HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cube potatoes. Boil until done and almost completely dry. Add margarine and milk; salt and pepper. Bring to a boil. The starch from the potatoes should be enough thickening.
Soften ice cream. Toast almonds under broiler (take care not to burn). Crush macaroon cookies. Chop maraschino cherries. Combine all ingredients in a large bowl (ice cream, almonds, cookies, Cool Whip and cherries). Place mixture in a 9 x 13-inch pan or pour into individual serving containers. Cover securely and freeze. When ready to serve, sprinkle toasted almonds and top with cherries.
Brown ground beef and sausage. Drain. Add tomato sauce and tomato paste. Simmer. In separate bowl, mix Ricotta cheese and eggs. Stir well until creamy. Place a layer of noodles in a 9 x 12-inch pan. Pour half of meat sauce over noodles. Pour half of Ricotta cheese mixture over this. Sprinkle with half of Mozzarella cheese. Cover with sliced Cheddar cheese. Pour rest of meat sauce over another layer of noodles. Layer as before using rest of everything. Bake at 350° for 30 minutes or until cheese is lightly brown. Let set 30 minutes before serving.
Mince green pepper, onion and garlic. Melt butter or margarine in skillet. Add minced mixture to butter or margarine and cook 15 minutes, stirring, remove from heat. Add lemon juice. Add clams (liquid of only 2 cans). Add bread crumbs slowly and mix. Sprinkle cheese on top and bake 15 minutes at 350°. Serve warm with your favorite crackers.
Mix in first bowl the oil, sugar and egg whites. Sift in second bowl the flour. "Mush" on plate the bananas. Alternate flour and bananas to first bowl. Mix with mixer. Bake at 350° for 40 minutes.
Coarsely break the Saltines into a bowl. Add 1 hard cooked egg, chopped, 1 tomato, chopped, 3 green onions, chopped and salt and pepper to taste. Add Mayonnaise to moisten.
Pound the steak and cut it into serving-size pieces. In a skillet, brown the meat in the oil; drain. Combine the soup and water and pour over the meat. Cover and simmer 1-1/2 hours or until meat is cooked through. Stir often. Serves 4-6.
Put strawberries in blender container. Cover and blend on low speed until fruit is pureed. Dissolve jello in boiling water. Stir in lemonade concentrate until melted. Add the cold water, cranberry juice and the strawberry puree. Pour over ice in large punch bowl. Slowly pour in chilled ginger ale. Makes about 30 servings.
Mix all ingredients except flour together. Stir until smooth. Then add flour to mixture. Stir until smooth. Pour mixture into greased and floured oblong cake pan. Bake in pre-heated oven at 350° for 40 minutes.
Mix ingredients. Freeze and store. For a drink, spoon some into a blender. Switch on, then off. Serve in champagne glasses with straws. Enough for 8 drinks.
Recommended nuts: Cashews, peanuts, whole almonds or pecan halves.
Combine pretzels, margarine and 1/3 cup sugar. Press onto bottom of a 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Cool. Combine cream cheese, 1 cup sugar and egg. Mix until well blended. Fold in whipped topping. Spread over crust. Chill. Dissolve strawberry jello in boiling water. Add strawberries. Chill until partly set. Pour over cream cheese layer. Chill until firm.
Combine bacon, broccoli and onions in a salad bowl. Add raisins. Mix mayo, sugar and vinegar; pour over broccoli. Mix in sunflower seeds.
Melt oleo in big pan; add all ingredients except pecans and stir well. Mix in pecans and stir well. Cook in 300° oven for 30 minutes. Drain on paper towels.
Mix all ingredients together; sprinkle Old Bay on top. Bake in microwave for 7 to 10 minutes or at 450° for 10 to 15 minutes.
Mix well. To serve, add 2 to 3 teaspoons in cup of hot water.
Peel and slice rind in small pieces. Cover with cold water. Let stand in cool place for 24 hours. Rinse thoroughly, then drain well. Cover with cold water and bring to a boil. Simmer for 10 minutes, then drain. Rinse thoroughly, then drain completely. Bring vinegar, sugar and oils to a boil, stirring until sugar is dissolved; pour over rind in large kettle. Stir well until all rind is covered. Let stand for 24 hours. Boil for 7 to 10 minutes or until rind is tender. Pour into crock; stir each day for 5 days. Return to kettle; bring to a boil. Remove from heat and seal in hot sterilized jars.
Press raspberries through a sieve or food mill; set puree aside and discard seeds.
Mix ingredients in order given. Refrigerate until chilled. Serves 6 to 8. Keeps several days in refrigerator.
Soften cheese and beat, add sugar and salt, then the eggs, beating after each egg. Add vanilla and pour into crust. Bake at 350° about 40 to 50 minutes. Remove from oven and add topping (cool a few minutes first).
Cook broccoli as directed. Melt cheese, butter and milk in a double broiler. Crush crackers. Butter sides of a small casserole. Alternate in layers: broccoli, liquid mixture and crackers. Top with cracker crumbs. Bake at 350° for 30 minutes.
Melt peanut butter and morsels, stirring continually. Add peanuts and chow mein noodles. Drop on wax paper by teaspoon. Let cool.
In a medium bowl, mix cream cheese, mayonnaise and milk until smooth. Add cheese and mix well. Add bacon bits and Worcestershire sauce. Mix well. Refrigerate for 1 hour before serving. Serve with crackers or vegetables. Makes 1 cup.
Brown beef with chopped onion; salt and pepper to taste. Place over shredded cabbage in casserole dish. Dissolve bouillon cube in 1 cup boiling water; stir in undiluted mushroom soup. Pour mixture over beef and cabbage. Cover and bake at 350° for one hour.
In a large glass casserole dish start with carrots, layer vegetables, making 2 layers of onion with salt, pepper and butter between each layer of vegetables. End with tomatoes on top. Do not add any liquid. Cook in 350° oven for 45 minutes to 1 hour.
Beat cream cheese, butter and vanilla in large bowl until blended. Add sugar gradually until well blended.
Boil potatoes until tender. Peel off skins while still hot. Mash potatoes with fork and add butter and brown sugar. Mix well. Add Karo syrup and cinnamon to taste. Put in a 350° oven for 20 minutes. Remove and add miniature marshmallows on top. Place back in oven to brown top of marshmallows. Delicious.
Combine all the ingredients in a food processor or blender. Process until smooth. Cover and refrigerate until ready to serve.
Beat eggs with milk and salt. Tear ham in small pieces. Add cheese and onion. Stir lightly. Pour into greased 8 x 8 x 2-inch pan. Bake at 325° uncovered for 40 to 45 minutes. Serves 4 to 6.
Put cooked and drained broccoli in casserole dish. Mix remaining ingredients and pour over broccoli. Bake at 350° for 30 minutes.
Grate or crush the Oreo cookies in blender or with rolling pin until fine, 8 to 10 cookies at a time. Set aside after crushing all cookies. Blend cream cheese, sugar and margarine together in separate bowl.
Mix sugar, cream cheese and eggs and pour over cake mix. Sprinkle nuts over top and bake at 350 degrees for 40 minutes. Remove from oven and sprinkle with the 1 Tbsp. sugar. Cool and cut into squares.
In a medium bowl, combine soup, mayonnaise and curry powder. Mix well. Place broccoli in bottom of a 9 x 13-inch baking dish sprayed with Pam. Place chicken on top of broccoli. Pour soup mixture over chicken. Spread cheese evenly over sauce. Combine melted butter and bread crumbs. Sprinkle over cheese. Bake at 350° for 30 to 40 minutes. Serve over noodles.
Chop all vegetables very fine and add together. Add spices, consomme and juices. Chill 24 hours and serve with slice of cucumber and 1/2 teaspoon sour cream for garnish.
In large saucepan, combine all ingredients; blend well. Simmer over low heat 10 to 15 minutes or until warm. If desired, remove cinnamon sticks and nutmeg. Serve warm in mugs or cups. Garnish with lemon slices.
Cook broccoli, covered, in small amount of boiling water for 15 minutes. Melt margarine; blend in flour. Add chicken broth; cook and stir until mixture is thickened and bubbly. Add mushrooms and add a dash of pepper. Place chicken in bottom of baking dish. Drizzle with half the mushroom sauce. Arrange broccoli on top of the sauce and pour on remaining sauce.
In a large skillet or Dutch oven, brown hamburg with onions. Cut cabbage in wedges and add to hamburg and onions. Pour a large jar of Ragu sauce over cabbage. Let cook until cabbage is tender. Sprinkle 8 ounces of Mozzarella cheese over cabbage about 10 minutes before serving. Serve over rice.
Mix sugar, margarine, milk, and cocoa well. Microwave for 4-6 minutes, stirring half way through. Add 2 c. oats, 1 c. peanut butter, and 1 tsp. vanilla. Pour into buttered pan.
Preheat oven to 400°. Bake pie shell for 10 to 15 minutes; reduce oven setting to 350°. Combine sugar and flour. Mix well the eggs, butter, syrup, vanilla and nuts. Mix all ingredients and pour into pie shell. Bake for 30 minutes.
Mix this together and spread in a 9 x 9-inch glass baking dish. Bake at 350° for 15 minutes. Let cool.
Brown beef, celery, onion and green pepper in shortening until tender. Stir in salt and soup. Combine biscuit mix and milk. Roll in circle 1-inch smaller than skillet. Top meat with dough. Bake at 450° for 15 minutes. Turn upside down on platter and top with cheese.
Blend melted margarine and cream cheese until smooth. Separate crescent rolls into 4 rectangles. Seal perforations. Stretch to square. Mix margarine and cream cheese mixture with chicken, salt, pepper, milk and onion. Place 1/4 of mixture on each square. Pull up all 4 corners of rolls and seal on all edges. Brush top with melted butter. Sprinkle with bread crumbs. Bake at 350° for 20 to 25 minutes.
Make sauce from first three ingredients until cheese melts. Cook broccoli according to package directions and drain well. Add sauce to broccoli and bake in casserole for 20 minutes at 350°. Add onions and return to oven for 10 minutes.
Cook squash just until tender and drain. Saute onions in 1 stick of butter. Take onions out of pan with a slotted spoon and save butter. Using the butter from the onions, lightly brown the bread crumbs. Combine squash, onions, tomatoes and cheese in a casserole dish. Mix gently together. Top with browned bread crumbs. Bake at 350° for 1/2 hour, or until cheese is bubbly. Serves 6 to 8.
Mix dry ingredients and add water. Bring to a slow boil. Boil 3 to 5 minutes. Remove from heat. Cool. Divide and add food coloring to as many portions as needed for showing different countries or states in a variety of colors.
Mix together yellow cake mix, margarine and one egg. Press into a 9 x 13-inch lightly greased pan. Clean beaters and mix cream cheese, 2 eggs and confectioners sugar. Pour over crust. Bake 40 minutes at 350° or until brown. Sprinkle with confectioners sugar.
Sprinkle pork chops with salt, lemon pepper and oregano. Place chops 4 to 5 inches from coals. Grill over low to medium hot coals 25 minutes or until the chops are no longer pink, turning once. Yields 4 servings.
Place corn chips in plate. Put ground beef on chips, followed by cheese, kidney beans, lettuce, tomatoes and olives. Top with sour cream, cottage cheese or favorite dressing.
Boil water and raisins for 5 minutes and let cool. Add nuts to flour, white sugar and oleo and add dry ingredients to flour. Add raisns and flour a little at a time. Bake 1 1/2 hours at 325° in greased angel food cake pan. Mix confectioners sugar and orange juice, enough to drip down on sides and stripes on top.
Make this the day before and refrigerate. Mix all ingredients together with a spoon. This is a great dip for raw vegetables.
Mix all ingredients and cook until sandwich consistency. Can add broth to make more juice. Serve warm.
Mix all the ingredients well. Preheat oven to 375°. Bake cookies 5 to 10 minutes. Let cool for 2 minutes.
Mix all ingredients, roll out like biscuit dough. Place on baking sheet and press with communion form. Lacking a form, use the divider from a miniature ice cube tray, or just cut into small pieces with a knife.
Layer One: Blend flour and margarine (softened) with electric mixer. Stir in nuts. Place in a 9 x 13-inch pan. Press down. Bake at 350° for 20 minutes.
Melt butter and saute green peppers and onions. Add zucchini, bread crumbs, Parmesan cheese, salt and pepper. Turn into 1 1/2 quart covered casserole. Bake at 357° for 20 minutes. Add tomatoes and bake 10 minutes more. Melt cheddar cheese on top and serve.
Brown beef and onion; drain. Add remaining ingredients; stir frequently (will scorch). Serves 25 to 30 people.
Thoroughly cream shortening and sugars. Add eggs and vanilla; beat well. Add dry ingredients. Place on cookie sheet in balls, then smash. Bake at 350° for 10 minutes. Makes 4 dozen.
Melt margarine; stir in croutons, coating well in 9 x 13-inch pan. "Tender quick" cook broccoli; drain and spread over the croutons. Spread the chicken over the broccoli; combine the lemon juice, curry powder, mayonnaise and soup; spread on top of chicken. Cook at 350° for approximately 45 minutes. Delicious!
Heat the milk, Crisco, sugar and salt; add the yeast and dissolve it in the mixture. Add the flour and knead it a little. Put in a greased pan and let rise until double in size. Work it down by kneading it, pinch into rolls. Place on a greased pan and let rise again. Cook at 400° until done or golden brown.
Mix ingredients in order listed. Spread in greased and floured 8 x 8-inch pan. Bake at 350° for 35 minutes.
Cut banana lengthwise. Spread with peanut butter. Cover with mayo mixture and serve.
Mix all ingredients in a greased 1 1/2-quart baking dish. Bake at 350° for 30 to 40 minutes or until moisture is absorbed. Serves 6. Very good reheated.
Mix all ingredients. Roll out between 2 sheets of waxed paper. Makes 2 crusts.
Mix all ingredients in bowl. Cover and refrigerate until time to serve. This is something that can be fixed the night before. Great with hamburgers!
Arrange apples in an ungreased 8 x 8-inch baking dish. Sprinkle with water and cinnamon. Arrange bread strips over apples. Combine sugar, egg and butter; mix well. Pour mixture over bread, covering to all edges. Bake at 350° for 25 to 30 minutes. Serve warm with whipped topping or ice cream.
Add sugar gradually to eggs; eat until light and fluffy. Combine dry ingredients and add to sugar mixture alternately with oil and sour cream. Stir in apples, nuts and vanilla. Bake in loaf pan at 350° for 1 hour. Cool 5 minutes and remove from pan. Makes 2 large loaves or 4 small.
Dissolve yeast in warm water. Add rest of ingredients. Beat until well mixed. Place dough in an airtight container and store in refrigerator. As needed, spoon into greased muffin tins, and bake at 400° for 20 minutes. No rising time needed!
Heat refried beans in a 350° oven for 10 minutes. Mix sour cream and taco seasoning. Pour over hot beans. Add (in order) the remaining ingredients. Heat again in oven until cheese is melted. Serve with tortilla chips.
Sift together all the dry ingredients into a bowl and add shortening, grated orange rind and 2/3 of the liquid. Beat for about 2 minutes and add remaining liquid and 2 medium eggs. Bake in 2 (8-inch) greased and floured cake pans at 350° for about 30 minutes. Cool and frost with the following.
Forty-five minutes before serving, in 12-inch skillet, over medium-high heat, cook ground beef, onion and garlic until meat is browned (about 10 minutes), stirring occasionally. Spoon off excess fat. Drain tomato liquid into meat mixture. Set tomatoes aside. Add pepper, celery, paprika, salt and pepper to meat mixture. Heat to boiling. Reduce heat to low. Cover and simmer 15 to 20 minutes until vegies are tender. Stir occasionally.
Combine all ingredients, except cherries, in a 1 1/2 or 2-quart bowl. Refrigerate at least 24 hours. Cut into individual servings. Garnish each serving with cherry. Makes 8 servings.
Brown 1/2 cup sugar. Heat other ingredients and add to brown sugar. Cook to soft-ball stage. Cool 5 minutes. Beat with a wooden spoon.
Crush saltines and mix with enough butter or margarine to make them stick to a pie plate (approximately 6 tablespoons). Slice onions very thin. Simmer in 4 tablespoons butter until soft and clear. Cool. Mix sour cream, eggs, salt and pepper. Add to onions. Pour mixture into pie plate and sprinkle with grated Cheddar cheese. Bake 10 minutes at 400°. Reduce heat to 325° and bake 20 more minutes.
Combine and mix together the muffin mix, oil, corn, eggs, garlic salt and pimiento. (Omit the pimiento if your children are like mine and complain of bits of "red" in their corn.) Pour into an ungreased, 8-inch, round microwave-safe dish. Cover with plastic wrap.
Drain and puree garbanzos. Pound salt and garlic together into a smooth paste. Add to garbanzos. Mix with tahini. Add lemon juice and salt to taste. Place in a serving dish and sprinkle lightly with oil. Garnish with chopped parsley. Use as dip with crackers or vegetables.
Combine all ingredients and put in casserole dish. Bake at 350° for 45 minutes, uncovered.
Preheat oven to 375°. Beat eggs until smooth. Add buttermilk and mix well to blend. Pour in flour, butter, sugar and vanilla. Mix well. Pour into deep dish pie shell and bake one hour or until knife inserted comes out clean. Let cool if oily.
For moist potatoes, soft skins: Pierce each potato on 2 sides with fork. Nest in a square of heavy-duty foil. Add 1 teaspoon water. Wrap tightly and bury in coals.
Brown hamburger and bacon. Drain fat. Mix all ingredients and put in a casserole. Bake at 350° for 1 hour.
Remove stems from spinach leaves with kitchen shears. Wash and blot dry. In frypan, saute garlic in oil for 1 minute. Add spinach and raisins. Stir constantly until spinach is barely wilted, about 1 minute 15 seconds. Add seeds and vinegar. Serve immediately. Makes 6 servings.
Mix together the first 5 ingredients and bake in a 9 x 13 pan for 30 minutes at 350°. Mix the next 4 ingredients and frost the cake. Sprinkle 1 can of Angel Flake coconut over frosted cake.
Cook sugar and corn syrup over medium heat until it boils. Remove from heat; add peanut butter and mix well. Add Special K and stir. Press mixture into buttered 13 x 9-inch pan. Cool. Melt both chips together. Remove from heat and spread over Special K mixture. Cool until firm.
Place all in a blender. Blend well. Chill overnight. Use with your choice of fresh veggies.
Mix in at least a 3-quart cooker. Add sugar, cocoa, butter and milk. Cook on stove at medium heat. When it starts to boil, time for 3 minutes, stirring occasionally to prevent burning. Take off of heat and add vanilla and peanut butter. Stir thoroughly, then add oats. Stir until oats are coated. Drop by teaspoonful onto wax paper or aluminum foil. Cool before serving.
Wash, dry and slice mushrooms. Add remaining ingredients and mix until all mushrooms are coated with spices. Let stand at room temperature for 2 hours. Refrigerate. Serve as party snack.
Boil pasta and butter according to package directions. Fry hamburger with onion and green pepper. Drain and add mushrooms and add the spaghetti sauce. Drain and rinse cooked pasta. In a 9 x 9 dish, put a layer of pasta, a layer of meat sauce and a layer of cheeses. Sprinkle a layer of Parmesan cheese. Repeat layers once more.
Mix all ingredients in a large Ziploc bag or mixing bowl. Enjoy munching! Note: Leave off the popped corn for a different taste.
Combine cereal, pretzels and nuts. Slowly melt coating. Oil in double boiler. Pour over cereal in large bowl. Add marshmallows when it is well mixed so they won't melt. Mix well. Spread on waxed paper. Let dry and break into pieces.
Mix oil, pudding and sour cream. Add cake mix and eggs; beat for 15 minutes on medium speed. Pour half of this in greased tube pan. Put half of the chocolate chips and nuts on top. Add remainder of batter and top with remainder of chips and nuts. Bake at 350° for 50 minutes.
Heat oven to 350°. In 8 x 8 x 2-inch round pan, add margarine and sugar. Heat until melted, then add pecans in even layer. Separate biscuits and roll the sides of each in cinnamon. Place biscuits in pan, covering pecans. Bake 30 minutes or until golden brown. Immediately invert pan on plate. Will be hot and juicy.
Cut shortening into dry ingredients. Add water and mix as for pie crust. Place dough into King cookie press tube and use any of the following forms: small or large star, bar or small circle. Form dough in long lines on cookie sheet and cut into desired lengths with sharp knife. Separate slightly. Bake at 400° for 5 to 10 minutes.
Peel and boil potatoes as usual. Mash with salt, pepper and small amount of milk. Add sour cream, cream cheese and butter or margarine. Mash all together and put in a greased baking dish. Sprinkle with seasoned salt. Top with 1 cup grated cheese. Cook for 30 minutes at 300° (longer if potatoes come directly from refrigerator).
Brown meat and onions in fat. Add remaining ingredients and simmer on low heat for 20 minutes. Serve on white toast or hamburger buns. Makes 6 servings.
Bring to boil the lemon juice, pineapple and sugar. Dissolve jello in cold water. Mix all of this and partly chill. Then add whipped whipping cream, cheese and nuts. Chill until set, then serve.
Slice loaf lengthwise. Drizzle generously with olive oil. Add generous amount of pepper over oil. Cover with a thin layer of cheese. Wrap in foil and heat for 30 minutes at 350°. Serve with vegetable, lentil, or minestrone soup.
Mix all ingredients together and bake at 350° for 1 hour or cook in a microwave on High until all liquid is absorbed. Stir occasionally.
Melt fat in heavy skillet over low heat, add onions, peppers and garlic; stir gently about 3 minutes, or until soft and slightly brown. Remove garlic; add remaining ingredients.
Preheat oven to 325°. Mix flour and sugar. Add oil, eggs and vanilla. Drop by tablespoon on cookie sheet. Cook only until edges start to brown.
Let butter soften. Cream butter. Add sugar, egg, baking powder and salt. Add flour and sufficient milk to make a stiff dough. Chill. Roll and cut. Bake at 400° for 8 minutes or less. These burn easily.
Combine all ingredients except ice in 2 large pitchers. Cover and refrigerate for 2 hours to blend flavors. Serve over ice.
Mix together Ricotta cheese, egg whites, chopped parsley, salt and pepper. Set aside.
Preheat oven to 400°. Boil and peel potatoes. Slice and put in Pyrex dish. Mix sugar, flour and salt. Sprinkle over top of potatoes.
Coat meat with flour. In a large saucepan, brown meat in a small amount of hot shortening. Add 3 cups water, garlic, 2 teaspoons salt and 1/4 teaspoon pepper. Cover; simmer 1 hour or until meat is almost tender. Add carrots, onions, potatoes and basil; cook, uncovered, 20 minutes or until done. Add peas and parsley. Cook 5 minutes. Season with salt and pepper. Serves 6.
Mix together. Pour into casserole dish. Bake 1 hour at 350°.
Mix all except cheese and tortillas. Dip tortillas in hot chicken broth to soften, then place layer in buttered casserole dish. Place layer of chicken mixture on tortillas, then put layer of cheese. Continue to layer, ending with tortilla then cheese. Add some broth if needed. Bake at 350° for 45 minutes.
Brown pork in cooking oil in 10-inch skillet; drain. Drain pineapple tidbits, reserving liquid. Add water to liquid to make 2 1/2 cups. Add liquid, vinegar, salt, garlic salt and sugar to pork; stir. Bring to boil. Reduce heat; cover and cook over low heat for 20 minutes. Remove cover and stir in rice. Cover and continue cooking about 25 minutes or until liquid is absorbed and pork is tender. Stir in pineapple tidbits, green pepper and tomato wedges. Heat through. Makes 4 to 6 servings.
Wash rice. Place in a tall glass bowl with lid. Add water. Place 3 paper towels between bowl and lid to absorb water. Place in microwave for 15 minutes on High. Let stand for 5 minutes before serving.
On a 10-inch paper plate or glass plate with wax paper, arrange tortilla chips evenly on plate. Place small slice of jalapeno pepper on each chip and sprinkle with shredded cheese. Microwave for 3 to 8 minutes, rotating plate once or twice.
Brown ground beef with taco seasoning mix. Cool and drain. Mix in large bowl the lettuce, tomato, onion, cheese and prepared taco meat. Add chips and toss with dressing just before serving.