HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine rice, butter and egg. Line bottom of 12-inch skillet or pizza pan with rice mixture, making a rim around the edge about 1/4-inch high. Bake at 350° for 10 minutes. Arrange sausage. Sprinkle with salt, Italian seasonings and pepper. Cover with Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 375° for 20 minutes. Makes 6 servings.
Stir together sugar, vinegar, celery seed and mustard seed. Add remaining ingredients. Store in tightly covered container in refrigerator.
Wash and cut carrots in 1/2-inch diagonal slices. Place in 1-quart casserole with butter and brown sugar. Cover. Microwave on High for 10 minutes, stirring after 5 minutes. Mix cornstarch and water together until smooth. Stir into carrot mixture. Add pecans and cover. Microwave on High approximately 3 minutes or until thickened. Stir before serving.
Heat chocolate chips, milk and marshmallows in double boiler or in microwave in a large bowl; stir often if done in microwave. Melt. Let cool. It's good to even chill it some. Beat whipping cream until stiff and fold into chocolate mixture. Add flavorings. Pour into crust and chill.
Cook cake as directed on box in 13 x 9-inch cake pan. Remove from oven and using a large straw, punch holes all over cake while it is still hot. Pour cream of coconut and Eagle Brand milk over top of cake letting it seep through holes; let cool. Top with Cool Whip and coconut.
Beat eggs, sugar, and oil. Add flour and flavoring. Beat well and bake in a 325° oven for 1 hour. Suitable for freezing.
Make cherry jello as normal but add 2 1/2 cups water. Then add cranberries and crushed pineapple and let set. (Makes well in 9 x 13 x 2-inch glass dish.)
Saute broccoli and onion in butter; add Cheez Whiz, soup and rice. Bake at 350° for 35 minutes. Remove from oven and sprinkle onion rings on top and bake for 10 minutes. Enjoy!
Make a pan with heavy-duty tinfoil to fit on outdoor grill or inside grill. Melt butter in pan over fire and add jalapeno juice. Add fish fillets and cook until opaque.
Saute onion in butter. Add 3 tablespoons flour; slowly add chicken broth, salt and pepper to taste. Add mushrooms and cook until mushrooms are done. Add cream and nutmeg; heat through.
Mix and press in pan (8 x 8-inch or 9 x 9-inch). Bake at 350° for 20 to 25 minutes.
Put all ingredients into 1 quart saucepan; simmer 10 minutes. Stir occasionally.
Lightly grease tube pan. Place rolls, thawed slightly, around bottom of pan. Mix sugar and cinnamon and pour evenly over rolls. Next, sprinkle brown sugar, nuts and butterscotch pudding in that order. Top with thin slices of butter. Cover and let set at room temperature 5 hours or overnight. Bake at 350° for 30 minutes. Let stand several minutes and invert onto plate.
Bake cake according to directions on box. Remove from oven and poke holes in cake with a knife. Mix jello according to directions. Pour over top of warm cake. Let cool and top with strawberries and cool whip. Keep refrigerated.
Mix sugar and cocoa in saucepan, add butter and milk and bring to a boil. Stirring constantly, boil 1 minute. Remove from heat. Stir in oats, peanut butter and vanilla. Mix well. Drop by teaspoon on wax paper, cool before serving.
Brown onion, green pepper and ground beef. Add beans, sugar, catsup, mustard and Worcestershire sauce. Pour into large baking dish. Bake at 350° for 1 hour.
Mix together and put in large greased casserole dish. Top with buttered bread crumbs or crumbled potato chips. Bake at 350° for 40-50 minutes.
Cut cabbage as slaw. Sprinkle salt over cabbage; mix and let set 1 hour. Add peppers and celery; mix and let set 20 minutes more. Drain well; squeeze liquid out by hand.
Brown hamburger, onion and celery. Add other ingredients. Bake 1 hour at 350°.
Arrange chicken in 9 x 13-inch baking dish. Divide cheese and place on each piece of chicken. Mix soup and wine; pour over chicken and cheese. Sprinkle stuffing mix over top. Drizzle melted butter on top. Bake, uncovered, at 350° for 45 to 50 minutes.
Can cook in oven or crock-pot. Remove top and seeds from pepper and parboil for 5 minutes. Drain. Cook onion and celery in butter just until tender. Add meat and cook until red disappears. Add chili sauce, bouillon cubes, salt and pepper. Cook until bouillon cubes dissolve. Stir in toasted cubes. Fill pepper shells 2/3 full. Place in a 10 x 6 x 2-inch pan and bake in hot oven (400°) for approximately 25 minutes. Top with chili sauce.
Stack tortillas and wrap in foil; place in 350° oven for 7 minutes to soften. This can also be done by placing one or two at a time in a microwave oven wrapped in a cloth. While still warm, fold each tortilla into fourths and with scissors, cut designs from edges and folded sides. Unfold and fry one at a time in 1/2-inch oil for approximately 20 seconds until golden brown. Drain on paper towels and cool completely and sprinkle with powdered sugar. Store in tight covered container.
Crush bananas. Mix with sugar and eggs. Mix soda, baking powder, salt and flour and add to first mixture. Add oil and nuts. Bake in loaf pan 35 to 45 minutes in 350° oven.
Beat egg white, slowly adding sugar. Cream together butter with shortening. Add vanilla. Beat into the mixture with warm milk. Slide onto first cake layer. Top with second. Refrigerate frosted cake.
Sift soda and baking powder into the flour, add egg, molasses and sugar together, then beat in flour and milk and flavoring. Bake in a cake mold which insures thorough cooking through the center.
Mix together sausage, Bisquick and poultry seasoning. Add grated cheese. Roll into balls. Place on cookie sheet. Bake for 30 minutes or golden brown at 350°. Serve hot.
Cook pasta until tender (15 minutes), stirring occasionally or until desired tenderness. Rinse with cold water, drain. Combine chicken, 4 ounces cheese, soup, milk, pimiento and pasta. Turn into a 2-quart casserole dish and bake, covered, at 350° for 50 to 60 minutes. Uncover, top with remaining cheese, return to oven and bake until cheese melts.
Line a flan dish with pastry. Cook onion and turn into pastry case. Add cheese and seasoning. Pour over beaten eggs and bake at 375° for 20 to 30 minutes.
In a large bowl, combine all ingredients except bacon. Mix to blend. Pour into 2-quart casserole and top with bacon. Bake 20 minutes or until heated through.
Beat eggs slightly, add sugar. Mix together until well blended. Add butter, syrup, salt, vanilla and pecans. Mix well. Pour into 1 deep dish pie shell or 2 shallow pie shells. Bake for 1 hour at 325 degrees.
Mix together beef, egg, water, bread crumbs, salt and celery. Shape into meatballs. Brown in butter and after browned, set aside. Add together all other ingredients and simmer 20 minutes. Add meatballs and simmer 20 minutes longer. Serve.
Marinate chicken tenders in dressing 1 to 2 hours in refrigerator. Put on gas grill and cook 6 to 8 minutes on each side. Brush with lite butter while cooking. Shrimp can also be cooked the same way.
Parboil sweet potatoes for 10 minutes. Peel and cut in 1/4-inch slices. Sprinkle sugar and dot with butter. Alternate layers of potatoes and apples in buttered baking dish, having 3 layers in all, as you sprinkle sugar and dot with butter. Pour water over all and bake uncovered for 1 hour in a moderate oven (350°). Just before serving, cover top with marshmallows and put back in oven until they brown. Serves 8.
Combine all ingredients into a large bowl and mix well. Beat thoroughly. Put batter into 8-inch or 9-inch layer pans. Bake at 350° for 30 to 35 minutes. Makes two large layers. Cake is very moist.
Add all ingredients to food processor except fish. Process into sauce consistency. Marinate fish in sauce for 2 to 4 hours. Grill or broil until flakes with a fork. Chilean sea bass can be used also!
Mix together brown sugar and shortening. Add eggs, buttermilk and vanilla. Sift together flour, soda and salt. Combine dry ingredients with batter and stir in potato chips and ground roast. Drop by teaspoons on cookie sheet lined with wax paper. Bake about 10 minutes (or until slightly brown) in a 400° oven.
Brown meat and onions; drain. Stir in 1/4 cup Parmesan, eggs, 1/2 can sauce and seasonings. Fill shells with meat mixture. Place in dish and pour cornbread, tomatoes, tomato sauce and water over shells. Sprinkle with Parmesan cheese. Cover with foil. Bake 1 hour at 350°. Top with Mozzarella cheese. Put back in the oven until cheese is melted.
Rinse mushrooms and pat dry. Slice. Combine oil, vinegar, parsley, salt, sugar, garlic powder and pepper. Mix and pour over mushrooms. Add tomatoes and onions. Cover and refrigerate.
Combine first 8 ingredients in large pot. Bring to boil. Cover and simmer 10 minutes or until pasta is done. Stirring occasionally, stir in cheese or use as garnish. Makes 6 servings.
Sift first 3 ingredients together into top of double boiler and add milk. Cook, stirring constantly, until medium thick. Separate 1 egg with yolk in a cup. Add some of hot milk mixture to egg yolk and beat together, then add to double boiler. Stir a minute more and add vanilla extract. Layer custard over sliced bananas and vanilla wafers, twice. Top with meringue made from the egg white, a pinch of cream of tartar and 2 tablespoons of sugar beaten together. May broil meringue topped pudding for a skinny minute to turn meringue golden. Serves 6 to 8.
Cook potatoes in boiling salt water in jackets. Let cool (do not overcook). Peel potatoes and grate. Mix sour cream, cheese, milk and remaining ingredients except bread crumbs. Put potatoes in a 9 x 13-inch pan. Combine bread crumbs and melted butter and sprinkle on top. Bake at 300° for 1 hour.
Preheat oven to 250°. Combine crumbs, sugar and margarine. Press firmly on bottom of an 8-inch square baking dish.
Combine and blend in blender for 10 minutes. If you do not have a blender, blend ingredients with electric mixer for 30 minutes, using medium speed. Keep in refrigerator.
Cream butter and sugar. Add sherry and the milk in which soda has soaked. Add well beaten egg yolks and then 2 cups of the flour. Mix in the flour-coated nuts and fruits. Fold in the stiffly beaten egg whites. This is very stiff so you might as well mix with your hands. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 300° for 20 minutes. Makes lots.
Put in a large pan the oil, sugar and vinegar. Bring to boil; pour over cabbage.
Combine first 5 ingredients in mixing bowl. Make a well in center of mixture. Combine eggs, oil, sugar and vanilla. Mix well. Stir in shredded zucchini. Add to dry ingredients, stirring until moistened. Spoon mixture into 2 greased and floured loaf pans. Bake at 350° until done.
Cook broccoli according to directions, cooking only 4 minutes. Drain, place in 2 qt. baking dish. Sprinkle nuts. Combine soup, milk and cheese. Pour over broccoli. Bake 350° for 25 minutes uncovered. Cover with onions and bake 8-10 minutes.
Follow directions on flavor packet for browning meat. Chop tomatoes and olives. On a large platter, place meat in center. Put lettuce around meat. Top lettuce off with tomatoes and olives; put chips around lettuce. Garnish with cheese, peppers and sour cream. Salsa or taco sauce on side.
Boil potatoes until about half done. Drain and put in baking dish, cutting potatoes in half. Mix butter and spices to potatoes and broil for 5 to 10 minutes.
Put apples, peppers, onions and bell peppers through grinder. Bring remaining ingredients and apple mixture to boil in a large stockpot. Cook on low heat 30 minutes. Place in jars and seal.
Break bread and cheese into bite-sized pieces. Arrange bread, ham, cheese and onion in several layers in greased baking dish. Pour melted butter over the mixture. Add mustard and milk to beaten eggs. Mix well and pour over casserole contents. Refrigerate, covered, overnight. Bake uncovered in preheated 350° oven for 45 minutes.
Put chicken in a saucepan (large). Add water and salt. Cover and bring to a boil. Simmer 1/2 to 3/4 hour, until tender. Let chicken cool in broth. Remove chicken and with a sharp knife, remove bones and skin. Return bones and skin to broth. Boil, uncovered, until it is reduced to 2 1/2 cups. Strain.
Put cream cheese into a bowl and whip with mixer, then slowly add 2 cups of milk. Mix together. To that, add chocolate pudding. Beat together, not too long, it will thicken as it sets. Pour into pie crust and top with Cool Whip. Take block of semi-sweet chocolate and shave with a potato peeler on the top. Do not cover pie.
Blend potatoes and oleo together. Use small marshmallows for center; wrap	potato	around	and roll in coconut. Bake 10 minutes at 300°.
Add eggs, sugar, molasses and oil in a large bowl and mix well. Dissolve the baking soda in the 1/8 cup of hot water and add to the mixture. Sift in the flour, spices and salt; mix well. Add the cup of boiling water and beat lightly and quickly. Pour into greased and floured pan (13 x 9 x 2-inch) and bake in moderate oven for 45 minutes or until done by testing with a toothpick. This batter seems thick after making, but do not add anything else.
Pour pineapple and juice in buttered baking dish. Mix sugar and cornstarch and add to pineapple along with eggs and cheese. Stir well. Dot with butter. Sprinkle with cinnamon. Bake 40 minutes at 350°.
Grease a 2 1/2-quart casserole and arrange half the potatoes in overlapping rows. Dot with half the butter. Sprinkle with half of the herbs, peppers, onions, rice and zucchini. Dot with remaining butter and repeat layering. Cover and bake at 350° for 1 1/2 hours or until potatoes are tender. Remove cover and top with tomato slices and cheese. Bake 10 minutes or until tomatoes are warm and cheese is melted. Remove from oven. Cover and let stand 10 minutes before serving. Yield: 6 to 8 servings.
Combine chocolate, margarine and corn syrup in medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and confectioners sugar. Add Rice Krispies, mixing until lightly coated. Spread in buttered 9 x 13-inch pan. Chill until firm. Cut into 48 bars. Store in refrigerator.
Cook rice and water until water evaporates. Add milk and butter. Then add eggs, sugar and vanilla. Stir over medium heat until thickened. Sprinkle with cinnamon.
The best punch in the world for showers, weddings or parties! Bring water to a boil; remove from heat and add dry ingredients. Stir until dissolved. Stir in almond extract and pineapple juice. Divide mixture in 3 or 4 gallon Ziploc bags and freeze, laying the bags flat.
Chop cheeses into small chunks. Strain soup mix and use 1/2 to 3/4 teaspoon of just powder. Put powder in with milk and mix. Put cheese in fondue pot and pour mixture over top. Cook until cheeses are melted (approximately 1/2 hour). Cut up bread into squares and toast. Dip bread into cheese and enjoy! Use assorted fruits (grapes, oranges, apples, etc.) for side dish.
Preheat oven to 375°. Grease and flour two 9-inch cake pans. Melt chocolate in microwave or over double-boiler. Cream butter and brown sugar. Add eggs (one at a time). Stir in chocolate. Combine dry ingredients. Add flour mixture and buttermilk to the chocolate mixture in three stages, ending with flour. Slowly stir in boiling water and vanilla. Bake 30 minutes; remove pans from oven and let layers sit for 5 minutes. Then invert pans over wire racks to cool.
Mix Ranch dressing to double strength using milk and mayonnaise. Mix cream cheese and 1/2 cup of the double strength dressing with electric mixer. Add Cheddar and blend well. Cover and freeze 30 minutes. Shape into ball; roll in chopped nuts or bacon bits, if desired. Refrigerate. (Use other half of dressing to make a second cheese ball; good for hostess gift!)
Grind in food chopper: tuna fish, crabmeat, eggs, pickles, celery and onion. Blend vinegar, mayonnaise, sugar, Beau Monde seasoning, salt and cream cheese together. Combine all ingredients and chill well. Garnish with stuffed olives. (One can salmon may also be added, if desired.)
In small bowl, combine cream cheese, onion, celery and sour cream. Mix well. Spread neatly in a circle on serving plate (dinner size). In same bowl, mix together shrimp and crabmeat. Spread over cream cheese mixture. Spread cocktail sauce over top. Serve with crackers. Makes 2 cups.
Combine all ingredients. Mix well and chill until serving. Serves 4 to 6.
Mix all ingredients and cover. Refrigerate several hours or overnight. Serve with assorted crackers or cut up vegetables. Makes 20 servings.
Boil butter and brown sugar until thickened. Make 1 layer of saltine crackers, side by side, in bottom of jelly roll pan. Pour butter-brown sugar mixture over crackers. Bake for 10 to 15 minutes until bubbling. Sprinkle chocolate chips and nuts; melt.
In an 8 quart stock pot, combine water or broth, lentils, barley, salt, onion, carrot, celery and garlic. Cover and simmer for 20 minutes. Add the rest of the ingredients and simmer for another 20 minutes. Ladle into soup bowls. Serves 8 - 10. You may add left-over ham, if desired.
Mix well all cheeses and oleo. Add remaining ingredients. Keep in covered container. Serve with crackers!
Mix all together and drop by spoonfuls on greased cookie sheet. Mash cookies down with fork. Bake at 350° or 375° until brown.
Wash and drain spinach; remove excess moisture with towel. Combine spinach with cheeses, eggs, onions, parsley, dill weed, oil and rice. Arrange 8 to 10 fillo sheets in a 9 x 13-inch pan. Brush each one with melted oleo. Pour in spinach mixture. Spread evenly throughout pan. Cover with 8 to 10 fillo sheets and brush with melted butter (tops, too). Mark desired pieces by cutting through top layers of fillo with sharp knife. Bake in 350° oven for 1 to 1 1/4 hours or until golden brown. (Pyrex pans may bake faster.)
Soften yeast in warm water. Add milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup flour and beat well. Add yeast and egg. Gradually add remaining flour to make soft dough, mixing well. Cover and let rise until double (1 1/2 hours). Roll out half of the recipe on floured surface. Put mixture of 1/2 cup sugar, 1/4 cup melted butter and 1 1/2 teaspoons cinnamon over top. Roll like jelly roll and seal ends. Cut into 1 to 2-inch slices and place in prepared pan.
Arrange pears in 4 individual stemmed glasses. Combine pear juice with remaining ingredients in medium saucepan and bring to a boil. Reduce heat and simmer, uncovered, until reduced by half. Remove from heat; cool slightly. Pour liquid over pears. Refrigerate until ready to serve. Calories 76, cholesterol 0 and sodium 6.
Preheat oven to 350°. Combine all ingredients and mix well. Drop by a teaspoon onto an ungreased cookie sheet. Press crisscross on each cookie with fork tines dipped in water. Bake 10 to 12 minutes until golden.
Mix Hula Punch and Sprite. Add sherbet by the spoonful. Mix and serve. Serves 12 to 24.
Undercook broccoli; drain. Combine soup, butter, bread crumbs, sugar, salt, pepper and onion. Mix together. Add broccoli. Fold in beaten eggs. Bake in a 350° oven for 1 hour or until lightly browned.
Parboil sprouts. Combine chicken, onion, celery, sprouts and mushrooms in skillet and saute. Add soy sauce and egg and mix together. Fill skins and seal skins with egg yolk. Fold skins into squares. Fry. Serve with sweet and sour sauce, heated.
Melt margarine. Add cocoa. Stir in eggs and sugar. Add flour, salt, nuts and vanilla; mix well. Bake in greased oblong pan at 350° for about 30 minutes. As soon as cake is taken from oven, sprinkle marshmallows over entire cake.
Mix all beans together. Combine the remaining ingredients, except sausage; add to bean mixture. Brown the sausage; add to mixture. Mix well. Bake at 350° for 1 1/2 hours.
In hot oil in 5-quart Dutch oven or heavy kettle, saute garlic and onion, stirring until golden, about 5 minutes. Add tomatoes, 1 teaspoon salt, the pepper, oregano and parsley. Simmer, covered, 30 minutes; mash tomatoes.
Brown sausage, pepper, onion and celery. Pour off fat. Bring water and noodle soup to a boil. Add rice and cook 10 minutes. Add almonds. Pour together and bake 30 minutes, covered, at 350° and 15 minutes, uncovered. Total cooking time: 45 minutes.
Place the cabbage in a kettle and add boiling water to cover. Let soak 15 minutes and drain. Carefully remove 12 large leaves or if the leaves are too small, use 18. Heat the fat in a large deep saucepan or casserole. Add sliced onions and cook, stirring, until golden. Add tomatoes, 1/2 salt, 1/2 pepper and bones. Simmer 30 minutes.
Mix chicken, cream cheese, chives, milk and salt. Unroll refrigerated crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Place 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted margarine and coat with crouton crumbs. Place on baking sheet and bake at 350° for 20 minutes.
Melt chocolate and butter in saucepan over low heat. Remove from heat and stir in sugar and milk. Beat until smooth. Spread immediately on eclairs. Yields about 1 cup.
Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8-inch; heat over medium-high temperature. Drop batter by heaping tablespoonfuls in hot oil. Flatten to form patties. Fry until golden brown, then turn and cook other side. May use leftover mashed potatoes instead of grated potatoes.
Cream shortening; add brown sugar and white sugar. Blend thoroughly. Add eggs, one at a time, beating well after each one. Add vanilla. Sift together flour, baking powder and salt. Add to first mixture. This will be very stiff. Add oatmeal and stir with a spoon. After mixing well, drop by teaspoonful on a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 8 dozen.
Mix desired quantities of chicken, lettuce, onion, sesame seed and cooked saifon noodles (follow directions on package). Toss with dressing and serve.
Brown sausage or bacon, drain. Cook onions and green pepper until crisp-tender, add to meat. Spoon into pie shell. Sprinkle cheese on top. Beat eggs until well blended. Add remaining ingredients, mix well. Pour over cheese. Bake at 350° for 45 to 50 minutes or until knife inserted in center comes out clean. Cool 5 to 10 minutes before cutting into wedges.
Brown ground beef; drain. Stir in soup mix, flour, tomato sauce and water. Simmer, covered, for 5 minutes. Stir in macaroni. Place into 1 1/2-quart casserole dish. Sprinkle with cheese. Bake 15 minutes at 400°.
Crush well (in the blender) one large package of Oreo cookies. Cream together margarine, cream cheese and powdered sugar. Mix together milk, French vanilla pudding and Cool Whip. Combine mixtures well. Layer cookies and pudding, ending with cookies. Use 8-inch clay pot. Cover holes in bottom with foil. Refrigerate overnight. Add plastic flowers. Serve with a new flower trowel.
Stir shortening to soften. Add sugar and cream until smooth. Add eggs and mix well. Add vanilla and pumpkin. Stir flour, spices, salt, baking powder and soda together. Gradually add to first mixture. Beat after each addition until smooth. Fold in chips. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 15 minutes or until brown.
In a bowl, combine flour, coconut and salt. Add milk and vanilla; mix well (batter will be stiff). Drop by tablespoonfuls 1 inch apart onto a greased baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Remove to a wire rack to cool.
Chop the dates, candied cherries and pineapple and walnuts. Cream thoroughly the butter and sugar. Beat in eggs. Add sifted dry ingredients and fruit and nuts. Drop on ungreased cookie sheet. Bake at 325-350° for 10 minutes.
Saute onion, bell pepper and mushrooms in butter. Add all ingredients and mix well in casserole dish. Bake at 350° until bubbly.
Roll bread dough to 10 x 18-inches. Mix seasonings, cheese and egg together. Spread on dough. Top with pepperoni. Roll up dough, seal ends. Bake at 350° for 35 minutes on greased cookie sheet.