HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix into loaf. Bake at 375° for 1 hour or until brown.
Cook spaghetti. Drain, rinse and cool. Mix all ingredients together in a large bowl and cover tightly. Best to make a day or 2 before serving. Mix occasionally. Serves 8 to 10.
Cream oleo and gradually add sifted powdered sugar. Cream well and add vanilla, Pet milk and salt. Blend in flour. Chill for easier handling. Roll out half dough at a time to 12 x 8-inch size on floured board. Cut into 3 x 1 1/2-inch rectangles or 2-inch squares (or with cookie cutter). Place on ungreased cookie sheets. Bake at 325° until lightly browned (12 to 16 minutes); cool. Spread 1 teaspoon filling on each. Top with 1/2 teaspoon chocolate icing. Decorate with 1/2 pecan.
Preheat oven to 375°. Sift together the flour, salt, sugar, baking powder and 1 1/2 tablespoons cocoa. Combine vanilla, milk and butter and stir into dry ingredients. Fold in pecans. Pour into a greased 1 1/2-quart baking dish. Combine white and brown sugars with 4 tablespoons cocoa. Mix with hot water, stirring to dissolve. Pour over the batter in the pan. Bake 45 minutes. Serve warm with ice cream or whipped cream, if desired.
Mix butter, sugar and cream in a saucepan and simmer for 5 minutes. Beat 1/2 minute. Serve hot or cold.
Add to a pan with 1 1/2 sticks melted butter. Bake at 375° until golden brown, approximately 30 minutes.
Mix all ingredients in a saucepan. Stir until well heated; do not boil. Makes approximately 6 (3/4 cup) servings.
Brown ground beef, onions and garlic. Add chili powder and flour; coat well. Add all other ingredients, except beans, and cook slowly (covered) for two hours. Add beans and cook 30 more minutes.
Boil broccoli and drain. Mix Cheez Whiz and soup together; pour over broccoli. Sprinkle cracker crumbs on top. Bake at 350° until hot and bubbly.
Combine sugar, buttermilk, soda and butter. Cover with plastic wrap. Punch holes in wrap and microwave 2 1/2 minutes on High. Stir and turn dish. Continue cooking for 15 minutes, stirring every 5 minutes. Return to oven to 2 minutes or longer (until soft ball forms in cold water). Add vanilla and beat with electric mixer until soft peaks form. Add pecans and beat until thick enough to spread in a buttered 12 x 7-inch dish. Cool and cut in pieces.
Place berries in blender and blend until smooth. Place in punch bowl. Add remaining ingredients. Serves 36.
Cook, drain and rinse noodles thoroughly. Mix all ingredients together. (Save sprinkled of cheese for the top of the casserole.) Pour into a 9 x 13-inch pan and bake at 375° until casserole bubbles. Serve hot.
Combine and mix well. Pour into greased casserole; top with Parmesan cheese. Bake 45 minutes at 350°.
Cut bacon strips crosswise in 1/2-inch pieces, then fry until golden; drain and keep warm. Combine remaining ingredients except for cheese. Mix until smooth, then stir in 1 cup of cheese. Set aside the other cup of cheese. Pour mixture into a greased 9 x 13-inch pan. Bake in a preheated oven at 425° for 12 to 15 minutes until very lightly brown and springs back when lightly touched. After removing from oven, brush the top with melted butter, then sprinkle reserved cheese and bacon pieces on top. Serve with additional maple syrup and fresh fruit garnish. Serves 8 to 12 portions. This is an easy breakfast menu for weekend guests!
Combine cantaloupe, peaches and sugar and let juice form. Then add pineapple. Boil 20 minutes. Add lemon Jell-o. Boil 2 more minutes. Put in jars and seal.
Combine egg, milk, 2/3 cup cracker crumbs, 1/4 teaspoon salt and dash of pepper. Stir in corn and onions, mix well. Turn into a 1-quart casserole. Toss butter with remaining crumbs. Sprinkle on top of corn mixture. Bake, uncovered, in a 350° oven for 1 hour or until knife inserted comes out clean.
Mix everything together. Bake in greased and floured 1-pound bread tin at 350° for 1 hour and 15 minutes. Makes 2 loaves.
Simmer for 1/2 hour. This may be thickened with cornstarch if more is desired. Serve on buns. Very good warmed up also.
Put 1 tablespoon of oil in bottom of large pot. Add garlic and chicken and brown. Add tea ball, allspice and bay leaves. Cook on medium heat with lid on for 10 minutes. Stir frequently. Add vinegar and soy sauce. Boil with lid off for 5 minutes. Cover with lid and turn heat down to a simmer. Cook for 15 to 20 minutes. Uncover and cook until liquid is reduced somewhat, about 5 to 10 minutes. Sprinkle with paprika and sugar; stir and serve over steamed rice.
Brown pork in 2 tablespoons fat. Add water. Cover and simmer until tender. Drain pineapple, reserving syrup. Combine brown sugar and cornstarch. Add syrup, vinegar, soy sauce and salt. Cook, stirring constantly, until thickened. Pour over hot cooked pork. Let stand 10 minutes. Add pineapple, green pepper and onion. Cook 2 or 3 minutes. Serve over chow mein noodles or rice.
Pour warm water into large mixing bowl. Crumble cake of yeast in water until dissolved; add salt. Stir in flour gradually and beat with a wooden spoon until smooth. Cover bowl with a large plate and a clean dish towel. Set aside in warm place to rise. Requires about 1/2 hour to 45 minutes to rise.
In large saucepot place all dried beans and 12 cups water; let stand overnight. Bring beans and water to a boil. Reduce heat to low; cover and simmer 1 1/2 to 2 1/2 hours until tender. In skillet, cook 1/2 cup bean liquid, onion, garlic, celery and parsley 5 minutes; add to cooked beans with tomatoes, potatoes, carrots, peas and green beans. Simmer, covered, 45 minutes. Add zucchini, cabbage and enough water to make 7 quarts of soup. Cook until zucchini is tender.
Saute onion, garlic and celery in vegetable oil until clear. Mix bread crumbs. To the crumbs add finely chopped green pepper and parsley. Then add cooked giblets, beaten eggs and soup to mixture. Add sauteed vegetables. Mix thoroughly. Add fowl stock for a soft consistency. Fil the fowl cavity with stuffing. Do not stuff tightly. The remaining stuffing should be placed in a greased baking dish. Cover. Cook for 35 minutes in a 450° oven. Serve with your favorite roasted fowl. You may also stuff pork chops.
Cook chicken breast until tender. Cut into small pieces and put on bottom of casserole. Cook broccoli, drain well and put on top of chicken. Then add mushroom and celery soups. Then add instant rice and put in milk. Lastly, put Cheez Whiz on top. Bake at 350° for 40 minutes.
Line pie shell with peaches. Mix sugar, flour and half and half; bring to boil. Remove from heat and add vanilla. Pour over peaches and bake at 400° for about 60 minutes. Serve warm with ice cream.
Brown the sausage; drain it and set it aside to cool. In a bowl, beat the eggs. Add the milk, cheese, salt and mustard. Fold in the bread, the chilies and the cooled sausage. Pour into a greased 13 x 9 casserole and cover with aluminum foil. Refrigerate overnight.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat until blended. Combine flour, soda and salt. Add to creamed mixture, mixing well. Stir in vanilla, chocolate chips and prunes. Spoon onto an ungreased cookie sheet. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove from cookie sheets and let cool on wire racks.
Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. In a large bowl, combine all ingredients except nuts. Beat with spoon 30 seconds. Stir in nuts. Pour into prepared pan. Bake 60 to 70 minutes. Insert wooden pick in center. If clean when removed, bread is done. Cool 10 minutes. Remove from pan. Wrap tightly in foil. Cool completely. Yields 1 loaf.
Mix well and refrigerate. Barbecue sauce will keep up to 1 week in refrigerator.
Soften cream cheese, whip and combine with next 4 ingredients. Beat until light and fluffy. Pour into graham cracker crust. Bake at 350° for 15 to 20 minutes. Remove from oven, allow to cool for 5 minutes. Blend sour cream, with 3 1/2 tablespoons sugar and vanilla. Pour over pie and bake for additional 10 minutes. Refrigerate 5 hours before serving. Serves 10 to 12. Very yummy and very rich!
Pour tiny amounts into glass. More enjoyable if at a party or if your meal starts to get dull.
Cream butter and sugar. Add eggs, one at a time. Add flour, sifted with salt and soda. Add sour cream and flavoring alternately. Bake at 300° for 1 1/2 hours in greased and floured pan. Let cool.
Combine all ingredients except oil and poppy seed in blender or food processor. Slowly add oil while running blender. Add poppy seed and run again just to mix.
Rinse pork loin and trim off excess fat. Slice into 1/4 inch slices. Mix flour, salt, pepper, and garlic. Mix eggs and buttermilk with whisk. Dip each slice in egg mixture then into flour mixture. Fry in 1/4 inch of oil in a deep skillet until golden brown.
Combine tapioca, sugar, rhubarb, salt and orange rind and let stand while making pie crust. After crust is rolled and in pie plate, fill with rhubarb filling and dot with butter, about 1 1/2 tablespoons. Cover with top crust and bake in hot oven at 425° for 15 minutes, then 350° for 45 minutes. (Pie usually bubbles over in oven so it is wise to have aluminum foil or a pie catcher under your shelf in oven.)
Combine first five ingredients. Stir in dressing. Serve each portion on one lettuce leaf.
To cake mix, add eggs, vanilla pudding mix and oil. Beat well. Add 7-Up slowly. Pour into three 8-inch greased and floured cake pans. Bake at 350° for 35 minutes, or until cake tests done.
Combine ingredients, except bread and cheese. Simmer 30 to 40 minutes. Toast bread rounds.
Preheat oven to 425°. Generously butter 10-inch round baking dish. Combine pancake mix, brown sugar, cinnamon and nutmeg in bowl. Add eggs, milk and butter. Mix well. Stir in apple. Pour into baking dish. Arrange sausage on batter. Bake 12 to 15 minutes or until golden brown. Cut in wedges and serve with syrup.
Boil potatoes in their jackets. Peel and slice thinly. Slowly fry bacon in skillet. Drain on paper. Saute onion in bacon fat until golden brown. Blend the flour, sugar, salt, celery seed and dash of pepper in with the onion over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar and bring to a boil, stirring constantly. Boil 1 minute. Stir in carefully the potatoes and crumbled bits of bacon. Remove from heat, cover and let stand until ready to serve. Serve with breaded pork loin (thin slices).
Chop cabbage. Bring remaining ingredients to a boil. Pour over vegetables; let set overnight. Will last for days.
In a small bowl, whisk together condensed milk and lemon juice until blended; stir in lemon rind. Reserve.
Cut the unpeeled oranges into chunks. Grind the cranberries and oranges together in a food mill. Add the remaining ingredients; mix well. Refrigerate for 3 to 4 hours prior to serving.
Scrub whole potatoes. Make slices, 1/8-inch wide, in potato, but do not slice through. (This may be done by placing potato in a large spoon and slicing down.) Place potatoes, cut side up, in baking dish. Drizzle half of shortening over potatoes. Sprinkle crumbs over potatoes. Bake in a 350° oven for 30 minutes. Drizzle remaining shortening over potatoes. Bake 15 minutes longer, or until brown.
Preheat oven to 375°. Grease cookie sheet. Mix cake mix with the eggs and oil. Batter will be thick. Spoon onto cookie sheet. Will spread when baking. Bake at 375° for 12 to 15 minutes. Ovens vary so check for doneness. Cool 1 minute on cookie sheet, then remove to wire cooling rack.
Boil potatoes in jacket until done. Cool and dice. Mix well with remaining ingredients. Duke's mayonnaise is preferred, but any mayonnaise may be used.
Combine first four ingredients in a small saucepan. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Add candy and stir well. Cool (sauce thickens as it cools). Place strawberries in serving dishes. Dollop each with 2 tablespoons of sour cream. Top with 2 to 3 teaspoons of sauce.
In a large bowl, combine all ingredients, except corn flakes, until blended. Stir in corn flakes. Drop onto greased cookie sheet; bake at 325° for 8 to 10 minutes.
Mix Bisquick and sugar. Beat egg lightly before adding to dry ingredients. Add milk. Do not overbeat.	Pour into a greased 8 x 8-inch pan; steam for 15 to 20 minutes.
In a mixing bowl, combine sugar, flour, baking soda, baking powder and cinnamon. Stir in nuts, if desired, and zucchini. In another bowl, beat egg whites lightly. Add orange juice concentrate and oil. Fold in dry ingredients. Add orange peel. Spoon into greased 13 x 9-inch pan. Bake at 350° about 20 to 25 minutes. Can be frosted or sprinkle powdered sugar on top.
Layer first 3 ingredients in order given in large bowl. Combine sour cream and mayonnaise; mix well and spread evenly over the top of vegetables, sealing to edge of bowl. Sprinkle with remaining ingredients in order given. Cover bowl tightly with plastic wrap and chill overnight.
Melt cheese, then stir in Miracle Whip and horseradish. Cool in fridge for 1 hour. Serve with crackers or vegetables.
Brown bacon in skillet. Remove bacon and saute onion in bacon grease. Add next 3 items and simmer about 5 minutes. Drain green beans and put in casserole. Crumble bacon into the sauce and pour over beans. Do not stir. Bake about 40 minutes until heated. Lightly stir and serve.
Boil water and sugar for 3 to 5 minutes. Add jello; stir until dissolved. Divide into two gallon jars. Add lemonade and juice to each jar with water; stir well. Chill before serving.
Do not brown meat. Pour all ingredients (except carrots and potatoes) into a 2-quart casserole. Cover and bake at 325° for 3 hours. Add the vegetables the last 30 minutes. This may also be made on the top of the stove. It will not require this amount of time when done on top of the stove.
Cream the butter and sugar. Add eggs. Mix spices with flour. Add soda to applesauce and heat. Add flour mixture and applesauce mixture to butter. Add vanilla. Grease small muffin pans. Bake 10 to 12 minutes. Roll in powdered sugar while warm. These are even better the next day. (They also freeze well.) Yields 8 dozen. Very good!
Cut bacon into bite-size pieces and fry. Place the beans with juice into a large, covered bean pot or roasting pan. Add the listed ingredients and mix well. Bake at 375° for 2 1/2 to 3 hours. Bake, covered, stirring occasionally.
Fill unbaked crust with pared and cored pear halves, cut side down and wheel designed. Mix the remaining ingredients well and pour over pears. Bake at 325° for 40 to 45 minutes.
Combine sugar, cornstarch and pineapple juice. Cook over low heat until thickened, stirring constantly. Pour a few tablespoons of the hot liquid over beaten eggs and stir well. Return to stove and cook another 5 minutes over very low heat, stirring constantly. Stir in margarine, lemon juice and crushed pineapple. Cool and serve with a dollop of whipped topping.
Mix water and rice. Dice celery; add to rice. Fry meat, onion and pepper. Cook until done. Add pureed tomatoes to mixture. Add mushrooms; simmer all together.
Mix all ingredients and pour into a 9 x 13-inch baking pan. Bake at 400° until lightly browned.
Mix crumbs and margarine; set aside. Mix whipped topping with milk and whip until stiff. Add sugar and cream cheese. Layer crumbs in dish, then add 2 cans pie filling. Top with whipped topping mixture.
Mix together flour, oatmeal, brown sugar, cinnamon and melted butter. Place 1/2 of mixture in a 7 x 10-inch pan. Cover with rhubarb.
Mix all together in a bowl, then put in pan. Cook at 350° for about 45 minutes.
Cream the shortening. Add sugar, egg, mincemeat, flour and baking powder sifted together. Add to shortening and mix. Drop by teaspoon on baking sheet (greased). Bake at 400° for 10 minutes. Yields approximately 2 dozen.
Brown beef and onion; drain fat. Add soup. Drain green beans; add to beef mixture. Cook for 5 minutes. Put in casserole dish. Place mashed potatoes on top. Cook in preheated oven at 350° for 30 minutes.
Cook lasagna noodles and set aside. Brown ground beef in skillet and drain. Add seasoning mix, tomato sauce and tomato paste. Stir well and cook about 10 minutes. Put a layer of meat mixture in bottom of baking dish. Sprinkle Mozzarella on top of that and then add a layer of noodles and another layer of meat mixture and remaining cheese on top of that. Sprinkle generously with oregano. Bake 30 minutes at 350°.
Dissolve sugar in boiling water in a Dutch oven; stir in orange juice and next 3 ingredients. Pour mixture into a large plastic container, then freeze until firm. Remove from freezer 1 hour before serving. Place in a punch bowl and break into chunks. Add lemon-lime beverage; stir until slushy. Yields about 6 quarts.
Brown ground beef and onion in a large skillet; add salsa, tomato sauce and bouillon cube. Bring to a full boil. Stir in rice. Cover; remove from heat and let stand for 5 minutes. Serve with remaining ingredients.
Bring syrup to boil. Using whisk, slowly and vigorously stir in eggs. Remove from heat. Serve over hot, buttered biscuits.
Spray bottom of 13 x 9-inch pan with Pam cooking spray. Layer pan with 1 can of the crescent rolls.
In a nonstick skillet, saute celery and onion in butter for 3 to 4 minutes or until tender. Add chicken and soup; mix well. Remove from the heat.
Spread apple slices evenly in bottom of an 8 x 8-inch glass pan. Crumble remaining ingredients together in mixing bowl. Sprinkle crumbled topping mixture on top of apples in pan. Microwave on High for 10 to 12 minutes or until apples are tender.
Melt margarine and Mars bars or Snickers until creamy. Stir in Rice Krispies. Pat into 9 x 9-inch pan. Cool and cut into small squares and serve. Great for snacks.
Combine sugar and cornstarch in a 1-quart glass bowl. Gradually add brandy, stirring to make a smooth paste. Add lemon juice and cherries. Stir to blend well. Cover bowl and microwave at High for 10 to 13 minutes or until sauce is hot and thickened, stirring twice. Serve over ice cream or cake.
Remove casing from sausage; crumble sausage meat and fry with garlic. Add cooked and drained broccoli. Add salt, pepper and parsley to taste. Drain well. Divide mixture into half. Roll out dough (like a small pizza). Spread 1/2 mixture on dough. Top with Mozzarella cheese and Parmesan cheese. Roll each dough up to look like an Italian loaf of bread. Place on a flat cookie sheet (ungreased) with seam side down. Bake at 350° for 30 minutes, or until golden brown. Makes 2 loaves. Cool slightly, cut and serve, or freeze for a later time.
Preheat oven to 375°. Combine dry ingredients. Add remaining ingredients and mix well. Drop by teaspoon on ungreased cookie sheet. Bake for 15 to 20 minutes. Makes 32 to 34 cookies.
Stir cabbage, onion and pepper together with sugar sprinkled in. Bring other ingredients to a boil and pour hot mixture over cabbage. Do not stir. Cover and refrigerate over night. Stir before serving.
Vigorously scrub the potatoes; do not peel. Arrange them loosely on a cookie sheet and place in a 400° oven for 30 minutes (or place them on a microwave-safe plate and nuke on High for 12 minutes). Spray lightly with Pam and place under broiler until brown (3 to 5 minutes).
Melt butter and set aside. Mix sugar, flour and baking powder together. Add milk and cherries; mix. Add butter and mix. Pour into baking dish and bake at 350° for 45 minutes.
Bring to a boil the zucchini and onion. Simmer 5 minutes; drain. Add grated carrots. Melt margarine. In a separate container, mix stuffing mix and seasoning into melted margarine and add all but 2/3 cup to zucchini mixture. Add chicken soup and sour cream. Salt and pepper to taste. Sprinkle remaining stuffing over top. Pour into lightly greased casserole dish. Bake at 350° for 45 minutes or until done. Enjoy!
Brush pie crust with egg white. Bake at 375° for 5 minutes; set aside.
Cook meat in large skillet over medium-high heat until browned. Drain off pan drippings. Add 2 tablespoons of the picante sauce, oregano and salt. Cook 2 minutes, stirring constantly; let cool.
Crumble corned beef into a medium bowl. Add cottage cheese, scallions, green pepper, parsley and seasonings. Mix thoroughly. Chill several hours to blend flavors and to firm mixture. Remove mixture from bowl and shape into a ball. Spread cream cheese evenly over ball. Sprinkle paprika and parsley in a sizable sheet of plastic wrap (optional). Wrap ball in this plastic and refrigerate. Serve on a cheese board or tray with assorted crackers and thick cucumber slices for spreading. Garnish with sprigs of parsley, if desired.
Fry bacon until crisp; crumble and set aside. Cook onions in bacon drippings until tender. Add remaining ingredients. Simmer 5 to 10 minutes or until heated through, stirring often. Bake at 350° for 25 to 30 minutes. Yield: 4 (1/2 cup each) servings.
Mix all ingredients and 1/2 Cool Whip (set aside the other half). Mix well and pour in a 9-inch pie crust. Put rest of Cool Whip on top and refrigerate for at least 3 hours. Low-fat and sugar free.
Mix all ingredients well. Chill. You can make an ice ring (using additional Hawaiian Punch) to float in punch bowl to keep punch cool while serving.
In a medium bowl, cream together 1/2 cup of the sugar, the shortening and the egg; sift together flour, baking powder, salt and the nutmeg. Add to creamed mixture alternately with milk, beating well after each addition. Fill greased muffin pan 2/3 full. Bake in a 350° oven for 20 to 25 minutes. Combine remaining 1/2 cup sugar and cinnamon on a medium size plate. Remove puffs from oven and immediately dip each into melted butter, then into cinnamon-sugar mixture. Coat all over. Serve warm.
In a large mixing bowl, cream butter and sugar. Add eggs 1 at a time, beating after each addition. Add extracts. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with buttermilk, beating well after each addition. Pour half the batter into a greased and floured 10-inch tube pan. Sprinkle with marshmallows. Top with remaining batter. Bake at 350° for 55 to 60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan. Cool completely. Dust with confectioners sugar.
Combine all ingredients; pour into 1 1/2 to 2 gallon freezer can. Add enough milk to fill can about 3/4 full. Freeze right away and serve at once. Great ice cream.
Layer in a long, shallow dish. Crumble bacon on top and cover with mayonnaise. Very good! The longer it chills, the better the flavor.
Heat soup, milk, cheese and tomatoes on low heat until warm. Brown hamburg and onion; drain off grease.
Cut Twinkies in half; line pan (long oblong). Make a layer of strawberries, layer of bananas and a layer of vanilla pudding. Top with Cool Whip.
Clean and steam each vegetable in 1 inch of water for time given for each vegetable. Drain very well!!! Layer 1/2 broccoli, 1/2 cauliflower, 1/2 carrots, 1/2 mushrooms, 1/2 cheese and repeat. Blot cream of mushroom soup on top of last layer. Bake at 350° for 45 minutes to 1 hour. Let set 15 to 20 minutes before serving.
Let rhubarb and sugar stand overnight. Next morning, boil, stirring constantly, about 10 minutes or until tender. Add jello powder and pineapple. Bring to a boil, skim off foam with metal spoon and pour into clean glasses. Cover at once with hot paraffin.
Beat the eggs. Combine with milk, mayo and cornstarch. Add hamburger and cheese. Pour into pie shell. Bake at 350° for 35 minutes. May add green pepper, onion or whatever else sounds good.
Brown chicken in oil. When golden brown, add the peas, taco sauce and water. Cook until done. Serve over warm rice.
Spread cream cheese on bottom of pie dish, then spread chili on top of cream cheese. Sprinkle approximately 1/3 cup cheese on top. Microwave for 2 to 4 minutes or until hot and bubbly. Serve with chips. It's a family favorite!
Allow heavy skillet to become very hot over high heat and brown beef, stirring constantly. Lower heat to medium. Add tomato sauce, salt, Tabasco, sugar and Worcestershire sauce and cook about 5 minutes until well blended. Add green onions. Remove from heat. Slice zucchini in 1/4-inch rounds.
Blend with pastry blender or fork the butter, flour, cheese and pepper. Fold in Rice Krispies. Roll in 2 inch balls; place on cookie sheet and flatten with fork. Bake in 350° oven 12 to 15 minutes.