HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain first 3 ingredients well, then add coconut and marshmallows. Mix, then add sour cream. Mix well, then let stand 24 hours in refrigerator.
Brown meat and onion and drain. Blend next 4 ingredients; stir in meat, onion and cheese. Pour into pie shell or baking dish lined with sliced potatoes. Bake at 350° for 35 to 40 minutes or until brown.
Mix all together, except frankfurters; put buttered franks (whole or halves) scattered over the top. Bake at 325° until bubbly.
Cut biscuits in quarters. Mix granulated sugar and cinnamon together in bag and use to coat biscuit pieces. Generously grease (Pam) a tube pan such as a Bundt pan (do not use an angel food pan with a removable bottom). Layer the biscuit pieces in the pan. Put chopped nuts in between layers, if desired. Cook oleo and brown sugar together, boiling for one minute. Pour over top of biscuits. Bake in 350° oven for 35 minutes. Let stand for about 10 minutes before removing from pan. Using fingers, pluck bites from cake, monkey see, monkey do! Enjoy.
Combine first 4 ingredients, mixing well. Stir in shredded zucchini; set mixture aside. Combine next 5 ingredients in a mixing bowl. Reserve 1/4 cup flour mixture and toss with raisins and pecans.
Prepare broccoli according to package directions, cooking for only 5 minutes. Drain broccoli; put into buttered 2-quart baking dish. Sprinkle with grated cheese. Bake at 350° for 20 to 25 minutes. Remove from oven and top with onion rings. Bake an additional 8 to 10 minutes longer or until onion rings are crisp and golden brown.
Heat milk and chicken broth together. Blend oleo and flour together; add seasonings. Blend into hot liquids and cook until smooth, about 15 minutes, stirring occasionally. Into a greased baking dish, layer the turkey, or chicken if preferred, a generous layer of creamed gravy and a layer of bread crumbs. Repeat until baking dish is full. Dot with oleo or butter. Bake for 20 to 30 minutes. Makes servings for 4 to 6 people.
Mix all ingredients together. Bake in a tube pan for 45 minutes in a 350° oven. Be sure to grease the pan before you put the batter in.
Mix all ingredients in mixing bowl, excluding 1/4 cup grated Velveeta cheese, mix well.
Brown meat; add onion. Add other ingredients except rice. Boil until pepper is tender. Add rice and simmer until rice is done.
Saute green onions, celery and ham in butter until vegetables are tender. Add mushrooms and cook until tender. Add bread crumbs. Add the beef bouillon if moisture is needed before adding to a roast. This is really good with a tenderloin or good prime roast. I like to put roast and stuffing in a browning bag. It really absorbs and holds the juices.
Pour milk into 3 or 4 separate cups. Add different colors of food coloring to each glass of milk. Use a paint brush to paint a monster (or whatever) on the front of a piece of bread. Toast; butter lightly. Eat.
Mix all ingredients together and put in crock-pot that has been greased with shortening (or Pam spray). Put sliced cheese on top and sprinkle with paprika. Cook 3 to 4 hours on low heat.
Mix butter, peanut butter and sugar. Beat and beat and beat and beat! Roll in balls and refrigerate for 2 hours; dip in chips, melted with paraffin. Use toothpicks to dip and store in refrigerator!
Beat butter and 1/2 cup sugar with electric mixer until creamy. Add yolks, one at a time. Add milk. Beat until smooth. Sift together cake flour, baking powder and salt. Gradually add to butter mixture. Continue beating until smooth. Stir in vanilla. Pour into 2 well-greased 9-inch round cake pans. Beat (room temperature) egg whites until frothy. Gradually add remainder of sugar (3/4 cup) and cream of tartar; beat until soft peaks are formed. Spread meringue over batter evenly.
Wash chicken breasts and place into a baking dish. Sprinkle well with garlic salt and add pepper to taste. Mix together melted butter, 1 cup water, rice and soup. Pour over chicken and bake at 350° for 45 minutes to an hour or until chicken is done.
Melt butter; add sugar, eggs, coconut and raisins. Mix well, then add vanilla and vinegar. Pour into pie shell. Bake at 325° for 30 to 35 minutes.
Place 6 tortillas in bottom of long pan. Brown meat and add salt and chili powder. Drain. Spread over tortillas. Spread beans over meat. Slice cheese thin and spread over beans. Cover with 6 tortillas. Blend soup and Ro-Tel tomatoes well. Pour over tortillas. Cover and bake at 325° for 1 hour.
Combine dry ingredients in bowl. Add liquids and mix well. Gently fold in blueberries. Makes 18 muffins. Bake 16 minutes at 400°.
Cream together at high speed in your mixer the cheese, butter, salt and pepper. When smooth and creamy, gradually add 1 1/2 cups flour. When it gets too thick for the mixer blades, continue kneading by hand until you can form the mixture into a roll about 1-inch in diameter. Wrap the roll in plastic wrap or wax paper and refrigerate for 2 hours. Slice into thin layers and bake at 350° for 8 to 10 minutes or until lightly browned. You can freeze before or after baking.
Combine raisins, sugar and water; put on stove and boil for 5 minutes. Cool. Add the remaining ingredients. Cook in an 8 x 8-inch pan at 350° for 30 minutes.
Preheat oven to 350°. Lightly oil a 2-quart casserole dish. Steam the cauliflower and broccoli until just tender. Heat the olive oil in a large saucepan. Saute scallions until soft. Remove scallions with a slotted spoon. Set aside. Stir the flour into the oil in the saucepan and cook until mixture bubbles. Add milk and stir constantly to keep lumps from forming. Add cheese, mushrooms, parsley and dill. Stir until cheese has melted. Add salmon, steamed cauliflower and broccoli with sauteed scallions to cheese mixture. Transfer to casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 35 minutes or until the cheese has formed a light brown crust.
Cook broccoli until tender; cook rice. Mix together. Put into casserole dish. Melt 1/2 stick butter. Combine with both soups. Pour over broccoli and rice. Top with sliced cheese. Put cracker crumbs on top of cheese. Melt remaining 1/2 stick butter and pour on top. Bake at 350° until brown.
Mix dry ingredients. Mix other ingredients. (Stir until smooth and add all ingredients.) Then add nuts. Pour into greased and floured loaf pans. Bake 1 hour at 350° or until done.
Preheat oven to 375°. While spinach is draining, saute onion in butter. Add spinach, salt, pepper and garlic. Spoon half of spinach mixture into 9-inch pan. Spread Cheddar cheese and half of Mozzarella cheese and cover with remaining spinach. Spoon egg evenly over top. Sprinkle rest of Mozzarella cheese and then bread crumbs. Bake until spinach is piping hot and cheeses have melted, for 30 to 40 minutes.
Melt 1 stick of butter; mix together with graham cracker crumbs. Put into 9 x 13-inch pan for crust. Mix cream cheese, 1 stick of butter, powdered sugar, eggs and vanilla; beat. Pour over graham cracker crust. Place bananas on top, followed by pineapple. Add Cool Whip on top of fruit. Pour chocolate syrup on top of Cool Whip. Refrigerate 6 to 8 hours.
Cover with remaining batter and cinnamon mixture. Cut to marbleize with knife. Bake 1 hour at 350°. Cool. Do not invert pan.
Cook broccoli and drain. Blend soup, cheese, beaten egg, milk and margarine. Pour over broccoli in baking dish. Melt butter; pour over top of bread crumbs. Sprinkle over broccoli mixture. Bake at 375° for 30 minutes.
Cook and drain broccoli. Combine all other ingredients in 10-inch baking dish, covering the cooked broccoli. Cover with Ritz crackers (crumbled). Sprinkle cheese over crackers. Bake in 350° oven for 45 minutes.
Cream the shortening and sugar. Add eggs, then vanilla, stirring well after each addition. Stir in oatmeal. Mix dry ingredients, then add to moist ingredients. Chill dough. Preheat oven to 375°. Form dough into balls the size of walnuts. Roll in powdered sugar. Press down. Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
Microwave butter and cheese until melted. Sift sugar and cocoa together. Add to cheese and butter mixture. Add vanilla and nuts. Press into a buttered dish and chill.
Combine cheese, shrimp and onion. Add mayonnaise, Worcestershire sauce and garlic salt and mix well. Store in refrigerator. Makes about 2 1/2 cups.
Mix all ingredients thoroughly and simmer for 20 minutes. Stir frequently. Put in clean, hot jars. Process 20 minutes for pints and 25 minutes for quarts in boiling water.
Boil slowly until clear. Add 3 tablespoons strawberry jello and mix well. Pour glaze over fruit in pie shell. Chill several hours to set. Top each slice with a dollop of Cool Whip.
Melt butter in warm milk. Add sugar, salt and yeast, dissolved in 1/2 cup warm water. Add flour to make a soft dough. Knead until dough is velvety and elastic. Let rise until double in size. Punch down and let rise again until double. Form dough into small balls, placing one on top of another. Let raise until almost double and bake at 375° for about 10 to 15 minutes or until golden brown. Makes about 2 dozen.
Combine sugar, flour, baking powder and egg whites. Add nuts and apricots; mix well. Drop by teaspoonfuls onto well-greased cookie sheets. Bake 15 to 18 minutes at 325°. Cool on rack. Makes about 3 dozen.
Cook noodles about halfway through meat process in 2-quarts salted, boiling water until al dente. Drain and toss with 1 tablespoon margarine. Keep warm over hot water. Combine 1 tablespoon flour and 1/2 teaspoon salt. Coat meat with flour mixture. Heat skillet, then add 2 tablespoons margarine. When melted, add meat and brown quickly. Add mushrooms, onion and garlic. Cook 3 or 4 minutes or until onion is clear. Remove meat mixture from pan. Add 2 tablespoons margarine to pan drippings. Blend in 3 tablespoons flour. Add 1 tablespoon tomato paste. Stir in beef broth. Cook and stir over medium heat until thickened and bubbly. Return browned meat mixture to skillet. Stir in sour cream and white wine (if desired). Cook slowly until heated through. Do not boil. Serve over hot buttered noodles. Makes 4 or 5 servings.
Drain off juices and crush up cheese. Heat until cheese dissolves. Pour over Jell-O and add Cokes slowly. Add other ingredients after draining juices from cherries and pineapple. Add water to juices to measure 2 cups. Chill the Cokes. So good!
Cut French bread in the middle and remove almost all of the underside, trying to leave only the crust. Spread butter on the underside of the bread. Mix sugar and cinnamon together. Sprinkle the sugar and cinnamon on the bread. Place in the oven on a cookie sheet and bake at 400° until the butter is boiling. Wait a while before you eat them or you'll burn yourself.
Brown beef in pan with onion, bell pepper and garlic. Add noodles and tomatoes. Simmer for 20 minutes. Add cheese on top and simmer about 10 minutes more or until cheese melts.
Pour rice into bottom of 3-quart casserole dish. Place chicken pieces on top. Heat 3 soups, margarine and 1 cup water on stove top. Pour over chicken and rice. Bake at 350° for about 1 hour.
Melt chocolate chips in double boiler; add milk. Remove from heat. Stir in vanilla and nuts. Mix well. Pour into a well-buttered 12 x 8-inch glass dish. Let set overnight or until it is dry on top. Cut into squares.
Beat all ingredients, except nuts, with electric mixer. Sprinkle nuts on bottom of greased and floured Bundt pan. Pour the rest of the ingredients over nuts. Bake one hour at 325°.
Completely dissolve gelatin and salt in boiling water. Combine cold water and ice cubes to make 2 1/2 cups. Add to gelatin, stirring until slightly thickened. If necessary remove any unmelted ice. Fold in fruits and celery. Spoon into individual dishes or a bowl. Chill until set, at least 1 hour. Makes 5 cups or 10 servings.
Boil cranberries and water until berries pop. Add Jell-O and sugar until dissolved. Remove from heat and add apples, celery and nuts. Pour into bowl or mold. Chill until ready to serve.
Brown meat and onions; drain. Add all other ingredients except tortillas and cheese. Simmer 15 to 20 minutes. Pour 1/3 of sauce into a casserole and layer with tortilla and cheese. Repeat and end with cheese on top. Sprinkle top with Parmesan cheese. Bake at 350° for 30 to 35 minutes.
Mix together in order listed the egg, sugar, flour, baking powder, vanilla and salt. Then mix together apples, chopped nuts and sherry. Blend both mixtures together and pour into greased pie pan. Bake in preheated 350° oven for 25 minutes. Serves 6.
Add ingredients and mix well. (You do not need to cook broccoli first.) Bake at 300°, uncovered, for approximately 50 minutes.
Put all of the ingredients (except lemon or lime slices) in a blender to liquify, if family is finniky about "chunks." Otherwise, just mix the sauce ingredients together. Place steaks in water with the vinegar or lemon juice, to draw out as much of the remaining blood as possible. Leave for half an hour, then drain and pat dry. Place in a roasting pan and cover with the sauce. Place the lemon or lime slices all around the meat. Cover and bake at 350° for 1 hour. Uncover and bake for 1/2 hour longer.
Place chicken in 13 x 9-inch pan and salt and pepper. Mix all the ingredients and pour over chicken. Bake for 1 hour at 350°.
Heat oven to 350°. Grease 9-inch square pan. In medium bowl, beat butter and sugar until blended. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs and baking powder; beat until well blended. Press half of dough in pan; spread with Marshmallow Creme. Arrange 4 1/2 chocolate bars over dough. Carefully press remaining flour mixture over chocolate bars, covering completely. Bake 20 to 25 minutes until lightly browned. Cool completely in pan on wire rack. In small microwave-safe bowl, place remaining 1/2 chocolate bar that is broken in pieces and shortening. Microwave at High power for 15 to 30 seconds or just until chocolate is melted when stirred. Drizzle over top and cut into bars.
Mix cracker crumbs and butter in a 9 x 13-inch dish. Press evenly into dish. Combine pudding mix and milk in bowl. Mix until smooth. Let stand for 5 minutes. Blend in ice cream. Fold in 2 crushed candy bars. Spoon into prepared dish. Freeze for 30 minutes. Top with whipped cream and remaining crushed candy bar. Store in refrigerator.
In mixing bowl, beat together sugars, zucchini, oil and vanilla. Sift together dry ingredients. Add the 2 together; stir until smooth. Blend in coconut. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 3 or 4 dozen soft cookies.
Mix and put over chicken, pork chops, venison steaks the last 15 minutes of cooking.
Blend above ingredients and pour into a baked shell. Top with whipped cream topping and sprinkle with coconut or red or green cherries or nuts (or all of the above).
Wash potatoes leaving skin and if desired boil just until they start to become tender. Drain and saute in skillet with butter. You can slice the potatoes instead of leaving whole.
Mix and shape into small balls. Place on a baking sheet and bake for 15 minutes at 350°.
Sprinkle sugar, lemon juice and flour over apricot halves (do not need to be peeled). Toss gently. Place in two crust pie shell. Dot with butter before putting on top crust. Bake at 425° for 15 minutes, then reduce heat to 350° for 35 minutes or until crust is brown and fruit is bubbly.
In heavy saucepan, combine milk and rice. Bring to boiling. Reduce heat, cover and cook over low heat, about 15 minutes or until rice is tender. Remove from heat. Gradually stir in 1 cup of hot rice mixture into beaten egg yolk. Return all to saucepan. Stir in orange marmalade to taste, vanilla and salt. Pour rice mixture into 8 x 6 1/2 x 2-inch baking dish. Bake, uncovered, in a 350° oven for 12 minutes. Remove from oven, stir rice mixture well.
In a large bowl, put salmon. If desired, remove any large pieces of skin. With fork, flake salmon and crush the small bones. Add remaining ingredients except oil. Mix well with clean hands and form into patties about 1/2-inch thick. Heat large frying pan on a griddle with enough oil in it to grease bottom of pan. Fry salmon patties (4 to 5 at a time) over medium heat on one side until browned. Turn and brown other side. Remove to heated platter. Add a little more oil and cook remaining patties. Serves 4 to 6.
Arrange sweet potatoes in a greased 13 x 9-inch baking dish. Combine the butter, orange juice, salt and cinnamon. Drizzle over sweet potatoes. Cover and bake at 350° for 55 to 60 minutes or until tender. Yield: 10 servings (8 cups).
Layer bottom of baking dish with refried beans. Brown hamburger; drain well. Add taco seasoning, then the chopped green chillies; add jar picante sauce. Pour over refried beans. Top with shredded cheeses and bake until cheeses have melted. Cool a little bit and dip tortilla chips or any chip in mix. Enjoy.
Put the apple pie filling into a large baking dish. In a bowl, mix the cake mix with 3/4 cup butter and pecans. This will be a crumbly texture. Sprinkle on top of the pie filling and bake at 350° as directed for cake.
In a large bowl, combine cereals, mixed nuts and pretzels in bite size pieces. In a 2 cup glass measure, combine remaining ingredients. Microwave on High 1 to 1 1/2 minutes until butter melts. Mix well; pour over dry ingredients. Microwave on High 6 to 8 minutes, stirring to mix ingredients every 2 minutes. Cool and serve.
Melt butterscotch chips with peanut butter over low heat, stirring until well blended. Add Rice Krispies and stir until well coated. Spread in a buttered 9 x 13-inch pan. Keep in refrigerator.
Mix together the first 5 ingredients. Scoop out the center of the bread and fill with the mixture. Arrange bread cubes around loaf to dip in.
In large skillet, cook beef and onions until brown. Drain off fat. Combine tomatoes and bean liquid. Add water to make 1 cup. Add tomatoes, kidney beans, liquid mixture, chili powder and macaroni to skillet. Cover and simmer, stirring occasionally, about 20 minutes. Add water as necessary. Serves 4.
Spray a 9 x 13-inch pan with a nonstick spray. Pour cake mix (dry) and spread it around. Pour hot water over dry cake mix. Dot top with margarine. Bake at 350° for 45 minutes. The cake will rise to the top and the bottom will be like pudding. If you want the cake on the bottom and pudding on top, use cold water.
Bring 6 cups water to a boil. Stir in noodles and cook 3 or 4 minutes or until noodles are tender. Stir once. Drain. Cut chicken breasts into 1/2-inch cubes. Preheat browning skillet on high for 5 minutes or until very hot. Quickly add oil and chicken cubes. Stir until lightly browned, about 45 seconds. Add garlic, onion and mushrooms and cook 3 or 4 minutes until chicken is tender. Combine soy sauce, honey, sherry, curry powder and sesame oil. Combine noodles and chicken mixture and saute together, tossing to coat. Garnish with green onions and sesame seed. Serve warm.
Mix first 5 ingredients together in mixer on medium speed and then finish by hand. Add flour, working with wooden spoon and then with hands, until about 4 1/2 cups are added. Break off apple-size (small) chunks of dough. Flour hands and start rolling dough between hands to form a rope, then cut off pieces with a paring knife about 1-inch long, dropping them onto a floured cookie sheet. Then flour hands and proceed to roll each of these pieces between palms of hands to look like "little fingers." Place these on a floured cookie sheet. Continue with the rest of the dough.
Cut bacon and fry. Set aside. Grate potatoes and onion. Add eggs, bacon and drippings, milk and seasonings. Pour in greased baking dish, about 9 x 12 x 2-inch. Bake at 350° about 1 1/2 hours.
Preheat oven to 325°. To prepare crust: In a medium saucepan, place 1/4 cup sugar and the butter. Heat until butter melts, stirring occasionally. Stir in crumbs and press mixture gently over bottom of a 13 x 9-inch pan. Beat cream cheese until smooth. Gradually beat in 3/4 cup sugar. Beat in 1 egg at a time, and vanilla, until well blended. Spoon blueberry filling evenly over crust. Carefully pour cream cheese mixture over blueberries. Bake just until set, about 45 to 50 minutes. Cool. Chill about 2 hours. Makes 24 squares.
Brown meat. Add all ingredients and cook in crock-pot, 8 to 10 hours until meat shreds easily. Serve on hard rolls.
Mix into a smooth dough. Make into 7 small patties. Wrap in lace and tie with ribbon. Attach a paper clip and hang anywhere.
Simmer beef and onion on top of stove for a short while. Shred cabbage in bottom of a baking dish. Drain grease from beef and onion. Spread evenly. Sprinkle with cheese. Cover with foil and bake at 350° for 1 1/4 hours. Do not overcook.
Cook noodles according to package directions (use minimum recommended time for boiling); drain noodles and place in large bowl with butter, cream and cheese. Add salt and freshly ground pepper to taste. Stir ingredients together. Serve immediately.
Layer in a 9 x 13-inch pan. Spread dressing over top and refrigerate overnight.
Mix all ingredients together except nuts. Batter will be stiff; add nuts. Stir and pour into greased and floured 9 x 13 pan or three (9-inch) pans. Bake at 325° approximately 40 minutes according to pan size used. May be iced if desired. Can be frozen for later use.
Crush Ritz crackers and add sugar and butter. Pour into large, oblong dish. Beat together until thick the pudding and milk, then add the softened ice cream and beat until mixed together well. Set in refrigerator for 30 minutes. Then top with Cool Whip. Put grated Heath bar on top. Let set 3 to 4 hours.
Mix and refrigerate (best if made the day before serving). Can be used with round rye bread loaf with center cut out and dip placed in center.
Mix jello as directed. Refrigerate and let set. When jello is set, remove from fridge and beat with mixer until frothy, then add Cool Whip and bananas and whip just until mixed. Spoon into individual sherbet dishes and return to fridge to set.
Beat eggs whites until very stiff. Add sugar. Spread over layer No. 2. Sprinkle with coconut and brown in oven.
Grease 9-inch tube pan. Combine pecans, 1/2 cup sugar and cinnamon. In large bowl beat butter and 1 cup sugar. When creamy beat in eggs and vanilla. Add flour and dry ingredients alternately with sour cream, 1/4 at a time. Spread half of batter in pan. Arrange apple slices on this and sprinkle with 1/2 pecan mixture. Add remaining batter, then pecan mixture. Bake 50 to 55 minutes at 325°.
Cook rotini; drain. Place in 9 x 13-inch baking dish. Mix in cheese soup and 1/2 can milk. Add peas and chopped Spam. Mix. Top with crushed Ritz crackers. Dot with margarine and pour remaining 1/2 can of milk over top. Bake 30 minutes in 350° oven.
Cook macaroni until tender; drain and rinse in cold water. Drain. Microwave peas and carrots as directed. In large bowl combine all ingredients. Toss, chill and serve.
Combine dry ingredients and liquid ingredients separately. Combine dry ingredients and liquid mixtures. Pour into two unbaked pie shells (9-inch). Bake at 350° for 1 hour.
Spray large skillet with nonstick spray. Lightly saute onion, mushrooms and garlic. Add a little margarine, if needed. Remove from pan when lightly browned.
Cream butter with sugar. Add eggs, beat well. Add honey, salt and vanilla. Combine baking powder and flour. Add to creamed mixture. Drop by half teaspoons onto buttered cookie sheet. Top with seeds, 3 each. Bake at 400° for 8 minutes. Cool on wire rack. Yields 6 dozen cookies.
Combine beans, mustard, catsup, brown sugar, Worcestershire sauce and onion. Brown beef; stir into bean mixture. Add green pepper, if desired. Place in a 2-quart baking dish and bake for 45 minutes at 400°.
Cream sugars, shortening and peanut butter together. Add eggs and vanilla and mix well. In a separate bowl, sift together, soda, flour and salt. Add half at a time to creamed mixture until all mixed in. Bake in 350° oven for 10 to 15 minutes or until lightly browned.
Blend all together; pour into unbaked pie shell and sprinkle with cinnamon and nutmeg. Bake at 425° for 10 to 15 minutes. Reduce heat to 300°. Bake 25 to 30 minutes more.
In a large bowl, mix all of the ingredients. Bake in a 9 x 13-inch pan for 1 hour and 15 minutes at 350°. Let stand 10 minutes. Serves 8.