HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except Ritz crackers and margarine. Pour into a 2-quart casserole dish. Top with crushed Ritz crackers and melted margarine. Bake 20 to 30 minutes in a 350° oven.
Bake the potatoes until done. Brown the ground beef, then drain. Add salsa to ground beef. Slice the potatoes in half. Fluff, do not scoop out. Add ground beef mixture on potatoes. Layer with grated cheese, sour cream, tomato and lettuce. Delicious and quick.
Over hot, not boiling water, combine butterscotch chips, butter and water. Stir until chips melt and are smooth. Add nuts. Mix well. Press into foil-lined 8-inch square pan.
Boil chicken and onion. Take	chicken off bone. Cook soups and Ro-Tel tomatoes for 10 minutes; add chicken and cook 10 minutes more.
Brown meat in large skillet; drain. Stir in salsa and water. Bring to a boil. Stir in macaroni. Reduce heat to medium - low. Cover and simmer until macaroni is tender. Add cheese and stir until melted.
Brown sausage over medium heat; add green peppers, onions and garlic and cook until peppers are tender-crisp; drain off fat. Stir in soup, water and vinegar. Reduce heat to low, cover and simmer 10 to 15 minutes. Serve over rice.
Combine all ingredients in mixing bowl. Beat until thick and smooth. Makes 4 cups. Spoon 1 1/2 heaping tablespoons of icing into pint size freezer bags. Store in refrigerator until ready to serve. When you are ready, snip "tiny" bottom corner of bag. This serves as individual decorating bags. Makes 4 to 5 decorating bags.
Heat oven to 375°. In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in an ungreased quiche pan or a 10-inch pie pan. Press over bottom and up sides to form crust. Spread mustard on crust and pour vegetable mixture evenly onto crust. Bake for 18 to 20 minutes or until knife comes out clean. Makes 6 servings.
Mix all ingredients for 3 minutes. Pour into a greased and floured Bundt pan or angel food pan or 2 loaf pans. Bake for 40 to 45 minutes in 350° preheated oven (30 minutes at 375° for 2 loaf pans).
Melt oleo. Mix beaten eggs, sugar and oleo. Add coconut, raisins, nuts and vinegar. Pour into unbaked crust. Bake at 350° for 50 to 60 minutes.
Mix ingredients and slowly add 1 cup salad oil. Allow to stand a day at room temperature before serving. Makes 1 pint.
Peel, then grate potatoes in large bowl. After all potatoes have been grated, squeeze most of the liquid out with a ladle. Add crushed garlic, eggs, caraway seed, salt and pepper to potatoes and mix well. Heat oil in a frying pan on medium-high. Fill one ladle full of the potato mixture, spread it like a pancake and fry until golden brown on both sides.
Make pie crust for 9-inch pie pan and bake. Combine all ingredients and add a little butter or margarine. Cook until thick. Add vanilla. Let pie cool read good. Whip 1 pint whipping cream and spread on cold pie. Add small can of coconut on top of whipped cream and serve.
Beat egg yolks and add to butter and sugar. Sift together flour, mace, baking powder and cinnamon. Cut fruits into pieces. Pour 2 cups brandy over fruit and let stand all night. Coat nuts with flour, then add to creamed mixture. Then add 4 teaspoons milk and 2 teaspoons fruit juice. Beat stiff 7 egg whites and blend well. Bake at 250° for 3 hours or until firm.
Mix soup mix, spinach, sour cream, mayonnaise and chopped chestnuts. On cookie sheet, bake 20 potato skins (cut side up) at 425° for approximately 14 minutes. Add filling mix and top with cheese and bacon bits. Bake for an additional 10 to 15 minutes at 350°.
Cook pasta. Melt butter; blend in flour. Add chicken broth and half and half. Cook until thickened and bubbly. Add remaining ingredients, except the Parmesan cheese. Top and bake 30 minutes at 350°.
Mix first 5 ingredients. Put in a blender and slowly add oil. Blend constantly until thick; add poppy seed and beat a few more minutes.
Combine sugar, salt, soda and milk in a saucepan. Cook over medium heat until soft ball stage. Stir often to prevent burning. Remove from heat; add butter, vanilla and nuts. Beat until thick; pour into a serving dish.
Place steak in shallow glass dish. Combine remaining ingredients. Pour over meat. Cover. Refrigerate several hours, turning meat occasionally. Set oven control at broil and/or 550°. Remove steak from marinade. Broil 2 to 3 inches from heat for 4 minutes. Turn; broil 3 to 4 minutes longer. Cut meat diagonally across grain into thin slices. If desired, salt before serving. Makes 6 to 8 servings.
Mix dry ingredients in a saucepan. Put liquid ingredients together in a cup and add to dry ingredients. Stir constantly with wooden spoon over medium heat until mixture forms a ball and leaves the side of the pan. Cook until very firm and somewhat dry. Dump onto counter and knead well when dough is cool enough to handle. Store in Ziploc bags when cool.
Pour beans in a casserole dish. Scrub red potatoes and quarter. Add bacon grease or ham bits along with quartered potatoes, mixed into the beans. Bake, covered, for 1 hour.
Mix pie filling and spices. Pour into pie shell. Beat eggs; add salt, sugar and coconut. Add hot milk while stirring. Pour over pie filling. Bake at 350° for 40 minutes.
Beat egg yolks; brush on crusts. Put in oven at 350° for 5 minutes. (This will prevent crusts from cracking.) Remove from oven. Spread fudge on crusts bottoms while hot (about 1/4-inch thick); let cool.
Combine first four ingredients and coconut in a large bowl. Combine honey, oil, sugar and vanilla in a small saucepan. Heat, but don't boil. Add to oats mixture; stir until well blended. Spread evenly in two oiled cookie pans. Bake at 325° for 20 to 25 minutes, stirring occasionally. Remove from oven. Stir in raisins. Cool. Store in tightly closed container or seal in plastic bags. Makes about 3 pounds.
In a large saucepan, combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8-inch square pan with waxed paper. Extend 3 to 4-inches above top of pan. Spoon pork mixture into pan. Cover and chill in refrigerator 4 hours or overnight. Unmold. Cut into squares. Combine flour and pepper. Dust squares with flour mixture and brown on all sides in hot oil. Can put in loaf pan and slice before flouring and browning.
Measure 3 cups flour into large bowl; answer telephone; take large bowl off small son's head; sweep up flour.
Combine all ingredients except crab, flour and butter (or oil) and adjust seasoning. Gently fold into crab meat. Portion into 3 1/2-ounce cakes. Lightly flour and saute in butter (or oil). Serve immediately with "Cocktail Sauce From Hell." Serves 6.
Layer 9 x 13 dish with graham crackers. Combine pudding mix, milk and Cool Whip. Layer 1/2 of pudding mixture over graham crackers, then another layer of graham crackers, then remaining pudding mixture. Refrigerate until pudding is firm. Add another layer of graham crackers and top with frosting. Refrigerate again.
Beat eggs slightly. Blend in remaining ingredients. Bake in well-greased 13 x 9-inch baking pan at 425° for 30 to 40 minutes. Remove from oven immediately so it won't dry out. Serves 12 to 15.
Slice the butter into thin pieces evenly in 9 x 12-inch pan. Sprinkle the walnut halves over the butter. Wash and dry the cranberries and put them over the nuts. Mix the white and brown sugar and spread over cranberries, mixing slightly. Mix the cake as directed and pour over everything. Bake at 350° for 40 to 50 minutes (it's done when a toothpick inserted in the center comes out clean). Let cool for 10 minutes, then loosen edges and turn over onto serving plate. Serve with whipped cream or vanilla ice cream. Enjoy!
Mix all ingredients in a bowl. Put wings and sauce in a Ziploc bag. Refrigerate overnight, turning once. Put in pan. Spray throw-away broiler pans with Pam. Do not put much sauce when cooking (just a spoon). Cook at 350° to 375° for 2 hours, turning once.
Add Jell-O and hot water. Mix well. Drain juice from peaches. Add enough cold water to juice to equal 1 cup. Add peaches, juice and Jell-O mixture. Put in refrigerator and start to jell. Add sour cream and return to refrigerator. Chill well.
Combine flour and sugar; mix well. Cut in shortening. Add soda to buttermilk in a separate bowl. Add yeast to warm water; let dissolve in a glass bowl. Add buttermilk to 8 cups of flour. Stir in yeast water; stir well. Add more flour, as needed, to make a good texture dough. Roll out on a floured surface and knead for 2 minutes. Roll out 1/2-inch thick and slice into squares of 2-inches.
Let beans set overnight in water. Cook beans and add bacon, molasses, brown sugar, dry mustard, salt, sugar and catsup to taste. Bake at 350° for 1 1/2 to 2 hours.
Cream butter and sugar; add eggs one at a time, beating well. Add flavoring. Add sifted dry ingredients slowly. Add fruits and nuts. Bake 1 hour at 300° to 325° or until done.
Use a deep dish. Tear cake into pieces and put in bottom of dish. Mix Cool Whip, sour cream, evaporated milk and sugar. Pour mixture over cake. Spread your strawberry glaze over top of mixture and your sliced strawberries. Refrigerate overnight.
Cut up chicken. Add gibblets, if avalible. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1 1/2 to 2 hours. Strain.
Cook noodles as directed; cool 5 minutes. Butter 9 x 13-inch pan with margarine. Melt remainder of stick. Place cooled noodles in pan. Mix all other ingredients and pour over noodles. Top with raisins if desired. Bake at 350° for 1 hour.
Combine dry ingredients. Make a well and stir in pumpkin, oil, egg and vanilla. Mix well and fill muffin pans 2/3 full. Yields 18 muffins. Preheat oven to 350°. Bake 12 to 15 minutes.
Brown ground beef, onion, garlic powder and oregano and then drain. Set aside and add spaghetti sauce to make a thick, not soupy, sauce. Prepare noodles according to package directions and drain. In a bowl mix cottage cheese and eggs. Next, in a large (baking) casserole dish, layer noodles, sauce, cottage cheese and Mozzarella cheese until all ingredients are gone ending with Mozzarella cheese as topping. Cover with Reynolds Wrap and bake at 350° for 30 minutes.
In a 10-inch skillet over medium-high heat, melt butter. Cook chicken until brown on both sides. Remove and set aside. In the same skillet, combine soup, milk, broccoli, cheese and pepper. Heat to boiling. Return chicken to skillet. Reduce heat. Cover and cook 20 minutes or until chicken is no longer pink and broccoli is tender-crisp. Stir occasionally.
Cook lima beans as directed; drain well. In skillet, in oil, over medium heat, saute onion, celery and garlic 5 minutes to soften. Add lima beans and remaining ingredients. Cook 2 minutes or until hot.
Cream butter and sugar; add eggs, then flour, soda, vanilla and pecans. Drop by teaspoonful (or can be made into rolls, put on aluminum foil and freeze). Bake when desired. Bake at 300° until light brown.
Combine peaches, sugar, apples and 1 1/2 cups water in kettle. Stir well. Cook over medium heat, stirring constantly until of honey consistency. Pour into sterilized jars and seal. Yield: 3 to 4 jars.
Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Beat egg whites until stiff, but not dry and fold into batter. Pour half of this batter in two greased and floured cake pans. Bake at 375° for about 30 minutes. To the remaining batter add raisins, nuts, cloves and cinnamon. Pour this batter into 2 greased and floured cake pans. Bake at 375° for about 30 minutes. When cool, spread filling between layers and on top (not on sides).
Mix oil, sugar, cinnamon, eggs and vanilla together. Add the apples to this mixture. Mix together flour, baking powder and baking soda. Add to the apple mixture, mixing well, but do not use electric mixer. Pour into 9 x 13-inch cake pan. Bake at 350° for 45 minutes. While hot, butter the top of cake and sprinkle with granulated sugar.
Cream first three items together. Slowly blend in milk and Cool Whip. Pour into pie shells and freeze. Serve frozen.
Mix first 4 ingredients. Sprinkle dry jello in and mix. Refrigerate overnight.
Mix sugar, margarine and cream in a heavy saucepan. Boil for 5 minutes. Stir constantly to keep from sticking. Remove from heat and add marshmallow cream, peanut butter and vanilla. Pour into a glass dish sprayed with Pam. Cool completely before cutting.
Roll ground beef into bite size balls. Place in a skillet. Salt and pepper to taste. Brown the meatballs; drain.
Mix the first 3 ingredients and bring to a boil. Remove from heat. Add the peanut butter and mix well. Add the Rice Krispies and stir. Pat into a 9 x 13-inch greased pan. Melt the chocolate chips and put on top.
In large bowl, combine Knox gelatine and flavored gelatin; add boiling water and stir until gelatin dissolves. Pour into pan (13 x 9-inch) and chill until firm. Makes about 100 (1-inch) squares.
Place 1/2 to 3/4 of wafer crumbs in bottom of 8-inch square pan and press down. Cream butter and sugar; add eggs and beat well. Spread over crumbs. Add layer of nuts and berries. Whip the cream stiff and spread over berries. Cover with remaining crumbs. Chill 4 hours before serving.
Grease a 9 x 13-inch pan. Steam broccoli until partially cooked, about 3 minutes. Cool and press dry. Beat eggs with milk until frothy. Mix flour, baking powder and salt. Stir into egg mixture. Fold in broccoli, cheese and onion. Spoon into baking dish, spreading evenly. Sprinkle with salt. Bake at 350° for 35 minutes. Let stand 5 minutes. Cut and serve. Freezes well.
Combine water, coffee and sugar and boil 1 hour, then cool. Add vodka and vanilla, then bottle.
Use fresh or frozen shrimp (not canned) for this recipe. Mix all ingredients and chill. Serve with chips or vegetable sticks.
Clean and slice fruit; set aside. Cut cookie dough into circles and press out to form a crust in pizza pan. Bake 8 to 10 minutes (according to package).
Mix all ingredients. Cook uncovered 1 1/2 hours at 350°. Serve over noodles or rice.
Whip together all ingredients except the cake mix, pecans and butter. Pour in greased glass or metal pan. Sprinkle dry cake mix, nuts and butter over mixture. Bake at 350° for 50 to 55 minutes.
Cream butter and sugar slowly, creaming well. Add egg yolks and jam. Beat well. Add gradually the flour and spices (which have been sifted together). Stir in milk and soda, then fold in beaten egg whites.
Mix all ingredients well. Chill for at least an hour before serving. Can be made ahead 2 or 3 days if stored in airtight container and refrigerated.
Mix egg yolks and milk. In another bowl, mix brown sugar, salt and flour until mixed good. Then add to liquid mixture and butter. Cook until thick, stirring all the time cooking and add vanilla. Pour in baked pie crust.
Cook meat and onions until brown; drain and stir in tomato sauce. Spoon in a 2-quart casserole. Top with cheese and arrange French fries over top of casserole. Bake at 450° for 20 to 25 minutes until done. Yields 4 to 6 servings.
Cook spinach as per directions on box and drain well. Combine all ingredients and roll into balls size of walnuts. Freeze. Keep frozen until ready to serve. When ready to serve, heat 10 minutes in a 350° oven.
Combine all ingredients; mix well. Pour into unbaked pastry shell. Bake at 325° for 1 hour or until center is done. Enjoy.
Mash bananas to make 1 cup. Cream shortening with light brown sugar. Add well-beaten eggs and the mashed bananas. Sift flour with salt and soda. Add to the creamed mixture alternately with milk. Stir in chopped walnuts.
Spread apple pie filling on bottom of a round microwave Bundt cake pan. Sprinkle with a little cinnamon.
Brown ground beef in skillet until crumbled. Drain. Add to spaghetti sauce in bowl.
Sprinkle on top of apples. Roll out remaining dough. Dot the apples with butter, then top with remaining dough. Cut slits in dough. Bake at 350° for 1 hour. Completely cool. Frost.
Mix margarine, Crisco, sugar and milk. Add 1 egg at a time; mix well after each egg. After flour, baking powder and flavoring, mix well. Pour into floured tube pan. Bake at 350° for 1 hour; if not done, cook longer. Put into cold oven.
Heat oven to 400°. Grease pie plate. Rinse broccoli under cold water to thaw; drain thoroughly. Mix broccoli, cheese and onion in a plate.
Dissolve Jell-Os in boiling water. Let cool until partially set. Fold in whipped evaporated milk, cottage cheese, pineapple, pecans and mayonnaise. Mix well. Refrigerate until set.
Prepare macaroni and cheese as directed. Brown hamburger, then add Ragu and let it simmer. Combine macaroni and cheese with hamburger mixture in a casserole dish; sprinkle with Mozzarella cheese and cover with pepperoni. Place in a 325° oven for 10 to 15 minutes, or until cheese melts.
Mix together. Chill and serve with assorted crackers. Yields 2 cups.
Mix strawberries and sugar thoroughly. Set aside 10 minutes. Stir Sure-Jell with water in saucepan. Bring to a boil, stirring constantly. Boil 5 minutes. Remove from heat. Stir mixtures together until sugar is completely dissolved. Pour into plastic containers; cover. Let stand at room temperature for 1 day. Jam is then ready to use. Store in freezer or refrigerator. Thaw in refrigerator. Yields 8 (1 cup) containers.
Slice, dice or shred any or all veggies. Place in Teflon pan or wok with margarine. Stir and fry constantly until tender. Season to taste.
Preheat oven and cookie sheet to 375°. Mix all ingredients; cook 70 minutes for two deep pie shells. Cook 45 to 50 minutes for smaller ones.
Boil chicken in salted water. Bone and save the broth for the dumplings. Mix the Pet milk with enough self-rising flour to form a dough stiff enough to roll. Roll out and cut in strips. Drop the dumplings into the boiling broth saved from cooking the chicken. Cover and cook about 20 minutes. Do not lift the lid of pot while dumplings are cooking. Return chicken to pot and heat thoroughly.
Brown sausage, drain and place in 3-quart casserole. Saute celery, onion and pepper in drippings. Add to the sausage. Add rice. Blend soup with water. Stir until blended. Add to sausage. Mix along with undrained mushrooms and almonds. Mix well. Cover and bake at 350° for 1 hour. Remove cover, stir and sprinkle with additional sliced almonds. Bake 2 minutes more until toasted on top. Makes 8 to 12 servings.
Melt almond bark, chocolate and chocolate chips in crock-pot on high temperature. Unplug pot and stir in peanuts. Drop by teaspoon onto waxed paper.
Melt butter and chocolate together. Add sugar, eggs, flour, salt and vanilla. Mix well. Pour into greased 8-inch square pan. Bake at 350° for 20 minutes. Keep in tightly covered tin.
Combine the chicken, walnuts, raisins, celery, and apple. Toss to mix. Combine the dill and mayonnaise and mix well. Stir just enough of this dill mayonnaise into the salad to coat the mixture. Just before serving, spoon onto curly leaf lettuce. Serve with assorted crackers or melba toast. Serves 8 to 10.
Brown meat, onion and green pepper. Combine with remaining ingredients. Pour in casserole and bake at 350° for 30 minutes. Serves 6 to 8 people.
Put all the above in pot, rinse can of mushroom soup and add about 1 can of water in all. Cook all day (about 8 hours on high). Serve steak 'n' gravy over rice.
Spray skillet or griddle with nonstick cooking spray; heat utensil until hot. Combine egg product, milk, cinnamon and vanilla; beat well. Dip bread into mixture to coat each side. Cook 2 to 3 minutes on each side until golden brown. Serve with powdered sugar or lite syrup.
Heat oil. Add beef and onion; stir-fry over high heat until beef is no longer pink and onion softens. Drain excess fat. Stir in chili powder, corn, tomatoes, sugar, oregano, salt and pepper. Bring to boil. Lower heat; cover and simmer about 10 minutes. Stir in cheese and chips; cook, stirring, until cheese is partially melted. Spoon over shredded lettuce. Garnish with avocado. Makes 6 servings.
Saute mushrooms, onions and peppers in large skillet or wok with olive oil and Lawry's seasoning salt. Prepare rice in separate pot as instructed on box. Prepare steak. Trim fat off tender chuckeye steak and cut in tiny slices. Fry meat with butter or oil and add garlic for tenderness. Mix steak with vegetables and add curry powder. Stir well on low heat (simmer). Add rice, stir. Add soy sauce when served if desired.
Brown sausage and drain. Combine sausage with rice, soup and onion in large casserole. Bake covered for 45 minutes at 400°. Stir before serving.
Cook flour and water until thickened. Cool. Beat sugar, shortening and vanilla until creamy. Add cooled flour-water mixture. Beat until fluffy and spread on cake.
Boil all vegetables except green peas. Let them cool down and then peel. Chop beets, potatoes, cucumbers and carrots. Add green peas, if you want. Season with vegetable oil or mayonnaise. Add salt to taste.
Place apples and water in a 6 x 10-inch baking pan. Sift flour, sugar, cinnamon and salt into a bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apple slices. Bake in a moderate oven at about 350° for 40 to 50 minutes or until apples are tender.
Pour water into 2-quart casserole. Cover with plastic wrap. Microwave on High for 3 to 5 minutes until boiling. Stir in noodles. Re-cover and cook on Defrost for 11 to 12 minutes or until noodles are tender. Drain and stir in remaining ingredients, except potato chips. Re-cover.
Heat in casserole dish in 350° oven until hot. Put in fondue dish to keep warm; or serve in crock-pot on "low" setting.
Mix boiling water and soda together and let cool. Cream the shortening, eggs and sugar together in a very large bowl. Add remaining ingredients and mix well. Keep in tightly sealed container in refrigerator; do not stir after first mixing. Spoon out as needed. Fill greased muffin tin 2/3 full. Bake at 400° for 20 minutes. Will keep 6 weeks in refrigerator. Freezes great.
Bake 40 to 45	minutes at 350° in a 9 x 13-inch baking pan.
Line baking sheet with wax paper and set aside. In small bowl, beat together eggs and mint extract. Set aside.
Mix margarine, sugar, cocoa and milk in a saucepan. Bring to a boil and boil hard for 1 minute. Remove from heat and add vanilla, peanut butter and oats. Press into a greased pan; cool and cut into squares or drop by rounded tablespoonfuls onto greased cookie sheet.
Mix thoroughly and refrigerate in a tightly covered container. To use, combine 1/3 cup mix and 1 1/4 cups water in a saucepan. Cook while stirring until thickened. This equals one 10-ounce can of soup. Add 1/4 cup chopped fresh mushrooms for mock "Cream of Mushroom."
Use deep bowl. Mix all ingredients. Micro on High 6 1/2 minutes, 10 on low wattage, 10 minutes on Low. Take out and stir in 1 teaspoon vanilla and 1 teaspoon butter. Micro 3 more minutes, 5 on low wattage. Add 1 teaspoon baking soda. Stir fast and spread on buttered pan.
Mix milk, sugar, salt and shortening. Heat until shortening melts. But don't boil. Cool to lukewarm. Add yeast and stir until dissolved. Stir in flour 2 cups at a time, beating until smooth. Put dough into a greased bowl. Cover with a damp cloth and let rise until double in size of golf balls.
Chop onions fine. Cook in the margarine until tender, but not brown. Add bread crumbs, broth, salt, pepper and poultry seasoning. Mix well. (If not moist enough, add more broth.) Makes enough stuffing for a 12 to 15 pound turkey or may be baked in well-greased baking pan.
Mix butter, shortening, sugar, and eggs thoroughly. Blend flour, cream of tartar, soda, and salt. Stir into butter mixture. Shape into 1 inch balls. Roll into mixture of sugar and cinnamon. Place on an ungreased baking sheet. Bake at 350 degrees for 8 to 10 minutes.
Fold together Cool Whip and cottage cheese. Sprinkle over and fold in orange Jell-O and pineapple Jell-O. Drain and fold in pineapple and mandarin oranges. Mix well. Garnish with red cherries and refrigerate.