigerate until firm. Can add nuts, if desired.
Preheat oven to 350°. Pound chicken breasts to 1/4-inch thickness. Spray 9 x 13-inch pan with Pam cooking spray. Dip each breast in milk, then coat with bread crumbs. Place in pan. Repeat until all breasts are coated. Bake for 30 minutes at 350°. Pull chicken from oven. Take marinara sauce (your favorite brand), spoon over all 4 chicken breasts, top with Parmesan cheese and bake 10 additional minutes.
In 9x13 pan put one layer of graham crackers. Mix pudding, milk and Cool Whip with electric mixer and put 1/2 of this mixture on first graham cracker layer. Put another (second) layer of graham crackers, then the rest of pudding mixture on top. Put last (third) layer of graham crackers on top. Put chocolate frosting in microwave for 1/2 minute. Stir and pour on top of last graham cracker layer. Cover with foil and put in refrigerator overnight.
Combine melted margarine and graham cracker crumbs. Press on bottom and sides of 9 x 13-inch pan. Beat sugar, eggs and butter for 15 minutes. Pour into pan. In layers, add bananas, pineapple, Cool Whip, pecans and cherries. Cover and refrigerate overnight.
Sift together the flour and salt. With pastry blender, cut in the shortening until it looks like corn meal. Add the 5 tablespoons of water and mix until dough clings together. Round into a ball and let stand a few minutes. Roll dough 1/2-inch thick on floured board. Cut in 7-inch squares. Pare and core the apples. Place apple on each square. Fill apples with mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon. Dot with butter. Moisten points of dough; bring opposite points up over the apple overlapping them and seal.
Mix all ingredients, pour into uncooked deep pie crust. Bake 45 minutes at 325°. Double recipe for 3 pies.
Combine the first 4 ingredients and boil 2 minutes. Take off heat. Add soda and vanilla. Pour over popcorn. Put in brown paper bag. Cook in microwave for 1 1/2 minutes on High, then shake well. Put back in microwave for another 1 1/2 minutes. Take out of bag and separate to cool.
Bake cake in 3 layers and cool. Crumble 1 layer of cake in bottom of punch bowl. Layer strawberries, starting around edge, pudding mix (prepare according to package directions and let stand 10 minutes before using) and Cool Whip. Repeat twice more. Bowl will be full; refrigerate.
Simmer first 9 ingredients 5 minutes. Add fruit, dates and brown sugar. Continue to simmer 15 to 20 minutes more. Berries will "pop" and mixture will thicken. Cool; store in refrigerator. Serve warm or chilled as an accompaniment to turkey, ham or beef. Keeps well in refrigerator. Makes 3 1/2 cups.
Roll out 1 flat of pastry very thin. Place Brie in center. Spread preserves on top. Wrap dough around Brie. Pinch edges to seal. Bake at 350° for 20 minutes and check. If needed for browning, bake 10 more minutes.
Place in plastic bag, shaking apples in the mixture until they are well coated. Set aside.
Mix all the ingredients together. No cooking is required beyond the initial cooking of the rice. Pour in a serving bowl or serving dishes. Serve with the following Caramel Sauce.
Mix sugar and Wesson oil in bowl. Beat. Add flour and 1 egg at a time. Mix cinnamon and soda. Fold in carrots with a spoon. Bake at 350° for 25 minutes.
Put in baking dish and cook at 325° until bubbly. Serve with Waverly crackers.
Put crumbled saltines in a 9 x 9-inch baking dish, reserving some for the topping. Put asparagus with juice over saltines. Next, layer with cheese, eggs, pimento and mushrooms. Spread soup over casserole and top with remaining crumbled saltines. Bake at 350° for 30 to 40 minutes until mixture bubbles.
Mix thoroughly shortening, sugar, eggs and vanilla. Blend in flour. Heat oven to 400°. Roll dough 1/8-inch thick on lightly floured surface. Cut into desired shapes. Place on ungreased baking sheet. Cook only about 3 minutes. Take out when bottoms are lightly browned. Watch them closely; they are easy to burn.
Boil juice; add jello. Cool to lukewarm. Process cottage cheese, flavorings and 1 tablespoon sugar. Blend well. Add juice mixture. Blend 30 seconds more. Pour in crust. Refrigerate until well-formed.
Mix together cream cheese, sour cream, mayonnaise, lemon juice and Worcestershire and Tabasco sauces. Stir until smooth. Add horseradish, onion and shrimp. Refrigerate at least 2 hours before serving. Serve with chips.
Combine sugar, butter and cream; cook until a soft ball forms in cold water. Add vanilla and peanut butter. Beat until thick; pour in buttered plate.
Use 2-quart pan. Cook potatoes, onion and garlic. (Note: Put just enough water to cover the potatoes and cook down until the potatoes are tender. The water will have a very cloudy appearance; do not drain.) Reduce heat and add butter. Fill the remainder of the pan with milk. Simmer until milk is warm. Thicken slightly with flour and water mixture. Add salt and pepper.
Cut cauliflower and broccoli into flowerets. Mix all vegetables. Mix remaining ingredients and pour over vegetables. Refrigerate and let set overnight.
About 30 minutes before serving, preheat oven to 350°. Toast bread in oven until golden brown. Turn; toast other side. Meanwhile in medium saucepan, melt margarine. Stir in flour, stirring constantly. Slowly add half and half. Cook, stirring until thickened and smooth. Stir in salt, nutmeg, paprika, pepper, garlic salt and sherry. Add crab. Heat, stirring, to simmering. Turn into 1-quart casserole dish; sprinkle with cheese. Put in broiler until cheese melts and is golden.
Cut cabbage in small pieces and boil until very tender in lightly salted water. Saute onion, celery and garlic in butter. When wilted, add cheese and soup; heat until melted and well blended. Place cabbage in casserole dish and pour sauce on top. Top with bread crumbs. Bake at 350 degrees for 20 to 30 minutes.
Mix taco seasoning with sour cream and cream cheese. Spread on cookie sheet or pizza pan. Cut lettuce, tomato, onion and olives into small pieces and sprinkle them on top of the cream cheese mixture in layers. Spread taco sauce over the top. Shred about 3 cups of Cheddar cheese and sprinkle it on the top, also. Serve with tortilla chips.
Heat olive oil in a Dutch oven over medium-high heat. Add cabbage and next 5 ingredients; saute 2 minutes. Add water and vegetable broth; bring to a boil. Cover, reduce heat and simmer 30 minutes. Add remaining ingredients and cook until thoroughly heated. Makes 4 servings.
Sift dry ingredients in a large bowl. Melt margarine and chocolate chips together and combine with the evaporated milk, vanilla and eggs. Mix well and stir into the dry ingredients until it becomes a smooth batter. Pour into a greased 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes.
Wash rice thoroughly; place in heavy saucepan with 3 1/3 cups of water. Bring to a boil, reduce heat and cover. Simmer 45 to 60 minutes or until rice has puffed and most of liquid is absorbed. Chill cooked rice.
Mix all ingredients well. Place in greased loaf pan. Bake in 350° oven for 25 minutes or until top is bubbly and brown.
Combine onion, garlic and bacon. Cook until bacon is brown. Add remaining ingredients. Simmer 15 to 20 minutes.
Cook chicken, debone and cut into bite-size pieces. Place in bottom of large casserole dish. Spread stuffing mix over chicken. Sprinkle celery and onion over this. Mix soups and broth. Pour over casserole. Bake at 350° until done (30 to 40 minutes).
Preheat oven to 350°. Combine flour, oats, soda, cinnamon and salt. Set aside. Cream butter gradually, adding sugars, beating until light and fluffy. Add eggs and vanilla. Mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. Bake for 20 to 25 minutes or until they are firm and light brown.
Combine first 7 ingredients and place in a greased 2-quart flat baking dish. Top with cracker crumbs and pat with 1/2 stick butter or oleo. Bake at 350° for 45 minutes or until bubbly throughout and topping is nicely browned.
Mash bananas and blend with all other ingredients. Fill cupcake liners in muffin pans and freeze.
Heat marshmallows and milk until dissolved. Stir gel until dissolved, chill until it begins to thicken. Beat cream cheese until fluffy. Add to jello and marshmallow mix. Add crushed pineapple, Cool Whip and nuts; mix well. Turn into mold or pan (11 x 7 x 1 1/2-inch). Chill to firm. Yields 8 to 10 servings.
Cream butter, sugar and flour together. Add the 3 egg yolks plus one whole egg. Beat well. Fold in peaches and pour into unbaked pie shell. Bake at 350° until firm. Add meringue while pie is hot.
Mix all ingredients and bake in a 14 x 9 x 2-inch pan at 350° for 30 minutes.
Place roast in center of foil in a roasting pan. Brush meat with steak sauce. Sprinkle the onion soup mix over it. Spread with mushroom soup. Add about 1/4 can of water. Wrap loosely in foil and bake 2 1/2 to 3 hours at 350°. Serves 6.
Soak beans overnight in water (8 to 12 hours). Boil beans for approximately 30 minutes. Drain and place in a large Pyrex bowl.
Mix cake mix, egg and butter, then press into 9 x 13-inch pan. Beat sugar, 2 eggs and cream cheese 3 minutes. Pour onto first mixture and bake at 350° for 30 to 40 minutes.
Press out crescent rolls onto a cookie sheet and bake at 350° for 10 minutes. Cool. Mix the cream cheese, sour cream, dressing mix and mayonnaise together. Spread on rolls. Top with desired vegetables. Press vegetables into roll mix (use wax paper). Refrigerate and cut into squares.
Put popped corn in large plastic or glass bowl. Stir together the sugar, butter, syrup and salt. Cook at medium heat, stirring constantly, until mixture boils. Cook without stirring for 5 minutes. Remove from heat. Stir in vanilla and baking soda. Pour over popcorn; stir to coat well. Bake at 250° for 20 minutes. (Stir soon after putting in the oven.) Break apart when cool. Enjoy!
Brown ground beef in 1 tablespoon of butter along with green pepper and onion. Cook noodles and drain. Layer in a 2 1/2-quart baking dish. Pour remaining 3 tablespoons of melted butter over the top and bake at 350° until bubbly and hot. Serves 6 to 8.
Put all vegetables through food grinder (don't use core of cucumber). Blend with cream cheese and spread on bread for sandwiches. Yields 3 to 4 dozen sandwiches.
Cook macaroni until done. Sprinkle in some cheese, a little at a time. Add salt and pepper to taste. Add milk, butter and beaten eggs. Sprinkle top with leftover cheese. Cook in 350° oven until top is golden brown.
In a small bowl combine flour and a small amount of milk until smooth. Add remaining milk, dill and mustard; set aside. In a large saucepan over medium heat, melt butter. Add carrots and garlic; cook, stirring occasionally until crisp tender. Stir in reserved milk mixture; bring to a boil, stirring constantly until mixture thickens. Cook and stir 1 minute. Stir in ham, noodles and peas. Cook and stir until heated through. Makes 8 servings.
Melt margarine. Cream in sugar; then blend in eggs. Mix in drained pineapple and coconut. Pour into unbaked pie shells. Bake at 350° for 45 minutes or until golden brown.
Boil sugar and milk over low heat. Stir constantly for 7 minutes after it comes to a boil.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. In mixer bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 teaspoons vanilla and baking powder until well blended. Stir in nuts. Spread into pan.
In a small bowl, beat cream cheese until fluffy. Add remaining ingredients. Beat well. Makes about 1 1/2 cups.
In a large kettle cook beef, onions, green peppers and garlic until meat is browned, drain off fat. Stir in remaining ingredients. Bring to boiling, reduce heat. Cover and simmer about 20 minutes. Makes 4 to 6 servings.
Beat egg whites until stiff. Add vanilla and powdered sugar. Fold in chopped nuts and Corn Flakes; mix. Drop by teaspoon onto greased cookie sheet. Bake at 300° until light brown, 5 to 7 minutes. Remove while hot and cool on paper towel.
Dissolve lemon Jell-O and 1 c. HOT water. Let stand.
Combine meat, tomato paste, onion and seasonings. Mix until well blended. Spread half of meat mixture on each half of bread. Place on ungreased cookie sheet. Bake at 450° for 20 minutes. Top with layers of process cheese food, tomato and green pepper. Continue baking until cheese food melts. Makes 8 servings.
Combine oil, sugar and eggs in large bowl; add dry ingredients; mix well. Add nuts, apples and vanilla. Bake in 13 x 9-inch or tube pan at 325° for 45 minutes. Serve as is or use topping.
Peel tomatoes and cut into small chunks. Put all ingredients in pan. Cook and simmer a couple of hours. Freeze in bags.
Combine 1/2 can of fried onions and remaining ingredients. Bake at 350° for 25 minutes. Top with remaining onions and bake for 5 minutes.
Bring butter, water and salt to a boil until butter is melted. Put on low heat, add the flour, stir constantly. When the mixture falls away from the sides of the pan, turn off heat. Add 1 egg at a time and beat very, very well. Drop one tablespoon of the mixture at a time on a greased baking sheet, leave plenty of room between each spoonful for the mixture to expand. Bake at 400° for approximately 40 minutes, take out of oven and slice the top of each puff, return to the oven for approximately 5 minutes. Makes approximately 12 large cream puffs.
Pat Crescent rolls in greased jelly roll pan, bake at 350 degrees until lightly browned. Mix together Cream cheese, Mayonnaise, Dill Weed and Onion Salt and spread onto cooled crust. Cover with Chopped vegetables and cut into small squares.
Preheat oven to 350°. Combine all ingredients. Beat at medium speed 5 minutes. Pour batter into a well-greased Bundt pan. Bake for 40 to 50 minutes or until toothpick comes out clean. Let cool in pan 10 minutes, then loosen center and sides with plastic spatula. Invert and place on wire rack to cool. Ice, if desired, with cream cheese frosting or glaze.
Melt the first 3 ingredients. Mix all ingredients and add 1/2 cup chopped pecans. Bake 25 to 30 minutes in buttered pan at 350°. While brownies are still warm, pour over the following icing.
Combine all ingredients. I usually chop the vegetables in a blender to be sure that all are chopped finely. Cook over low heat at least 1/2 hour. Stir occasionally as it tends to stick. Makes almost 1 quart of sauce. Real good with chicken, ribs or beef.
Brown the ground beef and garlic in 1 tablespoon of hot fat. Add the rest of the ingredients. Cover and simmer 20 minutes. Cook lasagna noodles (9 noodles) according to package directions.
Cook oleo, pepper, Worcestershire, flour, mustard, tomato soup and celery until thick; add ground up hot dogs and heat through; add cheese. Fill each hot dog bun, then wrap in foil and refrigerate until ready to use. Heat in oven at 350° until hot, about 15 minutes.
Blend all but last ingredient 3 to 4 minutes. Fold in coconut. Bake for 30 to 35 minutes at 350°.
Cream butter and sugar; add eggs and mix well. Sift together flour and baking powder. Add to other mixture alternating with coconut and milk. Pour into greased and floured pan (or use Pam). Bake in a 325° oven. For tube pan bake 70 minutes; for 13 x 9-inch pan bake 55 to 60 minutes.
Preheat oven to 450°. Rub iron skillet with bacon grease. Heat skillet. Mix all ingredients in mixing bowl; stir well. Pour mixture into hot skillet and bake about 30 minutes or until sides look brown and crispy.
Mix well in order given. Shape into 1-inch balls. Bake at 350° for 12 minutes.
Cook and drain broccoli; set aside. Cook onion in boiling salted water 10 minutes or until tender. Set aside to drain. Melt 2 tablespoons butter; add flour, salt and pepper. Add milk. Cook and stir until thick and bubbly. Continue stirring and cook 2 more minutes. Add cream cheese and stir until melted. Stir in broccoli and onion. When combined, turn into a 1 1/2-quart casserole. Top with American cheese. Melt 2 tablespoons butter and toss with bread crumbs and sprinkle over casserole. Bake in a 350° oven for 35 to 40 minutes. Makes 8 servings.
Place dough on large greased cookie sheet. Saute onions (chopped) until clear. Cool. Combine sour cream, egg and caraway seed. Add onions. Spread evenly onto crust. Salt liberally. Bake at 350° until golden brown. Topping looks set (kind of dry). Serve hot or cold.
Mix all ingredients together. Add sour cream last. Pour into greased casserole and bake at 350° for 1 hour.