HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in 2 tablespoons margarine. Add next six ingredients and mix. Spread in a casserole dish.
Preheat oven to 350°. In mixer bowl, beat condensed milk, peanut butter and vanilla until smooth. Add Bisquick; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until lightly browned. Do not overbake. Press Hershey kiss in center of each cookie immediately after baking. Cool. Store tightly covered at room temperature.
Sprinkle top with 1 cup grated cheese. Bake at 350° for 45 minutes to 1 hour.
In greased casserole dish, mix chicken, broccoli, soup, sour cream, 1/2 cheese and 1 cup bread crumbs. Spread evenly. Top with remainder of cheese and bread crumbs. Bake at 350° for approximately 1 hour.
Brown meat and drain off fat. Add onion and simmer until tender. Add all other ingredients and simmer 20 to 25 minutes. Spoon mixture onto (toasted) buns. Add mustard and pickle slices if desired.
Combine sauce ingredients. Add salt and pepper to taste. Pour over vegetables. Allow to sit (refrigerated) for 24 hours. Serve on cold platter as salad or relish. Serves 8.
Sift together flour, baking powder and salt. Heat oven to 400°. Work shortening in a bowl until creamy. Add the 1 cup granulated sugar and beat until well blended. Add egg; beat thoroughly. Add sifted dry ingredients alternately with lemon juice to creamed mixture. Beat until smooth. Cover and chill 1 hour. Roll a small portion of dough at a time on a lightly floured board to a thickness of about 1/4-inch. (Keep rest of dough refrigerated.) Cut with a 2-inch cookie cutter. Place cookies 2 inches apart on a lightly greased cookie sheet and sprinkle with granulated sugar. Bake 10 to 12 minutes, until edges are lightly browned. Cool on wire racks. Makes about 4 to 5 dozen cookies.
Preheat oven to 350°. Mix and bake at 350° in cookie sheet for about 30 minutes or until done.
Mix together the first 5 ingredients. Combine remaining dry ingredients together and add to molasses mixture. Mix well. Let set overnight in refrigerator. Roll out and bake at 350° for 12 minutes.
In large bowl, combine all ingredients; mix well. Place in 4 1/2 x 8-inch loaf pan. Bake at 350° for 1 hour; drain.
First Layer: Mix graham cracker crumbs with melted oleo and press into bottom of 9 x 13-inch pan.
Cream butter and sugar. Add eggs, one at a time, and mix well. Add buttermilk. Add flour, 1 cup at a time, mixing well. Add vanilla. For layer cake bake at 350° for 35 to 40 minutes. For sheet cake pan bake at 325° for 1 hour and 20 minutes. Makes three layers or sheet cake. Real nice for birthdays.
Thaw broccoli. Cook chopped onion in butter until tender. Add rest. No salt! Excellent for potlucks. Bake at 350° for 1 hour.
Combine beans, turkey, onion and chili powder in a skillet. Cook over medium heat until turkey is brown. Stir occasionally to mash beans and break up turkey. Stir in salsa and place in microwave-proof dish. Sprinkle with cheese and microwave on High 1 to 2 minutes until cheese is melted. Combine sour cream, cilantro, salt and pepper and spread on top. Sprinkle with avocado, tomato and green onions. Serve with tortilla chips. Makes 7 cups.
Fry onion in butter until golden. Cover pan with foil. Lay fish out. Put butter, garlic and 1 teaspoon of orange juice on top of fish. Broil for 20 to 25 minutes.
Soften gelatin in 1 cup cold water; add bouillon cubes. Place over low heat, stirring constantly, until gelatin and bouillon cubes dissolve. Remove from heat and add remaining 1 cup water, tomato juice, lemon juice, dill weed, salt, hot sauce and green onion. Chill gelatin mixture until consistency of unbeaten egg white.
Put ingredients in a blender and whip for 1 minute. Serve immediately. Makes 2 large glasses.
Melt oleo; slice bread in finger size slices. Dip in melted oleo and set aside. Drain cooked asparagus and place in a long casserole dish. Cut water chestnuts and place on top. (I use the juice too.) Put cheese on that, then cover with mushroom soup. Cover with bread slices. Bake at 350° until bread is brown.
Building from bottom of covered (tall) casserole dish (2 1/2-quarts), spread in layers, 2 cubed raw potatoes (1/4-inch cubes), 2 diced raw carrots, diced celery (enough to cover layer), small can peas, drained, 1 1/2 tablespoons Minute rice (cover peas), 1/2 pound raw ground chuck. Pat down; add 1 cup tomato soup. Final layer, another 1/2 pound ground chuck. Bake at 350° for 1 1/2 hours covered.
Brown beef, onion and garlic in skillet. Add sauce. Cook spinach according to directions. Drain. Mix spinach, eggs and oil, then combine this mixture with pasta, cheeses and crumbs. Spread in a 9 x 13-inch greased dish and top with meat sauce. Bake for 30 minutes at 350°, covered with foil. Let stand 10 minutes before cutting.
Grease a 9-inch square baking dish. Place fillets in pan. Arrange onions down center of fish. Dot each fillet with margarine. Sprinkle with lemon juice, salt and pepper. Bake at 425° for 30 minutes or until fillets flake with fork. Cut into portions. Serve. Makes 6 servings, 118 calories each.
Mix flour, sugar, cocoa and baking soda. Blend in remaining ingredients. Preheat oven to 350°. Bake 30 to 35 minutes by inserting toothpick into center. When clean when pulled out tells you it's ready. Let cool and remove from pans. Great by itself or you may add frosting or icing of your choice.
Saute onions in butter. Add broccoli and simmer until tender. Add remaining ingredients and heat until smooth. Pour into a greased 2-quart casserole dish and bake at 350° for 30 minutes.
Saute butter, mushrooms and onions. Add to rest of ingredients and gently mix together. Bake in a 9 x 13-inch greased casserole at 350° for 45 minutes.
Wash rice in several cold water rinses until water is clear. Put into 3-quart saucepan with water to cover rice, about 1-inch from top of rice. Cook on high until this boils. Turn on low heat with lid until all water is absorbed and rice is tender and flaky. Turn heat off and let steam with lid on.
Line bottom of 9 x 13-inch pan with foil. Sprinkle the rice on the foil and place chicken pieces on rice. Mix soup and water, then spread over chicken. Sprinkle onion soup mix over all. Cover and seal. Bake at 350° for 2 1/2 hours, without peeking.
Make 1 pound of your favorite meat loaf and pat into a 10-inch pie plate. Spread 1 small can of tomato sauce over top and bake in a 350° oven for 45 minutes. Then add grated cheese over top and put back in oven until cheese is melted. Slice like pie and serve with beer bread.
Brown beef in margarine; add garlic and saute for 2 to 3 minutes. Add flour to meat; stir. Add Guiness and stir well to remove any lumps. Add remaining ingredients, stirring very frequently, to avoid sticking. Stew is done when potatoes and carrots are tender.
Fry bacon. Remove from grease. Pour off grease, leaving at least 4 tablespoons. Add sugar, mustard, vinegar and water. Heat until dissolved. Add beans. Cook about 5 minutes. Serve at room temperature. Crumble bacon over top of beans when ready to serve.
Grease and flour a 10 x 4-inch Bundt pan. Thoroughly stir together flour, soda and salt. In a large mixing bowl at medium speed, beat oil, granulated sugar, eggs and vanilla until combined. Gradually beat in flour mixture until smooth. Fold in apples and pecans. Turn into prepared pan. Bake in preheated oven at 325° for 1 hour and 20 minutes. Place cake in pan on wire rack to cool 20 minutes.
In pan mix corn meal with 1 cup cold water. Add 3 cups hot water and salt. Cook over medium heat, stirring constantly for 7 to 8 minutes, bringing heat down to low. Place in two dishes, cover with gravy and sprinkle with grated cheese.
Soften butter. Add cheese and blend well. Blend in flour, a little at a time. Form dough around each olive, approximately 3/4-inch in diameter. Bake, on cookie sheet, for 10 to 15 minutes at 375°.
Sprinkle gelatin on cold water in blender or food processor, using steel blade. Wait one minute, then add boiling water. Cover and process until gelatin granules dissolve. Add peanut butter. Process until blended. Add milk, yogurt and pudding mix. Process until smooth. Wait 5 minutes for mixture to thicken, then put into dessert cups or into pie shell. Chill until set. Sprinkle with peanuts, if desired.
Beat eggs and sugar together until creamy, then add flour, vanilla, salt, milk and heavy cream. Pour in unbaked pie shell. Sprinkle with nutmeg and bake in oven at 425° for 15 minutes, then at 325° for 40 minutes.
Combine ingredients, except barbecue sauce. Shape into 1-inch balls. Place on broiler rack (or place in oven on a cookie sheet) at 400°. Turn once. Cook until done. Combine meatballs with barbecue sauce.
Melt margarine. Mix remaining ingredients in a bowl. Add melted margarine and stir. Cook in oven at 350° for 45 minutes.
Saute peppers and onion in butter until translucent. Add 1 or 2 tablespoons of flour. Stir to mix well. Add chicken broth, stirring until mixture thickens. Add hominy and tomato soup. Mix thoroughly and continue heating to boiling point. Simmer to blend flavors. Serve hot.
Boil cabbage for 30 minutes. Drain and cool. Cook instant rice. Add to ground beef, egg, milk, onion, garlic and salt. Mix thoroughly. Stuff cabbage leaves with ground beef mixture. Arrange in "spaghetti" pot. Pour in tomato sauce and sauerkraut with 1 cup water. Cook over medium heat for 1 to 1 1/2 hours. Serves 4.
Saute ground beef with onion and garlic in skillet until brown; drain. Add next 4 ingredients, mixing well. Simmer for 10 minutes. Add Parmesan cheese, mixing well. Mix in cream cheese. Pour into chafing dish. Serve warm with taco chips. Makes 2 1/2 cups.
Mix all ingredients together. Drop out on cookie sheet by tablespoon or pour into muffin cups. Makes 12 muffins. Bake at 400° for 15 minutes.
Cream shortening, peanut butter and sugars until light and fluffy. Add vanilla and eggs. Beat well. Mix in flour, baking powder and salt. Blend thoroughly. Stir in coconut. Spread evenly in a greased 13 x 9-inch pan. Bake at 350° for 25 minutes. Cool and cut into bars. Makes 12 or so.
Place potatoes on bottom and up sides of an 8 x 12-inch casserole. Bake, uncovered, at 400° for 10 minutes. Brown beef; drain. Place beef, broccoli and half of can of onions in potato shell.
Mix all together. Pour into greased 2-quart casserole. Top with potato chips or cheese or leave plain. Bake in 350° oven until hot and bubbly, 35 to 40 minutes. May refrigerate leftovers.
Heat oven to 350°. Grease 9-inch pie pan. Place ingredients in blender. Place on high for 30 seconds. Pour in pie pan. Bake 30 minutes or until knife comes out clean. Serve warm with fruit.
Heat first 3 ingredients to boiling and cool to lukewarm. Add yeast and flour to make the consistency of cake dough. Set aside to rise for 2 hours. Add baking powder, soda and salt to the dough and more flour to make a stiff batter; let rise 2 hours before baking. This will keep days in the refrigerator.
Mix together. Put on top of coffee cake batter. Refrigerate 20 minutes before putting into oven preheated to 350°. Bake 30 to 40 minutes. Freezes well. If frozen, remove from freezer the night before.
In 1 1/2 quart dish combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of onions. Stir. Cover with wax paper. Microwave on high for 8 minutes. Rotate dish and stir halfway through and stir. Top with remaining onions and cheese. Microwave uncovered 1 minute.
Mix flour and sugar together. Have crust ready with about 1/2-inch coconut spread in bottom. Mix all other ingredients and pour over coconut. Bake at 350° until golden brown (30 minutes). To add a little something special, try adding a few raisins or pecans or a cupful of chocolate chips.
Heat oven to 350°. Grease 2 (9 x 5 x 3-inch) pans or 3 smaller pans. In a large bowl, cream oil and sugar. Stir in eggs, pumpkin and	water.	Blend in all	other ingredients. Pour in pans. Bake for 70 minutes or until toothpick comes out clean.
Chop shrimp and onion. Place in bowl. Add remaining ingredients and mix well (do not use blender). Chill. Serve with crackers. Makes 3 cups.
Prepare cake mix according to directions. Wash and slice strawberries and add yogurt. Mix well. Place a slice of cake on plate; top with strawberry yogurt mix and add fat-free whipped cream if you desire. Light and fresh!
Mix all ingredients (except meat) in a large roaster or baking pan. Place pork chops in mixture and cover them over completely. Add rest of meat, placing mixture over it and add 1 cup of water. Bake at 350° for several hours (checking to be sure you baste mixture over meat.)
Combine flour, sugar, baking powder, baking soda, salt, orange rind, cheese and blueberries in a large bowl. Add orange juice, shortening and egg. Beat until smooth. Pour into a well-greased 12 x 7 1/2 x 2-inch pan. Bake in a preheated moderate oven (350°) for about 45 minutes or until bread feels firm to the touch.
Simmer beef and sausage until brown. Drain all fat. Simmer onion, pepper and celery until tender. Add to beef mixture. Add oregano, salt, pepper and garlic, tomatoes, tomato paste and Ragu sauce. Simmer while cooking noodles. Layer sauce, noodles, Mozzarella, Ricotta and sauce. Should make 3 layers. Bake at 375° for 35 minutes. Let cool 10 minutes.
Cream powdered sugar, granulated sugar, oil and butter until light and fluffy. Beat eggs and vanilla in a small bowl. Add to mixture and blend well. Make small round balls. Press down on cookie sheet with a glass dipped in sugar. Bake 10 to 15 minutes at 350°.
Put 1/2 pizza dough on greased sheet. Spread sauce to cover dough. Saute onion and garlic in butter; mix in cheeses and spinach. Spread on pizza dough. Place second layer of dough on top. Bake at 450° for 15 to 20 minutes.
Cream butter and sugar. Add eggs, then add sour cream and dry ingredients that have been mixed together. Put half of dough in a 9 x 13-inch pan. Sprinkle half of topping on dough. Add the rest of dough and put rest of topping on dough. Bake at 350° for 30 to 35 minutes.
Preheat oven to 400°. Cook noodles; drain. Brown meat and onion; drain. Add tomatoes, tomato sauce, Worcestershire, mustard, salt and pepper. When mixture is hot, add cooked macaroni and grated cheese (leave enough cheese to go on top). Put mixture into a large casserole dish (5 to 6-quart). Add remaining cheese. Cook 30 to 40 minutes uncovered until a little brown.
Heat oven to 350°. Brush cake pans with melted butter and dust with sifted flour, shaking out excess. Chill until needed. Melt chocolate in the top of a double boiler. Allow to cool. Cream together butter and sugar. Add eggs, one at a time, beating well. Mix in melted, cooled chocolate. Sift together flour, baking soda and salt and add gradually to chocolate mixture, alternating with buttermilk. Stir in boiling water and vanilla. Pour batter into prepared cake pans. Bake for 30 minutes or until a cake tester comes out clean. Cool for several minutes in pans. Invert onto wire rack and cool before filling and decorating.
Mix Kool-Aid according to directions on package. Add lemonade and orange juice, plus water called for one can. Add pineapple juice and sugar; stir. Makes 2 gallons or 64 (1/2 cup) servings.
Melt together caramels and 1/3 cup evaporated milk. Mix together 1/3 cup evaporated milk, cake mix, butter and nuts. Press 1/2 cake mixture into greased and floured pan. Bake at 350° for 6 minutes (probably longer). Remove from oven.
Cream the butter and sugar. Add eggs and bananas. Sift flour and soda into mix. Add milk, vanilla and nuts. Bake in loaf pan at 350° until center is baked firm, about 30 minutes.
Cook beef, onion and green pepper together. Salt to taste with garlic salt. Add tomato sauce, catsup and sugar. Cook egg noodles as directed on package and drain. Put half of the noodles on bottom of casserole; add half meat mixture. Dice cream cheese on top of meat. Add other half of noodles, top with last half of meat mixture. Cook in 350° oven for 30 minutes.
Mix dry ingredients together. Mix wet ingredients in separate bowl. Mix both together and bake at 350° for 30 to 35 minutes.
Melt butter and slowly fry the bacon in a Dutch oven until golden. Remove and save. Add the onion, celery, bell pepper and garlic. Saute until onion is transparent. Add potatoes, celery, bell pepper, bay leaf and boiling water. Simmer for 10 minutes. Add tomatoes and catsup. Simmer until potatoes are soft. Add clams, thyme, cayenne pepper, parsley and bacon. Simmer 3 minutes. Remove bay leaf. Adjust seasoning and serve.
Put all ingredients in saucepan. Cover with water and allow to steep. Watch carefully. Do not allow water to evaporate. Good aroma throughout your house. Do not drink!
Boil potato until well done. Take peeling off and mash well. Mix powdered sugar with potato until it is thick enough to roll out (takes about 1 pound box). Sprinkle dough board with powdered sugar. Roll out and spread with peanut butter. Roll up. Wrap in wax paper and refrigerate until cool enough to slice and serve.
Mix oleo/butter, powdered sugar and vanilla. Sift the remaining ingredients and add to the mixture. Chill dough and roll into 1-inch balls. Bake 10 minutes at 400°. While still warm, roll in powdered sugar.
Cook all ingredients in 1 1/2-quart saucepan over medium heat for 4 to 5 minutes, stirring vigorously, until mixture forms a ball. Remove dough from saucepan and let stand on counter 5 minutes. Knead dough about 30 seconds or until smooth and blended. Cool completely. Store in airtight container in refrigerator.
Mix flour, soda, baking powder and salt. Melt butter and add sugar. Blend in eggs and vanilla. Add flour and mix well. Sprinkle with chips and nuts. Bake at 350° for 30 minutes.
Wash tomatoes and remove stem ends. Cut tomatoes in half crosswise. Melt butter in saucepan. Brush over cut surface of tomatoes with butter. Combine bread crumbs, rosemary, basil, salt and pepper. Sprinkle crumbs over tops of tomatoes. Pour remaining butter over top of crumbs. Broil under low heat with tops of tomatoes about 3-inches from heat for 10 to 12 minutes until tomatoes are heated through and crumbs are well browned.
Put all, except pecans, in mixing bowl; beat well with hand mixer. Stir in nuts. Place in unbaked pie shell. Bake 1 hour at 300°.
Spread pie filling over bottom of 9x13x2 baking pan. (Spray pan with vegetable spray). Spread pineapple over blueberry filling. Sprinkle dry cake mix over pineapple. Pour margarine over all. Sprinkle top with coconut and pecan pieces. Bake at 350 degrees for 1 hour or until done. Makes 12 servings.
Cream butter and sugar; add eggs, one at a time. Roll dates and nuts in 1/2 cup flour. Add alternating with milk and coconut, fruit, nuts and orange slices. Bake at 200° to 300° for 2 or 2 1/2 hours.
Brown meats and onion. Drain fat. Cook rice as directed. Combine all ingredients into a 3-quart glass casserole dish. Bake at 350° for 50 minutes.
Arrange marshmallows in 8-inch square pan. Combine chocolate, peanut butter and butter in saucepan. Melt over low heat, stirring constantly. Pour mixture over marshmallows and smooth into the cracks. Refrigerate. Cut into small pieces about 30 minutes before serving.
In saucepan, cook onions in margarine. Stir in soup, milk and 3 slices of cheese. Heat until cheese melts. Add macaroni. Pour into 1-quart casserole. Top with remaining cheese and crumbs. Bake at 350° for 30 minutes.
Mix oil, sugar, eggs and vanilla. Add sifted flour, soda and salt. Fold in pecans and apples. Pour into greased tube pan. Bake at 350° for 1 hour.
Saute onion and green pepper in small amount of margarine. Add ground beef and brown. Add tomato soup and pizza sauce. Stir in water. Simmer 15 minutes. Layer cooked noodles in a large greased casserole dish with lid. Pour meat mixture over noodles. Add mushrooms and pepperoni. Top with cheese. Bake at 350° for 45 minutes.
Mix all ingredients together. Bake in oven at 350° for 25 minutes or until well done.
Melt butter, peanut butter and chocolate chips together in large saucepan. Let cool slightly. Pour over Rice Chex in large container.	Mix thoroughly. Toss well in powdered sugar to coat. May be poured out on waxed paper to cool, or may leave in container, tossing occasionally.
Beat egg and stir in remainder of ingredients. Drop in rings from spoon in 375° fat until brown. Sprinkle with powdered sugar.
Pour 1/2 cup coffee into a coffee mug. Pour in the milk. Add the sugar. Stir.
Combine gelatine and 1/2 cup cold water in electric mixer. Let stand 30 minutes.
Chop cucumbers, onions, garlic and peppers in blender. Cover with 1/3 cup salt in ice and let stand for 3 hours. Drain well. Mix vinegar, sugar and turmeric. Pour over cucumber mixture. Bring to a boil and simmer about 15 minutes. Makes about 8 pints. Good with soup beans.
Mix butter, flour and nuts together and pack in bottom of pan. Bake until brown and cool. Mix cream cheese and powdered sugar with mixer and put in the Cool Whip. Put on top of crust and put in refrigerator. Mix pudding and milk. Beat until thick and spread on top of 2nd layer. Spread rest of Cool Whip on top and nuts if you want them. If you want to make a big one, double everything except the crust.
Mix sugar, flour and cocoa. Melt shortening and oleo. Add water and boil. Pour over dry ingredients. Add buttermilk, soda, eggs, vanilla and salt. Pour into greased 9 x 13-inch pan. Bake 35 minutes at 400°.
Beat eggs. Salt fish and dip into eggs. Mix flour, cornmeal and bread crumbs for breading. Dip fish in breading. Fry in hot lard for 4 to 5 minutes on each side.
Cut outside skin off jicama. Slice into 1/4-inch pieces. Slice smaller, if desired. Peel skin off of cucumbers; slice small in 1/8-inch pieces. Peel oranges into sections. Squeeze 1/4 sections of lemon over vegetables and fruit. Add more, if desired. Keeps in fridge for about a week in sealed bowl.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder. Pour over crackers; stir to coat. Place in warm oven, 250° for 15 to 20 minutes. Stir gently halfway through baking; cool. Place in tight covered container.
Cook sausage well and drain. Melt butter in 9 x 13-inch Pyrex dish. Tear bread into small pieces and sprinkle over butter. Sprinkle drained sausage over bread crumbs. Sprinkle cheese over sausage. Beat eggs and other ingredients. Pour over mixture. Chill 8 hours or overnight. Bake in 350° oven for 40 to 50 minutes. Serve immediately. Serves 6 to 8.
Combine all ingredients in jar with tight fitting lid; shake well. Chill 3 hours. Strain to remove onion and garlic. Rechill. Makes 3 1/2 cups.
Mix softened cream cheese and sugar thoroughly. Add pineapple, strawberries, nuts and bananas. Mix in cool whip thoroughly but gentle. Pour into pans. Freeze. Cut in squares.
Layer sliced potatoes in greased baking dish. Sprinkle each layer with salt, pepper, onion, parsley and flour. Dot with butter and add milk to cover. Bake, uncovered, at 375° until potatoes are tender.
Preheat oven to 375°. Unroll crescents and divide into scored triangles. Cut cream cheese block into 16 cubes. Place one cube at base of each triangle and roll up to enclose cheese. Bring ends of crescent together forming balls. Spray 16 muffin cups with nonstick coating. Combine remaining ingredients and spoon into bottoms of muffin cups. Place ball of dough in each cup. Bake 15 to 20 minutes, until golden brown and bubbly. Let cool 1 minute, then immediately invert onto foil.
In a bowl, mix Ricotta cheese, egg, parsley, onion powder, pepper, garlic powder, salt and Parmesan cheese thoroughly. Pour 1 cup sauce in bottom of a 9 x 13-inch pan. Layer 3 pieces of uncooked lasagna noodles over sauce (noodles will later expand to fill empty spaces). Cover with about 1 1/2 cups sauce. Add about 1/3 of the Mozzarella slices. Spread Ricotta cheese mixture over sauce and Mozzarella cheese. Add 3 more noodles, more sauce and then the rest of the Ricotta mixture and the remaining sauce and Mozzarella cheese. Cover with aluminum foil. Bake at 350° for 1 hour. Remove foil and bake for about 5 minutes.
Melt butter and mix all other ingredients, except pecans. Pour into pie shell. Place pecans on top and bake at 350° until done.