HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in boiling water about 30 minutes. Drain and mash. Beat cream cheese in mixer until smooth. Add potatoes and remaining ingredients until combined. Spoon mixture into a lightly buttered 2-quart casserole. Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 minutes. Serves 8.
Cook cauliflower according to package directions, adding 1 teaspoon salt. Drain cauliflower, reserving 1 cup liquid. Melt margarine in saucepan over low heat; blend in flour. Stir in milk and reserved liquid; cook until thickened stirring constantly. Season sauce with remaining salt. Spread 2/3 cup sauce in casserole; add cauliflower. Pour 2/3 cup sauce over cauliflower; sprinkle with 1/2 cup cheese. Arrange eggs in casserole over cheese; cover with remaining sauce. Sprinkle remaining cheese over top. Bake at 350° for 30 minutes.
Cream butter and sugar until creamy; then add eggs, all but 2 egg whites (save for tops), then add flour alternating with milk. Add juice and whiskey. Beat 2 egg whites until foamy, but not stiff, for top. Sprinkle with sugar. Use a round pan with a hole in the center. Bake at 350° for 1 hour. This is an Italian cake.
Drain the beans and place them in long 9 x 13-inch dish. Preheat oven to 350°. Put can of mushroom soup and 1/2 cup milk in saucepan. Slice the package of Velveeta cheese and add to saucepan. Add Worcestershire sauce, garlic powder, salt and pepper. Turn heat to low and melt the cheese until bubbly. Pour this over the beans. Put onion rings on top of this and bake in 350° oven until all of it bubbles, approximately 25 minutes.
Mix flour, sugar and cream in butter. Add well beaten eggs and milk. Add vanilla and bake in uncooked pie shell for 45 minutes at 375° in preheated oven.
Mash cream cheese, adding milk to thin slightly. Add green chilies, onion and garlic. Add Worcestershire sauce to taste and more milk, if necessary, to thin to dipping consistency. Allow to stand at least 1 hour before serving. If refrigerated, allow to return to room temperature for dipping.
Grind bologna. Add all other ingredients; mix thoroughly. Refrigerate. Use as sandwich or serve on lettuce. Makes 6 servings.
In a large saucepan, saute onion in margarine until tender. Stir in flour, salt and pepper. Gradually add chicken broth and milk, stirring constantly. Add diced potatoes and broccoli. Sprinkle in nutmeg. Cook over medium-low heat 25 to 30 minutes. Stir occasionally. Pour into serving bowls and sprinkle with grated Cheddar cheese, if desired. Serves 3 to 4.
Brown the two meats together. Drain, then add rest of ingredients. Mix and spread on rye bread. Can be frozen on a cookie sheet, then put in plastic bags. Heat under broiler until hot.
Melt the butterscotch morsels and peanut butter in top section of double boiler over hot but not boiling water, stirring frequently, until blended. Remove from heat and add cereal, stirring until well coated with butterscotch mixture. Press half of the cereal mixture into buttered 8 x 8 x 2-inch pan. Chill in refrigerator while preparing fudge mixture.
Blend all together and pour into well-greased pan. Combine 1 cup brown sugar and 4 tablespoons cocoa and sprinkle over batter. Pour 1 3/4 cups boiling water over all. Bake at 350° until done.
Beat eggs along with sherry. Place in saucepan the chicken broth plus water, salt and ginger slice. Bring to boil and remove ginger slice. Pour beaten eggs/sherry in thin stream into boiling soup while stirring. Remove from heat immediately. Garnish with green onion. Serve hot.
Mix rice and three kinds of soup together; place in large roaster pan. Pour melted butter on top. Place chicken pieces, skin side up, on top. Bake, uncovered, for 3 hours at 275°.
Tear cake into bite size pieces. Place in a large, flat Pyrex dish. Prepare jello using only 2 cups of boiling water. When dissolved, add ice cream and strawberries; mix well. Pour over cake pieces. Refrigerate until set.
Saute onion and celery; add Veg-All, soup and chicken. Pour into pie shell; cover with other pie shell and pierce for steam holes. Bake at 350° until crust is brown.
Mix beef, salt, pepper, eggs, toast crumbs and onion. Form into small balls. Fry bacon. Brown meatballs in bacon grease. Drain fat. Add chili sauce, cranberry sauce and crumbled bacon. Cover and simmer 1 hour. These meatballs are very good. Serve them at parties using toothpicks.
Combine all ingredients and beat by hand until well blended. Refrigerate overnight. Serve with an assortment of crackers.
In a saucepan, cook noodles by package directions. Add seasoning packet. Drain off most of the liquid. Stir in the cream of mushroom soup and milk. Add chicken and broccoli. Heat thoroughly, stirring often. Remove from heat and stir in tomatoes.
Combine all ingredients in blender, cover and process until smooth. Pour into a greased 9-inch pie plate. Bake at 350 degrees for 50-55 minutes or until a knife inserted near center comes out clean. Serve with whipped topping.
Peel kiwi; cut into half lengthwise and cut each half into quarters. Toss with romaine and strawberries. Combine vinegar, jam and oil in a bowl. Stir well with a wire whisk. Pour over salad, tossing gently to coat. Yields about 8 servings.
Take cream cheese out of refrigerator a few hours before to soften. Cook noodles and set aside. Put cream cheese together with sour cream. Cook beef, onion, oregano, garlic and salt to taste. Brown, then drain off grease. After browning, add tomato sauce and simmer. Layer in casserole noodles, meat and cream cheese. Cover with grated cheese and bake 1/2 hour at 350° (1 hour if frozen).
Cook squash until tender in salted water (drain). Mix carrots, onions and pimentos. Stir well. Add sour cream and cream of chicken soup. Mix well. Melt butter and mix with stuffing. Put a layer of stuffing mix in casserole, then squash mix, then another layer of stuffing mix on top. Bake at 350° for 30 minutes.
Partially freeze meat for easier slicing. Slice pork thinly into bite-size pieces. In 3-quart saucepan cook pork pieces in hot oil until lightly browned. Drain and set aside.
Wrap bacon slices around bread sticks. Sprinkle or dip into Parmesan cheese. Cook on High power for 6 to 8 minutes, depending on number cooking or until desired doneness is reached for bacon. Cut into bite size pieces. Serve as appetizer.
Preheat oven to 375°. Mix together peanut butter, graham cracker crumbs, margarine and sugar. Press into an ungreased 13 x 9-inch pan. Bake for 5 to 7 minutes.
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to sauce pan; season with red and black pepper to taste. Cook 3-4 minutes. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in sauce pan. Add cheese and diced ham. Simmer over low heat for 30 minutes. Yield: 12 servings.
Bake at 450°. Cook until golden brown. It depends on your oven as to length of time.
Combine all ingredients and mix well. Pour into a greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour or until done. Remove from oven and while it is still warm, dust with powdered sugar.
Melt margarine in saucepan. Add onion and saute 5 minutes. Add remaining ingredients and bring to a boil. Coat a 1 1/2-quart casserole with cooking spray. Add rice mixture. Cover and bake at 350° for 1 hour.
Bake shell for 10 minutes. Set aside. In bowl, combine eggs, sour cream, salt and Worcestershire. Stir in rest of ingredients. Pour mix into shell and bake in preheated 350° oven for 60 minutes. Gives 8 small servings. Makes a lunch for 4 people along with a green salad.
Mix well. Leave out of fridge all day (8 to 12 hours) or until very bubbly. Remove 1 cup and return to fridge. Keep in fridge 3 to 5 days and feed with same ingredients. If not making bread, throw 1 cup away after feeding. Always feed 3 to 5 days.
Measure the warm water into a warm bowl. Sprinkle the yeast on the water and stir until dissolved. Add the sugar, salt, butter and three cups of flour and beat until smooth (with flat beater if you have a KitchenAid or equivalent). Then add the remaining flour, a cup at a time (with the dough hook) to make a soft dough.
Cream the sugar and shortening. Stir in beaten egg and vanilla. Add milk alternately with flour which has been sifted with salt and baking powder. Drop on cookie sheet and sprinkle with sugar. Bake in a 400° oven just until edges start to brown a little.
In large bowl, place lettuce, then a layer of green pepper, then the onion, then the peas. Combine mayo and sugar. Pour over peas. Sprinkle cheese over top, then bacon bits. Make and refrigerate 24 hours before serving. Cover tightly. Will keep for several days.
In saucepan, combine first 4 ingredients. Cook until smooth on low to medium heat. Cook broccoli as directed on package, along with grated carrot. Combine milk mixture and broccoli. Stir in cheese until melted. Add salt and pepper to taste.
Mix strawberry cake mix according to directions. Bake in 9 x 13-inch pan. While hot, pour Eagle Brand milk over hot cake and strawberries. Top with Cool Whip and garnish with fresh strawberries. Refrigerate.
Mix together ingredients and place in crust. Bake at 350° until coconut is brown and pie is firm when shaken.
Cook turnips in boiling water until just tender. Drain. Saute in butter the onion, green pepper and celery until tender. Sprinkle with flour and cook 1 minute. Add milk and stir until thickened. Stir in cheese, salt and pepper. Combine cheese sauce with turnips. Place in baking dish and top with crumbs. Brown under broiler. May be prepared ahead and placed under broiler just before serving.
Roast garlic in olive oil in oven set at 400° for 10 minutes or just until golden; let cool. Puree pesto, balsamic vinegar and honey with the cooled garlic and oil. Reserve 1/2 of mixture as marinade for the turkey.
Mix all together in one large bowl. Bake at 350° for 45 to 50 minutes.
Combine graham cracker crumbs, 1/4 cup sugar and 1/3 cup melted butter; press firmly into bottom of 13 x 9-inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half of the thawed Cool Whip. Spread over crust.
Combine eggs and milk. Add to mixed dry ingredients. Add butter. Pour into greased 8 or 9-inch baking pan. Bake at 400° for 20 minutes.
Cut each potato lengthwise into 8 wedges. Place in single layer skin side down on cookie sheet. Spray with olive oil. Sprinkle with seasonings. Bake at 450° for 20 minutes or until crisp.
Melt margarine in baking dish. Mix together sugar, milk, flour and baking powder. After this is mixed, spread over margarine in baking dish. Pour over batter (berries or any other fruit of your choice).
Mix chicken, soups and sour cream. Prepare dressing per directions. Spread over top of casserole. Bake at 350° until dressing is brown, about 1 hour. Serves 6 to 8.
Keep popcorn warm in oven. Melt the marshmallows with butter. Mix everything together. Shape into rabbit on cookie sheet. Decorate with jelly beans. Cool. Eat.
Mix gelatine, sugar and salt thoroughly in a saucepan. Add water and place over low heat, stir until gelatine is dissolved. Remove from heat and stir in undiluted lemonade concentrate, stirring occasionally until mixture mounds slightly when dropped from spoon. Fold into whipped evaporated milk. Pour into pie crust and chill.
Blend all together. Make 1 gallon of base. Freeze at least 2 days prior to serving. Stir to keep ice chips forming once a day. Before serving, add 1 quart 7-Up or ginger ale.
Parboil potatoes until tender. Cut in half and put in baking dish. Pour cranberry sauce over top. Sprinkle with sugar and dot with butter. Bake in 350° oven for 25 minutes or until heated through.
Mix flour, oats, salt and baking powder. Cut in margarine until mixture is mealy looking. Mix in milk just until mixture is moist. Pat out in well greased iron skillet. Bake at 350° until light brown, about 20 to 30 minutes. It tastes best if you spread butter on top of the whole thing as soon as you take it out of the oven.
Mix all ingredients and cook over medium heat until thickened. Pour into a baked pie shell and sprinkle with nutmeg or cinnamon.
Heat oven to 375°. Mix sugar, sour cream, margarine and eggs in large bowl. Beat in bananas and vanilla. Beat in flour, salt and baking soda. Stir in nuts. Spread in greased and floured jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Bake until light brown, 20 to 25 minutes. Cool and frost.
Brown ground beef in frying pan and drain. Cut biscuits in half and mix in large bowl with salsa. Mix in ground beef. Bake in 9x13 pan for 45 min. at 350 degrees in preheated oven. Remove pan and sprinkle on cheese. Return to oven until cheese is melted (about 2 min).
Sift dry ingredients. Stir in dates and walnuts, and then eggs. Pour into greased and floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake 15 minutes. While warm, cut into bars. Cool and remove from pan. Roll in sifted confectioners sugar. Makes 3 dozen.
Mix all ingredients together and put in greased casserole. Bake at 350° until browned on top or until toothpick inserted in middle comes out clean.
Combine all ingredients and pour into a greased 1 1/2-quart casserole dish. Cover. Bake in moderate oven at 350° for about 40 minutes or until rice is tender. Toss slightly with a fork several times during the last 15 minutes of cooking or until liquid is almost all absorbed. Yields 6 3/4 cup servings.
Arrange apple slices in the 9-inch pie crust. Mix 1/2 cup sugar and cinnamon. Sprinkle over apple slices. Sift 1/2 cup sugar and flour. Cut in margarine until crumbly. Sprinkle over apples. Bake at 350° for 45 minutes.
Cook raisins in water until water is boiled away. Add next 4 ingredients. Mix well. Blend in flour, soda, cinnamon and vanilla. Pour in greased and floured pan. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean.
Soak beans overnight, drain and set aside. Saute onions till tender. Add green chilies and the 3 spices, cook 2 minutes, stirring constantly. Add beans and chicken broth, bring to a boil; cover, reduce heat and simmer 2 hours or until tender, stirring occasionally. Add chicken, 1 c. cheese, salt and pepper. Bring to a boil, uncovered and reduce heat to simmer for 10 minutes stirring often. To serve top with cheese. Yields: 13 cups.
Mix flour, baking powder and salt. Add sugar and butter. Add beaten eggs, milk and vanilla; mix well. Fill greased cake pans 1/2 full. Bake for 25 to 30 minutes.
Preheat oven to 350°. Lightly grease 10-inch pie plate. Cook ground meat and onions until brown. Drain all liquid off meat. Stir in salt and pepper. Spread meat in pie plate. Sprinkle grated cheese over meat. Mix Bisquick, eggs and milk for 15 seconds in blender or 1 minute by hand mixer. Pour over meat and onions. Bake 30 minutes or until knife inserted in center, comes out clean.
Wash squash and slice or chop. Add onion and sugar and boil in small amount of water until tender. Drain well and let cool. Stir in slightly beaten egg, cheese, salt, pepper and oregano. Pour into buttered baking dish. Top with stuffing mix and dot with margarine. Bake at 350° for 30 minutes.
Melt butter in medium frying pan. Add whole okra pods and cook for 5 minutes, stirring occasionally. Add remaining ingredients and mix lightly. Cover and simmer until okra is tender (about 10 to 15 minutes).
Melt butter in large dish. Pour peaches in butter. Stir other ingredients together to make a batter. Pour around and over peaches. Bake at 375° for about 30 to 35 minutes. You can also use blueberries or cherries.
Boil first 4 ingredients in a large saucepan for 5 minutes to 245°. Add soda and vanilla. Pour over popped popcorn in very large bowl or kettle; mix evenly. Spread out on 2 large well-greased cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven, cool slightly and pour onto wax paper (on countertop). Break into pieces as it cools.
Mix oleo and milk. Wait until lukewarm. Add yeast, eggs, sugar, salt and flour. Mix well. Put in refrigerator overnight. Take out and divide in half. Roll in circle and cut in wedges. Roll like crescent rolls. Let rise 4 hours. Bake about 10 minutes in 400° oven. Brush with melted butter.
Wash beans; place in large pot. Cover with water 2-inches above beans. Let soak. Drain beans, return to pot. Add broth and next 4 ingredients. Bring to a boil; cover and reduce heat, simmer 1 to 1 1/2 hours. Add chicken and next 5 ingredients, cook, covered, 30 minutes longer. Spoon into bowls, top with cheese.
Melt margarine in a 13 x 9-inch dish. Mix in half of the stuffing mix. Mix chicken, soups and onion; pour over stuffing. Add other half of stuffing; pour on 1 1/2 cups chicken broth. Bake for 30 minutes at 350°.
Layer the ingredients at listed in a large shallow bowl or large platter with sides. Top with tomato and olives.
Cream butter and sugar. Add eggs, 1 at a time. Stir in remaining ingredients. Pour into shell and bake at 375° about 50 minutes.
Layer in a glass bowl in this order: lettuce (in bite size), celery, eggs, peas, onion, peppers and crumbled bacon (may substitute bacon bits).
Mix. Bake in a greased casserole dish for 25 minutes at 325° to 350°. Last 15 minutes of baking, add crumbled Ritz crackers. Sprinkle with extra cheese (optional). Makes 4 servings.
Preheat oven to 375°. Crumble crackers in a 9-inch pie pan. Take 1/2 cup melted butter and mix with crumbs. Pat down to make crust. Put rest of the butter in a skillet; add onions and saute until clear. Pour onions over crackers. Pur vegetables over onions. Place noodles over all, then top with the cheese. In a small bowl, beat eggs well and mix milk and seasonings into egg. Pour over all and bake at 375° for 20 minutes or until cheese is melted and golden brown. Slice as a pie and serve hot. Makes 8 servings.
Mix all together in blender. Fold in 1/4 recipe of Dream Whip. Refrigerate for 2 hours before serving. Serve with bananas (sliced), nuts and vanilla wafers or serve on cake or warm gingerbread.
Start with ice cream, frozen yogurt, sherbet or instant pudding. Stir in 1 cup of fruit pieces or cookie pieces or combination of raisins and nuts. Fill graham crust and chill or freeze until firm.
Preheat oven to 350°. To eggs add sugar and beat until fluffy. Blend in oil. Add zucchini and nuts. Sift all remaining dry ingredients. Add to zucchini mixture. Blend well. Pour into greased loaf pan or two (1-pound) coffee cans, well-greased. Sprinkle cinnamon-sugar on top (optional). Bake 55 to 60 minutes. Cool in pan(s), then turn onto rack. Cool completely. Wrap in lightweight foil. Store in refrigerator or store in freezer.
Fry bologna in margarine until nicely browned. Dice the bologna in the skillet and stir in the flour. When completely mixed, gradually add milk and stir; bringing to a boil and simmer 3 to 4 minutes. It is good over boiled or mashed potatoes or bread.
Cook these ingredients in a pan over medium heat until mixture is thick like pie filling. Then blend until crumbly 1 cup powdered sugar and 1/2 cup peanut butter. Put 2/3 cup of this mixture in bottom of cooked pie crust. Pour cooked pie filling over this. Beat 3 egg whites with 1/3 cup sugar until fluffy and stiff. Do not add sugar until egg whites are frothy. Put this meringue on top of pie filling and then sprinkle remainder of peanut butter mixture on top of meringue and brown in medium oven.
Mix dry ingredients with a little of the milk after heated. Blend well; add rest of milk . Cook first 4 ingredients in top of double boiler, stirring until thick. Cover and cook for 15 minutes longer, stirring occasionally. Add a little of the mixture to the beaten egg yolks. Stir well. Pour back into hot mixture. Cook a few minutes longer. Add margarine and vanilla. Pour into pie shell; cover with meringue and brown.
Melt butter in bottom of baking dish. Mix milk, sugar, flour and baking powder. Pour over butter, but do not stir. Pour fruit over batter (undrained). Sprinkle fruit with extra sugar. Bake 1 hour at 350° to 375°. Add cinnamon to peaches or apples. Add a little almond flavoring to cherries.
Put pumpkin into blender to make smooth, then mix all ingredients. Put into pie shells and bake at 400° for 10 minutes. Reduce heat to 350° for 20 minutes, or until done. Makes 2 pies.
Mix in blender and refrigerate. Can be "drunk" the next day. Tastes better after a few days in refrigerator.
Blend flour, Crisco and salt with mixer. Add milk with vinegar poured in it. Mix and knead like bread, adding more flour as needed. Roll out. Makes 2 crusts. Very rich.
Cream shortening and sugar. Add remaining ingredients. Form dough into balls and roll into white sugar. Bake at 350° for 8 minutes. Do not overcook or cookies will turn hard.
Grease and flour a tube pan. Set aside. Blend eggs, oil and sugar until creamy. Add flour, a little at a time. Blend well. Batter will be stiff. Fold in apples, coconut and pecans. Pour into a tube pan. Bake 1 hour at 350°. Remove from pan after about 30 minutes.
Arrange banana slices on bottom of crust; set aside. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute or until well blended. Pour mixture at once into crust. Cover with whipped topping. Refrigerate 3 hours or until set. Makes 6 to 8 servings.
In a large bowl, beat eggs. Stir in milk, crumbs, onion and salt. Add meat and mix well. Chill. With wet hands, shape meat mixture into 6 dozen meatballs. Bake in two 15 x 10-inch pans at 375° for 25 to 30 minutes. Place meatballs on another baking pan. Cool. Can be frozen.
Preheat oven to 425°. Bake pie shell for 7 to 8 minutes. Remove from oven and lower heat to 350°. Cut 6 slices of cheese into strips and set aside.
Cream the margarine with sugar. Add eggs, one at a time. Add lemon extract and flour. When smooth, fold in 7-Up.
Grease cookie sheet. Combine mix, Cool Whip and egg. Stir until well mixed. Drop by spoonfuls in the sugar. Coat. Place 1 1/2 inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes. Yields 4 dozen.
Combine peanut butter and sugar; mix well. Stir in beaten egg, water and vanilla. Roll into 3/4-inch balls; place on ungreased cookie sheet. Flatten with a floured fork. Bake at 350° for 10 minutes. Cool before removing from cookie sheet. Yields about 4 dozen.
In a mixing bowl, beat first 5 ingredients until smooth. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 15 minutes before removing to a wire rack.
Slice tomatoes 1/4-inch thick. Season with salt and pepper. Coat each side with corn meal. Heat oil in a skillet. Fry tomatoes on each side until lightly brown.
Mix yeast with 1/2 cup warm water. Beat eggs. Add cake mix and yeast. Add salt to flour. Add the flour and the 2 cups warm water alternately. Add more flour if too sticky. Form ball in greased bowl. Let rise until double (approximately 1 hour). Roll out dough. Brush with margarine. Sprinkle brown sugar and cinnamon. Roll up and cut into 1-inch pieces. Put in well-greased pan. Let rise. Bake in preheated 350° oven 15 to 20 minutes. Cover with Saran Wrap immediately when removed from oven. Cool and then cover with icing.
Scald milk. Dissolve yeast in warm water; let stand 5 to 10 minutes.
Boil broccoli; drain. Add soup, milk, cheese, salt and pepper. Simmer and serve.
Mix all ingredients together. Yield: 1 serving. Carbohydrate 14 g, protein 8 g, fat 9 g, calories 169. One serving = 1 meat medium fat exchange, 1 bread starch exchange, 1 fat exchange.
Mix ingredients and add milk until soupy. Pour into casserole dish and bake at 375° for 35 to 40 minutes. Stir about 15 minutes into cooking time. Add grated cheese to top of dish the last 5 to 10 minutes of cooking.
Combine all ingredients. Mix until well blended and moist. Bake 30 to 40 minutes at 375°. Serve with lite Cool Whip. Recipe is from the Hills and Pines Garden Club, Raleigh, North Carolina.