HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place hash browns, half and half, butter, chives and salt and pepper to taste in large pot over medium heat. Stir until consistency of pudding. Reduce heat after thawing begins to avoid scorching. Place potato mixture in a greased 3-quart casserole. Sprinkle with cheese and paprika. Bake, loosely covered, for 20 minutes. Uncover and bake 25 minutes at 350°. Makes a lot and can easily be cut in half. Recipe serves 10 to 12. Preparation time: 45 minutes. Cooking time: 45 minutes. Can be made up ahead of time.
Soften cheese in 1-quart casserole in microwave oven for 1 minute. Mix in remaining ingredients, except crab. Stir in crab. Cook in microwave oven for 5 to 6 minutes. Remove, stir and sprinkle with 1 teaspoon paprika and serve. Makes 2 cups.
Combine Cool Whip and milk in a large bowl and refrigerate 1 hour. Add remaining ingredients. Stir well and refrigerate overnight. Do not attempt to mold.
Combine all ingredients except club soda. Peel orange from top to bottom without interruption leaving bottom of peel attached. Suspend orange in Sangria and let stand at least 1 hour before serving. Add club soda just before guests arrive.
Saute onion in butter until soft. Combine with all ingredients listed above except chicken. Mix well; season liberally. Trim fat of chicken. Loosen skin from one side and stuff with approximately 1/3 cup of filling. Tuck the skin under the breast, forming a round dome shape. Place in a buttered Pyrex dish. Preheat oven. Bake breasts at 350° for 30 to 35 minutes until golden brown. Do not overcook. Cool slightly before serving. This can be sliced into smaller serving pieces. Serves 6.
Mix cheese and flour. Add margarine and mix thoroughly. (If dough seems dry, work with hands.) Mold dough around each olive; shape into ball. Place on ungreased cookie sheet. Cover; chill at least 1 hour. Heat oven to 400°. Bake 15 to 20 minutes.
Fry bacon; set aside. Brown onion in bacon fat; drain. Stir carrots, crumbled bacon, onion and brown sugar together. Pour melted butter over mixture and bake, stirring occasionally, until carrots are glazed and heated through.
Heat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in chips. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen cookies.
Combine tomato sauce, paste and 1/2 teaspoon oregano in small bowl. Set aside. Assemble and attach food grinder using fine grinding plate. Turn to speed 4 and grind beef, veal, pork and onion into bowl. Add bread crumbs, egg, remaining oregano, salt, pepper and 1/2 of tomato mixture into bowl. Attach bowl and flat beater. Turn to speed 2 and mix 1 minute.
Blend all ingredients a few seconds. (In blender, press on button and then off.) Ready to eat. Yield: 1 quart.
Melt margarine; add onions and celery. Cook slowly for 5 minutes. Add salt, pepper, cayenne, mustard and Worcestershire sauce. Then add milk and diced bread. Cook slowly until thickened. Cool and let stand. In a large bowl, add hard-boiled eggs, crab meat, dash of salt, parsley and onion and mix. Then add to cooled bread mixture and refrigerate until cooled. Make balls and shape. Dip in flour, then egg and breadcrumbs. Fry in deep fat for 4 to 6 minutes.
Melt oleo, add salt and pepper. Stir. Crush rice krispies. Dip chicken in oleo and then in rice krispies. Place in shallow pan, skin side up. Bake at 375° about 1 hour and 20 minutes.
Melt cheese and butter on medium heat, stirring continually. Pour liquid over sifted 10x and cocoa mixture. Add vanilla and nuts. Mix well. Pour in 9 x 13-inch buttered pan. Refrigerate overnight.
Mix ingredients well and make into individual loaves. Bake uncovered 1 1/2 hours at 350°. Spoon sauce over before baking and two times during.
Saute butter, flour and onions. Add parsley, half and half, crabmeat and cheese. Cook until cheese is melted. Add sherry, pepper and salt. Serve with crackers as a dip or thicken a little more and use as main dish.
Mix together lettuce, cauliflower, onion, carrots and celery. Put peas in strainer and run under hot water. Add peas to salad and mix. Put half of salad in serving bowl. Layer mayonnaise and sprinkle sugar on top. Add layer of 1/2 of the bacon and 1 cup of shredded cheese. Sprinkle parmesan cheese. Repeat for 2 layers. Refrigerate. Mix well before serving.
Mix cottage cheese and Cool Whip. Sprinkle in dry Jell-O. Fold in oranges and pineapple.
Peel avocados and mash with fork. Blend in picante sauce, garlic and salt. Add tomatoes, onion and lemon juice. May be served as a dip or on a head of lettuce as a salad.
Spread rolls in cookie sheet and press to cover bottom of pan. Bake at 375° for 8 to 10 minutes or until lightly browned.
Mix and pour into deep dish pie shell. Bake in 475° oven for 5 minutes. Turn oven down to 425° and finish baking for about 15 minutes or until your knife comes out clean.
Mix all ingredients except potatoes. Add potatoes. Pour into a casserole; top with 1 cup cheese. Bake at 350° until light brown and bubbly.
You will need; rolling pin, wooden toothpicks, nonstick spray, baking sheet, cooling rack Drain pepper salad well Roll dough out into a rectangular shape Layer ham, cheese, salami, and peppers onto the dough Roll the bread over onto itself. Pinch lengthwise and ends, secure with toothpicks Bake about 20 minutes at 400F Cut in half (to drain juices) and set on cooling rack over a sink or pan. Serve warm or cold. Can be frozen.
Cut off wing tips and discard. Cut each wing into 2 sections. In a shallow glass or ceramic bowl, combine all ingredients, except chicken. Add chicken wings and marinate several hours or overnight, turning occasionally. Remove wings from marinade (reserve marinade) and place in single layer in shallow baking dish. Cook in 325° oven for about 15 minutes. Cook wings an additional 15 minutes, basting with marinade and turn them over. Cook 10 to 15 minutes more. Baste with honey just before removing from oven.
Mix crumbs, sugar and butter. Butter a 10-inch spring-form pan 2 1/4-inch deep and press mixture onto bottom. Let ingredients except last two, reach room temperature. Then beat cheese until fluffy. Mix sugar and flour; gradually blend into cheese, keeping mixture smooth. Add grated rinds, then eggs and yolks, one at a time, beating well after each. Stir in cream. Turn into crust and bake at 500° for 10 minutes. Reduce to 200° and bake 1 hour more. Remove from heat and cool away from drafts. Refrigerate until cold and remove sides of pan. Top with glaze and fruit. Refrigerate. Cake may be made a day ahead, but glaze on day served.
Cook spaghetti according to package directions; drain. (Should have 3 cups.) Stir butter into hot pasta. Stir in Parmesan and eggs. Place spaghetti mixture into a "crust" in buttered 10-inch pie plate. Spread cottage cheese over bottom of crust.
Crumble beef into large bowl. Add salt. Sprinkle with crumbs and milk. Let stand a few minutes until crumbs are soft. Blend together. Mix in egg, onion, sage, thyme, nutmeg and black pepper, mixing well. Shape into 4 loaves. Place on foil-lined baking sheet, about 3-inches apart. Mix brown sugar, catsup, ginger, garlic salt (if used), soy sauce and mustard. Spread mixture over tops of loaves. Bake at 350° for 35 minutes. Sprinkle with green pepper before serving. Good served with baked potatoes, green salad and your favorite beverage.
*Suggest raisins, apples, nuts, peaches, strawberries and/or raspberries, dates and bananas.
Cook noodles per directions on package for baking in oven. Combine mushroom soup, milk and Cheddar cheese. (Save some cheese to sprinkle on top of casserole.) Heat until cheese melts on low heat.
Blend Cool Whip and yogurt. Slice in fresh fruit. Pour into crust. Chill. Top with whipped cream.
Pack okra in hot jars. Add dill seed, pepper and garlic. Bring vinegar and salt to boil. Pour over okra and seal jars. Okay to eat in 6 weeks.
Prepare rice. Add onion. Put in greased casserole dish and sprinkle with peas. Add turkey. Mix soup and milk; pour over rice and turkey. Sprinkle with cracker crumbs. Bake 30 minutes at 350°.
Cook rice in 2 cups boiling water for 5 minutes; drain and rinse with cold water. Brown onion in butter and place in a 2-quart casserole. Cover with rice, tomatoes and 3/4 cup water. Season to taste with salt and pepper. Bake at 400° for 1 hour. Makes 6 servings.
Put the butter on pan and put them on the heat until the butter melts, then put the sugar and extract together. Then put the baking powder and the vanilla extract all together, then put the eggs and then put the flour and cut in the pan. The oven has to be heated before at 350°. Enjoy!
Mix together in iron pot or dutch oven. (Do not use aluminum or plastic.) Stir with a stick, several minutes until thick. Let set in pot until cold. Cut into bars.
Brown lamb in butter; remove meat and add onion to fat. Cook until brown. Add flour to onion and cook until deep brown, stirring continuously. Add onion and flour mixture to meat in 4 pint casserole. Cover with hot water; stir in saffron, cinnamon, salt and pepper. Bake for 2 hours until the meat is tender at 325°. Add prunes which have been soaked in cold water for 1 to 2 hours. Continue cooking for another hour; add orange rind and sugar. Serves 8.
Cream butter and sugar together well. Add egg yolks, one at a time, beating well after each. Add flavorings and salt. Stir soda into sour cream, then add alternately with flour. Beat egg whites until stiff and fold into batter. Bake in angel cake pan at 350° for 1 1/2 hours.
Mix together all ingredients except cheese. Put in a buttered casserole. Top with the grated cheese. Bake in a 350° oven for 45 minutes. Serves 6.
Brown meat. Add onion soup mix. Add V-8 and vegetables. Simmer for approximately 30 minutes.
Combine first five ingredients thoroughly and shape into 30 balls. Roll balls in flour. Brown in shortening and drain. Pour Sweet And Sour Sauce over meat balls and simmer 15 minutes with lid on.
Put jello and pineapple in pan and bring to a boil. Set aside and cool.
Mix all together and bake in a large cake pan at 350° until golden brown and knife comes out clean.
Put everything except last 2 items in blender and blend. Add oil and poppy seed; blend on low speed. Makes 1 quart.
Brown ground beef with garlic. Add spaghetti sauce. Simmer and put in a 13 x 9-inch pan. Cover with sour cream and cheese. Top with unrolled (flat) rolls. Sprinkle with Parmesan cheese. Bake at 350° until rolls are done.
Combine crumbs, sugar and oleo and pat firmly on bottom and sides of 9 x 13-inch greased pan. Chill. In large bowl beat cheese until fluffy. Add milk and chocolate syrup. Dissolve coffee in hot water. Add to milk mixture and mix well. Fold in Cool Whip. Pour into prepared pan. Cover. Freeze 6 hours or until firm. Garnish with additional chocolate crumbs. Return leftovers to freezer and cut and serve as desired. Serves 12 to 15.
Preheat oven to 375° for 15 minutes. Grease 15 x 20-inch jelly roll pan. Line with waxed paper. Grease and flour wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper. Beat eggs and sugar in large bowl until light and fluffy. Beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan. Spread evenly. Bake at 375° for 15 minutes. Loosen cake around edges with knife. Invert onto clean damp towel dusted with confectioners sugar. Peel off wax paper. Roll up cake and towel together. Place seam side down and cool. Unroll cake. Spread cream cheese mixture. Reroll cake. Put in wax paper and refrigerate. Slice and serve.
Mix ham, beans, corn, cheese, onion and Worcestershire sauce. Turn into a greased 1 1/2-quart casserole. Cover this and bake in preheated 400° oven for 15 minutes. Mix the rest of the ingredients and spoon over the hot meat in casserole, spreading batter out evenly to seal the dish. Return casserole to oven and bake, uncovered, for 15 to 20 minutes longer. Cut into wedges when ready to serve.
Mix thoroughly the first 5 ingredients. Sift and stir in flour, soda and salt. Fold in nuts and chocolate pieces. Drop by rounded teaspoonfuls on ungreased baking sheet. Bake at 375° until delicately browned. Cookies should still be soft. Cool slightly before removing from baking sheet.
You will need a 1 1/2-quart or 9-inch square glass casserole.
Cream sugar, butter and egg until fluffy and well blended. Sift flour, baking soda, cloves, cinnamon and salt; add to mixture. Add grated zucchini. Blend well. Stir in raisins and walnuts. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 3 dozen.
Combine ground beef, 1 cup instant potato flakes, 1 cup milk, egg, catsup, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Spread into a 9-inch glass pie plate. Cover with wax paper. Heat 16 minutes, giving dish 1/4 turn every 4 minutes. Arrange 2 slices cheese on top. Cover for 10 minutes.
Mix all ingredients well. Spread in 2 (12-inch) pizza pans or 1 (15 x 10 x 1-inch) pan, sprayed with Pam. Bake at 350° until cookies brown along edges, about 20 to 25 minutes.
Cook spinach according to package. Drain and squeeze dry. Mix together all ingredients. Chill for 2 hours. Roll into 1-inch balls. Bake at 350° for 20 minutes.
In a small bowl combine soup, paprika and pepper. In a greased oblong dish arrange potatoes overlapping in a row. Sprinkle with cheese. Spoon mixture over cheese. Cover with foil, bake 400 degrees for 45 minutes. Uncover and bake 10 minutes longer.
Butter a small casserole dish. If beans are frozen, cook according to package directions. Drain. Combine soup and milk in casserole dish. Add beans and either mushrooms or onions. Reserve some onions for garnish. Top with almonds or onions. Bake for 30 minutes at 350°.
Using 1/2 cauliflower and 1/2 broccoli makes a more colorful soup.
Dissolve jello, miniature marshmallows and sugar in boiling water. Cool. Then chill in refrigerator until partly jelled. Whip cream cheese. Fold in crushed pineapple (drained), pecans and whipped topping. Put in bowl or mold and jell until set. You can serve it with some additional whipped cream on top, if you like.
Arrange with drained spinach in a greased 1 1/2-quart casserole dish. Heat milk slowly with 4 tablespoons butter and American cheese until cheese melts. Cool, then stir in slightly beaten eggs. Pour cheese sauce over spinach. Saute garlic in 8 tablespoons butter until brown. Add toasted cubes and stir until toast absorbs the butter. Arrange over the top of spinach. Sprinkle with grated Parmesan cheese. Bake at 350° for 35 minutes.
Mix well, then bake at 350° for 30 to 35 minutes. Cool and top with your favorite icing.
Cut stew meat in chunks. Brown meat in butter or margarine in heavy skillet, a few chunks at a time. Place in casserole when browned.
Mix ingredients together in a saucepan. Cook, stirring constantly, to 200° or 210°. Stir in almonds. Continue to stir and cook to 300°. (Candy will change to a darker tan color.) Pour into a greased 9 x 5-inch pan. Sprinkle with chocolate bits. When they are melted, spread with a spatula. May sprinkle with ground pecans, too. A candy thermometer is very helpful. Recipe can be doubled.
Cream butter and sugar; add eggs. Mix the dry ingredients; sprinkle over the raisins and nuts. Combine the mixtures, adding milk. Drop by teaspoonfuls on a greased cookie sheet, 1 inch apart. Bake in moderate oven at 350° for 15 minutes.
Mix cornstarch, sugar, eggs, salt, vanilla and cold milk. Pouring scalded milk, stir constantly until thick. Remove from heat, then pour into unbaked pie shell. Bake in oven at 300° until done. Serve with whipped topping on top or Cool Whip if you like.
Make dough of biscuit mix and 1/2 cup milk. Roll or pat out to 1/4-inch thickness. Dot or brush dough with 1/4 stick margarine. Sprinkle 1/4 cup sugar and 1/2 teaspoon cinnamon over surface. Roll up dough as for jelly roll.
Sift together the flour, soda, baking powder and salt in a mixing bowl. Add the shortening, egg, brown sugar and pineapple. Beat all together until smooth. Stir in the raisins and chopped nuts. Drop by spoon. Bake at 375° for 15 minutes.
Preheat oven to 325°. Grease a 13 x 9-inch baking pan. In a medium mixing bowl with electric beaters, lightly beat eggs. Add brown sugar and vanilla. Beat on medium speed to combine. In a separate bowl, combine flour and salt. Add to sugar mixture. Beat until smooth. By hand, stir in nuts and orange slices. Spread batter in greased pan. Bake at 325° for 35 to 40 minutes until golden brown. Remove pan to wire cooking rack. Cool completely. Cut into 30 bar cookies. Roll each cookie in powdered sugar to coat. Store covered in powdered sugar.
Cook and drain vegetables. Stir in remaining ingredients, except crackers. Top with buttered crushed Ritz crackers. Bake at 350° until bubbly.
Cook pasta. Meanwhile, in a large skillet, heat 2 tablespoons oil and saute eggplant until lightly browned. Remove and set aside. In same skillet, add 2 more tablespoons oil and saute onion for 2 minutes. Add mushrooms and garlic; cook 3 minutes. Return eggplant to skillet with tomato sauce, heavy cream and thyme; simmer for 5 minutes. Toss pasta shells with eggplant mixture and serve while hot.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover and refrigerate 2 hours. Makes 3 cups. Serve with raw veggies, crackers or round rye bread.
Drain jar of pickles. Slice in strips. Place in jar and add remaining ingredients. Refrigerate. Shake jar every time you go past. Eat and enjoy.
Allow dough to thaw. Cook spinach according to package directions. Drain well. Brown sausage and drain off fat. Beat egg. Add about half of it to the drained spinach and reserve the rest to brush over the top of the bread. Working with one loaf of bread at a time, roll the bread into a rectangle, 9 x 13-inches. Spread half of the spinach, sausage and Mozzarella cheese over the dough. Sprinkle with half of the Parmesan cheese. Roll up jelly roll style; seal all edges tightly so that filling remains inside. Lightly score tops. Brush with beaten egg. Bake at 375° for 20 minutes, or until brown. Serve hot. Repeat with other loaf.
Combine water, butter, sugar and salt in saucepan; bring to a boil. Add flour, all at once. Then, over low heat, beat with wooden spoon about 1 minute or until mixture leaves sides of pan and forms a smooth, thick dough. Remove from heat. Continue beating for 2 minutes to cool slightly. Add eggs, one at a time, beating after each until mixture has satin sheen. Stir in raisins. Drop heaping measuring tablespoonfuls about 2 inches apart on greased baking sheet. Bake in preheated 375° oven for about 30 or 35 minutes; cool slightly. Makes 20.
Grind together the zucchini, onion and green pepper. Add 3 tablespoons salt. Cover with cold water and let stand overnight. Then pour off the liquid and rinse with cold water. Add rest of ingredients and bring to a boil and cook 30 minutes. Seal in hot jars.
Mix and heat all ingredients (except chicken); need not cook. Place pieces of the fryer on waxed paper; salt and pepper. Dip chicken in sauce. Place in an oven cooking bag. Pour remaining sauce over chicken. Close sack tightly. (Place sack in pan in case of breaking.) Put in a 350° oven and bake for 2 to 2 1/2 hours.
Cut potatoes and cook. Cool. Combine other ingredients with potatoes. Refrigerate 3 to 4 hours to blend flavors. Makes approximately 1/2 gallon.
Combine flour, sugar and salt (if desired). Stir in orange juice. Arrange beets in a 1-quart baking dish. Pour sauce over beets and dot with butter. Bake at 350° for 30 minutes.
Melt margarine in skillet. Add onion; saute until clear. Add thawed broccoli. Stir thoroughly. Add soup; stir and simmer about 6 to 8 minutes. Add Cheez Whiz; mix well. Simmer a few minutes. If too thick, add small amounts of hot water.
Mix and pour into small baking dish. Bake at 375° for 15 minutes.
Combine all ingredients. Shape into balls. Place on cookie sheet and bake at 350° for about 20 minutes or until brown. Can make ahead and freeze until needed.
Mix cake as per instructions on package and pour into greased and floured 9 x 13-inch pan. Mix all other ingredients and pour this mixture evenly over the cake. Bake at 350° for 1 hour. When cool, sprinkle powdered sugar over top of cake. Refrigerate unused portions.
Cook macaroni until done by forking. Drain and rinse with cold water. Put in bowl. Add to macaroni the diced onions and lots of diced sweet pickles. Drain kidney beans and run cold water over them. Mix in with rest of ingredients. Salt and pepper to taste. Add Hellmann's mayonnaise to all ingredients and mix well. Makes 8 servings.
Cook flour and milk over low heat until thick, stirring constantly; cool. Cream sugar, butter and vanilla until fluffy. Add cooled whip mixture. Mix until well blended. Should be similar to whipping cream. You may use Crisco instead of margarine. It will not change the taste.
Beat eggs and combine with buttermilk. Stir in rest of ingredients. Pour into 2 unbaked pie shells. Bake at 275° for 10 minutes, then increase temperature to 300° and bake for 50 minutes.
Heat oven to 400°. Mix all ingredients together in 2-quart casserole. Bake, uncovered, until potatoes are tender.
Melt morsels in double boiler. Then remove from heat; stir in noodles and peanuts. Mix good, then quickly put teaspoon on waxed paper. Let them cool and become firm. (Makes 4 dozen.)
Peel and slice eggplant 1/4-inch thick. Sprinkle with salt and drain for 30 minutes. Dry and brush with olive oil. Broil in oven about 4 to 5 minutes per side until light brown. Cook noodles; drain and add Ricotta or sour cream. Pour into 9 x 13 x 2-inch baking pan. Top with broiled eggplant and sauteed onion. Sprinkle with Cavender's. Add cooked sausage and spaghetti sauce. Sprinkle with Parmesan cheese. Cover with foil and bake at 375° for 30 to 35 minutes. Uncover and place Mozzarella on top. Cook 5 to 8 minutes more until melted.
Bake at 350° for 30 minutes the butter and flour. Cook together until potatoes are tender the clams, sherry, black pepper, salt, thyme, bay leaves, Tabasco, potatoes, celery, onion, green pepper and leeks. Add baked roux (flour and butter) to cooked vegetables; stir well. Add the half and half; simmer until hot, stirring occasionally.
Prepare before roast. Mix flour and salt. Make a well. Add milk and eggs. Stir until smooth. Set aside. After removing roast from pan, increase oven heat to 450°. Put drippings in pan, then in oven. Heat until it sizzles. Pour in batter. Bake 20 to 25 minutes until golden brown and fluffy. Cut into squares and serve with gravy.
Brown ground beef in skillet, stirring until crumbly. Drain. Spoon into casserole. Layer rice, potatoes, onion, green pepper and tomatoes over ground beef. Bake at 350° for 1 1/2 hours or until rice and vegetables are tender. Yields 4 servings.
Blend first 4 ingredients. Add confectioners sugar; knead until smooth. Make objects on top of cupcakes or graham crackers.
*One (12 ounce) package semi-sweet chocolate morsels may be substituted for 3/4 pound chocolate.
Prepare brownie mix and mousse according to package directions. Defrost Cool Whip. Crush candy bars and crumble brownies. In deep glass bowl, layer brownies, mousse, Cool Whip and candy.	Last layer should be crushed candy. Serves 10 to 14.
Pour sliced peaches into a deep baking dish. Pour mixture of milk, sugar and flour over top of peaches. Put margarine on top. Bake at 450° until top is brown, about 40 minutes.
Mix the cabbage, carrots and onion and set aside. Mix the dressing ingredients and pour over the cabbage. Refrigerate.
Combine eggs, sugar, zucchini and oil. Mix well. Add vanilla, flour, salt, soda, baking powder and cinnamon; stir until well blended. Stir in nuts, coconut and raisins. Pour into 2 lightly greased and floured 5 x 9-inch loaf pans. Bake at 325° to 350° for 1 hour.
Brown hamburger and onion. Cook noodles until tender. Layer hamburger, noodles, peas, mushroom soup and tomatoes. Bake 45 minutes at 350°. Put sliced cheese on top or crumble bacon on top.