HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles according to package directions. Saute onions in margarine until soft. Mash potatoes. Add cheese and beat with mixer. Add 1/3 of onions to potato mix. Add salt and pepper to taste.
Combine butter, sugar, eggs and vanilla. Combine flour, cocoa, baking powder and salt. Set aside 1/4 cup. Add remaining dry ingredients to the egg mixture. Mix well. Toss Snickers pieces with reserved flour mixture. Stir into batter. Transfer to a greased 13 x 9 x 2-inch baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Chill before cutting.
Mix lettuce (broken into bite size pieces), onion, cheese and beans together. Wait until ready to eat; cover with crushed chips and dressing.
Brown beef, onion and celery. Drain fat. Return to pan and add tomato puree, vinegar, garlic, brown sugar, mustard and salt and pepper. Cook 10 minutes. Stir in cheese. Cook until cheese is melted. Serve on buns.
Pour boiling water over margarine, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast in cup of warm water. Add to mixture. Add flour, one cup at a time. Cover and put in refrigerator for at least 4 hours.
Peel potatoes and cut into wedges no more than 1/2-inch at widest. Shake in a bag with flour and Parmesan cheese. Melt butter in 9 x 13-inch Pyrex pan. Put potatoes in pan, taking care not to have them touch each other. Salt and pepper. Bake at 350° for 1 hour. Use foil to cover the first half hour. Turn after 30 minutes and remove foil. Kids love these potatoes!
Sift dry ingredients. Cut in Crisco and butter. Add buttermilk. Roll out; cut into biscuits. Makes about 2 dozen (according to size of biscuits you cut).
Pare potatoes; brush with melted fat. Roll potatoes in mixture of cornflake crumbs, paprika and salt. Bake, covered, in greased baking pan in hot oven (425°) about 45 minutes. Serves 6.
Beat egg yolks. Add sugar and beat together. Add Eagle Brand milk and mix together. Add lemon juice and beat well. Pour in baked pie crust. Good to eat.
Combine egg, yolks and milk. Slowly add the lime juice. Pour into a baked pastry shell. Chill for 4 hours in the freezer. Before serving, top with whip cream or meringue.
Cook eggs until hard boiled and put aside. In medium pot, simmer clams and butter. The add celery and onions. Cook for 10 to 15 minutes. Add potatoes and cook until potatoes are done. Cut eggs into pieces and add to stew. Add enough milk to make stew as thick or as thin as you like.
Beat egg yolks, stir in 1/2 cup sugar, salt and nutmeg; add milk. Pour into pie shell and bake at 450° for 15 minutes. Reduce to 300° and bake about 45 minutes more or until knife inserted in center comes out clean. Top with meringue and bake until brown.
Stir together sugar, cocoa and salt. Add milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Without stirring, boil to 234°. Remove from heat. Add oleo and vanilla. Do not stir. Let cool to 110°. Beat until it loses its gloss.
Cook rice in water until tender; drain and mix with 1 beaten egg and tablespoon cheese. Press firmly into 9-inch pie pan to form crust. Bake crust 3 minutes in 425° oven. Saute onion in margarine until slightly brown. Add to spinach, nutmeg, pepper and lemon juice. Put in crust; sprinkle with remaining cheese. Mix 2 eggs with milk and pour into quiche. Bake 10 minutes at 425°. Lower temperature to 350° and bake 30 minutes longer. Done when center is firm. Makes 6 servings, approximately 185 calories per serving.
Combine first 9 ingredients. Place in heavy-duty zip top plastic bag or shallow container. Add tenderloins, turning to coat. Seal or cover and marinate in refrigerator at least 4 hours, turning occasionally. Remove tenderloins from marinade, discarding marinade. Grill tenderloins, uncovered, over medium coals (300° to 350°) for 16 minutes or until meat thermometer inserted in thickest part registers (160° for medium), 20 to 22 minutes for well-done (adjust thermometer), turning once. Let stand 5 to 10 minutes before slicing. Makes 6 servings.
Combine broccoli, peanuts, onion and raisins. Mix mayonnaise, vinegar and sugar. Pour over other ingredients and mix well. Sunflower seeds may be used instead of peanuts.
Saute onion in bacon grease or butter and add tomatoes and eggplant (mashed slightly with potato masher). Add eggs; stir in cheese. Add bread crumbs. Top with remaining crumbs. Bake at 350° for 20 to 25 minutes.
Combine chocolate wafer crumbs and butter in small bowl; mix well. Press over bottom and up side of 9-inch pie plate. Combine ice cream and whipped topping in bowl; mix until smooth. Spoon into pie shell. Sprinkle with crushed candy. Freeze until firm. Garnish with additional crushed peppermint candy, if desired. Yield: 6 servings.
Cut broccoli into florets. Add chopped onion and 1 cup of raisins. Mix together vinegar, mayonnaise and sugar. Mix together. Crumble bacon on top.
Spray dish. Place apple in dish and sprinkle ground cinnamon; bake in 350° oven until tender. Remove from oven and sprinkle Equal over it.
Cream butter and sugar. Add eggs, 1 at a time. Add flour alternately with buttermilk. Keep out about 1 cup of flour to roll dates and nuts in. Add coconut, then add to butter mixture. Mix in dates, nuts and orange slices. Bake at 300° for 2 to 2 1/2 hours. When cake is done, leave in pan and put the following mixture over it.
Mix sugar, cornstarch and water and cook until thick and clear. Take off of heat and add jello to hot mixture. Cool. Put fresh blackberries in cooked pie crust. Pour mixture over berries. Keep in refrigerator. Serve with Cool Whip.
Bring pie filling and Jell-O to boil. Add remaining ingredients. Do not drain pineapple. Refrigerate.
Drain excess juice off baked beans and kidney beans. Add to hamburger with remaining ingredients and put into a 2-quart casserole dish. Bake uncovered at 350° for 30 minutes.
Tear off bread crusts and feed to birds. Shred bread into fine crumbs in bowl. Add cornstarch and mix. Add glue and water. Mix with hands into a ball. May add more water if necessary. Knead until smooth and elastic (10 minutes). Model objects. This dough cuts and rolls thin and smooth. Dries without cracking.
Roll chicken in flour. Brown in butter. Remove chicken. Stir soup mixture into drippings. Cook and stir. Bring to a boil. Spread rice in a 1 1/2-quart casserole dish. Pour all but 1/3 of soup mixture over rice. Stir to moisten. Top with chicken and rest of soup mixture. Bake, covered, at 375° for 30 minutes. Serves 4.
Mix all together; simmer for an hour. Serves 4. Wonderful with crusty bread.
Dissolve the 2 boxes of jello in the boiling water, mix in the cranberry sauce until smooth, then add pineapple with juice. Pour into mold to gel.
Place rolls in ungreased 11 x 14-inch pan. Bake until brown; let cool. Mix Miracle Whip, sour cream, cream cheese and Ranch dressing; spread over crust. Spread veggies over cream cheese mixture. Cover with Saran Wrap and press veggies down. Chill until ready to serve. Cut with pizza cutter and enjoy.
Crust: Sift flour and salt together. Cut in butter and shortening until size of peas. Sprinkle water over mixture a little at a time while tossing lightly with a fork. Form into a ball. Place on floured board. Roll to form a rectangle 21 x 14-inches. Cut into six 7-inch squares.
Separate frozen roll dough into pieces (each cloverleaf makes 3 pieces). Combine dry pudding mix with brown sugar and chopped pecans. Melt margarine. Place pieces of frozen dough in a well-buttered Bundt pan. Pour melted margarine over frozen dough and sprinkle with dry pudding, sugar and nut mixture. Leave pan out overnight, covered, with a towel; the dough rises beautifully by morning. Bake at 350° for 30 minutes. Invert on platter to serve.
Fold all ingredients together and pour into 2 graham cracker crusts. Chill overnight in refrigerator.
Cream well shortening and sugar. Add eggs and vanilla. Sift together 3 times and add to shortening and egg mixture: flour, baking powder, baking soda and salt. Add half and half or sour cream. Drop batter into well-greased bread pans in layers. Between each layer, sprinkle with sugar and cinnamon mix (3 parts sugar, 1 part cinnamon). Bake at 350° for 45 to 60 minutes.
Melt butter. Blend in flour, salt and basil; stir in chicken broth and cook until thick and comes to a boil. Add chicken. Mix cottage cheese with egg. Place 1/3 of chicken mixture in greased 9 x 13-inch pan. Top with 1/2 of noodles, 1/2 of cottage cheese, 1/2 of Mozzarella cheese. Repeat layers, ending with chicken. Top with Parmesan cheese. Bake at 375° for 45 minutes.
Mix 1 stick of butter and cracker crumbs. Pat into a dish. Bake at 375° for 15 minutes, or chill for one hour.
Combine flour, baking powder, shortening and salt until mealy. Stir in cheese and enough milk for a soft but not sticky dough. Turn dough onto a lightly floured board; knead. Roll pieces of dough between palms to 1/2-inch in diameter and 4 inches long. Bake in an ungreased baking pan at 450° for 10 minutes. Sprinkle with paprika. Cool and serve. Yields 20 to 24 sticks.
Whip the cream cheese until soft. Blend peanut butter and sugar. Slowly add milk; blend thoroughly. Fold in Cool Whip. Freeze in graham cracker crust.
Mix all ingredients together except oleo and bread crumbs. Put in a well greased casserole dish. Put butter over top and add bread crumbs. Bake for 1 hour and 10 minutes at 350°.
Cook chicken until tender. Remove bones and cut up. Put in 12 x 9 x 2-inch pan. Put soup and broth in saucepan and bring to a boil. Pour over chicken and eggs. Combine oleo, pepper, flour and buttermilk. Mix thoroughly to form batter. Spoon or pour batter over top. Bake at 425° for 25 to 30 minutes or until golden brown.
Pour gelatin into boiling water. When granules dissolve, set aside to cool. Crushed bananas, thawed strawberries and chopped nuts are added to cooled gelatin. One-half of the mixture is poured into pan and placed in refrigerator to congeal. Sour cream is spread over congealed gelatin and remainder of mixture is poured on top of sour cream. Pan is returned to refrigerator until top portion of the salad is congealed. Serves 6 to 8 persons. Make in 9-inch square pan.
Preheat oven to 375°. Line 9-inch square pan with aluminum foil. Combine crumbs, sugar and margarine; press firmly on bottom of prepared pan. Bake 8 minutes; cool. In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and vanilla. Remove from heat; stir in cheese until well blended. Stir in nuts. Spread over prepared crust. Chill 2 hours or until firm. Lift fudge from pan onto cutting board; peel off foil and cut into squares. Store covered in refrigerator. Makes about 2 pounds.
Arrange pear halves, cut side down, in a 12 x 8 x 2-inch baking dish. Set aside.
Brown beef in electric frypan with chopped onion. Add tomato juice, tomato paste, Worcestershire sauce and spices. Simmer 30 minutes, stirring occasionally. In a 9 x 13-inch baking pan, layer 1/2 noodles, 1/2 sauce, 1/2 cottage cheese and 1/2 Parmesan cheese. Repeat all layers and sprinkle with parsley flakes. Cover with foil and let set at least 1/2 hour, longer if desired. Bake covered for 30 minutes at 350°. Remove foil and bake an additional 15 to 25 minutes until top is brown. Let stand 20 minutes before cutting into 8 servings.
Brown hamburger. Grind bologna, American cheese and hamburger. Add to remaining ingredients (Prego, sage, garlic salt, pepper and oregano). Spread on hamburger buns, top with Mozzarella cheese and bake at 400° until roll is browned and cheese is melted.
Marinate chicken for at least 3 hours. Remove chicken; reserve marinade. Grill chicken or bake at 350°. Baste often with marinade. Makes 4 servings. Each serving contains 151 calories and 3 g fat.
Split eggs lengthwise. Mix mayonnaise, mustard, chopped olives and shrimp with the egg yolks. Stuff egg whites with this mixture. Garnish with baby shrimp and green olive slices. Serves 6.
In a 9 x 13-inch pan, layer coconut and chopped pecans. Pour cake mix over coconut and pecan layers.
Cream oleo, sugar, eggs and vanilla until fluffy. Mix flour, soda and salt together. Add to above mixture and mix well. Spread batter in greased jelly roll pan. Sprinkle nuts and chocolate chips over the batter. Bake at 400° for 25 minutes.
Cut Twinkies in half. Lay in bottom of cake pan. Mix pudding as box says. Drain pineapple. Add pineapple and bananas. Pour over Twinkies. Put in icebox for 30 minutes. Then take Cool Whip and spread over pudding. Add nuts.
Mix ingredients thoroughly. Wrap in foil to form approximately 2-inch thick loaf. Place in center of foil-lined Dutch oven. Add chopped potatoes, carrots and/or various other vegetables of your choice in the pan around the meat loaf.
In medium bowl, mash 1/2 cup black beans with a fork. Stir in salsa, remaining black beans, olives, corn, lemon juice and remaining seasoning. Chill at least 1 hour to blend flavors. Serve as a dip with chips.
In a mixing bowl, mix the cream of chicken soup, the cream of mushroom soup and the Lipton onion soup; mix together and add water to your soup cans just to get all soup out (just a little water); pour this into the mixture and stir.
Mix all ingredients together. Pour into 9 1/2 x 13 casserole dish. Bake at 350° for 1 hour. If desired, during the last 15 minutes add 1 cup crushed potato chips on top.
Saute beef, macaroni, onion, green pepper and garlic powder in oil or water until macaroni turns slightly yellow. Drain off fat. Add tomato juice and seasonings; bring to a boil. Cover and simmer 20 minutes. Uncover and cook for several more minutes. Yield: 6 servings.
Combine everything except ginger ale. Mix well and chill. Add ginger ale just before serving. Garnish each glass with a strawberry if desired. Yields 2 1/2 quarts.
Mix meat and water so all meat is moist. Add all seasonings. Cook until meat is no longer pink. Alternate layers of meat and Fritos in baking dish. Add grated cheese. Add enough water to keep it moist while baking until done in a moderate oven.
Brown onion, garlic and mushrooms, then mix in large bowl with raw meat, Mozzarella cheese, eggs, bread crumbs, salt, pepper and oregano. Mix well. Partially cook manicotti noodles in salt water. Stuff with meat mixture; place in a 9 x 13-inch pan. Cover with tomato sauce; sprinkle with cheese to taste. Bake at 350° for 30 to 35 minutes, covered.
Melt the butter over medium heat in a 6-quart saucepan, then saute the celery and green onions until tender, but not browned, stirring frequently. Gradually stir in the flour and cook 5 minutes longer, stirring constantly, over low heat. Add the remaining ingredients and simmer for 20 minutes. Remove the pan from the heat and scoop out the bay leaves and discard. Serve immediately.
Mix first five ingredients until smooth in a bowl. On a 13 x 9-inch glass dish or large pie plate, layer chopped tomatoes, then lettuce. Spread on top the sauce from bowl. Sprinkle cheese on top. Stand taco chips on top. Serve others in bowl. Refrigerate.
Combine all ingredients, except whiskey and whipping cream, in 4 cup glass measure. Microwave for 8 to 9 minutes on High, or until hot (about 200°). Stir in whiskey. Pour into mugs or glasses. Top with dollop of whipped cream. Do not allow liquid to boil or flavor will be bitter.
Beat eggs; gradually add sugar and oil. Combine dry ingredients and add alternately with grated zucchini. Stir in raisins and nut meats. Pour into 2 greased loaf pans (bread). Bake at 350° for 55 minutes or until done (check). Cool at least 10 minutes before removing from pan.
Cut off tips and separate each wing at the joint. Sprinkle wings with salt and pepper to taste. Heat oil in deep-fat fryer or large heavy pot. When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, remove them and drain well. Add remaining wings and repeat process. Meanwhile, melt butter in saucepan, add hot sauce to taste and vinegar. Pour hot sauce over wings and shake in bucket. Serve with Blue Cheese dressing and celery sticks.
Mix all ingredients. Roll in small balls and mash with fork. Bake 15 minutes at 300° to 350°.
Mix oil, margarine, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Slowly add flour, salt and baking soda and mix well. Chill dough 1 to 2 hours. Shape dough in 1-inch balls, space 2 inches apart on ungreased cookie sheet. Flatten cookie with a glass that is dipped each time in sugar. Bake 15 minutes at 300°. Cool. Store in airtight container. Makes 6 dozen.
Brown sausage and onions and drain. Mix milk, soup and pepper together. In 9 x 9-inch dish layer one-half potatoes and one-half of soup mixture and one-half cheese and one-half sausage. Repeat. Cover with foil and bake at 350° for 1 1/2 hours. Uncover and sprinkle a little more Cheddar cheese over top. Return to oven until cheese melts.
Mix all but the last optional ingredient together, adding salt and freshly ground pepper to taste. If desired, sprinkle capers over top. Good for cold fish and game birds. Makes 1 cup.
Melt 1 stick oleo in a 9 x 13-inch pan. Place apples in a bowl and sprinkle with cinnamon. Mix flour, baking powder, salt and 1/2 cup margarine until it looks like crumbs. Add enough milk and mix until dough leaves sides. Boil sugar and water; let it come to a good boil and set aside. Roll dough to 1/4 inch thick. Spread apples on dough. Roll like jelly roll and slice in 16 slices. Place in buttered pan. Pour all of sugar-water syrup over apples and bake at 350° for 1 hour.
Mix and pat into oblong pan. Bake 15 minutes at 400°. Remove from oven and immediately stir well with fork. Pat into pie plate, reserving 1/4 cup to sprinkle on top.
Wash beans and barley. Place in large kettle and cover with water to 2 inches above beans. Add 2 tablespoons salt. Soak overnight and drain in morning. Add 2 quarts water and ham bone or hock. Bring to boil and simmer slowly 2 hours, stirring occasionally. Remove ham bone or hock. Cut off meat; chop and return to soup. Add onion, tomatoes, chili powder, lemon juice, sugar, salt and pepper. Simmer 1 hour or more. Serve with tossed salad and corn bread or crusty French bread. Enjoy!
Thaw and drain spinach and artichoke. Add all other ingredients and bake at 350° for 30 minutes.
Cut chicken into 1-inch pieces. Cook chicken and next 5 ingredients in hot oil in a Dutch oven until lightly browned. Add tomatoes and next 5 ingredients; cover, reduce heat and simmer 20 minutes. Top individual servings with remaining ingredients. Yield: 6 servings.
Boil cabbage approximately 15 minutes, then separate leaves. Cook rice and add to all the other ingredients. Put 1/4 to 1/2 cup mixture into cabbage leaves; roll and attach ends with toothpicks or put open end down.
Mix cake ingredients well and pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes, 35 minutes if using glass dish.
Cut steak into thin strips. Dust with flour and dash of pepper. In large skillet, brown meat in butter. Add sliced mushrooms (drained), onion and garlic. Brown lightly. Stir in beef broth. Cover. Cook about 1 hour or until meat is tender. Stir occasionally. Gradually stir in sour cream. Heat about 5 minutes. Serve over 3 cups cooked noodles. Makes 4 servings.
Line bottom of 13 x 9-inch baking pan with chips. In a large skillet, over medium heat, saute chicken, onion and garlic in oil until chicken is opaque. Stir in remaining ingredients, except cheese. Pour over chips. Top with cheeses. Bake in a preheated oven at 350° for 30 minutes. Makes 6 servings.
Combine seasonings. Rub on all surfaces of ribs. Place ribs on covered grill over indirect heat. Grill for 1 1/2 hours. Cut ribs into serving-sized pieces. Makes 4 servings.
Mix ingredients; add enough water for thin pancake batter consistency. Salt black skillet and heat. Put batter in by tablespoon. Put 2 to 3 tablespoons in skillet, then tilt skillet until batter almost covers bottom. Fry until brown, then turn.
Soak apricots in 1 cup water for 30 minutes; drain well. Mix egg, sugar and melted butter. Combine dry ingredients to sugar mixture alternately with orange juice. Fold in apricots and nuts. Pour into greased and floured bread pan. Bake in a 350° oven for 1 hour.
In a large bowl, dissolve dry yeast in warm water. Add sugar and salt. Beat and add shortening. Then add eggs and mix well. Add flour, 2 cups at a time. I use 7 1/2 cups. Mix well. I use mixer, up to 4 cups, then mix the rest with my hands. Do not knead. Put into large, greased bowl and let rise, about 3 hours. I cover my bowl with a tea towel dampened with warm water. It keeps the dough from getting dry on top.
Slice potatoes thinly and lightly brown in bacon grease; set aside. Combine onions, chilies, tomatoes, oregano, cumin and garlic salt to make sauce. Mix potatoes with bacon and sauce and cook over low heat for 30 minutes, stirring occasionally. Put in casserole and top with cheese. Heat in 350° oven until the cheese melts.
Combine cream cheese, vanilla, butter, cherries, cottage cheese, raisins and pineapple; beat until smooth. With a moistened piece of cheesecloth, line a clean flowerpot whole. Put in mix; put on a rack to drain in refrigerator overnight or longer. Unmold; garnish with candied cherries. Serves 6.
Melt butter in small bowl, season with thyme, garlic and seasoned salt. Brush on chicken. Season body cavity with butter mixture. Place in roasting pan. Brown in 400° oven for 30 to 45 minutes, uncovered. Stuff body cavity with cut celery sticks and onions. Add quartered potatoes and carrots to pan. Add 1 to 2 cups of water. Cover; roast in oven at 350° for 1 hour. Remove chicken and vegetables. Thicken broth for gravy.
Mix together all ingredients except avocado and tomato. Fold in avocado and tomatoes.
Sift flour, soda and baking powder in a large bowl. Cream margarine and sugars; then beat eggs, peanut butter and vanilla. Mix thoroughly and add to flour. Knead to form a smooth dough. Roll into hickory nut shaped balls and place on ungreased cookie sheet 1 inch apart. Bake at 350° for 10 minutes. Upon removing from oven, place a chocolate star in the middle. Yield: 7 dozen cookies.
Place pheasant pieces and the remaining ingredients in a casserole and add just enough boiling water to cover. Bring to a boil, cover and simmer for 1 1/2 hours or until tender.
Brown sausage, potatoes, onion and green pepper. Drain excess grease. Add seasonings and sauce. Simmer about 15 to 20 minutes.
Preheat oven to 450°. In plastic bag or bowl, shake or toss all ingredients until all are coated. Empty into 13 x 9-inch baking or roasting pan. Bake, stirring once, 2 minutes or until vegetables are tender. Makes 4 (1/2-cup) servings.
Bake brownies as directed on box, let cool and then crumble into small pieces. Mix pudding as directed on box. Crumble candy into small pieces. Using a clear trifle bowl begin the layering of the ingredients-- 1/2 of the brownies, next 1/2 of the pudding, next 1/2 of the cool whip & 1/2 of the candy pieces -- and repeat layering all of the ingredients. Refrigerate. Enjoy after dinner!
Heavily salt, pepper and garlic salt both sides of steak. Place steak in a 1/2-inch high baking pan, uncovered. Next, spread ketchup over top. Add Worcestershire sauce and then place pats of butter on top. Bake at 425° for 35 to 40 minutes for medium steak. Do not cover or turn!! For well-done meat, bake 5 to 10 minutes longer. Slice thin to 1/4-inch pieces. Serves 5 to 6 people.
Brown meat. Saute onion and pepper. Then add all ingredients and simmer for 2 hours or more.
Stir together flour, soda, salt and cinnamon. Put egg, sugar and vanilla into a large bowl and beat with electric mixer at medium speed. Add mayonnaise until well blended. Add flour mixture and beat until smooth. Add apple, walnuts and celery. Spoon into lined baking cups. Bake at 350° for 30 to 35 minutes. Cool in pan 5 minutes. Makes 12.
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chips and nuts. (Batter will be stiff.) Drop by rounded teaspoons onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 10 dozen.