HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide cheese equally into 3 parts. Cook macaroni and drain. Layer 1/3 of macaroni in lightly greased 2-quart casserole dish. Sprinkle with 1/3 of cheese. Repeat again. Top with remaining macaroni (reserve remaining cheese). Combine milk, eggs, salt and pepper. Pour over macaroni and cheese. Cover and bake at 350° for 45 minutes. Uncover and sprinkle with remaining cheese and paprika. Cover and let stand 10 minutes.
Wash and core 4 medium apples. Fill cavity 1/2 full with raisins. Pack the rest with brown sugar. Sprinkle with cinnamon. Dot top with margarine. Place in microwave on High for 8 minutes. Turn after 4 minutes.
Crush up Butterfingers into pieces. Mix up Butterfingers with Cool Whip. Put into a graham cracker crust and freeze for a couple of hours.
Preheat oven to 400°. Do in layers: Corn chips, Mozzarella cheese, black olives, green olives and onion. Repeat first five and a thin layer of nacho cheese. Heat until cheese is melted. Add lettuce, tomatoes and salsa. Sizes are up to you.
Melt butter and chocolate in saucepan. Mix sugar, melted butter and chocolate in large bowl. Beat in eggs and mix in flour and vanilla. Blend in remaining ingredients and pour into a 13 x 9-inch pan, greased. Sprinkle chocolate chips over top. Bake in 350° preheated oven for 40 to 45 minutes. Let cool 10 minutes, then remove from pan.
Cook bacon (do not cook until crisp). Drain grease. In pan, combine bacon, onions, butter and black-eyed peas juice. Simmer until onions are done. Add peas, mix and heat. Salt and pepper to taste.
Mix all ingredients in baking dish. Bake at 350° for 30 minutes. Garnish with almond slices (optional). Serve with Triscuits or other crackers.
In heavy saucepan or Dutch oven, melt the butter over medium heat. Add onion and garlic and cook until soft, but not browned, 6 minutes. Add the zucchini slices, cover and cook until soft, about 10 to 15 minutes. Stir to keep from browning.
Put sauerkraut, apple, potato and caraway seed in pot with pork chops. Cover with water. Cook until pork chops are tender.
Saute onion in margarine. Chop broccoli and cook as directed. Add water and chicken base, then add velveeta in chunks. Cook on low heat until cheese is melted. In separate pan cook noodles. Add milk, broccoli and noodles to cheese mixture. Simmer on low for 30 minutes.
Cook until thickens, then chill about 1 1/2 or 2 hours. Add 1 can orange segments and 1 large tub Cool Whip.
Heat soup. Cream the cheese and add with gelatin to hot soup; cool. Add vegetables and mayonnaise. Place sliced stuffed olives in bottom of mold and pour salad mixture over olives. When set, turn out on lettuce to serve.
Grease a casserole dish. Place boneless chicken breasts in dish. Cover with sliced cheese. Thin the cream of chicken soup with white wine and spoon over chicken. Spread stuffing over soup and drizzle with margarine. Bake at 350° for 40 to 50 minutes.
Saute turkey bacon, ground beef and onion; put in crock-pot. Add all other ingredients. Cook until heated to own satisfaction.
Combine flour, salt and sugar. Cut in shortening. Mix egg, water and vinegar. Stir liquid into dry ingredients and mix well. Pat into 5 rounds and flatten slightly. Chill between sheets of plastic at least 20 minutes.
Divide cake cubes and fruit evenly among 6 dessert glasses, reserving several strawberry slices for garnish, if desired. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Mix cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir whipped topping into gelatin with wire whisk until well blended. Let stand 5 minutes or until thickened. Spoon into dessert glasses. Refrigerate 1 hour or until firm. Garnish with reserved strawberry slices.
Mix ingredients well and let stand 3 to 4 minutes before pouring in pan. Cook at 400° for 25 minutes.
In small bowl, sift together flour, baking soda and salt. In large bowl, combine butter, sugars and vanilla. With wooden spoon, beat until creamy. Beat in eggs. Gradually add sifted dry ingredients. Mix well. Stir in chocolate chips and nuts. Drop by teaspoon (rounded) onto ungreased cookie sheets. Bake in preheated oven at 375° for 8 minutes or until lightly browned.
Beat oil, lemon juice, salt, mustard and cayenne pepper until creamy in appearance. Pour over cauliflower, mushrooms, peas, onion and bacon. Will keep up to 10 days in the refrigerator.
Lay out rolls flat. Cook for 10 minutes. Cool completely. Mix cream cheese, mayonnaise and Ranch dressing. Spread on the cooled rolls. Layer the vegetables on top, then top with cheese. Press into mixture. Cool at least 1 hour in refrigerator.
Prepare fried noodles. Remove skin and bones from chicken and discard. Cut chicken into 1-inch pieces. Blend 1/2 tablespoon each of the sherry and soy sauce and 1 teaspoon of the cornstarch in large bowl. Mix in chicken. Cover and let stand 1 hour.
Mix biscuit dough and roll out to a rectangle, about 1/4-inch thick. Spread the sausage over the rectangle, roll up about the size of a rolling pin. Wrap in aluminum foil and store in the refrigerator or freezer. If frozen, take out a few minutes before cutting, but it must be chilled good to cut easily. Cut in 1/4-inch slices, place on cookie sheet and bake until nicely brown.
Combine flour (do not sift), sugar and beer. Mix well with spoon or hands. Spray pan with cooking spray and put mixture in there. Melt butter and pour over top. Bake at 350° for 50 minutes.
Mix all ingredients until blended. Spoon into 9-inch quiche dish or pie plate. Bake at 350° for 20 minutes or until lightly browned. Serve with assorted Nabisco crackers.
Cream shortening and sugar, add beaten egg, molasses, then dry ingredients which have been sifted together. Add hot water last and beat until smooth. The batter is soft but makes fine cake. Bake in greased shallow pan.
Mix all ingredients in a 3-quart casserole dish. Microwave on High for 8 to 10 minutes or until cereal is hot. Stir occasionally during cooking. Place in an airtight container. Store in a cool place or freezer. Recipe Yield: About 10 cups party mix.
Saute vegetables in large pot with 1/4 cup water until vegetables are soft, approximately 10 to 15 minutes. Add one can of tomato juice and two cups water. Add salt to taste. Cover and cook for 1 to 1 1/2 hours.
Cut Velveeta up in chunks. Pour Ro-Tel over top. Microwave on Medium power for 3 minutes, stirring halfway through. Very good with nacho chips over vegetables, fresh or cooked.
Melt margarine. Remove from heat. Add flour and blend. Add broth slowly to avoid lumps, then milk. Return to heat and cook until thick, stirring constantly. Season well with salt. Add onion, olives, cooked spaghetti, chicken, mushrooms and 1/2 almonds. Mix well and turn into a greased 12 x 7 1/2-inch baking dish. Combine melted margarine, bread crumbs and cheese. Sprinkle over spaghetti mixture along with remaining almonds. Bake in 350° oven for 30 to 40 minutes.
Combine water, sugar, corn syrup and cornstarch in saucepan. Heat over medium flame until boiling, stirring constantly. After boiling for a couple minutes, remove from heat and stir in Jell-O. Pour small amount of Jell-O mixture on bottom of prepared pie crust. Arrange strawberries in crust and spoon Jell-O mixture over berries. Serve with whipped cream.
Grease a 9 x 13-inch pan. Sprinkle raw rice over bottom of pan. Heat the 2 cans of soup with milk and blend. Pour over rice. Place pieces of chicken over the top and sprinkle with onion soup mix. Seal pan with foil and bake at 325° for at least 2 hours or until done.
Melt butter and chocolate together. Mix all ingredients together. Put in unbaked pie crust. Bake at 350° for 45 minutes. Delicious served warm with Breyers vanilla ice cream!
Brown hamburger and drain off fat. Saute onion and green pepper; add to hamburger. Season with salt and pepper. Place hamburger mixture in a greased casserole. Layer creamed corn on this. Add the mashed potatoes as the last layer. Top with grated cheese if desired. Bake in 350° oven until hot and bubbly. Serves 4.
Break egg in measuring cup, add vinegar and stir. Fill cup with water, add to flour mixture.
Mix flour and salt. Cut in shortening with pastry cutter until pea size. Sprinkle water on dough, one tablespoon at a time. Lightly mix with a fork. Round into ball; cut in half for two. Makes 1 (8 or 9-inch) double crust pie or two single shells. Bake at 475° for 8 to 10 minutes or until golden brown. Watch carefully.
Preheat oven to 350°. In a large bowl, combine first six ingredients. Mix until all bread lumps are gone. Add sugar and raisins. Mix well to combine. Spoon into a 2-quart baking dish. Bake 25 minutes or until set. Makes 8 to 10 servings.
Combine all ingredients. Spread in greased 13 x 9-inch pan. Bake at 325° for 1 hour.
Slice apples and place in casserole. Stir granulated sugar into sliced apples. Combine remaining ingredients and put over apples. Do not stir! Bake at 350° for 1 hour.
Soften gelatin in 1/4 cup cold water, 5 minutes. Heat remaining 3/4 cup water, add grated rinds and simmer 10 minutes. Add to gelatin and stir until dissolved. Add sugar and fruit juices and chill until thickened. Fold in egg whites, turn into individual molds and chill until firm. Unmold. Yields 6 portions.
Dissolve yeast in warm water. Beat egg, add sugar and shortening; mix well. Add flour and yeast, stir until well blended. Put in bowl and cover. Keep in refrigerator. You don't have to let rise before baking. Put large spoonfuls in greased muffin pan and bake at 400° for 20 minutes. This will keep in the refrigerator for 1 week. This will make about 15 large muffins.
Combine ground beef, egg and bread crumbs. Shape into four patties and brown on both sides. Pour condensed soup over burgers and simmer 20 minutes. Top with canned French fried onions.
Mix together the ham, celery, pecans, olives and onion in a large bowl. Stir in mayonnaise and chili sauce. Place stem end of tomatoes down on cutting board. Cut each tomato about 2/3 way down into 8 equal wedges. Open to allow space for stuffing. Place each tomato on a lettuce leaf lined salad plate and stuff with equal amounts of ham salad. Makes 4 servings.
Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of tortilla wedges. In small bowl, combine soup and taco mix. Spread 1/4 of soup mixture over tortillas in pot. Sprinkle with 1/4 of tomatoes. Repeat, layering until all ingredients are in pot. Cover and cook on low 4 to 5 hours. Serve with remaining ingredients, as desired. Makes 6 or 7 servings.
Cook green beans according to package directions; drain. Melt margarine in Dutch oven; add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat; stir in green beans, onion flakes, water chestnuts, garlic salt, pepper and Cheddar cheese. Spoon mixture into a lightly greased 2 quart casserole. Top with almonds; sprinkle with paprika. Bake, uncovered, at 375° for 45 minutes. Yields 8 servings.
In 10-inch skillet, melt butter and mix in sugar. Drain pineapple and place in skillet. Mix cake mix and pour in skillet. Bake at 350° for 35 to 40 minutes or until brown. Let cool.
Combine first 4 ingredients and stir well. Put in pizza pan. Bake 12 minutes in 350° oven, remove and cool. Also, can use a 9 x 15-inch cookie pan. Mix cream cheese, Cool Whip and sugar. Spread over baked crust. Put fresh fruit on top of cream cheese. Glaze with cornstarch and lemon juice. Makes 24 slices.
Panboil squirrels for 30 to 40 minutes. In separate bowl, mix soup per instructions and add onions. Position squirrel in casserole. Add spices to taste. Add soup and onion mix. Bake at 350° for 1 hour, basting at least twice. Serve with noodles. Serves 3 to 4. Preparation Time: 2 1/2 hours.
Cream the cheese with sugar and mayonnaise. Add drained pineapple, cranberry sauce and nuts. Fold in whipped cream topping. Freeze. Take out 45 minutes before serving.
In a large pot, brown ground beef and drain fat. Add all ingredients and simmer 1 hour. May be frozen. Serves 4 to 6.
Chop garlic, shallots and onion, sauteed in olive oil about 5 minutes. Defrost spinach (can be done in microwave). Drain spinach in a strainer and saute with the garlic, etc. Chop tomatoes and toss in with mixture being sauteed. About 5 minutes before serving, add clams and clam juice. Serve over your choice of pasta. A little red pepper is a nice addition if you like it spicy and hot.
Beat cream cheese, syrup and lemon juice until creamy. Fold in fruit, marshmallows and whipping cream. Pour into 6 cup ring mold. Cover with plastic wrap. Freeze until firm. Garnish with assorted fruit and serve with cinnamon stick.
Saute onion in butter. Place half of sliced potatoes in a shallow greased casserole dish. Sprinkle salt and pepper, 1/2 cup cheese, half of bacon and half of butter and onion. Repeat layers. Bake at 350° until cheese is melted, about 10 minutes.
Mix all ingredients together and put in pie shell. Bake at 400 degrees for 10 minutes. Reduce heat and bake 30 to 40 minutes longer or until filling is firm.
Melt margarine and garlic salt; saute bread crumbs. Place layer of tomatoes sprinkled with salt and brown sugar. Layer in order: onions, zucchini, bread crumbs and cheese. Repeat. Top with Parmesan cheese. Bake at 350° for 1 1/4 hours. Serves 6 to 8.
Combine sugar, margarine and milk in a heavy 2 1/2-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in chocolate, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes approximately 3 pounds.
Mix eggs and milk together. Brown sausage and drain. Place 1/2 cheese in bottom of each pie shell. Cover with 1/2 sausage in each shell. Top with beaten eggs and milk, divided evenly. Bake at 350° for 30 minutes.
Scrub potatoes, do not peel but slice French fry style and boil in salted water. Brown ground beef and drain. Season with onion and garlic to taste. Add 1 can mushroom soup and milk. Layer potatoes and meat mixture in a large casserole dish. Cover with cheese. Bake at 350° for 25 minutes.
Stir cream cheese until very soft. Gradually blend in 1/2 cup of milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly with eggbeater 1 minute (do not overbeat).
Mix all ingredients. Dip meat. Let set covered overnight. Dry on racks in oven on low heat at 200° to 250°. Turn as needed, 3 to 3 1/2 hours, or can be dried in an electric smoker.
Break the ladyfingers in half and place in pie dish to form the crust. Combine condensed milk and lemon juice. Add pineapple, marshmallows, 1/2 of the whipped cream and 1/2 of the cherries. Place the filling in the crust of ladyfingers and top with the remaining cream. Decorate with the remaining cherries. Enjoy!
Mix in large pot marked for 2 gallons. Add water to fill. Put in jug and freeze. Use strawberry or cherry for red, lemon for yellow or lime for green.
In a bowl, combine cheese and oleo; add flour and cayenne. Blend until combined well. Drop by tablespoon onto waxed paper and wrap or mold each tablespoon around each of the olives completely. Bake on cookie sheet at 400° for 15 minutes or until pastry is golden. Serve warm.
Cook cranberries and apples in water until tender. Add pineapple, sugar and lemon. Boil until thick and clear. Pour into sterile jars and seal.
Combine margarine, milk and egg. Beat well. Add pumpkin and beat smooth. Stir biscuit mix and spice together. Add to the batter and stir until lumpy. Spray 12 muffin cups with cooking spray. Spoon about 1/4 cup batter into each muffin cup. Sprinkle evenly with sugar substitute, if desired. Cover with remaining batter. (Without sweetener, simply spoon the batter into the muffin cups.) Bake in preheated 425° oven about 15 minutes. Don't overbake! Makes 12 muffins.
Heat oven to 350°. Lightly grease 9-inch pie pan. Beat eggs in large bowl; stir in sugar, butter and vanilla. Stir together flour, cocoa and salt. Stir together with butter mixture. Stir in chocolate chips and walnuts if preferred. Pour into prepared pie pan. Bake for 30 minutes or until set. Cool and serve with ice cream. Makes 6 to 8 servings. MMMMMMM Good!
Heat butter in 10-inch skillet until melted. Cook chicken in butter over medium heat (about 10 minutes). Add wine and lemon juice. Sprinkle with salt. Place lemon slices on chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until chicken is done. Remove chicken; keep warm. Heat wine mixture to boil. Cook 3 minutes or until reduced to about half. Pour over chicken. Sprinkle with green onions. Makes 4 servings; 190 calories, 9g fat.
Cream shortening, sugar and molasses; then add egg yolk. Mix well. Sift flour, salt, soda, baking powder and spices. Sift into creamed mixture and mix well. Wrap dough in foil and chill. Roll a small portion of the dough at a time to 1/8-inch thick. Keep remaining dough chilled until ready to roll out. Cut out cookies with round or flower-shaped cutters. Place on ungreased baking sheet. Bake at 350° for 8 to 10 minutes. Cool. Decorate with cake decorator and frosting or with frosting in a pressure can. Makes about 6 dozen small cookies.
Mix everything together and pour into deep dish pie shell. Bake at 350° for 40 minutes.
Put sugar, molasses and water in saucepan and heat, stirring, until sugar is dissolved. Boil, without stirring, until syrup reaches hard-crack stage (300°). Remove from heat and add butter or margarine and baking soda; stir just enough to mix well. Stir in chopped peanuts.
Mix the first 3 ingredients and pat into a 9 x 13-inch greased pan. Mix the cream cheese, eggs and powdered sugar for 5 minutes, then pour over crust. Sprinkle 1 cup chopped nuts over the top. Bake at 350° for 35 minutes. Serves 18.
Melt cheese in top of double boiler. Make a thickening of cornstarch in a small amount of water. Beat eggs with Worcestershire. Add cornstarch, eggs, beer and mustard to melted cheese. Beat with rotary beater or electric mixer frequently until smooth and thickened. Add red pepper to taste. Serve over saltine crackers. Top with chopped onions which have marinated in cider vinegar, if desired.
Mix well. Pour into 9 x 13-inch greased pan. Bake at 350° (325° for glass pan) for 40 to 45 minutes.
Cook and drain broccoli. Add 1/2 stick of margarine and cheese. Put in buttered dish. Crush crackers. Mix with 1/2 stick melted butter. Sprinkle over broccoli. Bake 20 to 30 minutes at 350°.
Mix all ingredients in large bowl, mix for about 2 minutes. Pour into two wax paper lined 9 inch layer pans. Bake for 30 - 35 minutes at 350 degrees. May also use a 9 inch x 13 inch pan. Frost with your favorite icing.
Cream the shortening and sugar. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Add raisins and nuts. Bake in greased loaf pans at 350° for 70 minutes. Makes 2 loaves.
Fry tortillas in oil for 10 seconds each, then set aside on a plate. Mix the next 5 ingredients together in a bowl. Place 1 heaping tablespoonful of mixture on each tortilla, roll up and place in oblong casserole (with Pam sprayed on bottom). After putting in all 12 tortillas, pour remaining sauce on top. Cook 25 minutes; sprinkle cheese on top and cook until melted. Makes 6 servings. Serve with chopped lettuce, salsa and rice.
Chop bacon and start to fry. When partially done, add finely chopped onion. When onion starts to brown, pour off grease. Add beans, brown sugar and ketchup. Stir well. Cover pan; simmer slowly for 5 minutes. Pour into a baking dish. Bake 1 hour at 300° (stir once).
Preheat oven to 350°. Combine sugar, butter, eggs, sweet potatoes and orange juice. Add dry ingredients and mix. Fold in chopped berries and nuts. Bake 60 to 70 minutes.
Mix soup, bouillon cubes, water, pepper, margarine and dried vegetable soup mix. Bring to a boil. Next, butter casserole dish, and pour in mixture, then add rice, stir and cover. Cook for 30 minutes at 325°.
Layer lettuce, onions, tomatoes, olives and peppers. When time to serve, pour croutons on top with dressing. Toss and serve.
Cream sugar and butter well. Add buttermilk, soda and flour sifted with the spices. Add jam, nuts, raisins and vanilla. Add beaten egg whites; fold in and mix well. Pour into four 9-inch greased and floured cake pans. Bake at 350° for about 40 to 45 minutes.
Drain and chop peaches. In saucepan combine peaches, sugar and cardamon; bring to a boil and reduce to thick. Add nuts after this is achieved.
Mix in a saucepan the sugar and cornstarch. Add vinegar and water. Boil 5 minutes. Add beets. Let stand 30 minutes or more. Just before serving, bring to the boiling point. Add 2 tablespoons butter.
Combine sugar, cocoa, butter or margarine and milk in saucepan. Cook until it forms soft ball in water. Remove from stove. Add vanilla and oatmeal. Beat until thick, then drop by spoonfuls on wax paper.
Put all dry ingredients in a large bowl and stir well. Mix eggs, vanilla and oil with dry ingredients and stir until well mixed. Cook at 375° for 15 to 20 minutes.
Cream butter and 1 cup of the confectioners sugar in deep mixing bowl. Gradually add remaining confectioners sugar with the milk and vanilla. Add the cocoa powder until desired flavor and/or color is reached.
Crumble cake in bottom of 9 x 13-inch pan. Blend milk and cream cheese. Pour over cake. Add a layer of Cool Whip. Cook sugar, water and cornstarch on top of stove until it boils. Add Jell-O. Continue cooking until it thickens. Cool. Add strawberries. Pour over Cool Whip. Chill. Serve.
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. In a separate bowl, beat egg whites or egg substitute with sugar, oil and vanilla. Stir in zucchini and raisins. By hand, stir in flour mixture just until flour is blended. Spray 2 (4 x 8-inch) loaf pans with vegetable cooking spray and dust with 2 teaspoons flour. Divide batter into pans. Bake at 350° for 50 to 60 minutes. Makes 2 loaves or 32 (1-slice) servings.
In skillet, brown ground beef, add onion, green pepper and celery; cook until onions are tender. Drain fat. Add soup and seasonings.
Cook bacon, onion and ground beef until done. Drain butter beans and kidney beans. Add to all other ingredients. Bake 1 to 1 1/2 hours at 350°.
Pour soup into a medium, microwave-safe bowl. Add milk. Stir. Microwave on High for 2 minutes; stir. Add hot dogs. Microwave on High for 2 minutes; stir well. Pour into bowls. Make strips of American cheese to place on top. Stir. Serves 3.
Mix all dry ingredients thoroughly. Dissolve yeast in lukewarm water. Beat egg and cheese until smooth; add melted shortening and yeast. Combine all ingredients in large bowl, adding flour mixture slowly and beating after each addition until stiff. Cover dough with cloth and let rise for 40 minutes. Bake at 350° for 50 minutes. Brush top with butter.
Boil hot dogs after slicing into bite-size pieces. Drain. Mix jelly and mustard in frying pan. Heat until melted and add cooked hot dog bites. Keep hot until ready to serve with party toothpicks.
Mix green pepper, onion and bacon together. Then add beans, sugar, liquid smoke and catsup. Mix well. Put in a long pan and bake at 300° for 1 1/2 hours.
Tear or shred lettuce and spread over bottom of wide, 4-quart serving dish. Thinly slice onions and part of tops, scatter over lettuce. Drain and slice water chestnuts, sprinkle over onions. Add chopped green pepper. Next, add celery. Top with English peas. Spread mayonnaise over peas. Use enough to cover vegetable layers completely. Sprinkle with sugar, grated Parmesan cheese, salt and garlic powder. Top with eggs and bacon bits. Refrigerate at least 8 hours. Best if overnight.
Mix all ingredients together thoroughly and cook on medium heat until thick. If too thick, add some water. Tastes good in potato salad or macaroni salad.
Cook spaghetti according to directions; drain and place in the bottom of a 9 x 13-inch baking dish. Set aside. Brown beef and onions; drain excess fat. Add taco seasoning and tomato sauce to beef; mix well. Pour beef mixture over noodles. Sprinkle cheese on top. Bake, uncovered, in a 350° oven until cheese is melted.