HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly brown meat in heavy skillet. Sprinkle 1/2 of spaghetti sauce mix over meat. Spread cottage cheese in layer over meat. Next, arrange uncooked noodles in layer. Sprinkle with remaining spaghetti sauce mix, basil, parsley flakes and salt. Add tomatoes with liquid and water, being sure all is moistened. Cover tightly and simmer about 30 to 35 minutes or until noodles are done. Sprinkle cheese over top. Return cover and let stand 10 to 15 minutes before serving. Makes 8 servings.
Blend cream cheese, melted butter, sherry and Worcestershire sauce until smooth. Stir in crab meat. Serve hot with Melba toast.
In a large bowl, beat eggs. Add milk, Worcestershire sauce, seasoned salt and onion powder; mix well. Stir in oats, carrot and parsley. Combine beef and pork; add to egg mixture and mix well. Press into a 9 x 5 x 3-inch loaf pan. Top with ketchup. Bake at 350° for 1 1/2 hours or until no pink remains. Drain. Yields 6 to 8 servings.
In food processor or blender, combine beans, lemon juice, tahini paste, garlic salt and pepper until smooth. Add olive oil and mix well.
Mix and pour into pie pan; press to shape crust. Bake 10 minutes at 425°.
Mix first two ingredients and spread on cream cheese mixture, but not all the way to the edges. Spread shrimp and crab meat on top of all. Keep refrigerated for one hour ahead of serving time. Best served with Ritz crackers.
Drain cucumbers; mix with remaining ingredients. Makes approximately 20 sandwiches. Cut in desired shapes.
Sift dry ingredients. Cream margarine and peanut butter. Add sugar. Blend in egg, then milk and vanilla. Stir in dry ingredients. Bake in greased and floured loaf pan at 350°. Good warm with a spread of peanut butter or jelly and glass of cold milk!
Mix together the butter, Crisco, brown sugar and white sugar. Add vanilla and eggs. Add flour and soda. Mix well. Add oats, then chocolate chips. Bake at 350° for 10 to 12 minutes on ungreased cookie sheet.
Drain pineapple, reserving juice. Heat pineapple juice over low heat. Add marshmallows, stirring until melted. Add cream cheese and blend until smooth. Dissolve gelatin into boiling water, cool and them combine marshmallows. Mix and chill gelatin until consistency of unbeaten egg white; stir pineapple and carrots. Pour into an 8-inch square pan and chill until firm. Cut into squares to serve.
Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups flour sifted with baking powder, mixing well after each addition. Toss remaining flour with cherries and nuts; fold into batter. Pour batter into greased and floured loaf pans. Bake in a 325° oven for 60 to 80 minutes. Cool 5 minutes; remove from pan. Cool thoroughly. Mix confectioners sugar and milk. Glaze warm loaves.
Season and brown pork chops in oil. Drain on paper towel. Butter casserole dish and put pork chops in dish, then potato slices and slices of onion. Mix soup and milk and pour over all. Put foil on top and bake at 350° until chops are tender, about 1 1/2 to 2 hours.
Mix sugar, milk, cocoa, butter and vanilla. Bring to a boil; then add peanut butter, oatmeal and nuts (optional) for one minute.
Peel and devein shrimp. Saute vegetables in butter for 30 minutes in large heavy pot. Add seasonings, them shrimp. Saute for one minute, then add flour and tomato paste. Continue to saute for 3 minutes; add water, chicken bouillon and parsley. Simmer 10 to 15 minutes. Serve over rice. Serves 4 to 6.
Stir together marshmallow cream and peanut butter in mixing bowl. Cook sugar and Milnot until mixture reaches a soft ball stage. Add the vanilla and pour over first mixture. Beat until smooth.
Cook spaghetti; cool. Add diced vegetables, then the dressing and McCormick Salad Supreme spice.
Spray 9 x 13-inch pan with cooking spray and pour in peaches. Melt margarine in the microwave and add remaining ingredients; stir together and pour over peaches. Bake at 425° for 30 minutes or cut back temperature and cook slower.
Cook macaroni until done. Drain immediately. Have all other ingredients mixed together and add to drained macaroni. Place in casserole dish and top with layer of Ritz cracker crumbs. Cook for 25 minutes at 325°.
Cream together Judges and Jeremiah. Add Jeremiah. Beat well. Gradually add Judges and 1 Samuel. Add 1 Kings and Amos and beat. Add 1 Samuel, Nahum and Numbers. Add 2 Chronicles. Mix well. Bake in moderate oven at 350° for 30 to 35 minutes.
Line a round cake pan with nuts. Melt margarine in saucepan; add sugar, stirring constantly. Boil until mixture turns a medium tan color (about 6 to 7 minutes) over medium heat. Pour over nuts. Place chocolate pieces on top, spreading chocolate as it melts. Refrigerate until hard. Break into pieces.
*If using raisins, chocolate chips, etc., add extra 1/2 teaspoon of baking powder.
Melt butter in pan. Sprinkle graham crackers on butter, spread milk evenly across, sprinkle chocolate chips evenly, add coconut, spread pecans and press down lightly. Bake at 350° for 25 to 30 minutes (325° if using glass) or until brown.
Melt margarine in 9 x 12-inch pan, add ingredients in layers in order listed. Bake at 325° for 30 minutes. Let cool and cut into squares. Don't overcook or it will stick and burn edges. If using glass dish, lower temperature to 300°.
Place beef in a 2-quart micro-proof casserole. Cover with casserole lid and cook on High 5 minutes, stirring once during cooking time. Pour off fat. Add spaghetti sauce and water; mix well. Spread 1/3 of the meat sauce in a 12 x 7 x 2-inch micro-proof dish. Arrange half of the uncooked noodles over sauce. Spread with half the Ricotta. Sprinkle with 1 cup Mozzarella. Repeat layers, ending with meat sauce. Top with Parmesan cheese. Double wrap tightly with plastic wrap. Cook on High for 20 minutes. Cook at 50% power for 15 to 20 minutes. Sprinkle with remaining Mozzarella. Cook on High 2 1/2 minutes or until cheese melts. Sprinkle with parsley and serve with additional Parmesan cheese. Serves 6.
Pound chicken breasts to tenderize. Brown. Put in casserole dish. Spread broccoli on top. Mix all other ingredients, except crumbs, and pour over chicken and broccoli. Sprinkle with bread crumbs. Bake at 350° for 45 minutes.
Put pretzels in plastic bag and crush with rolling pin; careful so as not to crush too fine. Melt margarine; add sugar and mix with pretzel crumbs. Press in 9 x 13-inch baking dish. Bake at 400° for 7 minutes. Cool completely.
Layer in roaster in order; cover and bake at 250° for 5 hours. Don't peek during cooking time.
*Blueberries, strawberries or raspberries can be substituted for the blackberries.
Cream sugar in lard. Add cream of tartar and soda to milk. Mix liquid ingredients with vanilla and eggs and add to sugar mixture. Add salt to flour and sift. Add enough to liquid mixture to make a dough that can be rolled out. Roll it out on floured cloth or board and cut with large biscuit cutter. Bake at 375° for 10 to 12 minutes or until lightly brown around edges. Store in a tightly closed container. This recipe will make about 90 large cookies.
Sift together sugar, flour and cinnamon. Bring to a boil the margarine, oil, cocoa and water. Pour over flour and sugar mixture. Beat until mixed well. Dissolve soda in buttermilk. Then add eggs and vanilla. Add this to the previous mixture. Pour into greased 12 x 18 x 1-inch pan. Bake 20 minutes at 400°. Five minutes before cake is done, make the following icing.
Put spinach back in same hot pot. Add cream cheese. Break into chunks and stir into spinach. Add the next 5 ingredients to spinach and cream cheese. Pour into oiled pan dusted with bread crumbs. Cover top of spinach mixture with cheese (buy chunk cheese), cut 1/2-inch thick. If you want, you can buy package of cheese already sliced. Cover top of spinach mixture. Beat 1 egg, flour and water; pour over top of cheese. Sprinkle with paprika. Bake at 350° for 30 to 35 minutes in a 9-inch square pan.
Pour your chocolate chips in a pot and boil until melted. Throw in a couple (3) of chunks of cooking wax. When melted, take out your cherries. Dip the cherries in the chocolate while sticking a Kiss on the end (pointy part out). Then before the chocolate dries, stick 2 almonds in between the Kiss and cherry. After each mouse is dry, take red icing for the nose and eyes. Your cherry stem should stick out for the tail. Now just let them dry and you are done and ready to eat.
Prepare brownie mix as directed. Cook and, when cool, cut into 1-inch squares. Layer brownie squares in dish. Mix chocolate pudding as directed. Layer brownies and pudding. Top with Cool Whip.
Line Pyrex dish with chicken breasts. Sprinkle finely chopped onion on top of chicken. Pour Campbell's "golden mushroom soup" over chicken. Pour 1/4 cup of cooking sherry on top of chicken and mushroom soup mixture. Bake at 350° for approximately 40 to 50 minutes. Sprinkle fresh, sliced mushrooms on top of chicken. Bake for 15 minutes. Serve with white or wild rice.
Mix Jell-O with 1 cup hot water per box. Add sugar and let cool. Add other ingredients and chill.
Fry bacon in a large skillet until crisp. Place bacon on a paper towel and leave drippings in skillet. Pare and slice or dice potatoes; wash in cold water and drain well. Cut potatoes in even size pieces. Put onion and potatoes in skillet with bacon drippings; salt and pepper to taste. Fry, turning often so they cook and brown evenly. When cooked, add crumbled bacon, turning to mix in bacon.
Mix cake mix according to box directions. Grease a 13 x 9-inch pan and spread coconut and nuts into bottom of pan. Pour prepared cake mix into pan. Mix sugar, margarine and cream cheese together until smooth. Pour over cake mix and marbleize with knife. Bake at 325° for 40 to 50 minutes.
Mix together all except chilies and cheese. Put 1/2 mix in layer. Top with chilies and cheese. Add another layer. Bake in 350° oven about 1 hour.
Combine Bisquick, sausage and cheese. Roll into small balls and bake for 12 minutes at 375° or until brown and crusty. Let cheese get to room temperature before mixing. For a different flavor, add a very small amount of finely, grated onion to mixture.
Mix ingredients in a large bowl well. Pour in pie crust and bake 45 minutes at 350°.
Mix celery, apples and walnuts. Add enough mayonnaise to moisten. Serve on a bed of lettuce.
Brown meat and drain. Add remaining ingredients except last 2. Cook and stir 3 minutes. Put a layer of tortillas in bottom of 2-quart casserole and top with sauce mixture. Continue until sauce is used. Top with cheese and bake, uncovered, at 350° for about 30 minutes.
In blender combine both milks, sugar and oleo. Process until smooth. Chill overnight. Keep in refrigerator or freezer. Makes 5 cups. Can be used in recipes calling for condensed milk.
Beat eggs until foamy. Add milk and combine slowly with flour and salt. Add melted butter. Pour into greased muffin tins preheated in 450° oven for 10 minutes. Bake for 20 minutes. Reduce heat to 350° and bake 15 minutes longer. This last dries out hollow centers and is vital for perfect popovers, which turn out to be golden brown puffs.
Boil 1 cup water, add butter and shortening. Stir until melted. Add sugar and salt. Cool to lukewarm. Mix yeast in 1 cup warm water. When dissolved, add to mixture. Add 2 eggs. Add 6 cups flour or enough to make thick dough. Mix thoroughly. Cover and refrigerate overnight.
Combine flour, sugar, cinnamon, salt and baking soda in a large bowl. Mix with a large spoon. Add apples, oil, eggs and vanilla. Stir until smooth. Pour into a greased and sugared Bundt pan. Bake at 350° for 1 hour. Let cool 15 to 20 minutes in pan; then turn out onto a serving plate.
Cook macaroni in boiling salted water for 7 minutes. Drain. Combine all ingredients except crumbs, mixing very lightly. Top with crumbs. Bake in 2-quart casserole for 1 hour at 350°.
Mix meat, onion and salt in a mixing bowl. Roll meat balls 1-inch in diameter. Brown in 1/2 cup oil of your choice, turning to brown on all sides. Remove from oil; place in crock-pot on low heat. Pour barbecue sauce over meat. Cook about 30 minutes. Use more sauce if needed. Delicious.
Combine flour, sugar, baking powder, cinnamon and ginger; stir in carrots, raisins and nuts. Separately combine undrained pineapple, eggs, butter and vanilla; stir into dry ingredients until just blended. Spoon into greased muffin tins. Bake in 375° oven 20 to 25 minutes. Turn out onto rack to cool. Makes 12 muffins.
Brown ground beef. Add onion; drain grease. Add water (about 6 cups) and bouillon; boil. Add vegetables, tomatoes and anything else you would like. Bring to a boil for 10 minutes. Simmer for 1/2 hour. During this time, mix 3 tablespoons flour with 1/2 cup water; pour slowly into soup to thicken. Add noodles. Makes 7 servings.
Mix brown sugar, shortening and flour into crumbs. Take out 1/2 cup of crumbs for the top. Take 1 tablespoon crumbs and spread on bottom of pie crust. To remaining crumbs, add molasses, egg, hot water and baking soda. When mixture is all mixed together, pour into pie crust and sprinkle the 1/2 cup crumbs on top and bake at 400° for 15 to 20 minutes; then bake at 350° for 20 minutes.
Peel and slice or mash the eggplant; place in a saucepan with about an inch of water. Cook under slight pressure (with a tight cover) until soft. Add salt (before cooking). If there is no water left, add eggs and stir in melted butter, pepper, onion and oregano with breadcrumbs.
Steam squash until tender with onions and butter. When tender, mash and add rest of ingredients. Mix together; season with salt and pepper. Bake at 325° for 1 hour.
Pull stems from mushrooms. Wash and set caps aside. Chop stems, ham and onions fine. Saute in oleo. Stuff caps with sauteed items, sprinkle with Parmesan and Swiss. Bake at 350° for 5 to 8 minutes. Serve hot or room temperature.
Pour boiling water over oatmeal; let stand 10 minutes. Add sugars and margarine and stir until margarine melts. Add eggs and mix. Add dry ingredients and mix. Add 1/2 package of chocolate chips. Pour batter into greased and floured 9 x 13-inch pan. Sprinkle nuts and the rest of the chocolate chips on top. Bake in preheated 350° oven for about 40 minutes, until toothpick comes out clean. Cool and cut into squares.
Cream the brown sugar and eggs. Add Bisquick and vanilla. Add rest of ingredients. Grease a 13 x 9 x 2-inch pan. Pour in batter and bake at 350° for 15 minutes. Turn oven down to 300° for about 30 minutes. Cake will fall slightly when the oven is turned down. This makes it a very moist and chewy cake.
Sift flour, ginger, cinnamon, cloves and baking soda. Cream butter; gradually add the sugar, beating until fluffy. Add the egg and molasses. Beat until blended. Add the dry ingredients slowly and mix well until blended. Wrap in wax paper. Chill overnight. Roll out part of the dough on a floured board. Cut out with cookie cutters. Repeat this step until the dough is used.
Combine flour and baking powder in bowl. Beat together eggs, sugar, butter or margarine and vanilla or lemon. Combine wet and dry ingredients and mix together with wooden spoon, then by hand. Roll small pieces of dough and twist and bake at 350° on greased cookie sheet. Frost with thin frosting.
Preheat oven to 325°. Cream shortening and sugar. Add eggs, one at a time. Add extracts. Mix well. Sift flour, spices, salt and soda and add alternately with buttermilk. Fold in apples and pecans. Blend well. Pour into a 10-inch stem pan that has been greased and dusted with flour. Bake at 325° for about 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Do not overbake. Remove cake from pan while still hot and brush on icing with pastry brush, covering top and sides.
Melt 1/4 pound of margarine and mix with the graham crackers. Put in a 9 x 13 x 2-inch pan.
Blend all ingredients in blender. Refrigerate; mixture keeps for weeks. Pour mixture over 8 ounce package cream cheese; serve with crackers.
Mix together beaten eggs and meat. Add onion, bread cubes, cheese, milk, salt and pepper. Pour into an 11 x 9-inch greased baking dish. Bake in preheated 325° oven for 45 minutes or until toothpick inserted in center comes out clean. Yields 4 to 6 servings. Serve with muffins, coffee cake or fruit salad.
Whip the Dream Whip and add the crushed peppermint sticks and marshmallows. Mix together and pour onto graham cracker crust in 9 x 13-inch pan. Refrigerate.
Bake and cool cake. Cook pudding mix and milk together following package instructions, either in microwave or stove top. Stir in sour cream. Cool mixture completely and spread on cooled cake. Cover with sliced, fresh peaches (well drained canned or frozen peaches may also be used). Spread dessert topping over peaches and sprinkle with nuts. Store in refrigerator.
Sift dry ingredients together. Cream butter, Crisco and sugar. Add eggs, one at a time. Add other ingredients. Bake 1 hour and 30 minutes in tube pan at 300°.
Boil or steam carrots until done. Melt butter on low heat. Stir in sugar, cornstarch and seasonings. Cook and stir until thick. Pour over drained carrots.
Beat eggs until stiff. Add vanilla, then sugar, a little at a time, until no longer sticky. Roll out on table with powdered sugar, using a handful at a time. Spread on peanut butter and roll up. Refrigerate to chill. Then slice into pieces. Put in a plastic container to store. "You can add food coloring to the white mixture if you like a little color; nice for Christmas."
Place chicken in a casserole; salt and pepper to taste. Add the uncooked rice over chicken, then add the shredded cheese. Add 2 cans of water to the soup; bring to boil. After this mixture comes to boil, pour over the ingredients in the casserole dish. Bake in a 350° oven for 45 minutes to 1 hour (or until the chicken is done).
Cream butter, shortening and sugars. Add flour, sifted with cream of tartar and soda. Add vanilla. Fold in pecans. Roll in small balls. Place on greased cookie sheets. Flatten with glass dipped in sugar. Bake at 350° for 10 minutes or until light tan.
Brown ground beef, onions and chili mix. Layer chips, beef mixture, beans, mushroom soup, cheese soup and tomatoes. Bake at 350° for 45 minutes. Stir once halfway through cooking. Serves 4 to 6.
Core apples and place upright in a small baking dish. Drizzle with butter. Combine nuts with sugar and cinnamon. Sprinkle the mixture into the centers and over the tops of apples. Bake at 375° for one hour.
Brown pork chops, place in the bottom of casserole dish. Slice potatoes and place on top of pork chops. Put mushroom soup on top and cover. Bake in oven for 35 to 40 minutes.
Combine all ingredients in large bowl. Pour into two cake pans. Bake at 350° for 30 to 35 minutes. Cool completely. Then frost.
Mix crushed pretzel sticks, oleo and sugar; press into 9 x 14-inch pan. Bake at 350° for 8 minutes. Mix strawberry jello and boiling water. Add strawberries. Let chill to thicken. Beat cream cheese with sugar; add Cool Whip and mix well. Put cheese filling in cooled crust. Top with strawberry jello. Chill overnight.
Combine oil, lemon juice, oregano and garlic in large skillet. Cook over moderate heat, stirring occasionally, until garlic is lightly browned. Add eggplant and onion. Stir to coat. Cook, stirring occasionally, about 10 minutes or until eggplant is tender. Remove from heat. Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato and salt. Cover and refrigerate at least 8 hours or overnight. Stir before serving. Sprinkle with grated Parmesan cheese, if desired. Makes 6 to 8 servings.
Broil chicken. When cooked, place in pot with chicken broth and whole bottle of wine, onion and garlic. Cook 20 minutes more. Take out chicken; pour in cream. Stir and cook 5 minutes more. To thicken, prepare 3 to 4 tablespoons flour with water. Pour in while stirring. Return chicken. Serve over cooked rice and fresh cooked mushrooms. Green beans top off the meal.
In large skillet, brown chicken in oil. Add vegetables and pasta and salsa. Cover; simmer 8 to 10 minutes, until vegetables are crisp-tender, stirring occasionally. Stir in cilantro. Makes 4 servings.
Combine half (2 tablespoons) margarine, celery, onion and potato. Cook over medium heat in medium saucepot approximately 15 minutes, stirring often. Stir in salt, pepper, thyme, dill weed and flour. Add tomatoes, milk, tuna and parsley. Heat, stirring, until soup is thickened and comes to boil. Stir in cheese and half (2 tablespoons) margarine. Serves 4.
Cream butter, peanut butter, sugar, egg, salt, baking soda and flour; mix well. Drop by teaspoon onto greased cookie sheet. Press down with a fork. Bake at 350° for about 8 minutes or until golden. Makes 4 dozen.
Combine first 5 ingredients and mix until smooth. Gently fold in grapes and pecans. Chill thoroughly about 2 hours. Serve on lettuce leaves. Serves 4 to 6 people. May be served as dessert or a salad.
Cook and drain broccoli. Combine all other ingredients and add to broccoli. Cover the top with crumbs. Bake for 30 to 45 minutes at 350°, until brown in a 12 x 16-inch dish.
Mix whipped topping and mayonnaise together. Toss apples and bananas in juice. Drain. Add remaining ingredients.
In large mixer bowl, cream sugar, margarine, sour cream and eggs (one at a time) on medium speed with mixer. Add both flours and vanilla; beat well. Grease and sugar the inside of tube pan. Pour batter into pan and bake at 350° for about 1 hour and 5 to 10 minutes or until golden brown.
Preheat oven to 425°. In a large bowl, combine the flour, sugar, salt and cinnamon; make a well in the center. Add the egg substitute, milk and vanilla; whisk until thoroughly combined. Place the margarine in a 9 x 13-inch baking dish; place in the oven until the margarine is melted and sizzling, about 3 minutes. Add the apples and mix gently to coat. Bake until the apples are heated through, about 5 minutes. Pour the egg mixture over the apples; sprinkle with the brown sugar. Bake until the souffle is puffed and golden and a knife inserted in the center comes out clean, about 35 minutes. Serve at once.
Drain pineapple; add orange/strawberry jello. Combine all ingredients. Chill in covered container until ready to serve.
Dump crushed pineapple in an ungreased 9 x 13-inch pan. Spread cherry pie filling over the pineapple. Cut margarine through dry cake mix. Sprinkle over the fruit. Bake 30 to 45 minutes at 350°. May be served with Cool Whip or ice cream.
Blend flour, butter and powdered sugar. Press in pan with fingers. Bake at 350° until slightly brown, about 20 minutes. Place half of the berries in baked crust. Add sugar and cornstarch. Boil until clear and thick. Cool slightly and pour over berries in crust. Cool. Cover with Cool Whip.
Great on other cereals, over ice cream or yogurt, as a trail snack or just for snacking on its own.
Pour melted shortening over rolled oats, mixing thoroughly. Add brown sugar, honey, salt and vanilla. Pack firmly into well-greased 8-inch square pan. Bake in 325° oven about 12 minutes or longer until a rich brown color. Let stand until completely cool. Cut into bars.
Preheat oven at 350°. Boil boneless breast. Let cool and chop. In a boiler, add cream of mushroom and cream of chicken soup. Drain Veg-All and add chopped chicken. Stir well. Pour ingredients in deep dish pie crusts. Take 2 small pie crusts and top over deep dish. Punch holes with fork before putting into oven. Cook for 30 minutes or until golden brown.
Brown hamburger and onion; drain. In casserole dish, layer green beans, meat, Tater Tots and top with mushroom soup. Sprinkle onions on top. Cover and bake 10 to 15 minutes at 350°. Uncover and brown for 10 minutes longer.
Combine sugar, flour and cocoa. Add milk, egg yolks and salt. Cook in double boiler until thick. Pour into baked pie crust and top with meringue, making sure to spread to edge of inside of crust. Bake 8 to 10 minutes or until peaks are brown.
Wash vegetables and cut into 1-inch length pieces. Cut tofu and tomatoes into small cubes. Slice takuwan into strips. Layer ingredients, beginning with watercress and ending with green onions.
Mix together 1 1/2 cups of flour, 1/2 cup brown sugar and 1/2 cup oleo. Pack in buttered, long, Pyrex dish. Bake at 275° for 10 minutes.