HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Sprite, cream cheese, marshmallows and Jell-O on stove until melted (low heat). Stir to blend. Cool in refrigerator. Add other ingredients. Refrigerate.
Cook zucchini halves until tender (15 minutes). Lay halved zucchini in greased pan. Spoon out insides and drain in colander. Saute hamburger; add onion, garlic and salt. Mash bread with milk and beaten eggs. Add hamburger mixture and zucchini from colander, plus Parmesan cheese and oregano. Mix together and stuff halved zucchini. May sprinkle Parmesan cheese on top. Bake at 325° approximately 35 minutes.
Cream butter and sugar. Add next 4 ingredients. After measuring, sift dry ingredients together. Mix well. Roll into balls. Roll the ball in sugar and mash down with fork. Bake 10 minutes or until lightly browned at 350°.
Heat oven to 375°. Lightly grease cookie sheet. Stir together brownie mix (dry), flour, oil, water and eggs in large bowl. Stir in candies. Drop by scant 1/4 cupfuls, 3 inches apart, onto cookie sheet. Bake 12 to 15 minutes or just until set and tops are dry. Let stand 2 to 3 minutes before removing from cookie sheet. Cool completely. Makes about 15 large cookies.
Put all ingredients into a large pan cover and cook on medium heat for 30 to 40 minutes or until apples are tender. Remove from heat and mash apples until sauce is desired consistency. Serve warm or cold.
Brown and drain hamburger. Add remaining ingredients and mix together. Bake at 350° for 1 hour, or place in crock-pot.
Prepare and bake cake mix as directed on package. Cool 10 minutes; remove from pans. Cool completely on wire racks. Crush 8 mints; set aside remaining for garnish. Spread 1 cup of the whipped topping on 1 cake layer. Sprinkle with crushed mints. Top with second cake layer. Frost entire cake with remaining whipped topping. Store cake in refrigerator. Garnish with remaining mints just before serving.
Combine juice and milk. Fold in cherries, nuts and Cool Whip. Pour into two 8-inch crust. Chill overnight. Serve.
Preheat oven to 425°. Grease and flour a rectangular 13 x 9-inch dish. Beat baking mix, sugar, eggs, milk, syrup and 1/2 cup of the cheese with hand beater until smooth. Pour into dish. Bake, uncovered, until wooden pick inserted in center comes out clean, 10 to 15 minutes. Sprinkle pancake with remaining cheese and the bacon. Bake, uncovered, until cheese melts, 3 to 5 minutes. Serve with syrup.
Cook squash and onion together; drain well. Add soup and season; put into a buttered casserole dish. Top with cracker crumbs and cheese. Bake at 350° for 20 minutes.
Mix all the ingredients together. Put into a 9 x 13 inch baking pan. Bake at 350° for one hour. Cover with dry bread crumbs before baking.
Mix all ingredients (except bread). Spread on bread. Place on cookie sheets and bake at 400° until cheese browns, about 5 to 8 minutes.
Cream margarine, sugar and eggs. Add flour, baking powder, salt and milk. Mix in walnuts and lemon peel. Fold in fresh blueberries. Pour into 2 greased loaf pans, bake at 350° for about 1 hour.
Brown flour in oil, stirring to make a smooth paste. Add meat, salt, pepper, water and tomato sauce. Simmer 1 1/2 to 2 hours. Add vegetables and simmer until tender. This cooks well in a crock-pot.
Put all of the ingredients in a bowl and mix together. Moisten to proper consistency with hot coffee. Beat until creamy.
Combine all ingredients, lightly folding in bing cherries last. Spoon into 12 paper muffin cups placed in muffin tins and freeze. When frozen, place in plastic freezer bags. Before serving peel off paper cups.
*Try chives, basil, tarragon, pepper, nasturtiums, fennel or garlic.
Mix milk, sugar and peach pulp. Add gelatin which has been soaked a few minutes in the cold water and dissolved over boiling water. Fold in cream, whipped stiff. Freeze.
In large heavy saucepan, melt butter over medium-high heat. Add chicken thighs, turning until browned on all sides. As thighs are browned, transfer to plate. Add celery and onion to drippings in pan and cook, stirring occasionally until softened, about 5 minutes. Stir in soup, water, and pepper; bring to a boil. Return thighs to pan and reduce heat. Cover and simmer until chicken is cooked through, about 15 minutes. Remove from heat and stir in rice, peas and carrots. Cover and let stand 5 to 8 minutes until rice is tender.
Bring coffee to a boil. Pour coffee over baking soda and raisins; let stand overnight. Add to this mixture the sugar, brown sugar, nuts, flour and salt; mix well. Divide batter into 3 well-greased (1-pound size) coffee cans. Bake at 325° for 65 minutes. Let cool in cans. Slice; spread with cream cheese between slices. Yields 3 loaves.
In bowl, combine all ingredients, except oil. Shape into cakes. Brown in oil in frying pan, about 12 minutes, on each side. Serve with buttered noodles and green salad.
Heat until sugar bubbles. Add enough water until it is as thin as maple syrup. Lay trimmed country ham slices in this 30 minutes or until charcoal is gray. (Don't use hot coals.) Watch closely and turn, then pour rest of syrup over first side. Cook only until ham starts to brown, but not burn. Cooks quickly. It's delicious.
Blend flour, Crisco and salt. Combine egg, water and vinegar. Pour this into flour mixture. Mix well until flour is moistened and handles to roll out. Keeps well in refrigerator.
Brown turkey with onion, green pepper, chili powder and garlic. Drain off any grease. Add remaining ingredients and simmer.
Combine flour and salt; sift twice. Cream butter. Gradually add sugar, then milk and vanilla. Stir in flour. Blend in dates. Roll into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake at 300° for 20 minutes or until light brown. While still warm, roll in confectioners sugar.
Boil broccoli until tender; drain and place in casserole dish. Mix soup and sour cream with broccoli. Sprinkle cheese over mixture. Bake 20 to 30 minutes at 325°. Cover dish with foil while baking.
Preheat oven to 500°. Boil chicken breasts. Let cool. Strip into little pieces. Place in bottom of baking dish. Mix soup and sour cream together. Place on top of chicken. Crumble crackers on top of mixture. Put butter on top of crackers. Bake until crackers are slightly brown.
Combine flour, soda and sugar; cut in shortening. Add yeast mixture and buttermilk; mix with hands until dough is formed. May be made into biscuits immediately or kept in refrigerator as long as two weeks (if air is worked out everyday), then make into biscuits as needed. Bake fifteen minutes at 375°. Makes 3 to 4 dozen biscuits.
Mix meat; chop onion and add to meat. Add washed rice. Combine crumbs, beaten egg, salt, pepper and milk and mix with rice and meat. Mix well. Form in balls. Put in roasting pan. Pour tomato soup over meat balls. Cover pan and bake at 350° for about 1 1/2 hours. Baste and add water if necessary so balls won't be dry.
Drain spinach; press between paper towels to remove excess moisture. Combine spinach, cottage cheese and egg substitute in a medium bowl; stir well and set aside.
In skillet, brown beef in butter. Add carrots and celery; cook slowly until nearly tender. Stir in soup mix and water. Transfer to 2-quart casserole. Bake at 350° for 1 1/4 hours or until meat is tender. Stir in rice. Cover and bake an additional 15 minutes. Serve with Parmesan cheese and parsley. Serves 4.
Melt margarine in casserole dish in 400° oven. Add remaining ingredients to melted butter. Bake, uncovered, for 30 to 40 minutes, or until golden. You can also add chopped green chiles and/or grated cheese to casserole if you like.
Cook to soft ball stage, stirring all the time. Beat until creamy. Pour in buttered pan.
Cream butter flavored Wesson oil with sugar, vanilla and eggs. Stir together flour, cinnamon, salt and soda. Beat into first mixture. Fold in undrained pineapple, diced bananas, pecans and coconut. Bake at 350° for about 55 minutes in a greased and floured Bundt pan. Let stand for ten minutes and glaze.
First Layer: Melt stick of butter and mix with flour and 1/2 cup chopped nuts. Spread into nonstick pan and bake at 350° for 15 minutes. Let cool.
Cream together until fluffy eggs, sugar, margarine and water. Sift together flour, cocoa, baking soda, cinnamon and allspice. Add to creamed mixture and mix well. Fold in walnuts, semi-sweet chocolate bits, grated apples and vanilla; mix well. Spoon into greased and floured 10-inch loose bottom tube pan. Bake at 325° for 60 to 70 minutes.
Cream together sugar and shortening. Add eggs and milk. Sift in dry ingredients. Add nuts, bananas and vanilla. Bake at 350° for about 35 minutes.
Combine cornstarch, broth, oyster sauce, ginger, sugar and pepper in small bowl; mix well. Set aside. Remove stems from broccoli. Discard. Chop head of broccoli and remaining stems; set aside. Peel shells from shrimp. Remove veins with knife. Heat oil in wok or large skillet over high heat. Add shrimp; stir-fry until shrimp turn pink, about 3 minutes. Add broccoli to wok; stir-fry 1 minute. Add mushrooms and bamboo shoots; stir-fry 1 minute. Stir cornstarch mixture. Add to wok. Cook and stir until sauce boils and thickens, about 2 minutes. Makes 4 servings.
Combine cranberry and pineapple juices and soda in bowl. Add sherbet by small scoopfuls. Makes 8 servings.
Mix and press in 9 x 13-inch pan. Bake until light brown.
In a large Ziploc bag, shake chicken pieces in salt, pepper, paprika and flour until well coated.
Bring to a boil the water, raisins, sugar and shortening. Add to mixture while still hot the fruit and nuts. Sift and add to cooled mixture the soda, salt, cinnamon, allspice, cloves, nutmeg and flour. Bake 1 hour at 350°. Take out of pans when cool. Makes about 3 loaves.
Place the 1/4 cup oil in 13 x 9-inch pan. Tilt to cover bottom. Add cake mix and 2 eggs and 1 1/3 cups water. Stir with fork until blended. Bake at 350° for 30 to 40 minutes.
Dredge meat in flour after cutting meat in 1 to 2-inch cubes. Brown in 2 to 3 tablespoons hot oil in large cooking pot. Saute garlic with meat. Brown meat on all sides. Add tomatoes, water and spices. Bring to low simmer. Cook 1 1/2 hours until meat is tender. Add diced vegetables (other vegetables may be added according to taste). Cook 45 minutes or longer until tender.
Cream shortening and sugars. Add eggs. Cream well. Add pineapple and juice. Add vanilla. Sift dry ingredients and add to mixture. Add nuts. Drop by teaspoonful on greased cookie sheet. Bake 10 to 15 minutes at 375°.
Saute onion, green pepper and garlic in hot oil in a skillet, stirring frequently, until tender. Stir in meats and cook 5 minutes. Add all remaining ingredients and place in a greased casserole dish. Cover and bake at 350° for 1 hour. Serves 8.
Cook rice according to directions. Brown beef and drain. Add all ingredients together and simmer for 15 minutes.
Soak dry beans overnight. Rinse and place in 10-quart pot full of hot water. Cook with salt for 2 hours over medium flame. In skillet, place salt bacon and the rest of the ingredients and saute. Add all to beans and cook until beans are tender and Yum Yum Buenos!
Boil broccoli and drain, then mix cream of broccoli, milk, soy sauce and pepper. In casserole dish, layer broccoli, then soup mixture, then stir in 1/2 can of dried onions. Bake at 350° for 20 minutes. At last 5 minutes of cooking, add remaining onions and cook until lightly browned (check often).
Beat eggs and sugar together until light and fluffy. Stir in pineapple, add flour which has been sifted with baking powder. Mix well and spread batter into well greased and floured 13 x 9 x 2 inch pan. Bake at 350° for 25 to 30 minutes. Add topping.
Add baking soda last. Cream sugar, shortening and egg. Add remaining ingredients. Drop by tablespoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cut round steak into bite-sized pieces. Heat cooking oil in a heavy skillet (will need a tightly fitting lid) and brown meat evenly. Add seasonings and Worcestershire sauce and stir to mix. Add water and bring all just to a boil, reduce heat to lowest setting and put lid on pan. Cook 1 hour. Do not remove lid. In saucepan, melt 1/2 stick margarine and add flour, stirring with fork over medium heat until nicely browned. Remove from heat. When done, remove meat with slotted spoon to inverted lid. Measure pan liquid for 2 cups (add water if needed to make 2 cups). Add liquid to roux in saucepan to make gravy, stirring constantly over medium heat until bubbly. If too thick, may add up to 1/2 cup water. Reduce heat. In the skillet, melt 2 tablespoons margarine and saute onions. Add drained mushrooms and lightly sprinkle with garlic powder. Mix well. Return meat to skillet and toss lightly together to heat and mix. The gravy is great served over mashed potatoes or rice.
Mix all together and bake in a 9 x 13-inch greased pan at 350° for 35 to 40 minutes. Batter rises as it cooks and falls when it is done. Freezes well.
Mix first 3 ingredients and boil for 3 minutes. Let cool and start to thicken. Add cottage cheese, pineapple and nuts. Fold in Cool Whip. Refrigerate. Fits well in a 9 x 13-inch pan.
Brown crumbled ground beef, onions, pepper and seasonings over medium-high heat until done, about 10 minutes. Add tomato sauce and mix thoroughly (you may add 1/2 cup shredded cheese at this time, if desired). Separate uncooked crescent rolls and spoon hamburger mixture onto dough (heaping tablespoonful) and roll as package directs. Bake at 375° for 8 to 10 minutes on ungreased cookie sheet. Serve with tossed salad or fresh fruit.
Mix oil and sugar. Add eggs, one at a time, and vanilla. Add flour, soda and salt. Fold in pecans and apples. Pour into 9 x 13-inch pan. Bake 1 hour at 325°.
Slice cucumbers and onions thin. Sprinkle salt over the top. Cover with cold water and let stand 1 hour.
Brown ground beef; drain fat. In large pan combine ground beef, potatoes, peas and carrots. Add just enough water to cover vegetables. Simmer 15 to 20 minutes or until potatoes and carrots are tender. Stir in gravy mix and simmer until slightly thickened.	(Can also be done in a crock-pot.)
Let stand in a bowl to soften margarine and sugar. In a small pan, add milk and flour over low flame. Stir constantly until it forms a paste; remove from stove and cool completely. Then add to margarine mixture and beat thoroughly (about 3 minutes) with electric mixer until it looks like butter. Add Nestle's chocolate or cocoa, if you want chocolate frosting. Frosts a 9 x 13-inch cake, regular cake or 24 cupcakes.
Mix first 7 ingredients together in a casserole dish. Sprinkle Ritz crackers, crumbled, on top. Melt butter over top. Bake at 350° until brown.
Cook rice according to package directions; set aside. Saute onion, green pepper and celery in oleo until vegetables are tender. Combine rice, sauteed vegetables and next 3 ingredients, stirring well. Spoon mixture into a slightly greased 12 x 8 x 2-inch baking dish. Bake at 350° for 40 to 45 minutes. Garnish with green pepper rings, cherry tomatoes and parsley, if desired. Yield: 12 servings.
Mix ingredients, while chilling can of evaporated milk. Whip until doubles in size. Fold in evaporated milk. Refrigerate 1 hour. Refold. Put in 13 x 9 x 2-inch pan. Must be refrigerated at least 4 to 6 hours in order to cut.
Put deer steaks in a bowl and add all spices. Cover and let set for several hours in the refrigerator. Cook on a grill, making sure each piece is done.
Mix ingredients for 4 minutes at medium speed. Fold in pecans after mixing. Pour into greased and floured tube pan. Bake at 325° for 50 minutes. Cool 5 minutes and remove from pan. Sprinkle top with powdered sugar or mix 1 stick butter, 1 cup sugar and 1/4 cup of same type of wine used in cake; boil them 3 minutes and pour over cake while hot, letting stand in pan at least 30 minutes to cool.
Beat brown sugar, shortening and eggs together and add remaining ingredients. Mix together and drop by tablespoonfuls on cookie sheet. Bake at 350° for 10 to 12 minutes.
Scrub carrots; cut in half lengthwise and crosswise. Cut onions, including tops, into 1-inch pieces. Melt butter in a saucepan. Add carrots, onions, water and herbs, plus a little salt and pepper. Cover and cook until tender, about 20 minutes. Cut bacon into 1-inch pieces; fry until crisp. Add to carrots just before serving. Serves 4.
Beat eggs and sugar well, then add remaining ingredients. Mix well. Pour into unbaked shell. With metal spoon, remove foam from top of pie. Bake at 425° for approximately 30 minutes. Pie will still be shaky, but will finish cooking after being taken from the oven.
In a medium glass bowl, blend sugar and syrup. Microwave sugar and syrup on High for 2 1/2 minutes or until mixture comes to a full boil. Stir in cereal and peanut butter. Drop by teaspoonful on wax paper.
Make white sauce out of butter, salt, milk, flour and pepper. Place half of the potatoes in greased 2-quart casserole. Cover with half of the onion and half of the sauce. Repeat layers. Cover and bake at 350° for about 1 hour. Uncover and bake 30 minutes longer. Serves 4 to 6.
Boil chicken until tender. Remove skin and bones; chop chicken into small pieces. Place in bottom of large casserole dish. Mix soup and sour cream; pour over chicken. Crush crackers; mix with poppy seed. Sprinkle on top of soup mixture. Melt butter; pour evenly over top. Bake at 350° for 30 to 35 minutes.
Dissolve Jell-O in 9 cups water. Combine sugar in 4 cups water; bring to boil. Add to Jell-O mixture and cool. When cool, add lemon juice and pineapple juice. Mix well; freeze. Before serving, add ginger ale or 7-Up.
Press in Sun Bakkel tins and bake 15 minutes at 375°. These come out of the tins easy.
Melt both kinds of chips and peanut butter in double boiler. Spread half of the mixture in buttered 10 X 15 pan. Chill. Cook butter, milk and pudding mix for 1 minute. Add powdered sugar and mix well. Spread over chip mixture. Refrigerate. Cut into squares. Makes 5 pounds.
Sift together flour, baking soda and powder and salt. Cream together shortening, sugar and mix with flour mixture. Add beaten eggs, vanilla, sour cream and nuts. Mix. Drop onto cookie sheet. Flatten with a glass. Bake at 350° for 15 minutes.
Combine sugar, cornstarch and salt. Add milk and cook, stirring constantly until thick. Boil 1 minute. Remove from heat. Beat egg yolks until creamy and add to hot mixture. Cook 2 to 3 more minutes. Remove from heat and stir in rind, juice and butter.
Mix all ingredients together. Spread on brisket, wrap in heavy-duty foil. Refrigerate overnight, fat side up. Bake in 275° oven for 5 hours or until done. Cool and remove, slice. To warm up, place in juice or barbecue sauce.
In large kettle or saucepan, cook ground beef and onion over medium heat 8 to 10 minutes or until meat is browned and onion is tender. Drain if necessary. Add remaining ingredients; mix well. Cover; simmer 15 to 20 minutes or until thoroughly heated, stirring occasionally. Yields 7 (1 cup) servings.
Make dressing according to directions on Stove Top box. For each roll use 2 large pieces of turkey. Place 2 tablespoons dressing on turkey and roll up. Place seam-side down in 9 x 9-inch glass baking dish. Spoon gravy across center of rolls. Bake in 325° oven for 30 minutes until heated through.
Mix the first 3 ingredients as for pie dough. Pat firmly into pan and partially bake at 350° for 15 minutes.
Place butter or margarine in large bowl and mix with an electric mixer. Mix until well blended and creamy. Add milk, bananas, eggs and vanilla. Mix until blended. In a separate bowl, combine flour, salt and soda. Stir to combine all dry ingredients and add to butter mixture. Mix until just blended. Stir in chocolate chips and pour into loaf pan which has been sprayed with a nonstick vegetable spray. Bake in preheated 350° oven for 60 minutes or until tester inserted in the center comes out clean. Cool in pan.
Combine eggs, pumpkin, sugar, salt and spices. Gradually add evaporated milk. Mix well. Pour into unbaked pie crust. Bake in hot oven (425°) for 15 minutes. Reduce to moderate heat (350°) and continue baking about 40 minutes or until knife inserted near center of pie comes out clean. Cool before serving.
Cook potatoes with chopped onion until tender; drain. Add salt and pepper to taste. Add diced cheese and mayonnaise; mix well. Place in baking dish and top with the bacon that has been cooked and crumble over top. Sliced olives may be added. Bake at 300° for approximately 30 to 35 minutes.
Preheat oven to 425°. Grease 12 muffin pan cups with nonstick cooking spray. In large bowl, sift together flour, baking powder, salt and sweetener. Mix well and set aside. In small bowl, beat together egg, milk and margarine with fork or wire whisk. Add egg mixture and blueberries to flour mixture. Stir just until flour is moistened. Spoon batter in muffin cups. Bake 15 to 20 minutes.
Combine all ingredients, except 1/2 cup of cheese and tomatoes. Layer half of vegetable mixture and tomatoes in a 1 1/2-quart casserole. Cover with remaining vegetable mixture. Bake at 350° for 30 minutes. Top with remaining cheese and tomato wedges; continue baking for 15 minutes. Serves 6.
Pare and section grapefruit, reserving juice. Set grapefruit sections aside. Add enough water to juice to measure 1 cup; combine with sugar and marmalade. Heat to boiling, stirring to dissolve sugar. Add cranberries; cook and stir until skins pop (5 to 8 minutes). Remove from heat; cool. Add grapefruit. Cover and chill. Just before serving, slice bananas into chilled grapefruit mixture.
Cream sugar and shortening. Add eggs, milk and vanilla. Add dry ingredients and mix. Chill. Roll out on floured board and cut how you want. Bake at 350°.
Combine 3/4 cup of each cheese, chopped ham, light cream and the spices in top of a double boiler. Heat until the cheeses melt. Spread the warm mixture on the cocktail bread slices. Sprinkle with the remaining cheese and broil lightly.
Beat and bake in uncooked pie crust at 325° for 35 minutes.
Dissolve jello in boiling water; add lemon juice and mayonnaise. Chill until mixture begins to thicken. Beat well and add remaining ingredients. Pour into a 2-quart mold. Chill until set. Unmold and serve on salad greens.
Brown sugar in large skillet. Add hot water, oleo and sugar. Let simmer until all is dissolved. This may be transferred to large baking dish.
Cook sugar, syrup and water until mixture reaches 255° on candy thermometer. Pour slowly over stiffly beaten egg whites. Add vanilla and nuts. Drop on waxed paper.
About 1 hour and 20 minutes before serving: In medium bowl, mix shrimp with 1/3 cup salad dressing. Cover and refrigerate 1 hour.
Combine boiling water and bran. Let set. Cream sugar and shortening. Add eggs, bran and buttermilk. Add flour with salt and soda. Store, covered, in refrigerator. Will keep for 2 months. Use as needed. Grease muffin tins or use cupcake papers. Bake at 425° for 15 to 20 minutes. Makes 48 to 50 muffins. Recipe may be halved.
In 13 x 9-inch baking pan, lay in mushrooms. Fill with ingredients, combined. Add small amount of water. Bake at 350° for 40 minutes. Cover with foil. Remove foil last 15 to 20 minutes.
Chop up lettuce and green onions. Pour bacon grease over it. Put in microwave oven and wilt. Add vinegar, if you like. Reheat leftovers in microwave.
Beat flour, sugar, margarine and salt in large bowl until crumbly (mixture will be dry). Press firmly into greased pan. Bake about 20 minutes until light golden brown.
Break linguine into 1-inch pieces. Cook using package directions; drain well. Combine cauliflower, onion, broccoli and olives in bowl; toss to mix. Add linguine, salad dressing and seasoning mix; mix well. Chill before serving. Yield: 24 servings.
Melt butter; mix together and press down into baking pan. Bake for 20 minutes in a 350° oven. Stir 2 or 3 times. Save 1/2 cup for topping.
Peel potatoes and slice lengthwise 3/8 to 1/2-inch thick. Melt butter in large, heavy skillet. Add potatoes, lightly browning all on both sides. Sprinkle sugar, cinnamon and salt over potatoes, then drizzle with syrup. Add water; gently fold all ingredients together. Cover skillet and simmer over low heat for 20 to 30 minutes.
Boil chicken in large kettle or Dutch oven with bouillon cubes, onion, celery and seasonings. When done, remove chicken from pot. Cover chicken and place in oven to keep warm.