HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, cocoa, milk and butter. Bring to a boil over medium heat. Boil until soft ball stage. Add remaining ingredients. Mix well. Drop on wax paper. Work fast, cools quickly!
Combine ham and butter in an 8-inch round dish covered with wax paper. Cook at High 2 to 3 minutes; stir once. Combine cream cheese and milk; blend in eggs, salt and pepper. Add to ham. Cook, covered, at Medium for 5 to 6 minutes or until eggs are almost set. Stir twice. Let stand, covered, 3 minutes before serving. Serves 4.
Brown ground beef and follow directions on seasoning mix package. When browning beef and mix, add several tablespoons of salsa for extra flavor. Place tortilla style nacho chips on baking sheet. Put seasoned beef over nachos. Place shredded Cheddar cheese over top. Bake at 350° until cheese melts. Serve warm with sour cream and salsa on the side.
Mix all ingredients well together. Use 1/3 cup to 1 cup boiling water.
Drain fruit and reserve 1 cup pineapple juice. Mix fruit and sprinkle pudding over it. Mix Tang with pineapple juice and pour over fruit. Mix well. Refrigerate. Just before serving, cut up banana and stir in.
In a medium saucepan, over low heat, melt butter or margarine. In a small bowl, stir together sugar and cocoa. Add to melted butter or margarine in saucepan; stir to blend. Stir in milk. Bring mixture to a full boil. Let boil 3 minutes. Remove from heat and add vanilla and peanut butter, stirring until mixture is smooth. Stir in oats. Beat with a wooden spoon until mixture begins to harden, about 10 minutes. Drop by teaspoonfuls onto wax paper. Let cool completely. Wrap and pack for lunch. Be sure to beat for 10 minutes. Makes 3 dozen.
In a large bowl, combine the flour, baking powder, salt and brown sugar. In another bowl, combine melted butter, peanut butter, eggs, honey, vanilla and milk. Combine the two mixtures, pouring the liquid ingredients into the dry. Stir only until blended. Spoon into buttered muffin cups. Bake at 375° for 18 to 20 minutes. Cool a minute before removing from pan. Serve slightly warm.
These bars have a firm shortbread crust and a very lemony filling, making them a perfect finish for a spicy meal like this Mexican picnic. We also love them with afternoon tea.
Brown beef. Add onion and seasoning. Add salsa and refried beans. Pour 1/2 can of enchilada sauce in bottom of 9 x 13-inch pan. Lay 4 tortillas in bottom of pan until covered. Spoon 1/2 beef mixture over tortillas. Top with 1/2 of the olives and 1/4 of the grated cheese. Repeat with remaining tortillas, beef mixture and olives. Pour the rest of the can of enchilada sauce; top off with remaining cheese. Heat in low oven or microwave until heated through and/or cheese is melted.
In a large saucepan, cook onion in margarine until tender. Stir in flour, salt and pepper until well blended. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute. Add cheese and stir until melted. Remove from heat. In medium saucepan, dissolve bouillon cubes in water. Bring to a boil, add broccoli and cook according to package directions; do not drain. Add broccoli and cooking liquid to cheese mixture; stir until well blended. Yields 5 (1 cup) servings.
Combine butter and crumbs. Press 1/2 mixture in 9 x 13-inch pan. Mix gelatin and boiling water. Sit in refrigerator to cool.
Place marshmallow cream in large bowl. Combine water, sugar and salt in 2-quart saucepan. Mix well and stir until sugar is dissolved. Put lid on pan and bring to a rolling boil. Boil 2 minutes. Pour syrup over marshmallow cream. Stir until mixture loses its gloss. Add nuts. Drop by teaspoons onto wax paper. Store in an airtight container.
Combine potatoes, water, celery, carrots, onions, parsley flakes and bouillon cube and pepper. Simmer for about 30 minutes. Gradually add the milk that has been mixed with the flour. Add to the vegetables and simmer until thickened. Add the ham and cheese. Stir until melted. Serves 4.
Cook broccoli and place in bottom of casserole dish. Next, place shredded chicken on top of broccoli. Mix soup. curry powder, and mayonnaise. Place on top of chicken. Next, slice cheese and place on top. Finally, spread cracker crumbs on top. Bake at 350 until bubbly.
Place crescent rolls in a 12 x 15-inch pan; flatten and shape to fit pan. Bake for 10 to 12 minutes at 400°, or until brown. Cool.
Preheat oven to 375°. Cook lasagna noodles as directed on package and drain. Prepare gravy mix as directed on package. Stir in parsley. In 13 x 9-inch pan spread 1 cup tomato sauce. Cover with a layer of lasagna noodles, using half the noodles. Top with half the chicken and half the Mozzarella cheese. Pour half of the gravy over the top and spread. Add another layer of noodles, 1 cup of tomato sauce, remaining chicken and gravy, ending with Parmesan cheese. Bake uncovered about 30 minutes or until lightly browned and bubbly. For ease in serving, let stand 10 minutes. Cut into serving portions.
Combine all ingredients in a bowl; stir well. Cover and chill 2 hours. Serve with pork or beef. Store in an airtight container in refrigerator up to 12 days. Yields 2 1/2 cups (about 6 calories per tablespoon).
In bowl, combine egg, bread crumbs, onion, relish, salad dressing, Worcestershire sauce, salt and pepper. Add ground beef and mix well. On waxed paper, pat mixture to a 12 x 8-inch rectangle. Top with sauerkraut and 3/4 cup of the cheese. Using waxed paper to lift rectangle, roll up meat jelly-roll style, beginning with short side. Press ends to seal. Place roll, seam side down in a 13 x 9 x 2-inch baking pan. Bake in a preheated 350° oven for 50 minutes. Sprinkle remaining cheese on top. Bake 3 minutes more. Serves 8.
Boil chicken until it falls off the bone. Reserve broth. Mix flour with shortening, salt and ice cool water as you would to make pie crust dough. Pinch off small balls and roll each real thin. Cut into strips and drop into boiling chicken broth. (I break my strips into even smaller pieces. You can use canned broth also.) Boil for 20 minutes or until dumplings are done. Shred chicken and drop in dumpling mixture (as much chicken as you like).
Boil water first. Cook noodles, drain noodles and pour cheese and salsa and mix together.
Combine first 11 ingredients in a large bowl; beat 2 minutes at medium speed of electric mixer. Spoon batter into 2 greased and floured 8-inch by 4-inch by 3-inch loaf pans; bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean Pour orange glaze over poppyseed bread after it has cooled 5 minutes. Cool 5 more minutes and remove from pans; place on rack to finish cooling.
Bake cake as directed on package. Combine next 4 ingredients and cook until marshmallows are melted. Stir well and spread on hot cake. Bring next 3 ingredients together and boil, adding chocolate chips last and stirring until melted. Spread over coconut topping.
Combine first 7 ingredients. Beat for 2 to 3 minutes on medium speed with an electric mixer. Pour into a greased 1 1/2-quart casserole dish. Spread crushed onion rings evenly over the top. Bake, uncovered, for 30 to 35 minutes in 300° oven.
Mix first 3 ingredients. Place chicken in glass baking dish. Pour mixture over chicken. Bake at 350° for 50 minutes. Leave covered first 20 to 30 minutes. Baste several times. Yields 4 servings.
Beat sugar and butter; mix well. Add flour mixture, baking powder and salt to butter and sugar. Add milk and mix well. Add eggs and beat well. Add flavor. Pour into greased and floured pan. Cook on 375° until brown. Let cool and frost.
Boil tomatoes and sugar 20 minutes. Remove from heat and stir in Jell-O until dissolved. Pour into freezer containers and put in freezer. Needs about 1/2 hour to defrost. Good on toast.
Brown pork in oil in a large skillet over medium heat. Add celery, onion, green pepper, salt, garlic and 1 cup liquid drained from vegetables. Simmer, covered, over medium heat until tender, about 25 minutes. Add vegetables and mushrooms. Cook and stir until heated through, about 10 minutes. Stir in cornstarch. Cook until thickened. Season with soy sauce.
Cream butter, sugars and other ingredients, adding oatmeal and nuts last. Form into a roll and wrap in wax paper. Place in freezer overnight. Slice and bake in a 350° oven for approximately 10 minutes. Makes approximately 2 1/2 dozen.
Add bread crumbs to milk and let stand a few minutes. Mix with ground beef, egg, pepper, Worcestershire sauce and onion; shape into meat loaf. Put into a baking loaf pan. Combine ketchup, brown sugar, mustard, salt and water and mix. Spoon this mixture over the meat loaf. Bake at 325° for about 1 hour and 15 minutes.
Crush wafers and set aside. Mix remaining ingredients well. Add wafers. Cook at 350° in a loaf or layer pan.
Saute celery and onion in margarine. In 1 1/2-quart casserole dish, place rice, soup, water and mushrooms with juice. Pour on sauteed onion and celery. Bake, uncovered, at 350° for 1 hour. Serves 6.
Before frying, rub each pork chop with prepared mustard. Then roll chops in flour. In deep skillet, fry in butter until brown. Add chicken stock and onions. Simmer, covered, on low heat for 1 hour. Pour off liquid. To this, add the sour cream. Mix well. Don't let sauce boil after adding cream. Sour cream should be at room temperature when added to the pan liquid. Pour sauce over chops.
Spray Pam in 3 pans. Cook at 300° or 325° until firm. Cook 3 more pans and that will be 2 cakes.
Preheat oven to 350°. In a small bowl, combine flour, soda, baking powder, cinnamon, nutmeg and salt. Stir to blend thoroughly. Break eggs into mixer bowl; beat well. Add vanilla, then oil, then sugar. Add zucchini and mix well. Add flour mixture slowly and blend well. Mix in nuts. Divide batter into three 1 1/3-cup loaf pans. Bake for 50 minutes.
Dice all vegetables and fruit. (I used my blender). Add remaining ingredients. Cook until vegetables are tender and at desired thickness.
Steam potatoes; add butter and mash. Salt, pepper and garlic to taste. Put in cheese and crumbled bacon to taste.
Beat butter, brown sugar and nutmeg together until creamy. Beat in bananas and vanilla. In separate bowl, stir together flour, wheat germ, soda and salt; add to creamed mixture, beating well. By hand, stir in chocolate chips and 1/2 of nuts. Spread mixture in a greased 9 x 13-inch pan. Sprinkle with remaining nuts. Mix granulated sugar and cinnamon; spread over nuts. Bake at 350° for 18 to 20 minutes, or until toothpick inserted into center comes out clean. Makes about 3 dozen bars.
Drain oranges and pineapple. Mix all together except bananas and strawberries 3 to 4 hours before serving. Add bananas and strawberries just before serving.
Cream sugar and shortening. Mash bananas into creamed mixture. Beat in eggs (as eggs are added the mixture will normally separate or look curdled). Add biscuit mix and nuts. Stir until well mixed; pour into greased 9 x 5 x 3-inch pan. Bake 45 minutes to 1 hour at 350°.
Melt margarine in 9 x 13-inch pan. Add cans of corn, cornbread mix and chilies. Mix with a fork. Add onion and sugar. Add beaten eggs and spread evenly in pan. Drop sour cream by spoonfuls on top and fold in gently. Sprinkle cheese on top. Bake at 350° for 20 to 30 minutes or until firm.
Bring oil, vinegar, sugar and salt to a boil. Pour over vegetables. Will keep in refrigerator 6 weeks or more.
Brown hamburger meat with spices. Add tomato sauce, Ro-Tel, chili and cooked noodles. Cover and simmer for 5 minutes.
Combine everything and heat. While warm, stir in gelatin mixture. Pour into mold; refrigerate until firm. Turn on platter and serve with Ritz or Escort crackers.
Mix ingredients together; cover. Put in refrigerator 24 hours. Put in container; stir once or twice. Freeze or keep in fridge.
Mix milk, butter and sugar in saucepan and bring to boil. Let boil 4 minutes. Take off heat and add peanut butter and Marshmallow Creme. Put in greased 9 x 9-inch glass bowl. Let it get hard. Makes about 2 dozen.
Combine all ingredients except meat and pour into 2-quart casserole. Lay pork chops on top. Cover and bake at 350° for 1 1/2 hours. Remove cover and bake for 15 to 30 minutes to brown meat. Can be cooked in crock-pot for 6 to 8 hours on low setting.
In a large bowl, blend sugars with butter, egg and vanilla. Beat thoroughly. Stir in flour and salt. Spread on ungreased cookie sheet. Bake at 325° for approximately 25 minutes. Spread while hot with chocolate chips and nuts.
Grease 8-inch square baking dish. Add dry noodles. Brown meat and onion. Drain off any grease. Put meat mixture over noodles. Mix spaghetti sauce and water and pour over noodles and meat. Bake 40 minutes at 350°. Remove from oven and add cheese on top. Bake 5 minutes more to melt cheese.
Mix milk, salt, 1/4 cup sugar and margarine. Scald in saucepan and let mixture cool. Dissolve yeast in the water and sugar. Add to the milk mixture. Add the flour; mix well. Let the dough rise twice. Make rolls. Put into pans and let rise again. Bake in preheated 400° oven for 10 to 12 minutes. Brush with melted butter.
Mix ingredients in the order given. Bake in 3 greased and floured cake pans for 40 minutes at 325°. Remove from pans; cool on cake rack.
Mix meat, crumbs, pepper, olives, onion, salt, milk and eggs. Pour 1/2 cup more tomato juice on top. Bake in loaf pan at 300° for 2 hours.
Add dry ingredients to eggs, butter and coconut. Gradually add milk. Pour into 2 (9-inch) pie plates. Bake 30 minutes at 325°.
Pour pineapple and juice into a bowl. Add the pudding mix. Beat with a wire whisk, rotary beater or electric mixer at lowest speed until well blended (1 to 2 minutes). Fold in whipped topping and nuts. Spoon into shallow dish or dessert cups. Pudding will be soft-set and ready to eat in 5 minutes. Store in refrigerator.
Boil potatoes 30 minutes or until tender. Remove skins and discard. Mash pulp; add remaining ingredients and whip until fluffy.
Mix soup, sugar or honey, salt, mustard and paprika in blender or food processor. Slowly add vinegar and oil, one teaspoon at a time, constantly processing. Add onions and peppers. Refrigerate.
Sprinkle rice evenly over a 9 x 13-inch baking dish. Mix the mushroom and celery soup together in small bowl. Combine margarine and water. Pour over rice. Lay pieces of chicken on rice and sprinkle with onion soup mix. Seal with foil; bake for 1 1/2 hours at 325°. Do not peek during baking time. Serves 6.
Drain and mash yams in large bowl. Add all other ingredients, except marshmallows, and mix well. Put into large casserole dish. Bake at 350° for 50 minutes. Top casserole with marshmallows and bake an additional 10 minutes.
Add ingredients in order; mix together until well mixed and refrigerate. Serve with a dollop of Cool Whip.
Season squash with salt and pepper. Add carrot, onion, pimento, soup and sour cream. Mix margarine and dressing mix. Place 1/2 of the dressing mix in a greased casserole dish, add squash mixture. Sprinkle with remaining dressing mix. Bake at 375° for 25 to 30 minutes. Serves 12.
Combine all ingredients except lettuce; chill several hours. Before serving, toss together with lettuce. Season to taste.
Spread bean dip on a serving platter. Mash avocados and mix with lemon juice. Spread over bean dip. Combine sour cream, mayonnaise and taco seasoning mix. Spread over avocados. Chop green onions and sprinkle over mixture. Add chopped tomatoes, black olives, lettuce and jalapenos. Top with shredded cheese. Serve with tortilla chips.
Chop 1 package of ham (fine) and put in a bowl. Chop the other package of ham (fine) in another bowl and set aside. Mix cream cheese, 1 package ham, onion, hot sauce and Worcestershire. Mix well and shape into a ball. Roll ball into other package of ham to cover. Refrigerate until firm. Serve with your favorite crackers.
Heat sugar and corn syrup to boiling in a 3 quart saucepan over medium heat stirring frequently. Remove from heat. Stir in peanut butter until blended. Stir in cereal. Cool slightly. Lightly butter hands. Shape 2 Tbsp. of cereal mixture into a ball around each gumdrop. Roll ball into colored sugar if desired.
Boil whole potatoes, with peeling, until a full rolling boil. Remove from heat and cover. Let them sit for 20 minutes, then slice them about 1/4-inch thick and place on cookie sheet. Salt and pepper them, then coat with Italian salad dressing; let marinate in refrigerator for 1 hour, then grill or cook in oven.
Melt chocolate. Add ingredients and spread out on waxed paper or a cookie sheet. Cool. Cut into pieces or break into pieces.
Make cake per directions on box. Make 2 layers. Make pudding, using 3 cups milk. Add sliced bananas to pudding. In punch bowl, layer as follows: 1 cake layer, crushed pineapple, pudding with bananas, other cake layer, pie filling and then Cool Whip. You may also add coconut to bananas and pudding. Also, you may put chopped nuts on top of Cool Whip, if desired.
Break cake into small pieces and cover bottom of oblong dish. Mix vanilla pudding (as directed) and fold in Cool Whip. Spread over cake layer. Refrigerate while mixing next layer.
In a large saucepan, over medium-high heat, heat broth, chicken, noodles, carrots, onion, celery, dill and pepper. Bring to a boil. Reduce heat. Simmer for 20 minutes or until chicken and noodles are cooked. Serves 8.
Mix instant pudding with 1/2 cup orange juice. Cut up fruit; put together. Refrigerate.
Tear up bread and place pieces in greased baking dish, 13 x 9 x 2-inches. Brown and drain sausage. Spoon sausage over bread and sprinkle cheese over top. Beat together the eggs, milk, dry mustard, salt and pepper. Pour over mixture in baking dish. Bake in preheated oven at 350° for 35 to 40 minutes.
Sprinkle dry Jell-O over whipped topping and mix. Add cottage cheese and stir. Add drained pineapple. Let set in refrigerator and hour, if desired, but may be eaten immediately.
Cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients alternately with sour milk. Add fruit and nuts; drop from teaspoon onto greased cookie sheet. Bake at 375° for 15 minutes. Makes 4 dozen.
Cook spaghetti. Saute peppers and onions until soft in Crisco. Remove to bowl. Cook meat until brown. Drain meat. Combine all ingredients and put	in a large casserole dish. Top with favorite grated cheese. Heat in oven until bubbly. Freezes well.
Boil turnips in salt water until done; drain and mash. Add butter, milk, cheese, 2 yolks and seasoning; mix thoroughly. Fold in stiff egg whites. Pile lightly into well-greased baking dish. Set in pan of warm water. Bake at 375° until knife comes out clean.
Grease 10-inch tube pan; set aside. Sift flour, baking powder, salt and soda. Set aside. At high speed of electric mixer, beat eggs until thick. Gradually add sugar, 1/4 of a cup at a time, beating well. Add vegetable oil and melted chocolate and continue beating well. Add vanilla and almond extracts. At low speed, add sifted flour, baking powder, salt and baking soda mixture.
Beat eggs with sugar until sugar is dissolved. Beat in orange juice. Whisk in hot milk. Serve immediately.
Fry bacon until crisp. Drain on paper towel and set aside. Fry egg and shape the size of the muffin. When almost done, add cheese slice on top to melt. Toast muffin. On one half of muffin, place egg with cheese, then bacon and top half of muffin. Ham can be substituted for bacon.
In a double boiler over steaming, but not boiling, water, melt morsels until smooth. Stir in noodles and peanuts until evenly covered. Drop by spoon onto wax paper. Let harden.
Grease a Bundt pan generously with shortening. Sprinkle with nuts. Place pieces of dough on top of nuts. Sprinkle dry butterscotch pudding over rolls. Mix cinnamon, brown sugar and oleo. Pour over rolls. Cover lightly with wax paper or paper towel. Let stand overnight to rise. Bake at 350° for 30 minutes.
Cook meat, onions and bell pepper. Drain off grease. Add soups, taco sauce and enchilada sauce to meat. Put layer of Doritos in casserole dish. Add mixture. Put cheese on top. Add a layer of Doritos. Cook 30 minutes at 350°.
Combine juices and ginger ale in punch bowl. Top with scoops of sherbet. Serve immediately. Makes 15 to 20 servings.
Place zucchini, broccoli, asparagus, mushrooms, beans and peas in steamer inside 3-quart casserole dish. Cook at 100% power (High) for 5 to 7 minutes or until vegetables are crisp, yet tender. In the meantime, cook pasta in boiling water on the stovetop for 8 to 10 minutes or until al dente. Drain. Place oil and garlic in 1 1/2-quart cook-and-measure bowl and cook at 100% power (High), uncovered, for 3 to 4 minutes. Stir in red pepper, broth, basil, vegetables and tomatoes. Arrange hot pasta on large platter and spoon over vegetable mixture. Garnish with minced parsley and sprinkle with cheese.
Combine vegetables. Mix remaining ingredients. Add to vegetables; toss gently. Chill several hours or overnight.
Mix together and shake. Contains 10 calories, 35 mg sodium, 0 g fat and 0 cholesterol.
Cut onion and pepper; put in small amount of oil. Cook, stirring constantly, to keep from burning until it is shiny. Put hamburger in and stir until color is out. Cook macaroni in large amount of water. When macaroni is done, put through colander and mix all ingredients together. Will keep well in freezer. When ready to cook, grate cheese on top and cook at 350° for 35 minutes. Less time may be needed for small casserole dish.
Cut steak into thin strips. Lay strips in season serve. Mix rest of ingredients in order given and pour over meat. Seal. Turn meat over every hour, for a minimum of 4 hours. Can stand overnight.
Put all ingredients into a large bowl and mix well. This mixture needs to set in the fridge for at least 2 days to absorb the flavors.
Mix all ingredients, except nuts, by hand and bake in a 13 x 9 x 2-inch pan for 35 to 40 minutes at 350°.
Heat applesauce just to a boil. Add gelatin and mix well. Stir in raspberries. Pour into 8 or 9-inch mold. Chill until set. Strawberries and strawberry gelatin may be substituted for raspberries. May be served as dessert or accompany main meal.
Soften margarine. Add to peanut butter and sugar. Mix well. Roll into balls and chill.
Heat oven to 350°. Melt butter in a 13 x 9 x 2-inch pan. Add batter. Spoon peaches over batter. Add 2 or 3 tablespoons of sugar to the juice and add to top of peaches. Bake 45 to 50 minutes or until golden brown.
Saute chicken in butter. Arrange chicken in a lightly greased 13 x 9 x 2-inch pan; set aside. Saute onion, celery and green pepper in pan drippings until tender. Remove from heat; let cool slightly. Combine vegetables, mushrooms, sour cream, salt and pepper. Spoon mixture over chicken. Cover and bake at 350° for 45 to 55 minutes, or until chicken tests done. Yields 6 servings.
Saute onion and garlic in olive oil. Microwave chicken until done and dice. Simmer chicken broth and beans. Add onion, garlic, chicken and seasonings to broth mixture and slow cook for 2 to 3 hours. (This is spicy and hot. Use seasonings to your taste.)
Add beaten egg yolks to beaten egg whites. Gradually add sugar and beat 5 minutes. Blend in 1 cup flour. Slowly add 1 cup boiling water. Blend in remainder of the flour, baking powder and vanilla until smooth. Pour into ungreased angel food pan. Bake 45 minutes at 350°.
Cook juice, cornstarch and sugar until thick. Add pineapple and cheese. Put in casserole dish and top with crushed crackers. Pour melted butter over top of crackers. Bake at 350° for 30 minutes. Serve hot.
Place rhubarb in sprayed baking dish. Sprinkle with sugar and cinnamon. Add water. Sprinkle with topping. Bake at 325° for 35 to 40 minutes.
Grease and flour 13 x 9-inch pan. Prepare cake mix, using oil, eggs and water. Pour half of batter into pan. Bake for 15 minutes in 350° oven.
Combine eggs, sugar and oil; beat well. Add remaining ingredients, mixing well. Place in greased and floured 9 x 5 x 3-inch loaf pan. Bake in slow oven (300°) for 2 hours. Cake must be started in cold oven. Makes 1 (3 pound) loaf.