HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small mixing bowl, blend together soup and milk; set aside. Cook rotini according to package instructions. In large mixing bowl, combine green peppers, onion, chicken, pimiento, cheese and cooked rotini. Pour on soup mixture and mix thoroughly. Pour into 9 x 13 greased casserole. Sprinkle with bread crumbs. Bake at 350° for 35 to 45 minutes. Serves 7 to 9.
Thaw peas; add all other ingredients. Chill overnight. Serves 6.
Peel and dice potatoes and cook until tender. Drain. Melt butter in 3-quart pot. Add carrot and onion. Cover and cook until tender. Remove from heat. Add flour and milk. Add 1/2 potatoes. Mash remaining. Add to soup with seasonings and bouillon. Heat to steaming hot.
Cook chicken and cut into bite size pieces. Place in bottom of a 3-quart casserole dish. Combine sour cream and chicken soup; pour over chicken. Crush crackers; put over chicken and sauce. Melt butter; put over crackers. Top with poppy seed until dark; refrigerate for 24 hours. Bake at 350° for 1 hour.
Sort and soak beans with a pinch of baking soda over night. Next day bring to a boil. Rinse and cover with water and add ham or bacon, onion, salt and pepper to taste. Bring to a boil. Reduce heat and simmer 1 1/2 to 2 hours or until tender. Add water as needed during cooking time.
Mix the first 4 ingredients together. Spray a loaf pan or dish with Pam. Sprinkle a layer of Pepperidge Farm herb stuffing on the bottom of the pan. Add squash mixture, then cover with another layer of Pepperidge Farm herb stuffing. Dot the top of the casserole generously with butter. Bake at 350° for 20 minutes.
Brown beef and onion in skillet for 5 minutes. Add salsa, tomato sauce and bouillon cube; bring to a full boil. Stir in rice; cover and remove from heat. Let stand 5 minutes and fluff with a fork.
Mix well and put into 2 graham cracker pie crusts. Put in refrigerator for 3 to 4 hours before serving. This is rich and delicious.
Mix cocoa, sugar and salt. Add butter and milk. Bring to a boil over medium to low heat; stir constantly. When sauce thickens, remove from heat. Cool 3 to 5 minutes. Serve warm or cold. Use over ice cream, cream puffs or eclairs.
Put canned milk in a quart jar and fill up with regular milk. Use a double boiler; heat until boiling. Beat eggs and add to milk. Add sugar and cornstarch. Boil until thick, then cool. Strain. Add vanilla.
Bake potatoes at 400° for 45 minutes or until tender. Cool, then cut into quarters lengthwise. Scoop out pulp, leaving 1/8-inch shell. Reserve pulp for use in other recipes. Increase oven temperature to 500°. Combine butter and soy sauce. Brush on both sides of skins. Place on a baking sheet and bake for 10 to 12 minutes or until crisp. Top with coarse salt, sour cream, chives and/or bacon bits. Yield: 6 servings.
Cook pasta as directed on the box. Drain; rinse with cold water and put in a large bowl. Add olives, artichoke hearts, celery, dressing and cheese. Season with salt and pepper. Toss together. Cover and let marinate in refrigerator overnight. Makes 8 servings.
Beat the margarine, sugar and vanilla until light and fluffy. Add flour and mix well. Chill the dough. Shape about 1 tablespoon of dough around each chocolate kiss. Bake on ungreased cookie sheet at 375° for 12 minutes. The cookie should be set but not brown. Cool slightly, then roll in confectioners sugar.
In a 10-inch skillet, brown meat with onion; drain off fat. Stir in gravy and 1/2 cup water. Add 1/2 teaspoon salt and frozen vegetables, breaking apart with fork. Bring to boiling. Cover; reduce heat. Simmer 10 minutes. Top with biscuits; simmer, covered, 15 minutes. Sprinkle biscuits with cheese; heat until cheese melts. Sprinkle with paprika, if desired. Serves 4.
Preheat oven to 350°. Grease oblong pan. Mix egg, butter and cake mix together. Pat into pan. Pat flat; do not leave raised edges.
On rack in broiling pan broil steak for 5 minutes on each side; cut into 2- inch pieces and set aside.
Cream butter and sugar; add eggs, one at a time, and stir until mixed well. Add flour and stir until well blended. Add flavoring. Stir in whipping cream. Bake in a Bundt pan at 375° for 1 hour and 15 minutes.
Combine all ingredients in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes. Strain if desired. Cover and refrigerate.
Combine peas, tuna fish, corn, pimentos and cream of mushroom soup in casserole. Top with shoestring potatoes. Bake.
Reserve stock. Debone chicken and cut in bite size pieces. Cook spaghetti in reserved stock; drain to just below top of spaghetti. Saute onion, celery and bell pepper in margarine until tender. Add cheese to hot spaghetti; stir until melted. Add all other ingredients together and season with garlic salt. Stir together well. Bake in oblong dish or pan at 350° for 30 minutes. Sprinkle parsley flakes on top. Serves approximately 12 to 15 people.
Mix baking soda and soup in a bowl; set aside. Cream sugar and Crisco. Add eggs and soup mix; mix well. Sift together dry ingredients; mix all together. Bake in 9 x 9 or 8 x 9 greased and floured pan at 350° for 40 to 45 minutes.
Mix all together and put in icebox overnight. When chilled, roll them and cut in star shape. Bake at 350°.
Mix first 6 ingredients together; stir in 1 cup of any dry cereal. Drop by teaspoonfuls onto a piece of waxed paper. Put a jelly bean in center of each and refrigerate until firm. Makes 12 cookies.
Mix well. Use more water if needed for thinning. Serve over Swedish meatballs.
Arrange fish in a greased 10 x 6 x 2-inch baking dish. Pour soup over fish. Sprinkle with pepper, cheese and paprika. Bake at 375° for 45 minutes or until lightly browned. Makes 4 to 6 servings.
Press evenly into ungreased pan first 3 ingredients. Bake at 350° for 10 minutes. Beat cream cheese in 3-quart bowl. Add sugar and cocoa gradually. Beat in eggs, one at a time. Pour in vanilla. Pour into spring-form pan. Bake at 300° until center is firm, about 1 hour. Cover and refrigerate for 3 hours. Prepare topping. Spread over cake; loosen sides and remove.
Layer the bottom of 9 x 13-inch cake pan with the pecans and coconut. Pan must be buttered. Mix cake mix as directed on box and pour over pecans and coconut in pan. Mix cream cheese, oleo and sugar together and pour over cake mix. Bake 40 to 50 minutes at 350°.
Combine all ingredients except for oil; mix well. Pour about 2 inches of oil into frying pan; get oil hot but not smoking, or use Fry Daddy. Drop batter by tablespoons, 4 to 5 at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Serve immediately. Makes about 24 puffs.
Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, salt, spices and baking powder. Add to pumpkin mixture. Spread into greased and floured cookie sheet. Top with nuts. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll towel and cake together. Cool for 1 hour.
Cream shortening in bowl. Add sugar, molasses and egg. Mix thoroughly. Sift remaining ingredients together. Stir into creamed mixture. Roll into small balls; dip in additional sugar. Place 2-inches apart on greased cookie sheet. Bake at 375° (preheated) for 10 minutes. They will still be soft when you take them out. They firm as they cool. Makes about 5 dozen.
Add water to heavy skillet and immediately add brown sugar also. Stir continuously over medium heat. Bring mixture to a rapid boil until it reaches the soft ball stage (120° to 238° on a candy thermometer). Take off heat. Stir in pecans until well coated. Sprinkle cinnamon. Keep stirring until they cool and dry.
Cream the shortening and sugar. Add eggs. Sift flour, baking powder, salt and spice, then blend into creamed mixture alternately with liquids. Pour prunes into two 8-inch pans that have been greased and floured. Bake for 30 to 35 minutes at 350°. Cool completely; frost if desired.
Cut cream cheese into 20 pieces. Mash biscuits into 3 1/2 inch circle. Place a piece of cream cheese on each biscuit. Mix cinnamon and sugar. Place 1 teaspoon of sugar mixture on each biscuit. Roll biscuits into balls. Melt butter and pour into Bundt pan. Then pour in 1/2 of the nuts into pan. Then pour 3/4 of what sugar mixture you have left into Bundt pan. Then put your 20 biscuit balls into the Bundt pan. Then pour what sugar mixture and nuts you have left over biscuits. Bake 35 minutes at 350°. Remove from oven. Turn onto plate. Let pan remain a few minutes before removing. Glaze while hot.
Mix all ingredients. Bake in covered casserole at 350° until hot and bubbly.
Combine sugar, milk and margarine in pot; boil for 5 minutes, stirring constantly. Remove from heat; add remaining ingredients. Stir until chips and marshmallows are melted. Pour into a well buttered pan; let cool in refrigerator for 2 hours. Cut into 1 inch squares.
Combine the yolks, lemon juice and sugar in the top of a double boiler. Cook over simmering water until sugar is dissolved. Add butter; continue to simmer until mixture thickens. Pour in a clean bowl. Chill.
Combine cocoa, sugar and salt in medium saucepan. Stir in water and mix until smooth. Bring to a boil over medium heat, stirring constantly. Cook for 3 minutes. Remove from heat and add vanilla. Pour into container and refrigerate. Use to pour over ice cream or put 2 tablespoons of syrup in an 8-ounce glass of cold or hot milk.
Cook water, sugar and cornstarch until thick and clear, about 2 minutes. Add Jell-O (after removed from heat). Pour over sliced berries in baked pie shell.
Mix in order. Drop by ice cream dipper. Flatten with fork. Bake 12 minutes at 350°.
In large saucepan, melt butter. Remove from heat. Add brown sugar and mix well. Add remaining ingredients and mix well. Pour into 8-inch square greased pan. Bake 25 minutes at 350°.
Cook bacon until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble bacon; reserve 2 tablespoons. Microwave beans as directed on package; drain well. Add mushrooms and onion to reserved 1/4 cup drippings in skillet. Cook and stir on medium-high heat 10 minutes; drain. Add bacon, hot cooked green beans and pepper; mix lightly. Spoon into 2-quart serving dish. Microwave process cheese spread as directed on label. Pour over green bean mixture. Sprinkle with reserved 2 tablespoons crumbled bacon. Makes 10 servings.
Mix all ingredients together. Drop by spoonful on cookie sheet. Bake at 375°.
Cook all ingredients on low heat. Stir constantly to prevent sticking until thickened. Remove from stove. Add lump of butter. Cool; ready for use.
Cream butter. Add sugar and other ingredients in order given. When thoroughly mixed, mold and shape into fingers about the size of pecans. Bake at 350° for 25 to 30 minutes or until lightly browned. Roll in powdered sugar when cool. Be sure to mix pecans in by hand. Makes about 7 dozen.
Sprinkle salt over cucumbers and let stand about 15 minutes. Squeeze water from slices and combine with remaining ingredients. Chill.
Bring to a boil and boil, covered, 2 minutes. Uncover and cook to a soft ball stage. While cooking, beat 2 egg whites until stiff, but not dry. Pour the syrup over the beaten egg whites slowly. Beat with electric mixer until thick, almost stands in peaks. Quickly add 2 cups pecans and 1 1/2 teaspoons vanilla. Drop on wax paper.
Sift flour, baking soda, salt, baking powder and cinnamon. Combine eggs, oil, sugar, zucchini and vanilla in large mixing bowl. Beat until well mixed. Stir in flour mixture until smooth. Stir in raisins and nuts. Pour mixture into greased 13 x 9-inch pan. Bake at 350° for 50 to 60 minutes or until center springs back. Cool on wire rack.
Cream the butter and sugar together. Add banana and egg. Sift dry ingredients together and add to mixture. Add vanilla and mix well. Pour into buttered loaf pan and bake at 350° for 1 hour.
Mix ground beef, egg, seasonings and bread crumbs with 1/3 can of tomato sauce. Add more sauce and/or breadcrumbs until mixture is moist and well mixed. Place remaining tomato sauce in medium saucepan with sugar and lemon juice. Mix and place over medium-high heat.
Cut butter into dry ingredients. Add egg. Pat into bottom and sides of 8 x 8-inch or 9 x 9-inch pan. Peel, core and slice apples (quantity as necessary) and line up in pan.
Brown hamburger; drain off fat. Add pepperoni and pizza sauce. Mix well and simmer 5 minutes. Add cheese just before serving. Spoon onto bun and enjoy.
Grind together peppers, garlic and onion. Put in crock pan (not aluminum). Add salt and add just enough water to cover. Let set 2 hours and drain. Add oil, vinegar and water. Cook 30 minutes. Seal in hot jars. Makes 12 pints.
Melt butter and add chopped onion, oregano, salt and rice. Stir all the ingredients listed and simmer 10 minutes (can use iron skillet or Teflon). Turn into large casserole and add beef consomme and water. Add drained mushrooms; bake, covered at 400° for 1 hour.
Cook ingredients all together in a pot for 10 minutes. Then pour into a medium pumpkin which has been cleaned out. Replace the top. Put pumpkin in a sturdy baking pan and bake at 350° for approximately 45 minutes, until pumpkin turns brown. Remove the top and ladle out the stew.
Saute the shrimp with the butter and seasonings for 1 minute. Add the vermouth and boil for 1/2 minute. Strew shrimp in pie shell. Make custard with eggs and milk or cream. Pour in custard to within 1/8-inch of rim; sprinkle on cheese. Bake 30 to 35 minutes at 375° or until puffed and browned.
Add flour to 1/4 cup melted butter in saucepan. Stir until smooth; cook 1 minute and gradually add milk. Cook, stirring constantly, until thickened. Add salt and pepper and set aside. Saute bacon and next 3 ingredients in 3 tablespoons butter until vegetables are crisp-tender. Drain. Cook eggs in 1 tablespoon butter without stirring until beginning to set on bottom. Draw spatula across to form large curds. Continue until cooked, but moist. Stir in bacon mixture and white sauce. Place in greased 13 x 9-inch baking dish (glass). Combine 2 tablespoons butter and bread crumbs to egg mixture. Bake, uncovered, at 350° for 20 to 25 minutes. Make ahead up to 24 hours and refrigerate. Let stand at room temperature 30 minutes before baking. Leftovers reheat well.
Mix dry ingredients. Add onion, egg and milk; mix well. Drop by spoonful into deep fry; fry until golden brown. Drain on paper towels.
Mix flour and sugar together. Beat egg yolks. Mix all together and cook over boiling water until thick. Put in baked pie shell.
Pour peaches and juice into an 11 x 14-inch pan, which has been greased. Pour dry cake mix over peaches. Melt margarine and pour over mixture. Bake in 325° oven 1 hour or until brown on top.
Preheat oven to 375°. Cream shortening and sugar. Add spices and dry ingredients. Drop by spoonful onto greased baking sheet. Bake for 8 to 10 minutes. Cool on rack. Store in refrigerator. Each cookie contains 55 calories.
Mix according to directions on box. Prepare a 13 x 9-inch and a small square pan by greasing pans and sprinkling with powdered sugar. Bake according to box directions. Cool in pans and spread frosting on tops.
To reserved pineapple liquid add enough water to make 1 1/2 cups. In large bowl combine Eagle Brand milk. Add pudding mix and beat well. Add pineapple. Chill 10 minutes. Fold in whipped cream. Spoon 1 1/2 cups pudding into 3 to 4-quart glass serving bowl. Top with 1/3 each of chocolate wafers, banana and pudding. Repeat layering twice, ending with pudding. Chill thoroughly.
Cream first 4 ingredients together. Butter or Pam spray 9 x 13-inch pan. Layer 1 package rolls, filling, 1 package rolls and cinnamon-sugar topping. Bake at 350° for 30 to 35 minutes.
Mix all ingredients well and drop by teaspoonfuls on lightly greased cookie sheets. Bake at 300°.
Sift flour, salt and baking powder into bowl. Beat eggs with milk; add melted Crisco and whole kernel corn and combine the two mixtures lightly. Drop from a teaspoon into deep Crisco heated to 365° (or when an inch cube of bread browns in 60 seconds). Fry until brown and cooked in center (about 4 to 5 minutes). Drain on absorbent paper.
Cream margarine and sugar. Add eggs and vanilla. Beat well. Add melted chocolate. Then add flour. Pour into four 8-inch pans. Bake at 325° for 35 minutes.
Cook oats in water with salt for 5 minutes. Beat egg whites until stiff. Mix oats, egg yolks, melted butter, honey and raisins. Fold in egg whites. Pour into well-greased 8-inch pan and cook at 400° for 15 minutes or until set in the middle and light brown. Recipe may be doubled.
Boil potatoes; skin and slice into pieces. Fry bacon; drain off all fat. Sprinkle flour over bacon; mix it up. Pour vinegar, sugar and water over bacon. Simmer until thick. Pour over potatoes; mix well. Serve warm.
Combine all except bacon. Pour into a greased 2 quart casserole dish. Bake uncovered at 350° for 55 minutes. Sprinkle top with crumbled bacon. Bake another 5 minutes. Serves 8.
Microwave chocolate and milk in 1 1/2-quart microwavable bowl on High 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and nuts. Spread in greased 8 x 4-inch or 9 x 5-inch loaf pan. Refrigerate until firm, about 2 hours. Makes about 2 dozen pieces.
Combine flour, baking soda, baking powder and salt. Cut in shortening. Mix well. Add milk. Mix well. Roll out thin. Spread softened margarine over dough. Sprinkle sugar over margarine. Roll up jelly roll fashion. Slice into 1-inch pieces. Place in pan and cook at 400° for 15 to 20 minutes or until brown.
Place chicken in a nonstick baking pan. Sprinkle with salt and pepper. Cover chicken with sauerkraut. Pour dressing evenly over all and top with Swiss cheese. Cover with foil and bake at 325° for about 1 hour or until fork can be inserted in chicken easily. Sprinkle with chopped parsley to serve. Makes 4 servings.
Melt fat in pan. Add remaining ingredients in layers and cook until very tender. If too dry, add water. Garnish with apple slices.
Saute onion, bell pepper and sausage in a large skillet. Add beans and tomato sauce. Cook on low, until it thickens, for about 45 minutes. Serve with your favorite rice and cornbread, cooked according to package directions.
Add grits slowly to boiling water and salt. Cook while stirring till thick. Remove from heat, add butter and cheese sliced in pieces and stir into grits. Cool slightly and add egg-milk mixture. Pour in casserole dish. Bake at 350° for 45 mins. to 1 hr. till firm.
Mix all ingredients except chocolate milk. Add milk. Pour into 4-quart ice cream freezer bucket and freeze according to manufacturer's instructions. Let harden 1 hour before serving. Yields 1 gallon.
Mix dry ingredients in a large bowl. Add rest of ingredients. Mix well with blender. Pour batter into two greased and lightly floured loaf pans. Bake 40 to 45 minutes at 350°. May bake muffins instead. Bake approximately 12 to 15 minutes. Raisins and nuts are optional.
Dissolve yeast in lukewarm water. Heat buttermilk to lukewarm. Add the salt, shortening and sugar to the buttermilk. Add the dissolved yeast, a cup of the flour with the soda and the egg. Beat vigorously. Beat and fold in the remaining flour until a soft dough. Fold lightly (about 5 minutes). Place in a clean lightly greased bowl. Cover and let rise 45 minutes to 1 hour until double in bulk. Shape into desired rolls. Bake in a 350° to 375° oven for 20 to 25 minutes.
Cook rice; drain. Cook broccoli and drain. Mix together. Add Velveeta cheese and soups. Put in greased casserole dish and top with shredded cheese. Bake at 350° for 30 minutes.
Mix Burgundy, cider and spices to taste. Heat before serving. Float orange slices in wassail.
Combine eggs, celery, green pepper, pickles and chilled macaroni. Blend mayonnaise, buttermilk and mustard. Fold into macaroni mixture. Season with salt and pepper.
Combine meat, onion and pepper in skillet and brown; drain off grease. Add other ingredients. Put in a covered 1 1/2-quart casserole dish. Bake at 350° for 40 minutes. This is a delicious meal with bread and a salad! So easy!
Peel and thinly slice cucumbers. Slice onion into thin rings. Mix all ingredients. Store in airtight container in refrigerator for up to 24 hours. Stir occasionally.
Saute butter, onion and celery until wilted. Add tomato sauce, soup and water. Cook 20 minutes. Add shrimp, crab meat and/or scallops. Cook an additional 20 to 30 minutes.
Mix first 4 ingredients and beat to soft peaks. Gradually add sugar and cocoa. Beat to stiff peaks. Make 10 big round cookie "shells" on a cookie sheet using the egg white mixture. Bake at 250° for 40 minutes. Cool. Spread 1 tablespoon Dream Whip on each cookie. Mix rest of Dream Whip with fudge and cream cheese. Spread 2 1/2 tablespoons of chocolate mixture on each cookie. Refrigerate.
In frying pan, cook sausage well and drain off excess fat; set aside. Brown ground beef in frying pan and drain off excess fat; set aside. Brown onions in olive oil in large heavy pot. Add cooked sausage, ground beef and remainder of ingredients except green pepper. Stir well and simmer covered for 45 minutes. Add chopped green pepper and simmer 15 minutes longer.
Take 1 large ball field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix the children and dogs well together; put them on the field, stirring constantly. Pour the brook over the pebbles, sprinkle the field with flowers, spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bath tub.
Saute onion in olive oil. Add hamburg and cook until done. Skim 3/4 of fat from pan. Add tomatoes. Mix together and add to drained macaroni.
Drain tuna. Cook noodles according to directions. Drain and rinse in hot water. Combine noodles with tuna, celery and onions. Blend in sour cream, mustard, mayonnaise, thyme and salt. Spoon half mixture into buttered casserole. Top with half zucchini. Repeat layers. Top with cheese. Bake at 350° for 30 minutes. Sprinkle with chopped tomato.
Combine peaches, lemon juice, almond extract, sugar and salt. Mix together thoroughly and let stand while rolling pastry.
Spray microwave dish with Pam. Combine all ingredients and stir to mix egg and flour into mixture. Microwave on High for 3 minutes. Remove and stir. Microwave on High again for 3 minutes. Ready to serve.
Cream shortening and brown sugar first; then add white sugar and cream together. Add eggs and vanilla. Sift dry ingredients together and add to mixture. Add oats and coconut. Fold in Rice Krispies last, so as not to break them.
Beat all above together at medium speed. Constantly continue beating while gradually adding 1/4 cup salad oil. Cover and chill. If it becomes too thick, let stand at room temperature. Use over fresh fruit and walnuts.
Melt margarine in bottom of casserole dish. Mix flour, sugar and milk. Pour this mixture over margarine in dish and top with peaches. Bake at 350° until brown. You may substitute any fruit you wish to use and also add cinnamon or other spices.
In a large bowl, mix garlic salt, green onion dip mix, Miracle Whip, seasoned salt, salt, pepper and milk. Add cottage cheese. Stir. Let set at least 12 hours. Serve with chips of your choice.
Pare, core and slice apples in wedges into a buttered baking dish 8x13x2. Add water and cook in oven a few minutes until soft. In a saucepan mix molasses, sugar, cornstarch, mace and salt. Boil together thoroughly blended.
Let sausage and cheese get to room temperature. Mix all ingredients well. Make into balls the size of a quarter. Bake at 375° for approximately 15 minutes or until golden brown.
Sift flour, baking powder and salt. Cream butter and 1/2 cup sugar until fluffy. Add dry ingredients alternately with milk and beating until smooth. Pour batter into greased baking dish and put fruit on top. Sprinkle 1/2 cup sugar on top. Pour on juice over all. Bake at 375° for 45 minutes.
Mix Bisquick with enough milk to form a soft dough. Press dough into pie plate. Slice tomatoes and arrange on dough. Season with salt, pepper and garlic salt. Mix mayonnaise and cheese and spread over tomatoes. Bake at 350° for about 45 minutes.