HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef, onion and celery. Add soups (dilute with some water and simmer for a few minutes). Add cooked, drained noodles and place in casserole. Cover with cheese and bake until bubbly at 350° to 375°.
Combine beef, cracker crumbs, milk and onion soup mix and press onto a cookie sheet. Put in refrigerator overnight. Cut into squares. Roll in flour and fry until brown. Mix soup with water and pour over meat. Bake, covered, for 1 hour at 350°.
Peel sweet potatoes and slice about 1/2-inch thick. Place in well-greased baking dish. Peel and slice apples; spread over potatoes. Scatter marshmallows over apples. Sprinkle with sugar, salt and cinnamon; dot generously with oleo. Mix cornstarch and water until smooth; pour evenly over all ingredients. Cover with foil. Bake at 350° for 1 hour.
In a greased 7 x 11-inch deep dish, combine tomatoes, 1/2 can onions, green peppers and pepper sauce. Break eggs over sauce. Top with cheese and olives. Bake, uncovered, for 15 to 20 minutes at 400° or until eggs are poached. Bake a minute or so longer until onions are golden. Serve with tortilla chips.
Mix sugar and milk in boiler and cook 1 minute after it comes to a boil, stirring constantly. Add soda crackers, peanut butter and vanilla to syrup. Pour in greased pan. Cut in squares when cool.
Melt butter in saucepan over low heat.	Blend in flour. Add milk and cook, stirring	constantly, until mixture is thick. Blend in seasonings and cheese.	Stir until cheese melts. Stir a little hot mixture into beaten egg yolks. Add to cheese sauce. Beat egg whites with cream of tartar until soft peaks form. Carefully fold into cheese sauce. Pour into ungreased 1 1/2 quart casserole or souffle dish. Set in pan containing at least 1-inch hot water. Bake at 350° for 50 to 60 minutes. Serve hot. For a stronger cheese flavor, increase to 2 cups cheese.
Remove egg yolk and mash with garlic. Blend in salt, paprika, pepper and mustard. Add olive oil and vinegar; beat well. Chop egg white and parsley and stir in. Combine lettuce, spinach and onion in salad bowl. Add dressing. Toss lightly.
Mix shortening and sugars, then stir in molasses and egg. Add dry ingredients and mix well. Form dough into 1 1/4-inch diameter balls. Roll balls in sugar and bake at 350° for approximately 12 minutes, depending on whether you like the cookies crunchy or chewy.
Mix cream cheese and confectioners sugar together, then add whipped cream. Chill in pie shell. Later add fruit on top. Recipe makes 2 pies and takes 2 cans of fruit topping.
Melt butter or margarine in a small saucepan over low heat. Stir in cardamon seed, vinegar and sugar. Strain the sauce, if desired. Good on beets, whole kernel corn and carrots. Yield: 1/4 cup.
In shallow 1 1/2-quart baking dish, combine potatoes, oil and pepper. Firmly press mixture across bottom and up sides of dish to form a shell. Bake, uncovered, at 400° for 15 minutes.
In a shallow bowl, slice and layer cucumbers, green peppers, onions and tomatoes. Mix sugar, oil, vinegar and oregano together and pour over layered vegetables. Chill several hours before serving.
Pour 2 cups hot water over jello. When dissolved, put in 1 1/2 cups cold water. Refrigerate and start to congeal. Mix flour, sugar and egg. Add pineapple juice and butter. Cook over low heat until thickens. While still warm, add cream cheese. Whip instant whip and fold into custard after it has cooled. Set aside. Add nuts, pineapple, marshmallows and diced bananas to the jello mixture. Put in flat dish and spread custard over; put in refrigerator.
Sift dry ingredients; add fruit cocktail and eggs. Beat 2 minutes. Bake at 400° in a 9 x 13-inch pan until done.
In large heavy 5-quart Dutch oven over medium-high heat in hot oil, cook 1/2 of the meat until browned on all sides. Repeat with remaining meat. When all is browned, place all the meat again in Dutch oven. Add onions, celery, tomato sauce and water. Cover and simmer for 2 hours, stirring occasionally. (If this cooks down too much, just add additional tomato sauce, water or tomato juice as you would like.) Remove from heat and stir in carrots, potatoes and fresh parsley (or 2 teaspoons dried). Cover; simmer 30 minutes more or until meat and vegetables are fork tender.
Spray Pam on bottom of 9 x 13-inch pan. Spread chicken pieces over bottom. Combine soups, peas, carrots, potatoes, mushrooms, Worcestershire sauce, onion and garlic powder in bowl; pour over chicken. Mix oleo, flour and milk; pour on top. Bake at 350° for 1 hour, or until top is golden brown. Serves 6 to 8.
Spread pineapple in 9 x 13 greased pan. Pour pie filling over that. Sprinkle cake mix on top. Dot with butter. Bake 350 degrees for 50 to 60 minutes.
Heat butter in 2-quart saucepan until melted. Stir in flour and salt. Cook over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in broth. Heat to boil, stirring constantly. Continue 1 minute. Remove from heat. Stir in nutmeg.
In small saucepan, combine all ingredients and stir thoroughly. Cook several minutes over low heat until very hot. Pour over salad and toss to distribute evenly.
Beat cream cheese and sugar. Add remaining ingredients. Stir and freeze. Serve partially frozen. Defrost about 20 minutes before serving.
Mix sugar, flour, egg yolks and vanilla. Cook slowly and stir constantly until mixture becomes thick. Add coconut to mixture. Pour into browned pie shells.
In 3-quart saucepan, combine water, pepper, salt and vegetables. Bring to boiling; reduce heat and cook covered 15 minutes or until vegetables are tender. Cut cream cheese into smaller chunks and stir in both cheeses until melted. Add milk. Blend together butter and flour; add to saucepan. Cook and stir until mixture thickens and bubbles. Yields about 6 servings.
Spread apricots out in single layer in baking dish. Sprinkle brown sugar over them evenly. Sprinkle crushed crackers over, then drizzle with butter. Bake at 350° for 1 hour.
Crumble beef into 1 1/2 quart glass casserole. Add onion and garlic and microwave on High, uncovered 3 to 5 minutes, stirring once or twice, until onion is tender. Add mushrooms, cover and microwave 4 minutes longer, stirring after 2 minutes.
Place butter in 2-quart casserole for microwave. Microwave at High (100%) until melted, 1 to 2 minutes. Stir in parsley, garlic, salt, lemon juice and pepper. Add shrimp. Toss to coat and cover.
In medium bowl, combine graham cracker crumbs, 1 tablespoon sugar, butter and chopped pecans. Press over bottom and about 1 1/2-inches up side of an ungreased 9-inch spring-form pan; refrigerate. Preheat oven to 325°. In a large bowl, beat cream cheese and 3/4 cup sugar until light and fluffy. Beat in eggs and whipping cream. Stir in pumpkin, maple syrup and spices. Pour into chilled crust. Bake in preheated oven for 55 to 60 minutes.
Preheat oven to 450°. Pour oil and buttermilk in a large bowl; stir in flour. Mix well. May sometimes have to add a little extra flour if too sticky. Roll dough on floured flat surface. Cut circles with glass or cookie cutter. Put biscuits on ungreased cookie sheet. Put a little butter or margarine on top of each biscuit. Bake approximately 12 to 15 minutes or until lightly browned on top.
Mix until salt and sugar are dissolved. Pour over cucumbers; refrigerate. Will keep a long time. Tastes like bread and butter pickles.
Mix ground beef, bread crumbs, chopped onion, parsley, eggs, 1/2 can tomato sauce, salt and pepper. Form into 2 oval loaves, about 3 x 5-inches. Brown on all sides in oil by turning loaves with large spoon and spatula or 2 spatulas. When loaves are browned, add remaining ingredients, cover and simmer 1 hour, basting occasionally. Makes 6 to 8 servings.
Arrange chicken in 2-quart utility dish with larger pieces, such as thighs and breasts, at corners skin side down. Place small pieces, such as legs and wings at center. Mix sauce, liquid smoke and onion together. Pour over chicken. Cover with waxed paper or plastic wrap. Cook on High 12 to 15 minutes or until chicken is tender. Turn chicken pieces over halfway through cooking time.
Thaw frozen hash browns for 30 minutes. Then mix all ingredients. Cover with Ritz cracker crumbs. Bake in a 375° oven for 1 hour.
Mix cornbread mix and oleo together and set aside. Mix remaining ingredients. Mix together cornbread mix with all ingredients and bake in greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Melt butter or oleo in 4-cup glass measure, uncovered, on High (maximum power) for 1 minute. Stir in flour. Heat milk in 2-cup glass measure, uncovered, on 70 power for 2 minutes. Stir milk into flour mixture until smooth. Add salt and pepper. Cook, uncovered, on 70 power for 5 to 6 minutes or until mixture boils and thickens. Stir twice during cooking time. In 2-quart microproof casserole, combine peeled and sliced potatoes, onions and white sauce. Cover with waxed paper and cook on 90 power for 9 minutes. Stir. Cover and cook on 90 power for 9 to 10 more minutes or until potatoes are tender. Sprinkle with paprika. Makes 4 servings.
Mix garlic mix with sour cream. Add crumbled Blue cheese and wine vinegar. Chill in fridge overnight. Serve with carrot sticks, bell pepper, cucumber, radishes, cauliflower, celery or anything you wish.
Spread cherry pie filling and crushed pineapple over bottom of pan (9 x 13 x 2-inch). Sprinkle dry cake mix over cherries and pineapple. Drizzle melted butter over top. Bake at 350° for 1 hour or more until crispy and brown.
Combine first 4 ingredients in a large bowl. Make a well in center of mixture. Combine egg, milk and oil. Add liquid mixture to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400° for 20 to 25 minutes. Remove muffins from pan immediately. Makes 10.
Arrange the potatoes in a 3-quart casserole. Sprinkle with salt, flour and chopped onions. Pour milk over all; dot with butter. Cover and cook on 100% power for 16 to 18 minutes. Turn and stir potatoes 1/2 way through. Yields 4 to 6 servings.
Cook spaghetti and drain. Mix all ingredients, except 1/4 cup cheese. Pour into 1 1/2-quart casserole. Top with 1/4 cup cheese; bake at 350° for 45 minutes.
Mix all together and let stand for a few hours, however, it can be used right away if necessary. (Use jello dry.)
Dissolve yeast in warm water; add sugar, salt and egg. Add oil and half the flour; beat until smooth. Add remaining flour. Let dough rise in warm place for 30 minutes. Fill muffin pans to half full. Let rise until almost double. Bake at 400° for 15 minutes. Makes 24 rolls.
Preheat oven to 350°. Chop artichoke hearts. Mix all ingredients. Spoon into shallow baking dish. Bake 20 to 25 minutes or until lightly brown on top. Serve with Wheat Thins or crackers.
Mix all ingredients. Pour into a 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes, or until center is firm.
Simmer chicken in water with salt, celery top and onion studded with cloves. Remove the skin and cut chicken into small pieces. Saute chopped onion in 3 tablespoons oil until soft. Add garlic, chili, sugar, tomato puree, pepper and the chicken. Simmer 10 minutes. Fry the corn tortillas in 1/4 cup salad oil until soft. Drain on paper towel. Fill each tortilla with the chicken mixture; roll and place in shallow pan made for oven-use. Heat half and half and bouillon cubes. Pour this mixture over the enchiladas; sprinkle with Jack cheese. Bake at 350° for 45 minutes or until hot. Serves 12.
Preheat oven to 325°. Combine all ingredients, except onion rings. Put in casserole baking dish. Top with onion rings. Bake for 30 minutes.
Stir together first 2 ingredients and 1/4 teaspoon salt. Cut in butter until crumbly; stir in egg yolk. Press evenly onto bottom of a 9-inch spring-form pan. Bake at 350° for 18 minutes; cool. Reduce oven temperature to 325°.
Grease and flour 3 (1-pound) coffee cans. Mix in saucepan apricot nectar, apricots, raisins and orange peel. Simmer for 5 minutes; set aside to cool.
Combine sugar and pineapple, refrigerate. Mix jello according to directions on box. Chill until soft jell stage. Combine 1 carton Cool Whip with jello. Add strawberries, 1/2 nuts, pineapple and sugar. Tear angel food cake apart. Layer cake and mixture, starting with cake. Cover with Cool Whip and coconut and nuts. This is great for summer when it's too hot for chocolate.
Cream together margarine and sugar. Blend remaining ingredients in thoroughly. Drop from teaspoon; flatten with fork. Bake at 350° for 10 to 12 minutes. Makes 3 dozen.
Place each piece of chicken between two pieces of waxed paper. Pound with wooden mallet to form cutlets not quite 1/4-inch thick. Peel off paper and sprinkle with salt. Place a piece of butter at each end of cutlet. Sprinkle with parsley and onion. Roll meat as for jelly roll, tucking in sides and ends. Dust each roll with flour and dip in beaten egg, then roll in bread crumbs. Chill thoroughly at least 1 hour. Fry in hot fat about 15 minutes or until golden brown. Serve with mushroom sauce if desired.
Pour milk into bowl. Add pudding mix. Slowly beat at low speed with mixer until well blended. Blend in 1/2 cup Cool Whip. Fold in quartered (or cut up fruit) berries. Pour in shell. Chill. Top with remaining Cool Whip and garnish with whole berries. (Fresh or canned fruit may be substituted.)
Mix together cut up meat, broccoli, onion and cheese. Pour into baked pie shell. Mix together milk, egg and mayonnaise and pour over top of last layer. Bake at 375° for 50 minutes.
Boil water, blend in gelatin. Cream the cheese and tomato soup. Add all spices and condiments. Mix all together and add shrimp. Pour in mold and refrigerate for 2 to 3 hours. Set in hot water for 30 seconds to unmold. Serve with Ritz crackers.
Brown hamburger meat (season with salt, pepper, onion and garlic salt). Drain grease off. Crush chips into a 13 x 9-inch dish. Pour hamburger meat on top. Pour 1 can Ranch Style beans. Add 2 cans tomato sauce, then taco sauce. Add cheese slices or grated cheese. Cover with foil. Bake at 350° for 30 minutes.
Mix together eggs, sugar, salt, pepper and canned milk. Add to drained corn and put into baking dish. Bake at 350° for 1 hour.
Combine pancake mix, sugar, cornmeal, milk and egg in bowl; mix well. Insert 1 popsicle stick into each hot dog. Dip into batter, coating well. Deep fry until golden brown. Serve with mustard dip. Yield: 10 servings.
Cook string beans in a steamer or (if no steamer available) in a pot with 1/2 cup water. When almost done, add all ingredients. Toss and let them finish cooking slowly.
Mix cake mix as directed on box. Butter a 9 x 13-inch cake pan. Put pecans and coconut in bottom. Pour cake batter on top of nuts and coconut. Mix powdered sugar, margarine and cream cheese. Pour on top of batter. Bake at 325° for 45 minutes. Turn cake out upside down. Leave pan over cake a few minutes to allow topping to loosen from pan.
Cook ziti until al dente (still a little firm), drain and place in a large bowl. Mix together the Ricotta cheese and half the Mozzarella cheese with the ziti. Grease a 9 x 13-inch pan and cover the bottom of the pan with half of spaghetti sauce. Spoon the ziti mixture into the pan. Cover with the remaining sauce. Sprinkle with Parmesan cheese and the remaining Mozzarella cheese. Bake at 350° for 20 to 30 minutes. Makes 8 to 10 servings.
Preheat oven to 375°. Mix all ingredients. Drop batter from teaspoon on ungreased cookie sheet. Bake about 6 minutes or until cookies are brown around the edges. Remove from sheet while still warm. Makes 3 to 4 dozen.
Brown hamburger meat and onions, line pan with tortillas, meat, beans and cheese. Add Ro-Tel tomatoes and cream of chicken soup on top. Cover with foil and bake at 300° for 1 hour. Use a very large pan or two smaller pans.
Combine undiluted soup and water. Add 1 cup of the noodles, tuna, celery, onions, cashews and mushrooms. Toss lightly and spread	in ungreased 6 x 10 1/2-inch baking dish. Sprinkle with remaining noodles and bake in preheated oven for 15 to 20 minutes or until heated at 375°.
Cream the butter and Crisco. Add chocolate syrup and sugar. Beat until smooth. Add eggs, one at a time, and continue to beat. Combine sifted flour and baking powder alternately with milk. Stir in vanilla. Pour into a greased and floured tube pan. Start in a cold oven. Bake 1 hour and 30 minutes at 325°. Cover with Chocolate Cream Cheese Icing.
Cut off tops; remove seeds from peppers. Cook pepper shells in boiling water for 5 minutes, then put at once into cold water. Cut shrimp slightly. Combine with eggs, crumbs and milk. Saute chopped ingredients in butter for 3 minutes; add to shrimp mixture. Add seasonings; stuff into pepper shells, putting a few bread crumbs and a drop of butter on top of each. Bake for 30 to 40 minutes in moderate oven (375°). Serves 6.
My Mom had entered this in the previous Thyme in the Kitchen cookbook. Originally received from Sea Captain's Restaurant in Myrtle Beach, South Carolina. So good, I thought it would be a shame not to add it to this one.
In a large bowl or wooden tray, spread out about 4 cups flour and make a hole in center patting it down so flour will not be loose. Pour milk into the hole, then add Crisco. Start with hands working flour into the milk and Crisco gradually. Do not make the dough too stiff. If you do, biscuits will be tough and hard. When you get dough medium thick, then knead 6 to 12 times adding more flour if needed.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract. Beat until creamy. Beat in egg. Blend in flour mixtures. Stir in oats and nuts. Spread into 13 x 9 x 2-inch baking pan. Place in 375° oven for 3 minutes. Run knife through to marbleize.
Soften gelatin in 1/4 cup cold water. Set aside. Combine laundry starch with 3/4 cup cold water in medium saucepan. Add hot water and cook over medium heat, stirring constantly with a wooden spoon until mixture comes to a full boil and has become completely thickened. Remove from heat and stir in softened gelatin. Add soap and stir until completely dissolved. Add color or paint to all or part of mixture. Store in covered containers. Makes about 3 cups.
Combine ingredients except buns. Mix all ingredients, split buns and fill. Wrap each filled bun in aluminum foil. Place in oven at 325° for 30 minutes, or until filling is heated and cheese melts. Fills 6 to 8 large buns generously. Can be served hot or cold. Can be refrigerated and reheated to serve at a later time.
Brown hamburg and drain. Cook bacon and onions in separate pans. Add remaining ingredients and warm through. You may freeze.
Cream butter, sugar and peanut butter thoroughly. Add egg and beat well. Sift together flour, soda and baking powder. Fold into the creamed mixture. Add cornflakes, oatmeal and salted peanuts.
Stir it and put in a pan. Bake in oven at 7°.
Dissolve yeast in 1/2 cup warm water. Mix all ingredients together. Turn out on floured board and knead lightly, until it makes a smooth ball. Store in covered bowl in refrigerator. May be kept several days.
Prepare spaghetti per package directions; drain. Cut broccoli into florets and steam 8 minutes in microwave on High. Microwave bacon until brown in special dish or on a platter prepared with several layers of paper towels. Place hot spaghetti in serving bowl. Add broccoli; toss gently. Add bacon (crumbled) and grated cheese; toss again. Sprinkle with Parmesan cheese and pepper. Serve hot. Serves 4.
Combine all ingredients and roll into 1-inch balls. Place on greased cookie sheet. Bake at 350° for 5 to 10 minutes. Roll in powdered sugar.
Melt marshmallows in top of double boiler with one cup of milk. Pour hot mixture over lime jello and stir until dissolved. Stir cream cheese in hot mixture until cheese dissolves. Add pineapple. Cool mixture. Keep stirring until cool to touch.
Combine sugar and cracker crumbs. Melt butter and peanut butter in saucepan. Mix peanut butter mix with graham cracker mixture until crumbly. Roll dough into balls. Melt chocolate chips and shortening in the microwave. Use toothpick to dip balls halfway into the chocolate. Set on wax paper. Take out toothpick and cool in the refrigerator.
Mix and form into balls and stick a toothpick in them. Melt chocolate chips and paraffin. Dip balls into chocolate and remove picks.
Simmer for a couple hours. If not thick enough, mix cornstarch in cold water, 1/4 cup, and add to sauce.
Sift together flour, sugar, salt and baking powder. Make a well in dry ingredients and add shortening and liquid. Beat slowly until mixed, then beat faster for 2 minutes, then add eggs and vanilla. Beat 2 more minutes. Bake at 350° for 30 to 40 minutes in a tube pan.
In a large bowl, layer cabbage, onion, bell pepper and carrots. Sprinkle 1/2 cup of sugar over the vegetables; set aside. In a saucepan, combine vinegar, remaining 1/2 cup sugar, oil and Nature's Seasons. Bring to a boil and boil for 5 minutes. Let cool. Pour mixture over vegetables. Cover and refrigerate 24 hours. Stir well before serving. (For a juicier salad, double the amounts of ingredients used in vinegar mixture.) Makes 24 servings.
In bowl, combine all ingredients. Shape into balls. Put in a 10 x 10-inch baking dish. Top with the following sauce.
Mix well and pour in unbaked pie shell. Make lattice cover of pie crust. Sprinkle with sugar and cinnamon. Bake 45 minutes at 375°.
Saute onion in butter until golden, not brown. Stir in flour to make a roux. Slowly add milk. Stir until thickened.
Drain apricots; reserve syrup. Puree apricots in blender. Add water to reserved syrup to make 1 1/2 cups. Combine syrup, gelatin and dash of salt; heat to boiling. Stir to dissolve gelatin. Remove from heat; stir in frozen orange juice concentrate until melted. Add apricot puree and 1 cup cold water. Pour into 5-cup mold and chill until firm.
Put juices into 30-cup coffee maker. Place remaining ingredients in coffee ground basket. Remove basket and contents when done percolating.
Place in a blender. Mix thoroughly. (If desired, add 2 tablespoons mayonnaise.)
In a large saucepan, combine broth, potatoes, onion, carrot, celery, peas, bay leaf, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes. Heat through. Discard bay leaf before serving. Yields 6 servings.
Beat eggs for 5 minutes on high. Gradually add sugar; stir in pumpkin and lemon juice. Set this aside. Mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Pour into liquid mixture. Pour into 15 x 10-inch jelly roll pan. Line pan with wax paper first and sprinkle with 1 cup of nuts (optional). Bake at 375° for 15 minutes.
Mix yellow cake mix until crumbly with 1 egg and 1 stick margarine. Press mixture into 9 x 12-inch pan. Mix softened cream cheese, 2 eggs and box of powdered sugar. Spread this mixture over first layer and bake at 350° for 45 minutes. Cut into bars when cool.
Combine rice, celery, green pepper, onion, thyme, pepper, garlic salt, turkey ham, shrimp and tomato. Fold in salad dressing until all ingredients are well moistened. Cover and chill. Add crumbled bacon and toss just before serving. Serves 4 to 6.
Boil macaroni until done, drain. Rinse with cold water. Add onion, pepper and bacon to macaroni; stir in mayonnaise.
In 10-inch skillet, brown sausage, green peppers, onion and garlic; drain. Add remaining ingredients. Simmer 15 minutes or until zucchini is tender and mixture is slightly thickened. Serves 4.
Melt butter and 1/2 cup sugar. Brown. Keep stirring so it won't burn. Add 1 cup sugar and 2 cups hot water.
Mix sugar, cornstarch, cocoa and salt. Gradually add beaten egg yolks, milk and cream. Cook in double boiler, stirring, until thick. Add 1 teaspoon vanilla. Pour into cooked pie shell (cool pie shell).
Mix all together. Sprinkle bread crumbs on top. Bake at 350° for 1 1/2 hours.
Cut out center of bread loaf to form bowl. Reserve cut pieces for dipping. Stir sour cream and other ingredients together. Pour into bread bowl and serve.