HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend the first 4 ingredients with wire whisk. Tear or cube bread into 8-inch round baking dish. Add sweets. Pour custard over all. Bake at 325° for 25 to 30 minutes or until near set in center. Serve warm or cold.
Top with 1 can Comstock blueberry pie filling. Refrigerate overnight. Cut into squares.
Dissolve jello, Kool-Aid and sugar in boiling water. Add cold water. Pour into ice cube trays, small paper cups or popsicle molds. Freeze until firm, 2 to 3 hours. Makes 20 to 24.
Freeze steak for 1 hour. Slice thin, cross grain. Combine remaining ingredients in shallow dish. Add steak slices. Marinate for 1/2 hour. Place on broiler rack. Broil 4-inches from heat. Cook for 7 to 9 minutes or until brown, turning to other side. Serve immediately.
Mix all ingredients well. Store in dry, sealed container. Use 3 heaping teaspoons to each cup of hot water.
Divide bread into thirds. Butter baking dish. Layer 1/3 bread, 1/2 cheese, repeat with bread on top. Add eggs to milk and salt. Pour over bread and cheese mixture. Let stand in refrigerator overnight. Before baking, pour melted butter over top. Set casserole in pan of hot water. Bake at 325°, uncovered. When brown and crusty, put on cover and continue to bake for 45 minutes.
Mix all but last ingredient. I put it in a plastic Ziploc bag (make sure it is locked) and freeze. Take out of freezer a couple of hours before serving, put into your punch bowl and add the ginger ale.
Cook squash and onions until tender. Drain. Mix in rest of ingredients, except for bread crumbs. Place in greased baking dish. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes.
Mix cake mix according to directions on box. Add 1 box pistachio pudding and mix. Pour into Bundt pan. Bake, cool and cut cake into 3 layers.
Mix all ingredients except almonds and corn flakes. Turn into buttered casserole dish. Top with flakes and almonds and bake in 375° to 400° oven for 30 to 40 minutes or until bubbly.
In a skillet brown meat. Drain off fat. Stir in pizza sauce, mushrooms and olives. Simmer ingredients while you cook macaroni. Drain macaroni and add 2/3 cup milk.
Combine first three ingredients and set aside. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in bananas and milk. Add dry ingredients all at once, stirring just until all are moistened. Turn into greased loaf pan. Bake at 350° for about 40 minutes or until done. Remove from pan and cool.
Brown and drain hamburger. Place in crock-pot. Add in layers the Ranch Style beans, minestrone soup and Ro-Tel tomatoes. Add water and salt and pepper to taste. Simmer in crock-pot.
Cut 1 loaf of bread into small pieces (about 1/2-inch squares); place in bottom of 9 x 13-inch greased pan. Mix pudding mix, brown sugar, melted margarine, milk and cinnamon with spoon. Pour 1/2 of pudding mixture on bread cubes in pan. Cut second loaf of frozen dough into 1/2-inch squares and layer in pan. Pour remaining pudding mixture on dough. Let rise overnight in refrigerator (10 to 12 hours). Bake at 350° for 20 to 25 minutes. Immediately invert onto cookie sheet.
In a 4-quart saucepan, place tomatoes, chopped, and liquid from the can. Add 1 cup of water and 1 cup chicken broth. Deskin as much chicken as you want meat in the stew. Add onion, salt and pepper to taste and 1 teaspoon of sugar. Bring to a boil, reduce heat and simmer about 1 hour. During the last 30 minutes, add the diced potatoes. Remove the chicken; cook and take meat off the bones. Chop the meat and return it to the pan. Add the corn and butter beans and continue cooking until the beans are done.
Slice tomatoes; do not peel. Put slices between paper towels to absorb liquid. Mix batter of eggs, corn meal, chives, water, salt and pepper. Fry in an iron skillet after battering each slice. Don't over heat oil. Turn to brown each side.
Sift flour, salt, sugar and baking powder together twice. Put in large mixing bowl. Add eggs, beating well. Add just enough milk to make a firm batter. Put batter in a 12 x 18-inch greased pan. Split prunes and place halved prunes in rows on dough, pressing in lightly. Sprinkle with sugar and cinnamon. Bake at 325° for 20 minutes, then at 350° for about 10 more minutes until done.
Dissolve jello in hot water and then add remaining ingredients. Pour into individual molds or in 9 x 9-inch square pan. Refrigerate until set.
Mix together sugar, milk, butter and cocoa. Boil for 2 minutes. Mix together oats and peanut butter. Put both mixtures together. Drop on wax paper.
Brown meat; add onions, seasoning, tomatoes, corn and bouillon. Bring to a boil. Stir in green peppers. Boil again. Stir in rice and remove from heat. Cover and let stand for 5 minutes. Serves 4.
Gently warm the cream in a small saucepan over medium heat until small bubbles begin to appear at the edges. Remove from heat. Stir in chocolate until mixture is smooth and the chocolate has melted completely. Do not stir so vigorously that bubbles form. If there are any visible lumps, strain the mixture through a fine mesh sieve.
Bake cake as directed on box. When cake is done, poke several holes in top of cake. Pour condensed milk over cake. Pour caramel topping over milk. Let cake cool completely. Top with Cool Whip. Break candy bars into small pieces and scatter on top of Cool Whip. Refrigerate.
Saute celery and onion in butter. Add soup, milk and 1/3 jar Cheez Whiz. Make layers of rice, asparagus, chestnuts and soup mixture in a buttered casserole dish. Add remaining Cheez Whiz on top of last layer in teaspoonfuls. Bake, covered with foil, 25 to 30 minutes in a 350° oven.
Mix flour and sugar. Beat egg. Put all ingredients in double boiler and cook, stirring constantly until thick enough for dressing. Keep in refrigerator.
Looks messy. Beat, beat and beat until mixture is smooth and creamy! Put on cooled cake.
Place onions, vinegar, sugar, mustard, garlic powder and salt in a skillet. Cover and cook over low/medium heat for 20 minutes (onions should become transparent). Combine all beans (do not drain the baked beans). Combine both mixtures in a casserole. Bake in 350° oven, covered, 1 1/2 to 2 hours.
Cut biscuits in quarters and roll in sugar and cinnamon mixture. Place in buttered tubular pan. Melt butter and brown sugar together and pour over biscuits. Bake at 350° for 30 to 35 minutes. Invert on platter and sprinkle with chopped nuts.
Heat beef stew and put in casserole while hot. Mix buttermilk biscuits with the water. Drop on hot stew. Bake in a 450° oven for 10 minutes or until biscuits are done.
Boil water and add jello and gelatin. Stir until melted. Add cream cheese to hot mixture and dissolve well. Chill until partially congealed. Add rest of ingredients. Pour into mold and refrigerate.
Preheat oven to 450°. Sift dry ingredients together in large mixing bowl. With a fork, mix in shortening well. Stir in enough milk to form a soft dough. Knead gently for 30 seconds. If dough is too moist, add flour. Form dough into 10 balls; flatten and place on baking sheet. Bake 20 to 25 minutes or until golden brown. Serve hot with butter. Makes 10 to 12 biscuits.
Beat egg yolks. Add sugar, flour and milk, then add rhubarb. Pour into unbaked pie shell that has been sprinkled with 1 tablespoon flour. Bake in a 350° oven for 3/4 hour or until custard is set.
In a 3-quart pan, cook sugar, corn syrup, nulomoline, cream and lecithin. Stir often at beginning to dissolve sugar. Bring to a boil and cook for 3 minutes. Add broken pieces of butter and cook to 230°. Continue to cook and stir until mixture reaches 246°. Remove from heat. Add salt and vanilla. Gently stir with wooden spoon. Pour into buttered pan. Add nuts, if desired.
Mix eggs, sugar, zucchini and add flour, cinnamon, vanilla, salt, baking powder, soda and nuts. Grease and flour 2 loaf pans. Bake at 350° for about 1 hour and 15 minutes.
In blender container, combine sour cream, milk and mayonnaise. Process until thoroughly combined, scraping down sides of container as necessary. Stir in remaining ingredients. Transfer to a bowl or jar with tight fitting cover. Cover and refrigerate until ready to use. Just before serving, stir well. Makes 8 servings.
Mix and take out 1/2 for on the top then mix egg in rest. The rest, put on the pie. Sprinkle the 1/2 on the top.
Add lemon juice to a bowl of cold water. Clean shrimp and devein under cold running water. Remove tail shell as well. Split shrimp along vein cavity, but do not separate. Place in bowl of lemon water and let set.
Soften margarine and mix with flour and pecans. Spread into a 9 x 13 baking dish. Brown in a 350° oven until lightly browned. Cool.
In blender or food processor, combine first 3 ingredients; mix until blended. Remove cap and pour melted butter in slow, steady stream until mixture is thoroughly mixed. Keep warm over hot, boiling water.
In a large bowl, lightly toss cheeses together. Sprinkle half of cheese mixture in ungreased 9 x 13-inch baking dish. In medium skillet, cook mushrooms, green onion and red pepper in margarine until onions and pepper are tender. Arrange vegetables over cheese. Arrange ham strips over vegetables. Sprinkle remaining cheese over ham.* Heat oven to 350°. Lightly spoon flour into measuring cup and level off. In a large bowl, using wire whisk, blend flour, milk, parsley and eggs. Pour over layers in baking dish. Bake for 35 to 45 minutes or until mixture is set and top is lightly browned. Let stand about 10 minutes. Cut into squares.
Cut the sweet potatoes and apples into 1/4-inch slices. Layer in a greased 13 x 9 x 2-inch baking dish. In a saucepan, bring syrup, cider, butter and salt to a boil. Pour over potatoes and apples. Cover and bake at 350° for 1 hour. Uncover and bake 10 to 15 minutes more or until tender. Yields 8 to 10 servings.
Combine dry ingredients thoroughly. Add milk and eggs. Cook over boiling water until thick like pudding. Add vanilla and butter. Mix well. Cool.
Drain pineapple. Save juice. In saucepan, mix juice, 1/2 cup water and lemon juice. Heat to boiling; remove from heat and add gelatin. Stir well. Break up cranberry sauce with fork. Stir into gelatin mixture. Refrigerate until mixture begins to gel. Stir in pineapple, celery and apple. Pour into 4 cup mold. Chill until firm.
Boil chicken until tender; remove from bone and cut into small pieces. Reserve liquid for stock. If necessary, add enough water to stock to make 2 quarts. Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips. Drop dumplings into boiling chicken stock. Boil 2 to 3 minutes, stirring gently. Fold in chicken and eggs. Simmer for 20 to 30 minutes. Serves 6 to 8.
Mix ingredients with mayonnaise. Season to taste (use Nature's Seasons blend and Accent flavor enhancer).
Brown hamburger meat and drain grease. Add all other ingredients in a large soup pot with lid. Simmer 30 minutes.
Mix well peanut butter, soft butter, corn syrup, vanilla and salt. Stir in powdered sugar and nuts. Knead well. Spread into buttered cookie sheet. Press smooth. Refrigerate.
Sprinkle cucumbers and onion with salt. Let stand 1 1/2 hours. Drain and rinse. Mix but do not heat dressing. Pour over cucumbers and onions in jars. Let stand in refrigerator, the longer the better. More cukes and onions can be added to the same solution several times.
Preheat broiler. Split pita breads. Combine butter and dill weed; blend well. Spread dill butter on pita; cut each half into 4 wedges. Broil until crisp.
Combine caramel candies each cut into 4 pieces and 1/3 cup flour. Add apples, ice cream topping and lemon juice. Mix well. Pour mixture into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with 1/2 cup pecan pieces. Bake at 375° on a preheated baking sheet for 40 to 45 minutes. Store at room temperature. When using a Pet-Ritz deep dish crust, please substitute 15 caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
Light grease 10-inch pie plate. Mix together first 4 ingredients. Put into pie plate. Put remaining ingredients into blender and blend until mixed well. Pour liquid mixture over ingredients already in pie plate. Bake at 400° for 35 to 40 minutes. Let stand 5 minutes before serving.
Lightly grease a 15 x 12 x 1-inch cookie sheet. In a large bowl, cream the 1 cup of butter. Gradually add the sugar, beating until fluffy.
Broil ground beef until rare and crumbled. Combine with egg white and dill weed. Shape into 24 equal sized meatballs. In a large nonstick skillet saute meatballs until browned on all sides. Add green pepper and onion to skillet. Cover and steam 1 minute. Stir in tomatoes and salt. Then stir in beans and macaroni. Cover and cook over medium heat about 20 minutes or until macaroni is tender. Serves 4.
Combine pretzels, 2 teaspoons sugar and margarine; press into a 13 x 9-inch pan. Bake for 7 minutes at 400°. Cool. Mix cream cheese, confectioners sugar and whipped topping; spread on pretzel mixture. Dissolve strawberry and lemon jello in boiling water. Add pineapple and strawberries. Allow mixture to cool. Spread jello and fruit on cream cheese mixture. Refrigerate. Cut into squares. Serves 16.
Mix all. Pour into a casserole dish. Bake at 350° for approximately 30 minutes.
Soak the beans overnight in water. Drain. Use a heavy saucepan or Dutch oven and brown meat and onions in the fat (or margarine). Sprinkle with salt, pepper and ginger. Add beans, barley and small potatoes (peeled) and sprinkle with flour and paprika. Place uncooked eggs in shells on top. Add enough boiling water to cover one-inch above the mixture. Cover tightly. Cholent may be baked for 24 hours at 250° (125°C) or for quicker cooking, bake at 350° (180°C) for 4 to 5 hours. Serves 8 to 10.
Mix all ingredients (except for tortillas) together. To make roll-ups, spread dip mixture over tortillas. Roll up and slice into 1 inch pieces. Place on tray and garnish with cilantro.
Cook dates, sugar, butter and egg together until soft. Cool slightly and add vanilla, Rice Krispies and nuts.
Mix all of above. Place in 13 x 9-inch baking dish. Cook in oven at 350° for 1 1/2 to 2 hours.
Separate biscuits; cut each in half. Brush biscuits with mayonnaise. Combine sugar, cinnamon and pecans; roll biscuits in mixture. Place 2 pieces in each greased muffin cup. Bake at 400° for 10 to 12 minutes or until golden.
In food processor, crush cookies until they resemble dirt. Set aside. Cream together cream cheese, margarine and powdered sugar. Mix pudding and milk until well blended. Fold pudding into cream cheese mix. Fold in whipped topping. In an 8 - 10 inch plastic flowerpot, alternate layers of cookie dirt and pudding mixture. End with dirt. Top with worms. Chill several hours. Serve with sand shovel.
Blend cheese and butter until soft. Add flour; blend well and chill well. Roll into small balls. Bake at 500° for 7 minutes, or until brown. Makes 40. May be frozen. You may stuff olive in the cheese ball before baking.
Mix all ingredients, except water or milk with fingertips. Add enough water or milk to make dough stiff enough to be rolled out. Roll out dough fairly thin. Sprinkle surface of dough with additional sugar. Cut dough into rounds. Place on greased cookie sheet and bake at 350° for 10 minutes or until brown. Makes about 3 dozen cookies.
Mix together. Line bottom of 9 x 3-inch baking dish with this mixture (consistency of wet sand). Pour batter over crust slowly. Bake at 350° for 45 minutes or until knife comes out clean.
Grease a 13 x 9 x 2-inch baking pan and preheat oven to 325°. Place bread on the bottom of pan. Sprinkle on cheese (1/2 amount). Add 1/2 of ham or sausage. Layer cheese and remainder of meat. In a bowl beat eggs; add milk, salt and dry mustard. Pour mixture over cheese. Dot with butter. Cover and refrigerate overnight. Bake for 50 minutes to 1 hour in 325° oven. Serves 8 to 10.
Combine sugar, milk, syrup and salt in saucepan; mix well. Cook over low heat, stirring constantly until mixture boils and sugar dissolves. Cook to 238°, stirring frequently. Remove from heat. Add butter and vanilla. Cool to 110° without stirring. Beat until mixture loses its gloss and a small amount dropped from a spoon will hold its shape. Quickly stir in pecans, coconut and cherries. Pour into slightly greased pan, 8 x 8 x 2-inch. Let cool and cut into squares.
Let cream cheese stand until it is room temperature. Add seasonings and mix. Spread on slice of beef. Roll and put in foil and freeze. When ready to serve, cut into bite-sized pieces and serve with toothpicks.
Drain cooked broccoli and spread in a casserole dish. Place chicken on top and pour sauce over both. Can be made ahead. Before serving, crush 2 cups of Pepperidge Farm dressing and add about 2 sticks margarine. Cover casserole with dressing crumbs and cook at 350° for 20 minutes. Uncover and cook for 15 minutes more. This may be frozen to heat and use later.
Cook steak in small amount of oil until slightly browned. Add onions, cook until transparent. Add soy sauce, sugar and 2 cups water. Cook until meat is tender, 1 1/2 to 2 hours, adding water as necessary. Add mushrooms and celery. Cook for 15 minutes longer and thicken with desired amount of cornstarch mixed with water. Serve on rice.
Mix the drippings, flour, sugar, salt, water, vinegar and egg thoroughly and boil 2 to 3 minutes. Pour over bowlful of mixed lettuce and onions. Stir in bacon bits and serve immediately.
Mix all ingredients in a saucepan, cook slowly, constantly stirring until cheese is melted and smooth. Cook until thick and then cool, use with cauliflower, broccoli, celery, carrots and radishes.
Preheat oven to 375°. In a large skillet over medium-high heat, cook ground beef and onion until meat is brown and onion is tender, about 5 minutes. Meanwhile, prepare potatoes according to package directions, but use 2 cups water and 3/4 cup skim milk and omit butter or margarine and salt. Place cooked meat mixture in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return meat mixture to skillet over medium heat. Stir in remaining ingredients, except cheese, and heat through, about 7 minutes. Transfer meat mixture to a 2-quart casserole. Drop potato mixture in mounds on meat mixture or spread it over meat mixture. Bake, uncovered, 25 to 30 minutes or until hot. Sprinkle with cheese.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. In large bowl, stir flour, baking powder and salt. In another bowl, cream butter and sugar until light and fluffy. Beat eggs, 1 at a time. Mix vanilla. Stir in flour mixture. Fold in walnuts and chocolate chips. Spread batter in pan.
Beat eggs into cake; mix powder. Add almond extract. Add 20 ounce can cherry pie filling and mix well. Grease 9 x 13-inch pan. Pour mixture into pan. Bake 30 minutes at 350°.
Place peach halves, cut side up, in baking dish. Combine allspice, orange rind, brown sugar and chopped nuts. Sprinkle mixture over peaches. Broil in preheated oven about 5 minutes or until sugar mixture is bubbling. Makes nice accompaniment for meats.
Preheat oven to 350°. Cook noodles in boiling water until al dente (still a little firm); drain and place in a large bowl. In a medium-sized bowl, combine the Ricotta cheese and half the Mozzarella cheese; add to the noodles and mix. Grease a 9 x 13-inch baking dish. Cover bottom of dish with half the spaghetti sauce. Spoon the noodle mixture over the sauce. Cover with the remaining sauce. Sprinkle with Parmesan cheese and the remaining Mozzarella cheese. Bake for 20 to 30 minutes. Remove from oven and let stand for 20 minutes for easier serving. Makes 8 to 10 servings.
Soak in water the chipped beef to remove salt. Drain and chop. Mix mayonnaise, sour cream and all spices. Remove center of loaf of rye leaving a bread "bowl". Cube bread removed plus second loaf. Fill center of bread bowl with mayonnaise mixture. Arrange bread cubes around bread bowl for dipping.
Melt cheese and oleo. Pour over mixed sugar, cocoa, vanilla and nuts. Mix and pour into pan. Cut in squares after it hardens.
Cut biscuits in 1/4 pieces. Dip in margarine, roll in sugar. Put in Bundt pan in layers. Sprinkle nuts and raisins on each layer. Repeat process until 1-inch from top of pan. Drizzle remaining margarine (mixed with cinnamon and sugar) over top. Bake at 350° for 45 minutes to 1 hour or until top is brown.
Heat oven to 400°. Toss 3/4 cup cheese with flour. Mix cheese mixture, turkey, celery, 1/3 cup almonds, mayonnaise, juice and seasonings. Roll pastry to 15-inch square on lightly floured surface. Place in 12 x 8-inch baking dish; trim 1-inch beyond edge. Turn under edge; flute. Fill with turkey mixture. Top with remaining cheese and almonds. Bake 30 to 35 minutes or until golden brown. Makes 6 to 8 servings.
Saute first 4 ingredients. Add next 5 ingredients. Mix in cheese and bread crumbs. Shape into patties and dredge lightly with flour. Saute in small amount of oil until crisp or put in flat shell dishes and heat in oven. Drizzle with lemon juice or serve with lemon slices. Very good stuffing for flounder.
Cook cabbage with enough water to cover cabbage and onion until tender. Drain and add soups. Gently fold together. Crumble sausage in pan and fry out grease. Drain thoroughly and chop or break up larger chunks real fine. Put on top of cabbage and serve. May need to reheat before serving.
Cream margarine and sugar; mix with dry ingredients, then add vanilla and water. Bake at 350° for 35 to 40 minutes.
Brown beef, garlic and onion in small amount of olive oil. Add remaining ingredients and mix well. Just cook until everything is hot. Recipe can be doubled for larger crowd.
Let cream cheese and margarine soften at room temperature. Blend together the cheese and margarine. Stir in flour. Chill 1 hour. Shape in 1-inch balls and press in mini muffin pan, bottom and sides.
In 5-quart Dutch oven, combine all ingredients; bring to a boil. Reduce heat, cover and simmer approximately 2 hours or until chowder has thickened, stirring occasionally. Makes 8 (1 1/2 cup) servings.
Soften cream cheese at room temperature. Mix cream cheese, canned milk, lemon juice and vanilla all together. Pour into a graham cracker pie shell. Chill 1 hour. Pour 1 can cherry pie filling over chilled pie. Spread evenly and serve.
Boil pineapple in saucepan. Add Jell-O and bring to a boil again. Remove from heat. Set in water until cool, but not set. Add other ingredients. Place in molds and refrigerate until set. Eat and enjoy.
Cut meat in approximately 3 x 3-inch pieces. Pound with meat tenderizer. Chop onion and fry with chopped bacon, until almost done. Put spoonful of drained bacon and onion in each steak piece. Roll up and put toothpick through. After you have done all meat, dip in flour and salt and pepper. Brown in skillet. Remove and make a gravy out of drippings, adding mushroom soup with some milk. Put meat in pot, pour gravy over, cover and bake in oven for 1 1/2 hours at 350°, or until tender.
Preheat oven to 350°. Blend eggs, oil and sugar until creamy. Add flour, salt and baking soda, a little at a time; blend well (batter will be stiff). Fold in apples, vanilla and nuts. Pour into tube pan. Bake for 1 hour. Remove from pan after about 30 minutes.
Place bananas in large bowl and mash with electric mixer. Stir in the sugar and let stand 15 minutes. Add the applesauce and eggs and beat well. Beat in the baking soda, baking powder, salt and vanilla, then gradually beat in the flour, mixing thoroughly. Pour into a 9 x 5-inch loaf pan that has been coated with nonstick spray. Bake at 350° for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and let stand 10 minutes before removing from the pan. Makes 1 loaf.
Cook rigati 12 minutes; drain. Cut up tomatoes, keeping juice; add seasonings. Slice cheese in uniform slices. Put a layer of noodles, then tomatoes, then cheese; continue until you end up with sauce and cheese. Place cubed buttered bread over entire top of dish. Bake in 325° oven for 1 hour.
Preheat oven to 375°. Grease 9 x 9-inch pan. Cream together sugar and butter until light and fluffy. Add eggs and blend well. Stir in the rest of the ingredients except the blueberries. Spread half the dough in the pan. Spoon the pie filling on the top; spread the other half of dough over the pie filling. Bake about 40 minutes or until cake tests done.