HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first two ingredients in a small pan and simmer until soft (about 3 minutes). Combine remaining ingredients in a bowl. Add pan mixture to bowl and combine well. Spread mixture into a lightly greased quiche dish. Top with cheese. Bake, covered, at 400° for 20 minutes. Uncover and continue to bake for 5 to 10 minutes. Serve with crackers.
Cook spaghetti. Place in 9 x 13-inch pan. Stir in butter, Parmesan cheese, salt, pepper and egg until thoroughly mixed. Spread evenly in pan.
Melt margarine in 9 x 13-inch pan. Sprinkle graham crackers to make crust. Layer coconut flakes, chocolate chips and pecans. Pour milk over layers in a grid-like fashion covering the top layer. You will probably have milk left over. Bake at 350° for 30 minutes. Cool and cut bars.
Place meat in center of piece of foil. Salt, pepper and slice onion on top. Fold foil. Place seam side up in shallow baking pan. Bake at 350° for 2 1/2 to 3 hours.
Preheat oven to 400 degrees. Thoroughly mix together chuck and ham. Add tomatoes, crumbs, and 8 oz. steak sauce. Mix thoroughly. Shape into two large loaves. You may place loaves in bread pans or place in a 9 x 13-inch pan. Bake for 20 minutes. Drain fat and reduce heat to 325. Bake for one hour, draining fat off every 20 minutes. Moisten with juice if the loaves begin to look too dry. Mix together ketchup and 8 ounces steak sauce and 1/4 cup brown sugar. Pour over loaves and bake 20 minutes longer. Let stand 15 minutes before slicing. Recipe may be halved.
Combine onion and soup broth. Bring to a boil; gradually stir in tortellini. Reduce heat to medium heat and cook 3 minutes. Gradually stir in pea pods. Cook 3 minutes longer. Stir in pesto sauce. Serve.
Combine the first 4 ingredients in 1-quart microwaveable casserole dish. Microwave on High 4 to 6 minutes or until heated through. Stir in 1/4 cup bacon. Top with remaining bacon. If desired, garnish with sliced green onions. Makes 4 servings.
In large saucepan, cook sausage and separate meat. Add vegetables, garlic and oregano. Add remaining ingredients, except tortellini; bring to a boil. Reduce heat; simmer until done. Stir occasionally. Cook tortellini; add to soup when ready to serve. Makes 8 cups.
Combine all ingredients except for gallon milk. Pour into ice cream freezer and finish filling with gallon milk. Stir well. It improves the flavor of the ice cream if you let mixture mellow in the refrigerator for 3 to 4 hours.
In covered blender, blend 1 cup of fruit at high speed for 30 seconds. In 2-quart saucepan, mix cornstarch and water until smooth. Add mashed fruit, corn syrup and lemon juice. Stirring constantly bring to boil over medium heat and boil 1 minute. Turn into bowl; cover surface with waxed paper. Cool 1 hour. Fold in remaining fruit. Spread cream onto bottom and sides of pie crust. Fill with fruit mixture. Chill 3 hours or until set. Serves 6 to 8. (Whipped cream may be used as topping instead of spreading on bottom of crust.)
Line bottom of pan with asparagus. Cover with grated cheese, then soup and about 5 slices of butter. Place boiled egg slices between layers. Cover with crumbled crackers. Bake at 350° for 15 to 20 minutes or until cheese melts.
Roll out crescent rolls on a jelly roll cookie sheet. Melt butter and brown sugar until smooth. Pour over dough. Sprinkle nuts and chocolate chips over butter mixture. Bake at 375° for 14 to 18 minutes.
In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Remove from heat, stir in raisins and nuts. Drop by tbsp onto waxed paper. Chill until ready to serve.
Cook scallions slowly in butter until tender, but not browned. Add zucchini slices, broth, vinegar and herbs. Bring to a boil, then stir in farina. Simmer for 20 to 25 minutes. Put in blender; thin with more liquid, if necessary. Season. Add 1/2 cup sour cream. Chill. Serve with dollop of sour cream and parsley.
Fill the filter-lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to directions, but substitute cider for water. Yields 16 to 20 servings.
Melt first 3 ingredients together. Add cereal. Gently mix with confectioners sugar.
Combine rice and vermicelli with ground beef and egg. Shape into small meatballs (about 20). Brown on all sides in skillet.
Preheat oven to 350°. Melt chocolate and margarine. Add other ingredients to melted mixture. Pour into unbaked pie shell and bake 35 to 40 minutes or until pie appears set. Serve warm with ice cream or whipped cream.
In a pot, combine sugar, brown sugar, milk and salt. Cook slowly until sugar dissolves and mixture forms soft ball. Remove from heat. Drizzle butter over top; do not combine. Let stand for 10 minutes. Blend in vanilla and peanuts. Place mixture in a greased pan; let stand until firm. Yields 1 1/2 pounds.
Mix together all ingredients except the cabbage. Boil cabbage to soften the leaves. Cut leaves off the core. Thin out the thick part of the cabbage leaf near the core. Scoop some of the mixture into the cabbage leaves and roll tight, tucking in the ends. Repeat until mixture is gone. Spray baking dish and place rolls in dish. Pour sauce over rolls.
Boil potatoes until soft; drain. Add butter, whip well. Add egg, salt, cornstarch and cool. Divide into 12 parts. Make a potato ball and roll in cornstarch. Make a hole in center of ball and put in filling. Roll again in cornstarch and fry until brown (10 minutes). Add all other ingredients, heat medium. Mix well. Turn to low heat, cover and cook for 30 minutes. For pork: Saute in tried out salt pork and cook for 1 hour. Potatoes can be filled with Cheddar cheese.
Preheat oven to 350 degrees. Cook chicken in boiling water until done. Drain and save water. Chop chicken into small pieces. Add spaghetti to the chicken water and cook until done. In another pan, melt butter, saute celery and onions. Stir in pimentos. Add chicken, soup, milk, Velveeta, salt and pepper. Drain spaghetti and add to chicken mixture. Pour into greased 9 x 13 inch baking dish. Sprinkle cheddar cheese on top. Bake for 20 minutes. Serves 8-10 people.
In a Dutch oven, brown and crumble the sausage. Drain fat. Add the next 9 ingredients. Cover and simmer 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove bay leaf before serving. Yield: 6 servings.
Boil spaghetti until tender; drain. Add chili and corn to browned beef. In 9 x 12-inch pan, layer beef mixture and spaghetti. Top with undiluted cheese soup and grated cheese. Bake 20 minutes in 375° oven.
Mix ingredients together; store in bathroom. Fill tub with hot water and 1/2 cup bath salts. Set timer for 45 minutes and read or browse through magazines.
Mix together lemon jello and water. Cool and let partially set. Mix together sugar and cream cheese; add whipped Pet milk. Add lemon juice and vanilla. Pour into graham cracker crust and chill.
Cook pasta according to package directions. Drain, but do not rinse. Put pasta back into the kettle. While the pasta is hot, toss with the vegetables. Cover for 3 to 5 minutes. Vegetables will lightly steam in pasta. Place pasta in a large bowl. Top with 3/4 of the dressing and lightly toss. Chill several hours or overnight. If pasta is dry, add remaining dressing along with meat, cheese, olives and parsley or basil, if desired. Chill until ready to serve. Yields 6 to 8 servings.
Preheat oven to 325°. Grease a 10-inch tube pan. In a small bowl, beat egg whites until stiff. Sift flour, spices, soda and salt together. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well. Add buttermilk alternately with flour mixture. Add jam and vanilla. Beat just until well mixed. Carefully fold in egg whites. Pour into prepared pan. Bake for 30 minutes, then increase oven temperature to 350° and bake for 55 minutes more. Frost with Caramel Icing. Makes 16 servings.
Saute celery, onion, pepper in margarine. Mix with other ingredients. Put in greased 11 x 7 inch casserole dish. Cover and bake 40 minutes at 325°. Uncover and add some grated cheese on top. Bake another 5 to 10 minutes. Serves 8. (A Hilton head specialty.)
Mix well and pour into 9 x 13-inch pan. Cover with cracker crumbs. Bake at 350° for 20 minutes or until browned.
Heat sugar and butter until melted. Add almonds and cook until golden brown. Pour on foil; spread thin. Sprinkle lightly with salt.
Heat oven to 400°. Grease 10-inch pie plate. Rinse broccoli under cold water to thaw; drain. Mix broccoli, cheese (2 cups), chicken and onion in plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour into plate. Bake for 25 to 35 minutes. Knife should come out clean when inserted in middle. Top with remaining cheese. Bake until melted, 1 to 2 minutes longer. Cool 5 minutes. Makes 6 to 8 servings.
Wash asparagus and trim tough ends. Steam for 4 to 5 minutes until barely tender. Drain. Mix sauce ingredients in a cup and pour over asparagus. Stir and warm over low heat for 2 minutes. Makes 3 servings.
Brown hamburger together with onions and celery. Cook 3/4 c. of rice.
Beat egg white and sugar together until smooth and stands in peaks. Add pecans; stir until mixed. Drop by teaspoon in small amounts on cookie sheet. Bake at 275° for 30 minutes.
Set aside 1 cup flour; combine 2 1/2 cups flour, sugar, salt, yeast, cheese and herbs. Heat water and 4 tablespoons margarine until hot to touch, 125°. Stir into dry mixture. Stir in egg and only enough reserved flour to make soft dough. Knead until smooth on lightly floured surface, about 4 minutes. Cover; let rest 10 minutes. Roll into 12-inch square on floured surface. Brush with 2 tablespoons melted margarine. Cut in 25 squares; overlap square margarine side down in greased 12 cup tube pan. Cover; rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 20 to 25 minutes, or until done. Remove to wire rack. Serve warm.
Add eggs, sugar and shortening together and mix. Add buttermilk, then flour. Beat until smooth. Add flavoring. Then stir soda and water together and pour in bowl, then mix together.
Cream together the shortening and brown sugar. Beat the egg and add to mixture. Add pecans, vanilla, salt and flour sifted with baking powder. Spread evenly in an 8 x 8-inch greased and floured pan. Bake for 30 minutes at 350°. Cool and cut into sticks.
Mix all ingredients until zucchini is evenly coated. Pour into 10-inch pie plate. Sprinkle with paprika. Bake at 350° for 30 minutes.
Take filling out of cookies and make fine crumbs. Mix cream cheese and margarine. Add powdered sugar, pudding and milk. When thickens, fold in Cool Whip. Layer, starting with cookie crumbs.
Cream sugar and shortening, add eggs, one at a time, mixing after each. Combine flour, salt, baking powder, soda and cinnamon. Add alternately with milk. Stir in oats, raisins and nuts. Drop by Tbsp. on greased cookie sheet. Bake at 350° for about 12 minutes.
Mix first 5 ingredients well. Then put in and fold in one can drained (6 ounce) baby shrimp. Form in a ball in aluminum paper. Put in freezer and take out 2 hours before serving. Can be stored in freezer 2 weeks. Serve with crackers.
Layer the first 7 ingredients in salad bowl in order given. Spread mayonnaise or salad dressing to cover. Sprinkle sugar and Parmesan cheese to taste. Top with crumbled bacon and chopped eggs. Cover and refrigerate overnight. Toss before serving and add diced tomatoes.
Mix together everything except chips and oleo. Pour into 9 x 13-inch casserole. Melt oleo and mix with chips and spread over potato mixture. Bake at 375° for 1 hour. Can be made ahead of time and refrigerated. Serves 8 to 10.
Cook broccoli	until tender and drain. Cook rice until tender and drain. Mix soup and sour cream. Add rice and chicken mixture. Add to broccoli in casserole dish. Melt butter and add bread crumbs. Stir until well mixed. Add grated or sliced cheese to	casserole dish and sprinkle with bread crumbs. Heat in a 350° oven until cheese melts.
Mix all ingredients together. Place 12 paper muffin cups in muffin tins. Fill cups with cranberry mixture. Freeze. Serve on a bed of lettuce.
Peel and trim onions. Cut in half and place in buttered baking pan. Mix other ingredients; pour over onions. Bake one hour at 325° or until soft.
Mix milk, sugar and salt in pan; cook until thick. Remove. Stir in 1/2 of nuts. Put in pie shell. Let cool. Spread Cool Whip and nuts on top. Serves 1 pie.
Heat oven to 300°. Beat egg whites stiff. Add cocoa, sugar and salt. Stir good. Add cornflakes and coconut. Drop on cookie sheet. Bake for 12 or 15 minutes.
Mix all ingredients, then soak lean strips in marinade overnight. Dry on lowest setting in oven with door cracked open for about 6 hours. I hang the meat by toothpicks or in a dehydrator on 425° until dry.
Saute onions in margarine or butter until soft. Combine flour, baking powder and salt in large bowl. Cut in 5 tablespoons margarine. Mix egg and milk together and add to dry ingredients. Stir until just moistened. Add onions and 1/2 cup of the cheese. Spread batter in greased 8 or 9-inch pans. Combine remaining cheese with poppy or celery seed. Sprinkle over top of batter in pans. Drizzle melted butter on top and bake for 20 to 25 minutes at 375°. Serve hot. This is excellent served with chili.
In skillet, brown beef and cook onion until tender. Stir to separate meat. Add soup, chili powder and beans. Cook over low heat for 10 minutes, stirring occasionally.
Melt Karo and brown sugar together in microwave just a little. Add peanut butter and stir. Add Rice Krispies and stir until well coated. Press mixture into a 9 x 11-inch pan and refrigerate approximately 1 hour or proceed as follows.
Cut cabbage into small pieces. Place in boiling water just until color changes. Do not cook tender. Drain. Place cabbage into baking dish. Melt margarine. Add flour until well mixed. Add milk. Cook until thick. If too thick, add more milk. Add cheese and other ingredients. Cook and stir until cheese is melted. Pour sauce over cabbage. Top with buttered bread crumbs. Bake for 30 to 35 minutes or until browned at 350°.
Heat oven to 350°. Cook broccoli and noodles according to package directions. Drain. Saute onions with butter until tender. In a greased 1 1/2 quart casserole mix in onions. Stir in broccoli, noodles, cheese, pepper and mushrooms. Combine crumbs with melted butter; sprinkle over broccoli mixture. Bake covered for 15 minutes, then take cover off. Bake 20 minutes more.
Put crab in casserole. Combine mayo and cream. Add to crab. Mix well. Crab mixture should be quite moist. Add more mayo and cream if it isn't. Add eggs and Worcestershire sauce and mustard. Mix. Can put bread crumbs on top if you want. Bake at 350° until thickened (about 15 minutes).
Remove crusts from 12 slices of Pepperidge Farm bread. Place 6 slices in a buttered 9 x 13-inch baking dish or pan. Spread mayonnaise on each slice and then layer on the ham and cheese. Cover with the remaining 6 slices and butter the tops. Mix the eggs, milk and dry mustard and pour over the sandwiches. Refrigerate overnight. Bake until brown in a preheated 325° oven. Let set for a minute before serving.
Brown meat. Add all but spaghetti and bring to a boil. Add spaghetti. Cover and simmer for 25 to 30 minutes. Add about 1 c. Velveeta cheese. Also very good reheated!
Combine all ingredients in a medium bowl; stir well. Spread mixture in a light greased 8-inch square pan. Bake at 350° for 30 to 40 minutes; let stand 10 minutes. Cut into squares and serve immediately. Yields 3 dozen.
Beat cream cheese until fluffy. Stir in remaining ingredients. Serve on gingersnaps or crackers. Makes 3 1/4 cups.
Into blender container put: sugar, paprika, salt, garlic, vinegar, and lime juice. Blend until thoroughly mixed. In a 2 c. measuring cup, pour oil and catsup. Add this slowly to the blender and blend after each addition. You may have to stop the blending process and stir from the bottom several times.
Place all ingredients into crock-pot. There is no need to brown meat first. Cover and cook for several hours. Add cubed potatoes (4 or 5) last hour (I put mine in sooner). Add more liquid, if needed. Peek and stir occasionally (but not necessary). You'll love this stew!
Brown hamburger and drain grease. (Note: brown in the olive oil.) Chop onion, green peppers and mushrooms. Mix all ingredients and cook in a slow cooker for 6 to 8 hours.
Combine milk and cornstarch in a saucepan and cook over medium heat until thickened. Stir constantly. Remove mixture from heat and cool. Combine sugar, shortening, butter, vanilla, lemon extract and salt. Add cornstarch mixture and cream until smooth. Frosts two 9 inch layers. Excellent on angel food cake.
Stir the ingredients and cover good in oleo, then pour beef consomme and onion soup into oblong Pyrex dish. Cook 1 hour at 350°. Cover with lid.
Stir together and serve with raw veggies, such as carrot, celery, zucchini strips and broccoli or cauliflower florets.
Mix all ingredients together. Pat 3/4 of mixture into bottom of 9 X 13 pan.
Boil chicken breasts. Strip meat from bone and save broth. Saute onion, celery, mushrooms and green pepper in butter. Cook spaghetti in chicken broth and drain. Add water chestnuts, olives and pimentos to sauteed mixture and add spaghetti. Add soups and milk. Stir well. Pour mixture into two 9 x 13-inch baking dishes. Top each dish with 8 ounces cheese and bake at 350° for 30 minutes. One pan can be frozen, just omit cheese and cover.
Sprinkle cake cubes evenly with Amaretto. In small bowl, combine milk and pudding mix. Beat at low speed 1 to 2 minutes. Let pudding stand 5 minutes to thicken. Fold 1 1/2 cups of the whipped cream into pudding.
Put sliced apples into a casserole dish. Pour sugar, flour and cinnamon mixture over the apples.
Put Crisco in a mixing bowl. Do not cream Crisco. Add flour and salt and blend together (best to use fingers to blend it). Add small amount ice water and mix. Keep adding ice water until dough sticks together. Roll dough out on a floured board with a floured rolling pin. Do not handle dough too much, as it makes crust tough. See separate page for cobblers pie fillings. Dough makes enough for a 2-crust pie or cobbler.
Mix together. Melt 1 cube butter in 9 x 12 baking pan. Pour batter over top. Add fruit. One of our favorites is peaches (fresh peaches with sugar to taste or canned less the juice; blueberries are good, too.) Bake at 350° for approximately 35 to 40 minutes or until golden brown. This simple recipe is a really scrumptious dessert.
Boil water and sugar until sugar is dissolved and mixture comes to boil. Cool syrup. Cover and chill. Mix ice water, syrup and fruit juices. Add ginger ale. Serves 100.
Mix milk and lemon juice. Let stand 5 minutes. Add pineapple, pecans and Cool Whip. Pour into pie shells and chill until stiff. Makes 2 pies.
Mix all ingredients; bake at 350° for 45 minutes to 1 hour. This is good, tastes a lot like sweet potato pie to me.
In a very large bowl, mix cereal, sugar, flour, salt and soda. Add remaining ingredients and mix well. May be used at once or covered and stored in refrigerator to use as needed. Fill greased or lined muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes. Good to add chopped nuts or additional fruit (like blueberries).
Melt oleo and cream cheese. Add green chilies and juice. Drain 2 of the cans of corn; add the other entire can. Heat until all is mixed and hot. Will keep up to 3 weeks in refrigerator. (Children love this creamy corn.)
Prepare rice by directions on box. Turn into bowl and cool slightly. Add tuna and 1/3 cup of soup. Prepare pie crust mix. Roll out to 14 x 11-inches. Spoon tuna mixture down center of pie crust. Bring sides up and over tuna to meet. Pinch together and fold ends under to enclose rice. Ease carefully onto cookie sheet. Bake at 400° for 30 minutes. Heat remaining soup to boiling. Remove and stir in sour cream. Serve over slices of tuna roll. Serves 6.
Combine flour, sugar, spices and salt; work in shortening until crumbly. Combine molasses, egg yolk and soda dissolved in boiling water. Alternate layers of crumb mixture and egg mixture in pastry shell; top with crumb mixture. Bake at 450° until crust edges start to brown. Reduce heat to 350° for 20 minutes or until firm.
Separate eggs. Put egg whites aside. Mix eggs (yellows), sugar, flour, butter, salt and vinegar together. Mix egg whites with mixer, then add to the other mixture gradually. Put in a 9-inch pie crust. Bake until done, about 30 to 45 minutes at 350°.
Place ribs in large pot. Add enough cold water to cover ribs completely; cover with lid. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 minutes. Drain. Grill ribs on medium heat for 10 minutes or until ribs are cooked through, turning occasionally and brushing generously with barbecue sauce. Makes 3 servings.
Mix flour, butter and pecans and press into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes, until golden. Cool. Mix cream cheese, sugar and whipped (4 ounce) topping. Spread over cooled cake. Mix pudding and milk until smooth and thick. Pour over cooled base. Top with 4 ounces whipped topping and sprinkle with grated chocolate bar. Refrigerate.
Spray an 8 x 13-inch pan with Pam. Add rice. Mix cans of soup in separate bowl. Add half of this mixture to rice in pan. Put chicken pieces on and cover with remaining soup mixture. Cover with aluminum foil. Bake 2 hours at 350°. Serves 5.
Place all of the ingredients in a Dutch oven or roaster. Bake at 250°, covered, for 5 hours.
In a straight sided glass bowl, layer spinach in bottom. Sprinkle with salt, pepper and sugar. Crumble bacon over spinach and add a layer of onion slices. Cover with a layer of iceberg lettuce. Sprinkle with salt, pepper and sugar. Cover with a layer of frozen peas, then a layer of hard-boiled eggs. Cover with thick layer of mayonnaise, being careful to seal the edges. Sprinkle with grated cheese. Cover and refrigerate overnight.
Soften cream cheese to room temperature. With an electric mixer, cream the cream cheese and sugar. Add orange peel, ginger and marshmallow cream. Mix well. Serve with assorted fresh fruit slices. Great with strawberries also.
Slice rolls in half. Place the minced ham over the four packs of rolls. Sprinkle the grated cheese over the ham. Put the top half of the rolls on this. Saute the onion in margarine and add mustard and Worcestershire. Brush this mixture on roll tops. Put in a 350° oven and bake until thoroughly heated and cheese is bubbly. Cut apart and serve. These party rolls freeze beautifully if wrapped airtight. They can be taken directly from freezer to oven.
Cream margarine and shortening with sugar. Add eggs, one at a time, beating well after each addition. Add lemon extract. Add flour and 7-Up alternately, beating after each addition. Bake in a greased and floured tube pan at 300° for 1 1/2 hours or until cake tests done.
Combine all ingredients. Put in a loaf pan. Bake at 350° for 40 to 50 minutes. Let stand 5 minutes before serving.
Put all juices together in 2 large punch bowls (1/2 in each). Do not add ginger ale until seconds before serving. Make ice rings with maraschino cherries in to float on top of punch. Use some crushed ice to make and to keep juices cold.
Saute onions and ground beef in a skillet until meat is brown; drain. Put in crock-pot with remaining ingredients, except Doritos. Cook on low 6 to 8 hours. Ten minutes before serving, add Doritos to mixture and stir. A great dish with just a little effort!
Mix together well. Form into balls about the size of a walnut. Freeze. Cook as desired or needed. Bake at 350° about 15 or 20 minutes.
Saute onion in margarine. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Add potatoes and ham to cheese sauce. Pour into 2-quart casserole. Bake at 350° for 30 minutes or until bubbly. Yield: 6 servings.
Cook rhubarb and sugar (on low heat and keep stirring) for 5 minutes. Add pineapple and juice. Cook 10 minutes. Remove from heat and immediately stir in strawberry jello. Stir until jello is completely dissolved. Chill before serving. This can be frozen or canned.