HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine potatoes with brown sugar and pumpkin pie spice. Spread in 9 x 13-inch baking dish. Combine orange juice and vanilla. Add to the potatoes. Dot potatoes with butter. Cover and bake at 350° for 40 minutes. Remove from oven and stir. Bake, uncovered, 15 to 20 minutes more or until potatoes are fork-tender. Makes 8 to 10 servings.
Remove seeds from peppers; parboil for 5 minutes. Drain well. Combine rice, cheese and soup; stuff peppers with mixture. Place each pepper half in aluminum foil cup. Place in baking pan. Bake in preheated 350° oven for 30 minutes or until heated through. Yield: 6 to 8 servings.
Cut chicken into thin strips and drizzle with lemon juice and roll in dry sauce mix. To get a smoked flavor, grill over charcoal for 15 to 20 minutes or until tender and done or you may add liquid smoke. Serve with warm tortillas and toppings of your choice.
Heat water. Put noodles in water; bring to a boil in 15 to 20 minutes. Drain water off noodles; set aside. Put the Ragu sauce and tomato paste in a boiler, stirring gradually until hot. Add mushrooms and onion. Cover; simmer for 20 minutes. Sprinkle with cheese. Makes 4 servings, 250 calories per serving.
Brown beef, dump fat, add onion and cook. Add seasonings and mix. Add all other ingredients and simmer until you can't wait any longer.
Mix vinegar and soda in small cup; let stand until settled. Cream sugar, eggs and shortening until light. Make paste of cocoa and food coloring in cup. Add paste to shortening mix; add buttermilk and salt alternately with flour. Add vanilla. Add soda and vinegar mixture. Beat well. Bake in 2 (8-inch) round pans at 350° for 30 minutes. Cool and cut each layer in half to make 4 layers.
Combine sugar, Karo syrup, water and salt. Cook in a medium saucepan to the hard rock stage (290°). Remove from heat. Add food coloring for pretty red color and cinnamon oil. Pour in buttered pan until set, then break into pieces. Delicious!
Mix leftover turkey, soups, onion and seasonings. (You can also add peas and carrots.) Heat on stove for 10 minutes, then pour in pie crust. Mix Bisquick, eggs and milk; stir for 2 minutes. Pour over pie for the crust on top. Bake at 350° for 40 minutes. Let cool 10 minutes.
Boil rhubarb, sugar and minimal amount of water for about 10 minutes or until tender. Stir frequently. Add Jell-O; stir until dissolved. Ladle carefully into hot jars. Cool. Apply lids to jars. Keeps well in refrigerator for 2 to 3 months.
Mix the yeast into the water. Add the sugar and salt. Add the remaining ingredients. Mix all together with a fork. Refrigerate overnight, then make dough into rolls and let them rise. Bake at 325° to 350° until brown.
Separate whites from yolks of eggs, beat yellows until very light. Add sugar and beat until it is dissolved, then add softened butter. Add flour that has been sifted with a pinch of salt. Beat well, add flavoring and fold in stiffly beaten egg whites. Bake in 9-inch funnel pan, lined with wax paper, for about an hour and 15 minutes at moderate heat. Test cake at an hour's baking with ice pick to determine balance of time needed for baking.
Preheat oven to 350°. Line a cookie sheet with foil. Beat 2 egg whites stiff. Add sugar slowly, beating constantly. Fold in chocolate chips and nuts. Drop by teaspoon onto a cookie sheet. Place in the oven and turn off heat. Leave cookies in the oven overnight.
Barely cook broccoli and drain. Arrange in a 9 x 13-inch greased loaf baking dish. Place boned, cooked chicken on top of broccoli.
Mix Dream Whip and milk. Set in refrigerator and chill. Mix cream cheese and powdered sugar. Mix all together and put in pie shell. Top with pie filling.
Combine ingredients. Beat 2 minutes. Put in greased and floured bundt pan. Bake at 350° for 1 hour. Remove from pan after it sets for 15 minutes. (You can serve it hot also)
Mix dry ingredients well. Mix eggs, oil and buttermilk. Combine and mix well the two combinations. Muffins can be baked now or stored in a covered container in the refrigerator to be baked as desired.
Mix all together. Bake at 375° for 1 hour, or until done.
Mix 1 stick butter and cracker crumbs together. Pat into 9 x 12-inch pan. Mix sugar, eggs and 2 sticks butter. Beat for 15 minutes until creamy. Pour over crumbs.
Mix all ingredients except croutons and place in deep dish pie pan, then cover with foil and refrigerate overnight. Prior to baking the next morning, sprinkle croutons on top of quiche. Bake at 350° for 45 minutes. Serves 6.
For crust, in a bowl, combine flour, nuts and brown sugar. Add melted butter; combine. Spread mixture in shallow baking pan. Bake at 350° for 20 minutes, stirring occasionally. Spread 2/3 of the crust mixture in a 13 x 9 x 2-inch pan; set aside.
Mix all ingredients together and press into a 9 x 12 x 2-inch pan. Bake in preheated 375° oven for 15 minutes. Cool.
Shake all ingredients in tightly covered jar. Refrigerate at least 2 hours. Shake before serving. Makes 1 1/4 cups dressing.
Put onion and beef in skillet; cook over moderate heat. Stir and turn until meat has browned. Stir tomatoes, corn, rice and salt into meat. Pour into greased casserole dish and bake for 30 minutes at 350°.
Dissolve jello in boiling water. Add sherbet. Set until almost firm. Add oranges. Set until firm. Can use 1 1/2-quart casserole.
Boil weenies ahead of time and refrigerate until cold. Grate weenies into bowl. Grate cheese and a small amount of pickle into weenies. Mix sweetener into mayonnaise. This is just enough to sweeten the pickle. Stir into weenie mixture. Stuff celery. This equals 1 lunch protein, 1/2 beef and 1/2 cheese meal.
Mix package of pudding mix and can of pineapple. Stir well. Add nuts, marshmallows and cherries. Mix well. Stir in Cool Whip if desired. Add green food coloring for green salad. Pour into mold or bowl.
Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for 4 to 5 minutes, stirring until flour is absorbed.
Cook sugar, salt, water and cornstarch until thick; add to egg whites (hot). Beat until it holds its peaks. Cover pie filling. Bake in a 350° oven 30 minutes.
Press 1 entire package of sugar cookies onto cookie sheet with floured fingers after letting dough soften for 15 to 20 minutes at room temperature. Mix the cream cheese with the powdered sugar and spread on cooled crust. Spread on strawberry glaze. Add fruit, sliced.
Place salmon fillet in center of large piece of aluminum foil. Spread onion and Italian seasoning on top. Dot with butter. Squeeze lemon over top. Close foil. Place on barbecue grill and cook until salmon is pink and flakes easily. Do not overcook.
Melt together milk, chocolate chips and butter. Bring to a boil. Cook for about 1 1/2 minutes. Remove from heat and stir in the noodles. Drop by spoon on wax paper. Let cool. Enjoy!
Cook the potatoes and salt until tender; mash. Cook the onion in the oleo until golden, then add flour. Blend; add seasonings and milk in potatoes. Cook until smooth. Stir constantly. Add wieners and serve.
Reserve 1/2 cup noodles. In 1 1/2-quart pan, combine all ingredients. Bake at 350° for 30 minutes. Stir. Sprinkle on noodles around edges and bake 5 minutes more.
Line a large pie pan with dough. Mix flour and 1/4 cup sugar together; spread over pie dough. Add sliced tomatoes. Sprinkle with vinegar or lemon juice. Sprinkle with 3/4 cup sugar and allspice. Dot with butter. Cover with top crust and bake at 375° to 400° for about 40 to 45 minutes.
Set oven to broil or 550°. Broil bun halves 4 to 5 inches from heat until light brown. Remove from oven. Reduce oven temperature to 350°. Mix tuna, cream cheese, mayonnaise, lemon juice, onion and horseradish. Stir in beans. Spoon about 1/2 cup tuna mixture onto each bun. Sprinkle with American cheese. Bake about 10 minutes.
Preheat oven to 425°F. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. Heat a small skillet over medium heat; add butter. Add onion and saute until tender, about 5 minutes. Add, broccoli, and salad dressing to potato pulp; mix well. Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.
Combine shortening and sugar; cream thoroughly. Add beaten egg. Sift the dry ingredients together and add to the creamed mixture alternately with the milk and vanilla. Drop by teaspoon onto a greased cookie sheet and bake in a moderate oven at 375° for 10 to 15 minutes. Makes 50 cookies 1 1/2 inches in diameter.
Preheat oven to 375°. Press cookie dough into 2 ungreased 12-inch pizza pans. Bake for 10 minutes or until golden brown. Remove from oven. In medium-sized saucepan, melt chips with Eagle Brand milk. Spread over crust. Sprinkle with milk chocolate candies, marshmallows and pecans. Bake 4 minutes or until marshmallows are lightly toasted. Cool. Cut into wedges.
Brown the meat. Drain the grease from the meat. Add all ingredients. Simmer in a large crock-pot for 2 to 3 hours.
The assembled cake is 9 x 26 inches long. Preheat oven to 375°. Combine in a large bowl the cake mixes, eggs, butter and orange juice. Mix at medium speed for 4 minutes. Stir in grated peel and pour into prepared pans. Bake for 35 to 40 minutes. Cool 15 minutes, then remove from pans. Place completely cooled cakes upside-down and end to end. Spread 2 cans frosting on top and sides. Draw a Christmas tree shape and border in the frosting.
Lightly grease an 8 x 11-inch pan and set aside. In a 1-quart bowl, combine sugar and cocoa. Cut butter into small pieces and dot over sugar mixture. Stir in half and half and vanilla. Cover with wax paper. Microwave on High for 2 minutes. Add butter; using a wooden spoon stir hot mixture until butter melts. Beat vigorously for 1 minute until mixture loses its gloss. Stir in 1/2 cup nuts. Pour fudge into prepared greased dish and spread it evenly. Sprinkle with remaining 1/4 cup nuts, lightly pressing them into fudge. Refrigerate, uncovered, for 1 to 2 hours or until firm. Cut into squares. Store in tins or covered dish in refrigerator. Makes about 1 pound.
Cut avocados in half; remove pits and scoop the flesh out of the shells into a large bowl. Add lemon juice, Tabasco, onion, garlic, salt and pepper and toss well; use your hands. Using a sharp knife, slice through the avocados in the bowl until they are diced. Add the tomatoes. Mix well and taste for extra salt and pepper.
Put in Dutch oven to heat up. Put cloves in orange slices in rind and let simmer. Serve warm.
Beat eggs with sugar. Melt oleo in skillet. Add eggs and sugar. Then add dates and nuts. Cook over low heat 15 minutes. Remove from stove and add Rice Krispies and vanilla. Let cool slightly and roll in powdered sugar. Makes 3 rolls. Cool and slice.
Brown and drain sausage. Place crescent rolls on greased pizza pan. Press seams together. Spoon sausage over dough. Sprinkle potatoes and cheese over. Combine eggs, milk, salt and pepper. Pour over sausage mixture. Bake in 375° oven for 25 minutes. Sprinkle with Parmesan cheese. Bake 5 more minutes.
In a large bowl, toss together the slaw mix, almonds, noodles, onions, sunflower seeds and set aside. Combine oil, vinegar and sugar and mix well. Pour over slaw mixture and toss.
In large saucepan, heat cider and 1 cinnamon stick to boiling; reduce heat and cover. Simmer 5 minutes. Uncover; stir in remaining ingredients, except orange stars and cinnamon sticks, and simmer 5 minutes longer. Serve in punch bowl. Use cinnamon sticks as stirrers.
Cook meat (just until it loses its pink color). Add onion; cook 5 minutes over medium heat. Mix salad ingredients together; toss gently. Drain meat mixture and pour it over salad and serve.
Cream butter and sugar until smooth and fluffy (about 5 minutes on mixer so it won't be "grainy"). Melt chocolate over boiling water in double boiler. Blend chocolate into butter-sugar mixture. Add 1 teaspoon of vanilla and blend. Add eggs, 1 at a time, beating 2 minutes after each addition. Turn into baked pie shell and chill several hours. Top with whipped cream and serve.
Beat egg until thick and light. Beat in sugar and salt. Gradually beat in butter extract. Fold in cream. Serve on warm chocolate or white cake squares. Makes about 12 servings.
Combine squash, onion and sugar. Simmer with a small amount of water for 20 minutes. Drain well. Mash squash with a potato masher. Add eggs, melted butter, flour, milk and cheese. Add salt to taste. Bake in a buttered 1 1/2-quart casserole dish for 30 minutes. Top with bread crumbs and bake for 10 minutes more at 350°.
Combine Eagle Brand milk and juice of 1 lemon. Mix well. Add chopped nuts and pineapple. Then add Cool Whip. Mix all ingredients well. Pour in a graham cracker crust. Let cool or chill but do not freeze. Makes 2 pies.
Combine grape juice, water and cornstarch in saucepan. Cook over medium heat until clear. Mixture will not thicken. Remove from heat; stir in gelatin until dissolved. Chill in bowl in refrigerator until partially set. Stir in strawberries. Spoon into baked pie shell. Chill in refrigerator for 2 to 3 hours or until set.
Mix all ingredients together in saucepot and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally to keep from sticking. Cool. Serve hot or cold. Refrigerate any left overs. Will keep for months. Yields 1 pint.
Remove and discard wilted outer leaves from cabbage. Rinse and cut out core. Put cabbage in kettle with boiling water to cover and 1 teaspoon salt. Cover and simmer about 5 minutes, or until leaves are softened. Carefully separate leaves and set aside on paper towels to drain. Mix all other ingredients together for filling. Place a small cabbage leaf in the center of a large one. Drop about 1/2 cup of filling into the center of each small leaf. (Filling will drop more readily from a moist spoon or cup.) Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks or tie with clean string.
Cook spaghetti; drain. Add chopped, fresh vegetables, then add salad dressing. Refrigerate overnight. Mix often.
Peel and dice potatoes and carrots. Boil in 3 cups water until cooked. Mash slightly with potato masher. Fry bacon and crumble into soup mixture. Dice onion and saute in bacon drippings. Add to soup mixture. Add mushroom soup and creamed corn. Simmer.
Combine flour, 3/4 cup sugar and 2 tablespoons cocoa. Stir in milk, butter and vanilla. Pour batter into 9-inch square baking dish. Combine remaining sugar, 2 tablespoons cocoa and salt. Mix well and sprinkle over batter. Pour water over top. Bake at 350° for 30 minutes. Serve warm with ice cream. Also reheats well.
Beat together egg, sugar, milk and shortening. Mix in flour, sifted with baking powder. Stir in wheat germ lightly. Fill muffin cups 2/3 full. Bake at 400° for 20 minutes. Makes 12.
Boil sugar and milk for 6 minutes. Remove from heat. Add margarine, vanilla and chips. Beat until creamy. Add nuts. Pour into greased pan. Cool.
Cook pepper, celery and onion with spaghetti. Mix all the ingredients together and bake about 30 to 40 minutes in moderate oven or slow cook in a crock-pot a few hours.
Mix all well and form in loaf in crumbs. Store in refrigerator overnight. Slice and serve.
Cook and drain macaroni. Combine with sauce and water. Place half of this mixture in the bottom of a 2-quart baking dish that's greased. Top with half of the cottage cheese. Sprinkle with salt and pepper. Add layer of half of the cheese. Repeat next layer, ending with remaining cottage cheese, then shredded cheese. Bake at 350° for 35 to 40 minutes until bubbly.
Combine rice, 1 egg and 1/2 cup cheese, mixing well. Press mixture into a greased 9-inch pie plate; set aside. Cook broccoli and drain well. Combine broccoli, 1/4 cup cheese and remaining ingredients. Pour broccoli mixture into rice-lined pie plate. Bake at 375° for 50 minutes or until set.
Dissolve soda in 1 tablespoon water. Cream butter and sugar until smooth. Add eggs one at a time, beating after each. Blend in flour, soda and buttermilk using low speed of electric mixer. Add lemon extract. Pour in greased and floured Bundt pan. Bake at 350° for 1 1/2 hours. Check after one hour until done.
Mix all ingredients well. Bake at 350° until done, about 45 minutes.
In a bowl combine oil, vinegar, dill and sugar. Add cucumbers; stir well. Refrigerate until serving. Yield: 6 servings.
Cream butter and sugar. Add eggs one at a time, beating well after each addition. Sift together the soda, flour, salt and cocoa. Add dry ingredients to egg mixture alternately with the buttermilk. Bake in 3 greased and floured 8-inch pans for 30 minutes at 350°. Cool in pans on rack until completely cool.
Mix items and put into baking dish. Melt 1 stick butter. Put crushed corn flakes on top. Put half the butter on top of the casserole before putting on the corn flakes and the other half on top of the flakes. Bake 1 hour at 350°.
Chop or grind raisins and orange rind. Set aside. Mix together orange juice and 1 cup sugar. Set aside. Cream together sugar and shortening. Add eggs and blend. Add sour milk and blend. Add dry ingredients and mix well. Fold in the raisin and orange rind mixture. Bake in lightly greased and floured 9 X 13 cake pan at 350° for 35 to 40 minutes. Pour the sugar and orange juice mixture over the top of the cake immediately and return to the oven for a few more minutes to crystalize the sugar.
Mash avocados with lemon juice. Add salt and pepper. Layer the ingredients as listed in an 8 x 13-inch casserole dish. Serve with nachos.
Preheat oven at 375°. Brown hamburger meat and drain. Mix soup and water together in large bowl. Add remaining ingredients and hamburger to soup mixture. Put in casserole dish. Cover and cook until mixture is done.
Mix both boxes of Jell-O with 3 cups boiling water. Add frozen strawberries and ice cream. Stir until dissolved. Pour over crumbled cake. Chill. Top with Cool Whip.
Bake cake for 20 minutes; cool. Fold in Cool Whip. Spread on cool cake. Mix together pudding and cream cheese. Add pineapple, walnuts and coconut. Put on cake.
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Divide pastry in half and shape into two rounds. Roll pastry 2-inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths. Place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2-inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1-inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal. Flute.
Slice unpared cucumbers about 1/4-inch thick. Add onions, peppers and salt. Cover with ice water and crushed ice. Mix well; let stand for 3 hours. Drain well. Pack cucumbers, peppers and onions in sterilized jars. In a pan, add remaining ingredients; heat just to boil. Pour over mixture in jars; add lids. Cold pack for 25 minutes to assure sealing. Yields about 8 pints.
Mix all ingredients. Bake in unbaked pie shell for 1 hour at 325°.
Cut crusts from bread. Spread butter on one side of each slice. Arrange four slices in bottom of 8 x 8 x 2-inch baking dish. Sprinkle lightly with cinnamon. Spread about 2 teaspoons of preserves on each slice. Repeat, making 2 more layers.
Combine vinegar, soy sauce, salt, sugar, mustard, curry and pepper. Add oil. Shake well and chill. Pour dressing over spinach. Sprinkle with bacon and egg. Yields 4 servings (150 calories per serving).
Dissolve Jell-O in hot water. Add pineapple with its juice, pie filling and pecans. Refrigerate until firm.
Peel potatoes and cut into quarters. Moisten potatoes with water. Shake in a bag or roll in mixture of flour, cheese, salt and pepper. Melt butter in 13 x 9-inch pan. Place potatoes in single layer in pan. Bake at 375° for about 1 hour; turn once. Sprinkle with parsley.
Combine sauce and dressing together. Mix everything together (except chips) in large container. Pour dressing over mixture. Add chips just before serving.
Mix Eagle Brand, pie filling and pineapple. Add nuts and Cool Whip. Chill. Can be used as a salad or dessert.
Place chicken, skin side up, in 13 x 9-inch baking dish. Mix next 3 ingredients together and spread 1/2 tablespoon over chicken. Bake, uncovered, in 325° oven for 1 to 1 1/2 hours. Baste occasionally. May substitute ribs or pork for chicken.
Combine and beat 2 minutes the flour, baking powder, salt, butter, egg, milk and pudding. Pour into a 9-inch greased pie plate. Drain peaches; place fruit on batter. Beat for 2 minutes the cream cheese, sugar and 2 tablespoons reserved liquid. Spoon over fruit to within 1-inch edge of batter. Sprinkle on top a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 350° for 30 to 35 minutes. Filling will appear soft but will set as it chills.
Heat oil in skillet. Add hamburger and minced garlic; brown. Add tomato sauce and seasonings. Cover and simmer for 15 minutes. Meanwhile, cook noodles. Put alternate layers of noodles, Mozzarella, Ricotta, meat sauce and Parmesan cheese in greased pan or casserole. End with meat sauce and grated cheese. Bake at 375° for 35 minutes or until firm. This recipe freezes well.
Cream together the sugar and butter. Add egg yolks. Mix other ingredients and add stiffly beaten egg whites last. Bake at 350° or 325° for 50 minutes or until done. Bake in tube pan. Do not ice.
Cream together white sugar, brown sugar and margarine. Add eggs and vanilla to the sugar mixture. Sift together flour, soda, baking powder and salt. Add to sugar/egg batter, then add coconut, oatmeal, nuts and Rice Krispies. Drop by spoonfuls onto cookie sheets. Bake at 350° until brown, about 10 to 15 minutes. Remove from cookie sheet at once. Yields 140 cookies.
Butter the bread on one side. Place in buttered 9 x 13-inch pan. Mix eggs, milk and salt thoroughly. Pour over bread. Top with ham. Refrigerate overnight.
Begin early afternoon or previous evening! Drain purple plums and save syrup. Chop enough plums to make 1/2 cup. Pit and halve the remaining plums. Combine chopped plums, 1 cup of the syrup, soy sauce and scallions. Stir in chicken. Place in large, glass bowl and cover. Marinate in refrigerator at least several hours.
Scoop out center of each roll. Set aside. Combine crabmeat and next 6 ingredients, stirring well. Spoon into rolls. Bake at 350° for 10 minutes or until cheese melts.
Cut beef in strips. Mix garlic, soy sauce and ginger together with beef. Heat oil in nonstick skillet, sprayed with Pam. Add beef mixture. Cook until beef is no longer pink, about 5 minutes. Add veggies and stir-fry until tender. Mix water and cornstarch. Add to beef mixture in skillet. Cook until mixture thickens. Serve over rice or noodles. Serves 2.
Brown the sausage. Cut biscuits into fourths and place in a medium sized casserole dish. Spread the sausage over the biscuits. Beat the eggs and pour over the biscuits and sausage. Sprinkle the cheese on top. Bake at 325° to 350° for 30 to 40 minutes. Let sit for a few minutes before slicing.
Brown pork chops on both sides, place in casserole dish. Add salt and pepper to taste. Place 4 rings of bell pepper on top of chops. Place 1/2 onion in each pepper ring. Add cooked rice on top of onion. Pour canned tomatoes on top. Bake uncovered at 350° for 1 hour.
Sift flour and sugar together and set aside. Place oleo, shortening, cocoa and water in a saucepan and bring to a rapid boil. Cool slightly and combine with flour and sugar mixture. Add remaining ingredients. Mix well and pour into 16 x 11-inch greased pan. Bake 20 minutes at 400°.
Mix well and shape into small balls. Brown good in salad oil. Use same oil that you browned onions in.
Saute onion in oil. Add remaining ingredients and simmer about 3 hours or until sauce becomes thick.