HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together and beat until cheese melts, approximately 20 minutes. Serve with your favorite cracker.
Note: Sprouting the beans helps to remove some of the gas and also brings in extra nutrients.
Melt half of shortening and add cocoa. Set aside. Cream the rest of the shortening, sugar and vanilla. Beat in eggs, then cocoa mixture. Sift together dry ingredients and add alternately with milk. Chill 30 minutes. Drop by spoonful into powdered sugar and roll. Place on greased cookie sheets and bake at 350° for 15 minutes. Yield: 4 dozen cookies.
Mix all ingredients together to form dough. Roll into bite-size balls. Bake at 350° for 10 to 15 minutes. Makes about 30 balls. Serve hot. Freezes well also.
Mix dry ingredients. Mix water and salad dressing. Mix the two together gradually and beat. Bake 30 to 35 minutes at 350°. May make 1 layer or a 2-layer cake.
Mix first 4 ingredients until crumbly; put in 9 x 13-inch pan. Bake for 20 minutes at 350°.
Mix all these together and cool slightly. Pour in casserole dish with a small bag of miniature marshmallows. Let gel.
Cream butter with sugar. Stir in chocolate. Add eggs, one at a time, beating 5 minutes after each addition at high speed. Fold in Cool Whip. Pour into a cooled 9-inch pie shell. Chill until firm, about 2 hours.
Drain cherries. Reserve juice. Set cherries aside. Add water to juice to measure 1 cup. Transfer to saucepan. Bring to a boil. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth. Add cherries; pour into an 11 x 7 pan. Refrigerate until firm.
Cut bacon strips in small pieces. Add onion and saute. Brown ground beef with the onion and bacon. Add remaining ingredients and pour into casserole or baking dish. Bake at 375° for 1/2 hour.
Place one pie shell in bottom of casserole dish. Layer soups, vegetables and chicken. Place second pie shell on top and slit with knife several times. Bake at 350° for 30 to 40 minutes until golden and bubbly.
Mix first 4 ingredients and beat for 5 min. Pour into shell, mix next three ingredients and spread over first layer. Chill and serve.
Saute meat and drain on paper towel. Combine all ingredients in large stewpot. Cook until okra turns color.
Bring the 2 cups of water to a rolling boil. Drop the tea bags in the water and then the soda. Cook about 1 minute. Cover with lid and remove from heat or just turn the burner off. Let steep (sit) for about 15 minutes. Put sugar in a 2-quart pitcher and pour hot tea in and stir to dissolve. Add enough cold water to fill the pitcher. Add the lemon juice and serve over ice.
Cook onions with butter until tender. Add rest of the ingredients and heat to boiling. Put pat of butter or oleo in each bowl and fill with chowder. Sprinkle with parsley and paprika.
Mix rice, soup mix, soup, water and wine in 1 1/2-quart baking dish. Let stand 10 minutes. Put chicken parts on top. Brush with butter. Sprinkle with salt, pepper and paprika. Bake in 350° oven for 1 hour until chicken is done.
In a punch bowl add 2 1/2 qts. of softened sherbet. Add Sprite gently, DO NOT STIR. Add remaining 1/2 qt. sherbet by scoopfulls and float on punch. Serves approx. 30 people.
Remove top rind from cheese; place cheese on serving plate. In a small saucepan, combine preserves and liqueur. Heat until mixture is hot, but not boiling. Pour some of the sauce over cheese (save remainder for adding later, if desired). Sprinkle almonds over top. Makes 4 to 6 servings.
Place chicken in baking dish. Bake, covered, 15 minutes in oven preheated to 425°; drain. Combine tomatoes, cornstarch, oregano and pepper sauce. Cook, stirring constantly, until sauce is thickened. Pour heated sauce over chicken; top with cheese. Bake 5 minutes, uncovered. Garnish with parsley, if desired.
Brown meat; stir in barbecue sauce and onion. Heat. Prepare macaroni dinner as directed on the package except use 1/2 cup milk. Layer half the dinner in a 10 x 6-inch baking dish. Cover with meat mixture. Top with remaining dinner. Cover and bake at 350° for 25 to 30 minutes.
Cook hamburger meat and onions until done in skillet. Cook macaroni and mix with hamburger. Put in a large casserole dish. Add diced up cheese (about 4 slices). Add pimientos and tomato soup. Cover with more cheese slices and crumbled up bread on top of casserole. Bake until cheese melts and bread is brown.
Don't let new small potatoes go to waste. Scrape them or if you want to do a basketful or more, fill your washing machine with cold water and let it run to clean them. Pack them in jars; add water and 1 teaspoon salt to each quart. Cold pack 3 hours.
Prepare rigatoni according to package directions. Melt margarine. Add flour and cook, stirring constantly for 2 minutes. Do not brown. Stir in milk, salt, pepper and cheese. Cook until smooth and thickened. Pour sauce over hot rigatoni and mix gently. Sprinkle peas on top and place in oven at 350° for 15 minutes.
Mix salt, masa and flour into bowl. Add beaten egg, milk and shortening. Drop chili into batter, then drop chili in hot oil.
Combine all ingredients and stir together. Bake in greased 8 x 8-inch dish in 350° oven for 45 minutes.
After topping	has been added, bake in a 350° oven for 30 minutes. Potatoes	may be prepared several days ahead and refrigerated. Topping should not be added until you are ready to bake them.
Put cubed bread on bottom of greased 9 x 13-inch pan. Melt margarine and cheese in double boiler. Pour over bread. Beat eggs with fork and add milk and mix. Pour over mixture. Place in refrigerator overnight. Bake one hour at 300°.
Shred cabbage in bowl. Add pinch of celery seed or more, if desired. Add cole slaw dressing and stir. Chill and serve or serve immediately.
Soften yeast in water; let stand while combining sour cream, sugar and baking soda in large bowl. Add 2 cups biscuit mix, then yeast mixture. Mix well. Stir in 3 more cups biscuit mix. Turn dough onto board dusted with 1/2 cup biscuit mix; knead to form smooth ball. Shape dough into small rounds the size of a walnut. Place close together in buttered 9 x 13 x 2-inch pan. Let rise until doubled in bulk. Preheat oven to 375°. Bake rolls 15 minutes, or until done. Makes 72 bite size rolls.
Cut cabbage, onions and green pepper very thin and sprinkle with salt. Bring to boil oil, vinegar and sugar. Let cool. Pour over vegetables. (Better if made one day in advance.)
Preheat oven at 200°. Grease and flour tube cake pan. Mix ingredients and pour into pan. Bake at 325° for 1 hour and 20 minutes.
Bring margarine, sugar, cocoa and milk to a boil for about 3 minutes. Add peanut butter and oats. Then drop on waxed paper and allow to cool.
Wash and break beans into bite size pieces. Wash new potatoes. Cook in a large pot on top of stove until tender. Season to taste.
Preheat oven to 350°. Grease pans (three 5 1/2 x 9 1/2 x 3-inch if double). In large bowl, beat eggs with oil. Stir in sugar, zucchini, carrots and vanilla. Mix flour, baking soda, baking powder, salt and cinnamon. Blend into egg and oil, etc. and add raisins. Bake 1 hour or until tested with toothpick. Remove from pan and cool.
Soften butter (don't melt). Mix powdered sugar, peanut butter, graham crackers, vanilla, coconut and butter in large bowl. Roll into 1-inch balls.
Bake cake in oblong pan according to directions on box. This only uses half the cake (you can find someone baking on the same day and share). Break 1/4 of the cake into large pieces and place in a 2-quart serving bowl. Pour half the thawed strawberries over the cake. Spread with half of prepared pudding. Repeat layers. Chill at least 8 hours. Right before serving, spread whipped topping on top and sprinkle with almonds. Spoon into dessert dishes to serve.
Mix well. Pour into a graham cracker pie crust and top with Cool Whip. Refrigerate for 1 hour.
Cook noodles as directed on package. Line a casserole with noodles and make into a nest. In a large frying pan, saute the shrimp in 1/2 cup clarified butter until pink and tender, about 5 minutes. Cover noodles with shrimp. Combine soup, sour cream, mayonnaise and chives; add mustard and sherry. Pour sauce over shrimp and sprinkle Cheddar cheese over all. Bake at 350° for 30 minutes, until cheese has melted and bubbly. Serves 6.
Beat all ingredients until smooth. Pour into 2 graham cracker pie shells. Freeze until firm. Serve immediately.
Fry onions and garlic in oil until soft, 5 to 10 minutes. Add hamburger and cook until brown. Mix in salt, pepper, rosemary and tomato paste. Gradually add hot water and simmer 30 minutes uncovered. In bottom of a 9 x 13-inch pan, put a thin layer of sauce, then a layer of cooked noodles, layer of cottage cheese, layer of Mozzarella cheese, then repeat layers. Bake at 350° for 1 hour. Let cool 15 minutes before serving.
Blend Crisco with salt and sugars. Add eggs one at a time, mixing thoroughly. Add flour, baking soda and nuts to mixture. Shape into roll about 2 1/2 inches in diameter or 2 smaller rolls. Roll in wax paper and chill in refrigerator. When ready to bake, slice thinly and place on greased cookie sheet. Bake at 375° for 8 to 10 minutes, or when delicately brown.
Cook carrots until tender and cool. Mix remaining ingredients into carrots. Place in refrigerator and let set 12 hours or more. Yields 1/2 gallon or enough for 25 people.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 5 dozen.
Cook Jell-O, pudding and water until thick and clear. Chill. Add whipped Dream Whip and oranges.
Sift together flour, soda and salt. Cream together margarine and sugar until light and fluffy. Beat in egg. Stir in Baby Ruth pieces and dry ingredients. Add vanilla and blend well. Chill dough for 30 minutes. Drop by 1/2 teaspoon onto greased baking sheet. Bake in oven at 350° for 10 to 12 minutes or until done. Remove from baking sheet onto wire racks to cool. To enhance flavoring, add caramel flavoring.
Mix all together and shape into loaf pan. Decorate top with pecans and cherries, if wanted. Can use marshmallows.
Sift together first 5 ingredients. Cut in shortening. Add yeast mixture. Add to dry ingredients. Dough should be soft and pliable; work 5 minutes. Roll out; cut with biscuit cutter. Bake at 400° for 15 minutes or until golden brown. May refrigerate dough overnight.
Place water on stove for linguini; follow directions on package to cook the pasta. Place all ingredients, except mussels, into large pot and simmer for 1/2 hour. While the sausage and sauce are cooking, clean mussels according to package directions. Add to sauce and cook for another 15 to 20 minutes until mussel shells open. Serve over linguini. Serves about 8.
Mix Jell-O with cottage cheese until well blended. Add fruit; be sure oranges and pineapple are drained well. Mix well and fold in Cool Whip. Makes a great low-cal, cool salad.
Pour pie filling in buttered deep-dish pie pan. Pour dry cake mix over pie filling. Slice butter evenly over cake mix. Bake at 350° until crust is brown (approximately 30 minutes). Stir mixture 1 time while baking. Good served with a scoop of vanilla ice cream.
Peel onions and cut into even thin slices. Heat margarine in large skillet. Add onions; toss until coated with margarine. Do not brown. Add vinegar, brown sugar and curry powder. Blend well. Add parsley. Cook 2 to 3 minutes until glazed. Season with salt, pepper and curry powder. Serve hot as a side dish or cook as an appetizer. Can be used in greens or potato salad.
In large bowl, combine vanilla frosting, peanut butter and margarine until well blended. Stir in crumbs; mix well. Form into 1-inch balls. Chill 1 hour.
Beat first 6 ingredients together using only 1 package of pudding for 4 minutes at high speed. Place in 9 x 13-inch greased pan. Bake at 350° for 30 to 35 minutes. Beat together 1 package of pudding and 1 cup milk. Beat heavy cream until peaks form. Mix with pudding mixture. Use this to ice cake when cake is cool. Store cake in refrigerator.
Tear lettuce in pieces. Cook and drain peas. Layer vegetables in a large salad bowl. Spread a layer of mayonnaise, sealing the lettuce. Make a second layer of vegetables. Seal with mayonnaise. Top with Parmesan cheese and then black olives. Cover tightly with Saran Wrap and refrigerate overnight. Toss before serving. Serves 6 to 8.
Combine whole wheat flour and yeast. Heat buttermilk, molasses, honey, salt and butter until warm. Add oats, whole wheat flour, yeast mixture and eggs. Bake at low speed for 3 minutes at medium.
Spread cream cheese on slice of dried beef. Put slice of pickle on top and roll up. Chill, then slice into bite size pieces.
Note: About 1 cup to 1 1/2 cups chopped pecans for outside coating.
Dilute lemon jello in boiling water. Add cold water and pineapple juice. Let cool. Add the crushed pineapple and 1 cup shredded carrots. Chill until set.
Fry bacon in a large stew pot. Remove bacon. Add stew meat and sear. Lower heat and add tomatoes, beef broth, water, celery, onion, garlic, Worcestershire sauce and chili powder. Cover and simmer 2 hours. Remove 1/4 cup broth from stew. Cool and mix with flour. Add flour mixture to stew. Season. Add carrots and potatoes and cook 30 minutes. Add corn and bacon. Cook another 5 minutes.
Saute onion in butter until tender. Put beans in a baking dish and add onions, mustard, brown sugar and bacon. Stir to mix. Bake at 350 degrees for approximately 1 hour until bubbly and set.
In large, heavy pot, brown beef with onions, green pepper and garlic. Drain off fat. Add remaining ingredients, except kidney beans. Simmer, uncovered, at least 45 minutes, stirring occasionally. When thickened, stir in drained beans. Heat through and serve.
Cut potatoes into large pieces. Combine all ingredients, except butter; shake in a large bag. Melt butter in a 9 x 13-inch pan. Put potatoes in one layer. Bake at 375° for 1 hour. Turn once during baking.
Beat the eggs in a large bowl and add enough buttermilk to cover the chicken strips. Stir. Coat chicken strips and refrigerate overnight. Remove chicken strips from mixture and shake off excess. Dip in a mixture of flour, salt, pepper and the seasoned salt. Deep fry until chicken strips are golden brown and drain on a paper towel.
In a large frypan, put layer of Tater Tots to cover skillet. Cook Tater Tots until just about done. Mash Tater Tots flat with a spatula. Break open about 4 or 5 eggs over the top of Tater Tots. Mix eggs in with Tater Tots. Season to taste.
Mix all ingredients together and pour into greased and floured tube pan or make three 9-inch layers. Bake for 1 hour at 325°.
Cook sugar, water, cornstarch and light corn syrup until thickened. After cooking immediately add jello and food coloring. Place fresh strawberries in a baked 9-inch pie shell. Pour the cooled glaze on top of strawberries. Serve with whipped cream.
Heat oven to 300°. Melt butter in baking pan. Stir in Parmesan cheese. Add cereal; mix well. Bake, uncovered, for 10 minutes.
Put all ingredients into pot, except cabbage, zucchini and beans. Let cook 1 hour; add rest of ingredients. Let simmer another 1 1/2 hours. Serve with garlic bread and salad.
Brown first 3 ingredients in large skillet. Cook spinach, using package directions. Drain, reserving liquid. Add water to make one cup. Add spinach liquid and next 5 ingredients to meat mixture; simmer 10 minutes.
Melt butter over low heat and remove from stove. Add 2 cups sugar. Beat well. Mix in eggs and vanilla; blend well. Sift together flour, cocoa and salt. Add to sugar mixture. Mix well. Stir in coconut. Spread into greased 9 x 13 baking pan.
Mix all in large bowl. Bake in covered 9 x 13-inch bowl at 350° for 1 hour.
Put in a 9 x 13-inch cake just as listed. Sprinkle cake mix over the whole top. Bake at 350° for 1 hour.
Cook spaghetti and drain. Cook onions in melted margarine until limp. Add thawed broccoli, salt, pepper and savory. Cook 5 minutes over low heat. Put spaghetti into greased 3-quart casserole. Cover with a layer of cheese slices. Pour in milk. Add a layer of broccoli, then cover with cheese slices. Bake 30 minutes in a 375° oven.
Cream Crisco and sugar well. Add eggs and beat. Sift dry ingredients together. Add this a little at a time while beating the egg mixture. Add bananas and nuts. Bake in greased, slightly floured loaf pan at 350° for about 1 hour or until toothpick comes out clean. Makes one loaf.
Mix the first 4 ingredients. Add vanilla, then add milk and coconut. Grease two 9-inch pans. Bake at 350° for about 45 minutes.
Cook macaroni according to package directions; drain. Turn, while still hot, into a bowl that contains butter and Parmesan cheese; toss to coat. Add celery, cheese, salad cubes, mayonnaise to moisten, salt, pepper, seasoned salt and mustard; mix well and chill. Turn out on salad greens, and if desired, 2 cups of slivered ham or 1/4 cup of real bacon crumbs may be added to recipe. Serves 8 to 10.
Mix first 6 ingredients and form into small balls. Roll in cornflakes. Drop in hot grease and fry.
Brown ground chuck; add green pepper and onion. Cook until tender; drain off fat. Mix mayonnaise, milk, eggs and cornstarch until smooth. Add beef, cheese and salt. Stir until well blended. Pour into uncooked pastry shell and bake on cookie sheet at 350° for 35 to 40 minutes. It's ready when knife inserted in center comes out clean.
Whip the cream cheese. Stir in sour cream, then add sugar and vanilla; blend well. Put in graham cracker crust. Bake for 20 minutes at 375°.
Put granulated sugar and cinnamon in bag. Shake biscuits (quartered) in bag. Layer biscuits in tube pan. Pour extra sugar/cinnamon mixture over biscuits in pan. In a saucepan, mix brown sugar and butter for 1 minute. Pour mixture over biscuits as you layer them in tube pan. Bake at 350° for 35 minutes. To serve, dump out of pan onto plate.
Mix together the first 3 ingredients; let stand a while, preparing other ingredients. Add the flour, soda, salt, cinnamon, dates and nuts; mix. Add the oil and vanilla; mix well. Cook in tube pan or loaf pan at 325° for 1 hour and 20 minutes.
Mix all ingredients in a large bowl. May be refrigerated, covered, for 1 month. Makes 5 cups.
Beat egg whites until stiff; set aside. Mix together yolks and the rest of ingredients; fold in egg whites. Cook on hot griddle or heavy frying pan until bubbly on top; turn once. Cook until golden brown. Serve with hot syrup and butter.
Mix ingredients; form into small meatballs. Bake at 350° for 35 minutes uncovered in baking dish. Add tomatoes and peas. Return to oven for 15 to 20 minutes with cover on. Serve over rice or noodles.
Chop cabbage into pieces. Brown sausage, season with chili powder. Drain sausage. Bring water to a boil and cook noodles for 15 to 20 minutes.
In large mixing bowl, place peaches, pineapple and fruit cocktail if used with all juices; slice strawberries and add to other fruit, then add pudding mixes. Do not prepare pudding, just dump in bowl with fruit and mix. Add bananas, sliced or chunk-sizes. Mix all together and refrigerate.
Soak beans overnight. Place salt pork in the bottom of a bean pot, drain the beans and to pot with all other ingredients. Cover with hot water and bake at 325° for 5 or 6 hours. Add more water as needed and reduce temperature to 300° for last hour. Add more molasses, if desired. Fork test, done when beans are tender, but not mushy. Serves 10 hungry people.
Freeze unopened can of fruit for at least 12 hours (longer is even better). Dip frozen can in hot water a few seconds to loosen edges and make it easier to get out the contents. Cut the frozen fruit up into chunks and put into food processor. Add lemon juice, liqueur and cranberries. Pulse on/off for about 30 seconds. Serve immediately or can be scooped into small balls and stored in freezer until ready to serve. Makes 2 to 3 servings.
Mix all together. Bake at 350° for 30 to 40 minutes (or longer, if needed).
Cut cabbage into large chucks. Put in casserole. Brown ground chuck and onion; drain. Add tomato soup (not diluted). Put over cabbage. Cook in a 350° oven for 45 minutes to 1 hour. Stir in 1/2 hour.
Mix together beans, brown sugar, barbecue sauce and bacon. Saute onion and pepper; add to other mixture. Put in baking dish; bake 1 hour at 350°.
Beat eggs and add all ingredients, cooking constantly. Chill! Fold in egg whites and cream; fold in brandy and rum. Chill, then add vanilla.
Cream shortening and sugar; add eggs and beat well. Sift together dry ingredients and add to creamed mixture. Add vanilla and honey. Bake on greased cookie sheets at 350°.
Crush Doritos. Mix together soup, sour cream, chilies, onion and chicken. In a 3-quart casserole, layer Doritos, soup mixture and cheese in that order. Make 2 layers. Bake 30 minutes at 350°. Serves 8 to 10.
Brown meat in a large saucepan and drain. Add next 4 ingredients. Bring to boil and simmer for 10 minutes. In a small bowl, mix Ricotta cheese or cottage cheese, egg and Parmesan cheese. Put a little of the meat sauce in bottom of 13 x 9 baking dish and alternate layers as follows: noodles, 1/3 meat sauce, half of cheese mixture. Repeat and then top with remaining meat sauce. Sprinkle Mozzarella cheese on top and cover with foil. Bake at 350° for one hour or until noodles are tender. Let stand 10 minutes before cutting.
Prepare 9 x 13-inch pan with vegetable spray. Cook margarine, sugar, chocolate and vanilla in top of double boiler over simmering water until blended. Add egg; stir slowly. Cook 5 minutes; stir constantly. Add vanilla, cracker crumbs and pecans. Press into prepared pan. Chill 15 minutes. Cream margarine and Neufchatel cheese until fluffy. Add vanilla. Gradually add powdered sugar; beat until smooth. Add color; pour over cracker mixture. Refrigerate 30 minutes. Melt butter and chocolate chips in top of double boiler. Spread over cream filling. Refrigerate until firm. Cut into squares (36).
Mix well, pour into greased and floured tube pan and bake at 350° for 1 hour.
Place chicken in greased 9 x 13-inch baking dish. Mix soup and broth and pour over chicken. Place sliced boiled eggs over soup mixture. Mix flour, margarine and milk. Pour over chicken mixture. Bake at 350° for 45 minutes to 1 hour or until golden brown.
Dissolve yeast in 1/4 cup water. Mix potatoes and milk. Add flour salt, shortening and sugar. Add 3 more cups flour and knead. If needed, add 1 more cup flour. Let dough double itself, then roll out and cut with regular doughnut cutter. Let rise until twice their regular size. Cook in deep oil at 390°. Makes 4 dozen plus holes.
Combine all ingredients thoroughly, except only add 1/2 cup of tomato ketchup at this time. Mix with hands. Pack firmly into ungreased baking dish. Bake in preheated oven at 350° for 1 hour and 15 minutes. At the last 15 minutes of baking time, take the meat loaf out and brush the other 1/2 cup of tomato ketchup over the top. Put back in oven for rest of baking time. Let stand 5 to 10 minutes before slicing. Makes 8 servings.
Place chicken in baking dish. Bake, covered, for 15 minutes in a preheated 425° oven. Drain broth. Combine tomatoes, cornstarch, basil or oregano and optional pepper sauce. Cook, stirring constantly, until sauce thickens. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes uncovered.
Cook in at least a 4-quart Dutch oven. Brown the ground chuck and chopped onion until the meat is thoroughly cooked. Add the salt and pepper for seasoning. Then add the remaining ingredients. Bring to a boil over low heat for 30 to 35 minutes. Stir often to avoid burning. No lid is necessary. Serve hot. Serves 4.
Blend all ingredients. Shape into 1-teaspoon size balls. Put on ungreased cookie sheet. Bake at 325° for 15 to 20 minutes. Makes 4 to 6 dozen.
Combine all the ingredients in a blender and blend until smooth. Chill or serve immediately.