HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion. Drain. Put beef in 8-inch square casserole. Pour pizza sauce over ground beef and top with cheese. Add oregano and basil. Mix Bisquick mix, milk and eggs together. Beat until smooth. Pour over cheese and bake at 400° for 40 minutes. Serves 4 to 6 people.
Cream cheese. Add sour cream. Mix in sugar and pie filling alternating with milk. Pour into pie crust. Chill. Top with cherry or your favorite pie filling before serving.
Brown pork chops in shortening. Arrange in baking dish. Cover with chicken gumbo soup mixed with the 1/2 cup of water. Bake in 350° oven at least an hour.
Preheat oven to 300°. Butter a 6 cup mold or baking dish. Mix all ingredients. Pour into prepared dish and bake 3 1/2 hours, stirring every 30 minutes for the first 2 hours. Bake until rice is very tender. Serves 8.
Grate cheese and mix with potatoes (thawed or frozen). Heat margarine, soup and sour cream until bubbly and mix with potatoes and cheese. Place in large casserole dish. Add enough milk to cover 3/4 to 1 cup. Dot rest of margarine on top. Top with Special K cereal or crumbs (corn flake, bread, etc.) If potatoes are thawed thoroughly, bake at 350° for 30 minutes. If frozen, bake 1 1/2 hours or until bubbly.
In mixing bowl, beat cheeses, onion and Worcestershire sauce until well mixed. Shape into a ball and roll in parsley. Chill and serve with crackers. Makes one 4-inch ball.
Mix jello in 1 cup of hot water and juice from cherries. Let set. Whip and add cherries, cottage cheese and nuts. Fold in whipped cream. Pour into mold.
Combine caramel topping and butter; pour into a lightly greased 9-inch square pan. Sprinkle with pecans. Separate breadsticks but do not uncoil; place on caramel mixture. Bake at 350° for 20 to 25 minutes or until golden brown. Remove from oven; let stand 3 minutes. Invert onto serving platter; let stand 2 minutes. Remove pan and serve immediately. Yield: 8 servings.
Cream sugar and margarine. Add eggs one at a time. Add milk and flour alternately. Bake 1 1/2 hours at 300° or 2 hours at 275°.
Mix sugar, cornmeal and cocoa in bowl. Add eggs, butter, corn syrup and vanilla; blend well. Pour into crust and bake at 350° for 45 minutes or until set.
Mix flour and sugar. Beat egg yolks and milk. Mix together flour/sugar and egg/milk mixtures. Add margarine, cook on medium heat until thick, stir constantly. Pour into baked pie shell and top with meringue. Bake at 400° until meringue is brown.
Grease bottom only of a 9 x 13-inch pan. Sprinkle marshmallows evenly on bottom. Thoroughly combine strawberries with syrup with dry gelatin; set aside. In a large bowl combine remaining ingredients. Blend on low speed until well moistened. Beat 3 minutes at medium speed. Pour batter over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes.
Melt margarine. Add sugar and mix. Add 4 eggs and mix. Sift flour, cocoa and salt; add to margarine, egg and sugar mixture. Add vanilla. Mix well. Mix by hand (add nuts if desired), do not use electric mixer. Pour batter into 13 x 9-inch greased and floured pan. Bake at 350° for 35 minutes. After brownies cool, ice with Betty Crocker's milk chocolate RTS frosting.
Melt the chocolate first. Put the chocolate in a bowl then crush the almonds and mix them in the chocolate.
Put vanilla ice cream in a bowl. Put the chocolate syrup on the ice cream. Swirl the ice cream and the syrup together. Add the banana with the ice cream and eat right away.
Open buns. Place on a cookie sheet. Spread meat on buns; top with cheese. Toast under broiler.
Mix all ingredients well; roll in chopped pecans. Makes 1 large or 2 small balls.
Mix oleo, brown sugar, flour and chopped nuts together. Spread into a 9 x 13 x 2-inch pan. Pat down. Bake at 400° for 15 minutes. Cool; crumble with fork. Pat down again.
Dissolve bouillon cube in water; add potatoes, mixed vegetables and onion. Cover; simmer 10 minutes or until vegetables are tender. Stir in remaining ingredients. Heat until Cheez Whiz is melted and chowder is hot. Makes six (1-cup) servings.
Melt butterscotch chips in a heavy saucepan over low heat, stirring constantly. Remove from heat; quickly stir in noodles and nuts until evenly coated. Dip out by teaspoon onto waxed paper. Refrigerate and chill.
Combine dressing ingredients (mayonnaise, vinegar, soy sauce, onion and curry powder). Chill for several hours or overnight. Toss dressing with chicken mixture (first 6 ingredients). Chill. To serve, spoon onto pineapple slices arranged on lettuce leaves. Serves 6.
Keep butter at room temperature until soft. Separate eggs. In large bowl beat egg whites with 1 cup of sugar until fluffy; set aside. Sift flour, baking soda and salt; set aside. To soft butter add egg yolks and remaining sugar; beat well. Gradually add flour by 1/4 cup at a time. Add vanilla; beat well. Gently mix with egg whites. Pour mixture in 9-inch Bundt cake pan. Warm oven for 5 minutes at 350°. Place cake in oven; cook for 90 minutes. Check with knife. When well done, cool and remove from pan. Sprinkle top of cake with confectioners sugar.
With mixer, beat sugar, eggs and bananas. Add the dry ingredients and mix well. Pour into loaf pan sprayed with cooking spray. Bake at 350° for 45 minutes. (Trace of fat.)
Mix the cream cheese and cream or milk gently. Stir in scallions, lemon juice and Tabasco sauce. Fold in the smoked salmon and caviar until well combined. Be careful not to overmix so the shreds of salmon and caviar can remain whole. Serve with crackers or toast points. Yield: 2 cups.
Beat cream cheese, 1 cup sugar, egg yolk and vanilla. Spread 1 package crescent rolls in a 9 x 13 pan for crust. Spread cream cheese mixture on crust. Put other package of crescent rolls on top. Beat egg white slightly and spread on top of rolls. Sprinkle 1/2 cup sugar, cinnamon and chopped nuts on top and bake at 350° for 30 minutes.
Combine and mix all ingredients well. Bake in greased pans at 350° for 30 to 45 minutes.
Butter one or both sides of bread. Cut in cubes and lay in pan (9 x 13-inch). Sprinkle cooked sausage over bread cubes. Grate cheese over sausage. In a bowl, combine eggs, half and half, salt, pepper and dry mustard. Mix at slow speed until well blended. Pour over other ingredients and refrigerate overnight. Bake at 350° about 40 to 45 minutes in the morning and do not drain.
Place corn in a 2-quart casserole. Mix together flour, sugar, baking powder and salt. Add to milk with the eggs. Pour over the corn. Dot with the butter. Bake 1 hour at 325°.
Beat eggs without separating. Mix sugar, salt and flour well together and stir quickly into eggs. Add milk and beat hard. Pour just enough butter to cover bottom of lightly greased pan when tilted and swirled. Shake crepe over until slightly brown on bottom and firm to touch on top (dull look). Do not turn over. Put aside to cool. (May be done hours ahead.)
Mix thoroughly the margarine, peanut butter, granulated sugar, brown sugar and eggs. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375°. Shape dough into 1-inch balls. Place 3-inches apart on lightly greased baking sheet. With fork dipped in flour, flatten in crisscross pattern to 2-inches. Bake 10 to 12 minutes or until set, but not hard. Makes about 3 dozen cookies.
Cream together oleo, Crisco, cream cheese, sugar and vanilla. Add 2 eggs, alternating with flour, then add other eggs. Place in cold oven. Bake at 300° for 1 hour and 45 minutes. Do not open oven.
Preheat oven to 425°. Lightly grease large baking sheet. Sift flour and salt. Rub in butter until mixture looks like bread crumbs. Then add sugar and raisins. Mix to a soft dough with milk. Roll out dough on lightly floured board to 1/2-inch thickness. Cut into 1 1/2-inch rounds. Put on baking sheet. Brush with milk. Bake 10 to 12 minutes. Serve with jam and tea. Makes 12.
Drain pickles and slice as thick as you like. Put back into jar. Slice garlic thin and add to sliced pickles. Simmer the sugar, vinegar, cloves and cinnamon for 5 minutes until clear and hot. Pour over pickles. Cover jar tightly and leave sealed for ten (10) days. (Important: Do not open any sooner than 10 days.) Very tasty for all occasions.
Arrange chicken in a 9 x 13-inch baking dish. Blend milk, flour, margarine, onions and bouillon cubes. Pour over chicken. Spread mushrooms over top. Bake at 375° for 1 hour. Serve with rice, noodles or mashed potatoes. A family favorite.
In small bowl, mix cinnamon, nutmeg and 3/4 cup sugar; set aside. In another small bowl, with wire whisk or fork, beat cream with egg yolks until blended; refrigerate.
Rub dish or enamel pan with crushed garlic (and throw away). Warm wine in enamel pan or chafing dish. Shred or grate cheese; mix with flour. When melted, add seasonings and Kirsch. Add by handfuls to warm wine slowly (so not to curdle cheese). Serve with pieces of French bread (or on toast).
Remove stems from mushrooms. Scrape mushroom caps. Wash. Chop stems and onions. Saute in butter until browned. Mix rest of ingredients with sauteed mushroom pieces in a bowl until thick, but moist. Stuff mushroom caps with mixture. Bake at 425° for 30 minutes. Serve hot.
Heat oven to 350°. Melt butter in large skillet. Add celery, onion and green pepper. Cook and stir until onion is tender. Reserving 1/4 cup chow mein noodles, stir in remaining ingredients. Pour mixture into ungreased 1 1/2-quart casserole. Sprinkle reserved chow mein noodles over top. Bake, uncovered, for 30 minutes.
Place frozen lemonade and tequila in your blender. Fill with cracked ice and blend. Serve in salt-rimmed glasses, if you desire.
Arrange rolls in Bundt pan. Sprinkle dry powder of butterscotch pudding over rolls. Melt butter; add cinnamon and brown sugar to sugar; drizzle butter mixture over top. Let set on counter, covered, 8 hours. Bake at 350° for 20 to 25 minutes. This is good to make the night before. You go to bed and pop in the oven when you get up in the morning.
Place croutons in 9 x 13-inch dish. Spread sausage over croutons. Sprinkle 1/2 cup of cheese over sausage. Mix eggs, milk, soup, onions and mushrooms. Pour over sausage, croutons and cheese. Top with remaining cheese. Cover with foil and refrigerate overnight. Bake uncovered 50 to 60 minutes at 350°.
In a large pot, brown hamburger and drain. Add onion, celery and bell pepper; saute for a few minutes. Add chili powder, garlic powder, salt and pepper to taste and ground cumin. Stir until chili powder is evenly coated over contents. Add tomatoes, Veg-All, Ranch Style beans and water. Bring to a boil; turn down and let simmer about 45 minutes.
Beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Fold in Cool Whip (optional). Pour into crust. Put lines of chocolate sauce across pie (optional). Use knife to pull through lines to decorate. Chill 3 hours or until set.
Mix flour, margarine and chopped nuts Spread in 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat together cream cheese (room temperature), confectioners sugar and 1 1/2 cups Cool Whip. Spread over cool crust. Beat 2 packages instant chocolate pudding and 3 cups milk. Spread over cream cheese mixture. Spread more Cool Whip and sprinkle with chopped nuts. Chill and serve.
Preheat oven to 325°. Partially bake pie shell, approximately 10 minutes. Cream butter and sugar well; beat in egg yolks, one by one. Beat in flour and buttermilk. Add lemon juice and nutmeg with a pinch of salt. Whip the egg whites stiff and fold into the filling. Pour filling into partially baked pie shell and bake in the middle level of the oven until the custard has set and is slightly browned, about 1 hour.
Pour milk into blender container. Add ice cream, jam and pudding mix. Cover tightly; blend until mixed well. Pour your milkshake into a tall glass and enjoy.
Cream butter. Gradually add sugar. Beat until light and fluffy. Add egg yolks and blend well. Gradually add flour; mix well. Fold in nuts. Put half batter in greased 8-inch square pan. Spread apricot filling over this. Cover with remaining batter. Bake in 325° oven for 1 hour. Take from oven and cool. Cut in inch square pieces. May be sprinkled with powdered sugar. Store in tight container.
Combine the whole wheat and rye flours. In a very large bowl, mix 2 cups of the flour mixture with the salt, cornmeal and yeast. In a saucepan, heat the water, molasses, cocoa mixture and butter until very warm (about 120° to 130°). Add this to the dry ingredients in the large bowl. Add the mashed potatoes and 1 more cup of the flour. Stir in caraway seed and enough of the flour mixture to make a stiff dough. Turn out onto a lightly floured surface and knead for 15 minutes. Add more flour if the mixture seems too sticky. Place in a buttered bowl; turn once to coat top. Cover and place in a warm spot to rise until doubled in bulk (about 1 hour).
Heat milk in saucepan, but do not boil. In a bowl, mix the sugar, cocoa, flour and salt and stir in enough milk to make a smooth paste. Pour this into the warm milk. Stir continuously over moderate heat until the sauce thickens. Add butter and vanilla. Serve over hot, buttered biscuits. Serves 4.
Drain pineapple; save 2 tablespoons syrup. Melt butter in 10-inch cast-iron skillet. Stir in brown sugar until blended. Remove from heat. Arrange pineapple slices in sugar. Place a maraschino cherry in center of each slice.
Mix together and bring to a boil all ingredients, except the flour mixture. After mixture has cooled, add flour and soda; blend well. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Heat oven to 375°. Spray a 13 x 9-inch pan with Pam (glass pan if you like). Spread apple slices in pan. Mix remaining ingredients thoroughly; spread over apples. Place pats of butter over top. Bake until topping is golden, about 30 minutes.
Mix jello, water, cream cheese and marshmallows over low heat until dissolved. Let cool, then add remaining ingredients. Congeal.
Cook meats and save broth. Cook onions and pepper together and save broth. Grind meats after they cool. Mix all ingredients together. Cook at low heat, stirring frequently as this burns easily. For storage, cool before putting into freezer cartons. Makes 10 servings.
Dissolve gelatin in hot water. Let chill until slightly thickened. Break cranberry sauce up and stir into the gelatin. Add chopped celery and nuts. Pour half the mixture into mold or dish and spread evenly with the sour cream. Pour remaining cranberry sauce mixture over top and chill. Makes 6 to 8 servings.
Brown hamburger and drain. Mix soup and meat until soup is heated throughout. Pour into nonstick dish and top with a layer of Tater Tots. Cook casserole according to directions for oven prepared Tater Tots. Top with grated cheese. Very easy and can be doubled or tripled for a large dish.
Cream butter and sugar together. Add egg yolk, vanilla and flour. Spread thinly on cookie sheet. Bake 15 to 20 minutes at 350°. Melt one large chocolate bar and spread on cookie immediately after removing from oven. Sprinkle nuts over top. Cut while warm.
Dot with butter. Bake 40 to 50 minutes at 350°.
Mix cake mix by package directions with additions of 1 teaspoon vanilla and 1 (6 ounce) package coconut. Bake by package directions in greased and floured 9 x 13 x 13-inch pan. Meanwhile, heat together but do not boil the milk, sugar and 1 teaspoon vanilla. Stick cake with wooden toothpicks to make holes. Pour hot mixture over cake. Allow milk to run into holes. Let cake cool completely. Spread thawed whipped topping over top of cake and sprinkle with remaining coconut.
Preheat oven to 350°. Butter (or use Pam cooking spray) 9 x 5 x 3-inch loaf pan. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well. Stir the dry ingredients together and combine with the butter mixture. Blend well. Add the bananas, sour cream and vanilla. Stir well. Stir in the nuts and chocolate chips and pour into the pan. Bake for 1 hour, until a cake tester comes out clean. Turn onto a rack to cool.
Put first six ingredients into blender for approximately 5 minutes; first on low, then on high. Turn blender back to low and pour oil in very slowly. Cover and return to high blend for another 5 minutes. Makes 3/4 quart.
Cream butter and sugar. Add vanilla, salt, flour and nuts (optional). Mix well. Form into balls and place on ungreased pan. Bake at 400° for 12 to 15 minutes. While warm, roll in confectioners sugar.
Wash peppers; remove stems and seeds. Parboil in salted water; drain.
Preheat oven to 275°. Place paper liners in muffin tins and put 1 vanilla wafer in each. Beat cream cheese until fluffy. Add milk and egg yolks. Beat until smooth. Stir in lemon juice. Beat egg whites with salt until peaks form. Fold egg whites into cream cheese mixture. Spoon into muffin tins until 3/4 full. Bake for 20 to 25 minutes. Let cool in paper liners by chilling several hours. Remove papers. Top cheesecakes with your favorite preserves. Peach, strawberry or raspberry are all good.
Don't use mixer. Stir up. Bake 45 to 60 minutes at 350°.
Blend honey and peanut butter. Gradually add dry milk; mix well. Stir in raisins. Shape into a 12-inch roll. Wrap tightly. Store in refrigerator. To serve, cut into slices.
Finely chop dried beef. Beat cheese and sour cream together until light and fluffy. Stir in beef, onion and seasonings. Turn into a shallow baking dish; top with nuts. Bake at 350° for 20 minutes. Makes about 3 cups.
Heat olive oil in skillet, then stir-fry chopped celery. Add sliced mushrooms. Sprinkle with garlic and onion salt to flavor. A quick, easy vegetable.
Combine pecans and coconut. Place in bottom of a greased 9 x 13-inch pan. Mix cake mix according to directions. Pour cake mixture over top of pecans and coconut. Combine butter or margarine, cream cheese and confectioners sugar. Drop by spoonfuls over top of cake mixture in pan and bake at 350° for 45 minutes.
Put bacon drippings in pan or dish; add sugar and cornstarch. Blend well; stir in salt, pepper and vinegar. Heat on medium until thick or microwave on High for 3 to 4 minutes, until thick. Place mixture in casserole dish. Add green beans, wax beans, red kidney beans and onion slices to mixture, stirring well; cover. Bake at 350° for 20 to 30 minutes or microwave on High for 6 minutes. Let stand 10 minutes to blend flavors. Sprinkle cooked bacon pieces on top and serve. Yield: 8 to 10 servings.
Blend salt and flour in a bowl, adding water a little at a time. Knead dough 7 to 10 minutes, until firm. Place in plastic bag to keep from drying out. Form into any shape. Place on cookie sheet and bake at 325° for 30 to 40 minutes, or until hard (test for hardness by tapping with spoon). When cool, paint with water colors or food dye, if desired. Varnish to protect from moisture.
Heat oven to 400°. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs until smooth.
Cook noodles in 3 quarts boiling water until tender. (Add 1 teaspoon onion salt and 1 teaspoon oil to water.) While noodles are cooking: Mix together 1 teaspoon onion salt, celery flakes, parsley flakes and soup with half of the milk.
Mix the flour, 2 cups of sugar, eggs, orange juice, oil, vanilla and baking powder, one at a time, to make batter. In a separate bowl, mix the apples, 1/2 cup of sugar and cinnamon. Using a Bundt cake pan, layer batter, then apples and repeat layers until all batter and apple mixture is used. Bake at 350° for 45 minutes to 1 hour.
Cook lasagna; drain. Preheat oven to 350°. Melt butter, add mushrooms and onion; cook until tender, stirring occasionally. Add cream cheese and bouillon. Cook until cheese is smooth and bouillon dissolves, stirring often. Remove from heat, stir in sour cream, eggs, nutmeg and chicken; mixing well.
Cream butter, shortening and brown sugar thoroughly. Beat in eggs and vanilla. Add flour and mix well. Wrap dough in plastic wrap and chill 30 minutes or more. Mix sugar and cinnamon. Make 1-inch balls from dough and roll in sugar/cinnamon mixture. Bake, 2 inches apart, on ungreased cookie sheet at 375° for 10 to 12 minutes.
In an 8-inch pan, stir all ingredients with rubber spatula until well blended. Scrape down sides of pan. Bake according to directions. This has 190 calories. Serve with fruit or whipped cream.
Mix all ingredients. Simmer on low heat until onion and celery are tender. Brown 1 to 1 1/2 pounds chopped beef (bite size) and cook either in crock-pot or skillet until tender. Cook rice (at least 2 to 3 cups). Place on serving dish (in center). Place meat around rice and pour sauce over meat.
In a flat pan, layer the following: first layer is lettuce; second layer is celery; third layer is onion; fourth layer is green pepper or water chestnuts and fifth layer is peas. Mix sugar with mayonnaise and pour over the above layers. Sixth layer is cheese and seventh layer is the bacon bits sprinkled on the top. Refrigerate until ready to serve.
Combine sugars and vinegar in heavy saucepan. Bring to a boil. Add peppers; boil 15 minutes. Let stand for 2 hours. Seal in hot sterilized jars.
Preheat oven to 400°. On cutting board, combine garlic, fennel seed, salt and pepper. Chop together to break seed and mince the garlic. Rub mixture over surface of pork. Place in small roasting pan. Add chicken broth to pan. Roast pork 50 minutes or until meat thermometer reads 150° and center is pink, but cooked through.
Preheat oven to 350°. Place cauliflower and broccoli in 3-inches of boiling water in large saucepan. Cover and cook 10 minutes. Drain. Over medium heat, melt together milk, Velveeta (in chunks), 1/4 cup butter and salt and pepper to taste. Add the vegetables; cover and stir often to form a cheese sauce. Grease a 9 x 13-inch casserole dish. Spoon vegetables and cheese sauce into dish. Arrange cheese slices across top. Crush crackers in small bowl. Melt the other half stick of butter. Pour over cracker crumbs and stir in. Sprinkle this across top of casserole and bake 20 minutes.
Mix cream cheese, salsa and onion salt until well blended. Spread cheese mixture in microwavable pie plate or bowl. Microwave on High 3 to 4 minutes or until thoroughly heated, stirring every 2 minutes. Preparation time: 5 minutes. Cooking time: 4 minutes.
Cream butter and sugar together until very light; add beaten yolks, water, soda, spices, preserves and flour. Stir all together. Beat thoroughly; cut and fold in the beaten whites. Bake in a loaf in a moderate oven about 45 minutes. Cool. Cover with plain icing. Use blackberry, strawberry or raspberry jam.
Put rhubarb in bottom of greased 9 x 13-inch pan. Sprinkle with sugar and jello. Put marshmallows on top of this. Make up cake mix as per directions. Pour over marshmallows. Bake 1 hour at 350°. Cool for 5 to 10 minutes and invert onto a cookie sheet or whatever it will fit.
Mix together and pat in a 9 x 13-inch pan. Melt 12 ounce bag chocolate chips and spread over top. Refrigerate until hardened. Cut into 1-inch squares. Not necessary to keep in refrigerator after cut.
Beat the egg; add milk, shortening and canned corn. Add dry ingredients sifted; beat well. Drop by spoonfuls into hot fat. Cook until golden brown. Takes about 3 minutes to fry with frying temperature at 380°. Makes about 16 fritters. (Serve hot with maple syrup.)
Boil squash in salted water; drain and mash. Melt butter in skillet. Add onions and cook until tender. Pour onions and butter into squash. Add celery seed, pimentos, cheese and eggs. Mix all and bake in a buttered pan at 350° for 30 minutes.
Spray cookie sheet with Pam. Mix ingredients well. Drop by soup spoon onto cookie sheet. Bake at 350° for 12 to 14 minutes. Remove from sheet; cool thoroughly. Frost with frosting made with powdered sugar, oleo and orange juice. Makes lots of cookies. Freezes well. Kids love them, also husbands.
Dissolve gelatin in boiling water. Let cool to room temperature. Stir in yogurt and pineapple (do not drain pineapple). Pour mixture into a 9-inch square pan and sprinkle with walnuts. Cover and freeze 8 hours or until set. Let stand at room temperature for 10 minutes before serving. Makes 12 (1/2 cup) servings, 110 calories.