HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix salt, milk, vanilla and pudding for 1 minute with mixer. Let set for 1 minute. Fold in Cool Whip.
In saucepan, brown sausage, onions and carrots until tender. Drain off fat. Stir in tomato juice, kidney beans, salt, chili powder and pepper. Place uncooked spaghetti in a 1-quart casserole. Stir in meat mixture. Bake at 375° about 55 to 60 minutes, stirring twice. Makes 2 or 3 servings.
In a large bowl, mix all ingredients together. Place in a double boiler and cook 1 hour. (Watch that the water in bottom of double boiler doesn't go dry.)* Pour ingredients into a loaf pan and let cool overnight in refrigerator. When ready, cut into slices and fry in lightly oiled skillet until brown on both sides.
Mix all ingredients; beat with beater just until creamy. Pour into baking dish. Bake at 350° for 50 minutes. Stir after 30 minutes.
Beat eggs until very light. Add sugar slowly and beat until light. Add cream, milk, vanilla, flour and baking powder. Bake in a shallow pan at 375°. When cool cut into slices, frosting all sides with powdered sugar frosting and roll in chopped peanuts.
Take 2 slices of loaf of bread. Spread peanut butter on the bread. Add dill pickle slices on top of the peanut butter. Put the two sliced pieces of bread together.
Mix all ingredients in large bowl. Place in large container. Cover tightly. Place desired amount in cup. Fill cup with hot water. Stir well.
In a large bowl, mix first 3 ingredients together. Blend in Cool Whip gently and thoroughly. Chill at least 3 or 4 hours before serving. May also be frozen and served like that. The pale green color makes it a nice treat for the holidays.
Drain pickles; wash and cut into chunks. Put pickle chunks, sugar and spices in jar (in layers). Stir every day until sugar melts. Keep in refrigerator. Ready to eat in 2 weeks. Good!
Preheat oven to exactly 250°. Everything used in this preparation should be either glass or metal with no oil deposits at all. Beat egg whites stiff. Blend in light brown sugar and vanilla (this should make a creamy white texture). Hand mix with metal spoon the chopped pecans. On lightly colored baking pan, no sides use either parchment paper or wax paper. Use metal spoon and drop 1-inch apart. Bake only 1 pan at a time for 30 minutes, then turn oven off and let sit in oven for 30 minutes. Refrain from opening oven until completely cooked.
Prepare 10-inch graham cracker crust according to directions on box. Bake. Beat cheese, eggs and sugar in electric mixer until thoroughly mixed. Add the remaining ingredients and beat lightly. Put in baked crust and bake 20 minutes at 350°. Remove and cool 5 minutes.
Blend well; add 1 cup chopped nuts. Put in a 13 x 9-inch pan. Bake at 350° for 15 minutes; cool.
Stew chicken; do not salt. Pick chicken off bone; set aside. Save broth. Melt margarine; stir into stuffing mix. In a 13 x 9-inch greased baking dish, layer stuffing mix, onion, chicken pieces and mushroom soup (diluted with 1 can broth). Layer again the stuffing mix, onion, chicken pieces and chicken soup diluted with can of broth. Top with stuffing crumbs. Bake until brown at 350°.
Cream butter and sugar. Add eggs, one at a time. Add remaining ingredients and mix well. Pour into a well-buttered 9-inch square pan. Bake at 325° for 1 hour.
Beat eggs, sugar, oil and vanilla. Sift dry ingredients and add to egg mixture. Add sliced apples. Pour into a 9 x 9 pan and sprinkle with a topping of 1 tablespoon sugar and 1/2 tablespoon cinnamon. Bake at 350° for 50 to 60 minutes.
Mix flour, margarine and egg yolk and press into large cookie sheet. Bake at 350° until golden.
In a small bowl, stir paprika, red pepper and cumin into melted margarine. Gently toss mixture with popcorn to coat evenly. Sprinkle with Parmesan cheese, toss until coated.
In large bowl, stir together thawed potatoes, 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Pour into 13 x 9-inch pan. Top with corn flake crumbs; drizzle with 1/4 cup melted butter. Sprinkle with paprika. Bake at 350° for 1 hour.
Bake roast in covered roaster at 325 degrees for 3 - 4 hour or until done.
Melt butter in saucepan. Remove from heat. Add sugar. Stir well. Add eggs one at a time. Add vanilla, flour and chopped nuts. Mix well. Pour mixture into 2 round 9-inch pie pans. Bake at 350° for 20 to 30 minutes. Let cool. Roll into balls and cover with powdered sugar.
Butter casserole; place cooked noodles, corn, tuna, pepper and soup in alternate layers in dish. Top with buttered bread crumbs. Place in moderate oven until golden brown, about 1 hour.
Dice 4 slices of bread, with crust, in 9 x 15-inch baking dish. Mix crab, onion, mayonnaise, green pepper and celery. Spread over diced bread. Trim crust from remaining bread. Place the four whole slices over crab mixture. Beat eggs and milk. Pour over mixture in casserole. Place in refrigerator overnight.
Spread evenly in greased 8 x 13-inch pan in order listed. Do not mix. Bake at 350° for 60 to 70 minutes.
Put pretzels in baking pan. Sprinkle onion soup over pretzels and bake 15 minutes. Pour 2 sticks melted oleo over pretzels and bake 15 minutes more. Mix well and store in airtight container. Bake at 250°.
Mix flour, salt and brown sugar. Cut in butter. Save 1 cup of this mixture. To remaining mixture, add soda, milk, egg and vanilla. Pour into greased 13 x 9-inch pan. Shave chilled candy bars over top of batter. Also add crumbs and sprinkle with nuts. Bake at 350° for 40 to 45 minutes. Serve with whipped cream.
Sift together dry ingredients. Cream butter and sugars. Add egg and mix. Combine soda to persimmon pulp and mix into creamed mixture. Add vanilla, nuts and raisins. Add flour mixture and stir. Drop by teaspoon on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix together, knead, roll-out, cut in narrow strips. Lay out to dry. Drop in boiling broth. Cook 5-10 minutes, or until tender.
Mix all together and beat on high speed for 20 minutes. Wonderful on angel food or sponge cake. Split cake into 3 layers. Fill with ice cream. I freeze cake first. Refreeze until topping is ready. Ice cake with topping and freeze. Keep frozen.
Mix sugar and butter. Add eggs and milk. Sift together baking powder and spices and add to milk mixture. Add enough of the 5 cups flour to stiffen and mix in mashed potatoes. Fry in deep fat at high temperature until golden brown.
Heat oven to 350°. In mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until blended. Add eggs and milk; beat well. Stir together flour, cocoa and baking soda; gradually add to butter mixture, blending well. Stir in chocolate chips. Shape dough into 1-inch balls. Bake 10 to 11 minutes. Cool 1 minute; remove to wire rack. Press Kisses in center of each cookie. Makes about 4 dozen cookies.
Drain and mash cooked squash. Saute onion, pepper and celery in oleo. Add to squash. Crumble cooked cornbread in squash. Add soup, egg, milk, salt and pepper to taste. Pour in pan and bake 50 minutes in 350° oven. Top with grated cheese and bake 15 minutes more.
Melt butter. Add sugar and cocoa. Beat eggs and stir in flour, vanilla and Pet milk. Bake at 350° for 40 minutes in pie shell. Makes 3 pies.
Place popped corn in large greased pan. Melt marshmallow topping and chocolate bits in top of double boiler. Stir in water and vanilla. Pour chocolate mixture over popcorn, mixing thoroughly. Shape into balls. If desired, place wooden ice cream stick in balls. Makes about 14.
Saturate the bread crumbs with the juice drained off the stewed fruit (or a little hot water). Add fruit and the beaten egg yolk to the crumbs. Stir in sugar. Beat the egg white until stiff; fold into fruit mixture. Pour pudding into buttered ramekins (or a glass baking dish). Bake in a moderate oven (350°). When nearly done, remove from oven, top with a marshmallow and return to oven until marshmallow is toasted.
Combine all ingredients and simmer for 20 minutes. Remove whole cloves and whole cinnamon, if used. Makes 1 gallon and 1 quart.
Cook spinach until just tender. Drain very thoroughly. Add mushroom soup, seasonings, sesame seed and 1/2 nuts. Turn into buttered 1-quart casserole. Sprinkle remaining nuts on top. Bake at 350° for 20 minutes until bubbly and brown. Yields 4 servings.
Mix the first four ingredients together. Place in a medium bowl. Top with Cool Whip around the sides of the bowl, leaving the center free of Cool Whip. Top with cherries if desired or mix with other fruits.
Brown meat and onions. Drain fat. All remaining ingredients in large pot. Bring to a boil, stirring often so it won't stick. Lower heat and simmer for 2 hours or put in crock pot and simmer on high all day.
Mix together first 4 ingredients together and line buttered torte pan leaving 1 cup for top. Mix well the eggs, sugar, cottage cheese, flour, cream and vanilla. Pour into crust and cover with the 1 cup of crust mixture. Bake at 350° for 1 hour.
Peel and dice potatoes; cover with three-inches of water. Cook until tender (saving 2 cups of water). Mash in rest of liquid or blend in food processor.
Combine pretzels, margarine and sugar. Spread on bottom of 9 x 13-inch baking dish. Bake at 400° for 8 minutes (be sure and check so they will not overcook). Cool.
Skin and cut lengthwise. Rinse chicken under running water and pat dry. Place chicken, bone side up, on the unheated rack of a broiler pan. Broil chicken to 4 to 5 inches from heat for 15 minutes. Turn. Continue broiling for 10 minutes.
Put all ingredients into a mixing bowl. Beat ingredients until smooth with a wire whisk. Pour by 1/4 cupfuls onto hot skillet. Cook until edges are dry. Turn; cook until brown. Serve while hot with butter or syrup.
Put cream cheese in microwave oven for one minute. Then spread thinly on each slice of ham. After spreading, roll ham into rolls. Put on plate and freeze for about 30 minutes. Take out of freezer and slice in small slices and enjoy!
Roll the pastry into a 13 1/2-inch circle. Fit into the bottom and up the sides of an ungreased 9-inch spring-form pan. Lightly prick the bottom. Bake at 450° for 8 to 10 minutes or until lightly browned. Cool slightly.
Mix the melted margarine, 3 tablespoons sugar and crushed pretzels. Press into 9 x 13-inch pan. Bake at 400° for 8 minutes.
Cook and stir ground beef, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Simmer, uncovered, 1 1/2 hours, stirring occasionally. Place in covered container. Refrigerate overnight. Cook spaghetti as directed on package. Heat sauce; serve over spaghetti.
Place beef in a 3-quart pan. Sprinkle with salt, basil and pepper. Place celery, carrots and onions on top of beef. Mix soup and water. Pour over meat and vegetables, making sure all pieces are coated. Cover tightly. Bake at 300° for 3 hours. Add potatoes and bake 45 minutes longer. Great for a cold winter day.
Mix all ingredients together. Put in a 9 x 13-inch pan. Put 1 cup of crushed corn flakes or potato chips on top. Bake at 375° for 45 minutes or until light brown. Makes 8 to 10 servings.
Cook macaroni as directed; drain well. Saute onion in shortening until clear. Cook ground beef until light brown. Combine with all ingredients and macaroni. Pour into lightly greased casserole dish. Sprinkle Parmesan cheese on top. Bake at 350° for 1 hour until slightly brown.
Mix all ingredients and cook over medium heat until thick in heavy saucepan or skillet. Pour into cooled, cooked pie crust and top with meringue. Brown in medium oven. This makes two small pies or one deep-dish pie.
Cook onion and green peppers in margarine until tender. Add the beef. Brown. Stir to separate meat particles. Add the soup, water, ketchup, garlic salt and Worcestershire sauce. Simmer for 5 minutes to blend flavors. (Thin to desired consistency with water.) Cook 20 minutes. Serve on hamburger buns. Makes 6 servings.
Cream the butter, shortening and sugar thoroughly in a large bowl of electric mixer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour with salt and add alternately with buttermilk, beginning and ending with flour. Dissolve soda in boiling water and beat into mixture. Pour into a greased and lightly floured tube pan and bake at 300° for about 1 1/2 hours, testing for doneness after 1 1/4 hours. Let rest 5 to 10 minutes before turning out.
Put a nice layer of crushed chips in bottom of 9 x 13-inch pan. Brown hamburger. Add the rest of the ingredients, cooking about 10 minutes. If you use the enchilada mix, you will need 1 can of tomato sauce added, also. Pour this mixture over the chips. Top with more chips and the grated cheese. Bake in oven at 350° for about 40 minutes.
Combine all ingredients in large bowl except for chips. Pour into 9 x 12-inch baking dish ungreased. Sprinkle top with crushed potato chips. Bake at 350° for 1/2 to 1 hour or until mixture bubbles and top browns. Good if made the night before and then baked when needed.
Put warm water in bowl. Add yeast, salt, sugar and oil; mix well. Add flour. Mix well into a ball. Grease bowl; put dough in. Let rise about 20 minutes. Pat out on 2 greased pizza pans or 1 cookie sheet. Add favorite sauce and toppings. Bake at 350° for 18 to 22 minutes.
Melt margarine and add to rest of ingredients. Mix well. Add chocolate chips. Bake on greased cookie sheet at 350° for 8 to 10 minutes.
Mix all ingredients, except cornstarch, in a large pot. Heat to boiling point. Remove 1 cup mix and add cornstarch to it. Stir well and return to pot. Stir and cook only until cornstarch is dissolved. Take from heat. Cool. Store in jars in refrigerator for 10 days to two weeks.
Combine the onion and green pepper in a pot; saute for 5 minutes. Add remaining ingredients and cook over a low fire until hot, stirring occasionally. Serves 6 to 8.
Combine ingredients using enough mayonnaise to reach firm, but spreadable consistency. Double recipe for large crowd.
Measure flour, baking powder and salt into sifter. Cream butter or margarine and sugar until fluffy in large bowl. Beat in egg and oil of anise. Sift in dry ingredients, a third at a time, adding alternately with milk; stir until well blended. Spoon half of dough into a medium-size bowl; blend in a few drops red food coloring to tint pink. Leave other half plain. Pinch off about a teaspoonful each of pink and white dough at a time and roll each into a pencil-thin strip, about 5-inches long on lightly floured pastry cloth or board. Place strips, side by side, pressing ends together, then twist into a rope. Place 1-inch apart on ungreased cookie sheets. Bake in moderate oven at 350° for 10 minutes or until firm. Remove carefully from cookie sheets; cool on wire racks. Store with waxed paper or transparent wrap between layers in container with tight-fitting cover.
Use 3-quart casserole dish or 2 (11-inch) casseroles. Layer as follows: 1/2 of the bread, 1/2 of the sausage, 1/2 of the grated cheese and repeat.
Cream oleo, oil, egg, brown sugar, white sugar and vanilla. Sift flour, baking soda, salt and cream of tartar. Combine these and add oatmeal and Rice Krispies. Bake at 350° for 12 to 15 minutes. Makes 6 dozen.
Mix ice cream and strawberries. Put mixture into punch bowl. Add juice and ginger ale. Serves 25.
Spread blueberry pie filling in 9 x 9-inch pan. Sprinkle lemon juice over pie filling. Combine butter, nuts and cake mix. Mixture will be crumbly. Sprinkle this mix over top. Bake 45 to 50 minutes at 350° (or until brown). Serve warm with whipped cream or ice cream.
Make Jiffy cake in a 13 x 9-inch baking dish according to directions. Cool. Mix the cream cheese, instant pudding and milk; spread over cake. Spread drained crushed pineapple over cheese mixture. Spread Cool Whip over top and sprinkle with chopped nuts and maraschino cherries. Chill 2 hours.
Peel bananas; split lengthwise and cut crosswise into halves. Place in greased 5 x 10-inch Pyrex dish. Peel orange; cut in sections and place in small bowl with honey and lemon juice. Toss lightly and spoon over bananas. Bake at 350° for 15 to 20 minutes or until bananas are soft. Remove bananas from pan with spatula to prevent breaking. Sprinkle with coconut and place a maraschino cherry on each serving. Serves 8.
Grind everything - grind pears first and put in sieve and let drain while you grind peppers and onions. Put on stove and cook 30 minutes. Pack in jars and seal.
Mix first 7 ingredients well and beat about 3 minutes. In another bowl, combine the last 3 ingredients. Grease and flour a Bundt pan or tube pan. Sprinkle approximately 1/3 of cinnamon mixture in bottom of pan; add 1/3 of batter. Repeat two more times, ending with batter. Run a knife through to marbleize. Bake at 325° for 50 to 60 minutes or until done.
Heat oven to 400°. Heat oil in a large skillet. Peel onion and cut in thin wedges. Cook 2 to 3 minutes until just tender. Add tomatoes and frozen greens. Cover and cook 2 to 3 minutes until greens are thawed. Drain beans and cut ham in bite size pieces. Stir ham, beans, and ketchup into skillet. Bring to boil. Remove from heat and arrange biscuits, just touching, in a ring around edge of skillet. Bake for 10 to 12 minutes until biscuits are golden brown on top and fully cooked on bottom (lift one to check). Yields 4 servings.
Mix peanut butter, melted butter, powdered sugar, brown sugar and vanilla together in large bowl. Put 1/2-inch thick on cookie sheet. Melt chocolate chips and spread over. Cut while warm.
In a 1-quart casserole, combine potato and water. Cook on High in microwave until soft. Drain. Mash potato with milk; set aside.
Saute onions and celery in oil until tender. Finely grind almonds or liquify with water in blender until very fine. Combine all ingredients, except gravy. Pack into greased loaf pan or ring mold. Bake in 350° oven for 1 hour. Serve with mushroom gravy.
Mix beef consomme, water, onion soup mix and mushrooms. Pour into casserole dish. Cut up margarine on top. Cover and bake at 350° about 1 hour or until all liquid is absorbed.
Mix cake mix, 1 egg, nuts and margarine. Put in 9 x 12 pan and press down. Mix cream cheese, 2 eggs, powdered sugar and vanilla or lemon flavoring. Spread this on top of cake in pan. Bake at 350° for 40 minutes. Cool completely before cutting into squares.
Mix all ingredients together. Bake at 350° for 50 minutes in 24 x 18 x 4-inch pan.
Cream sugar and margarine; add flour, then pineapple. Beat eggs and bake at 350° until done.
Mix flour and soup mix together. Place meat into roaster or ovenproof pan. Put salt and pepper on roast. Pour flour/soup mix over roast. Cook at 350° for about 1 1/2 to 2 hours. Potatoes and carrots can be added the last 30 minutes. I prefer to cook my potatoes and carrots separately.
Cook sausage in medium skillet until browned; drain. Set aside. Separate crescent dough into 8 triangles; place triangles with elongated points toward center in a greased 12-inch pizza pan. Press bottom and sides to form a crust; seal perforations. Spoon sausage over dough; sprinkle with hash browns and Cheddar cheese. Combine eggs, milk, salt and pepper; pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with additional cheese.
Mix together all ingredients and bake. Stir twice while baking. Bake at 350° for 40 minutes. Use 9 x 13-inch baking pan. Serves 4 to 8.
Butter electric frypan. Melt chocolate in pan. Beat eggs, salt and sugar together and add with dates to chocolate, stirring constantly. Cook for 10 minutes at 325°. Remove from pan or heat. Add nuts, vanilla and Rice Krispies. Drop by spoonfuls into coconut. Roll into balls and place on waxed paper to cool.
Mix all ingredients and pack firmly into a greased large loaf pan. Bake at 350° for 1 hour. Take out and pour 1/2 cup of ketchup over top of the loaf. Bake 10 minutes longer. Take out and let stand for about 5 minutes before slicing.
Saute onions, garlic and bell pepper in margarine. Cook until onions are translucent. Add 1/4 cup flour to vegetables. Cover and cook on low 15 minutes. Add crawfish and parsley to vegetables and cook 15 more minutes. Stir in Velveeta and half and half. When thoroughly blended, add boiled fettucine. Bake in covered dish at 350° for 15 minutes. Can also serve sauce over fettucine instead of casserole-style. Serves 4 to 6.
Take a large bowl and put pistachio pudding mix in. Blend in a can of chopped pineapple, Cool Whip and mini marshmallows. Refrigerate until time to serve.
Mix ingredients together. Place in casserole dish. Top with roll of crushed Ritz crackers and slivered almonds. Bake at 350° for 30 minutes.
Brown the Stew Beef in hot Oil. Drain. In cooker, combine Carrots, Celery, Onion, Green Pepper, and Parsley. Add Broth, undrained chopped Tomatoes. Spaghetti Sauce, Barley, Basil, Salt and Pepper. Stir in browned meat. Slow cooker on low for 10-12 hours or on high for 4-5 hours.
Combine ingredients and rub over entire surface of meat. You can cook immediately or refrigerate overnight. The longer the herbs are on meat, the more intense the flavor. Cook pork using your favorite method. Very tasty!
Sprinkle chicken with lemon juice. Brown in butter in frying pan. Put chicken in shallow baking dish. Add onion to pan drippings; fry until done. Combine soup, paprika, sour cream, salt and pepper; add to onion. Pour over chicken. Bake, uncovered, for 50 to 60 minutes at 325°.
Boil sugar, 1 cup water and oleo for 5 minutes. Make a batter of flour, yolks and milk. Add to sugar syrup. Bring to a boil. Remove from heat and add vanilla. Pour into ready baked pie shell.
Mix all ingredients except for eggs and vanilla. Cook until mixture is hot. Add small amount to beaten egg yolks. Add egg yolks then to rest of mixture; cook until thick. Add vanilla and pour into baked pie shell. Makes one pie. Use egg whites for meringue or use Cool Whip.
Combine cabbage, pepper and onion. Set aside. Mix together vinegar, water, salad dressing or oil, sugar and salt. Pour over cabbage mixture.
Cook spaghetti in turkey broth according to directions on box. Combine spaghetti and all other ingredients; mix together well. Place in two-quart casserole dish and top with grated cheese. Bake in oven at 400° for 15 minutes. (Can be prepared ahead and frozen.)
Break white bread into small crumbs; wet and squeeze damp. Mix into ground beef; add the sour cream, onions, salt, pepper and water. Form into balls and roll on bread crumbs. Brown in skillet in butter for 10 minutes. When done, remove the meat balls from skillet and make a gravy. Place meat balls into gravy.
Dissolve yeast in water. Add other ingredients; mix well. Make into cloverleaf rolls or loaves. Let rise only 1 time. Will keep in refrigerator, covered with foil, for a week. Bake at 400° until brown.
Mix flour with salt and cocoa; put soda in buttermilk. Cream sugar and butter; add eggs, one at a time. Add flour and buttermilk alternately. Add vanilla, chips and nuts. Bake in tube pan for about 1 hour and 15 minutes at 325°.
Heat water and 1 cup of orange juice to boiling. Dissolve jello and salt in boiling liquid in mixing/serving bowl. Stir in the remaining orange juice. Place in refrigerator to cool until the consistency of egg whites. Stir in cranberry sauce, pineapple, celery and nuts. Refrigerate until ready to serve.
In a food processor or blender, crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping.
Add lemon juice and salt to mayonnaise. Mix well with cream cheese. Add nuts, quartered cherries and pineapple. Stir well to blend. Add well beaten whipped cream and fold in. Add bananas, cut in small chunks. Put in freezer tray and freeze.
In a mixing bowl, cream butter and brown sugar until crumbly. Add eggs one at a time, beating well. Add apple juice and lemon extract. Combine the flour, soda, salt, oats, cinnamon, nutmeg and cloves. Gradually add to the creamed mixture. Stir in the apples, raisins and nuts. Drop by rounded tablespoon onto ungreased baking sheet 2-inches apart. Bake in 350° oven for 11 to 13 minutes or until lightly browned.
Beat shortening and 1 cup sugar until light and fluffy. Add molasses and egg; beat well.