HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash potatoes. Add 2 beaten eggs, Parmesan cheese and seasonings. Layer with Mozzarella cheese. Place in greased casserole dish. Top with seasoned, buttered bread crumbs. Bake 30 minutes at 350°. Can be frozen. Serves 6.
Dip sliced zucchini in beaten egg and roll in bread crumbs. Brown in oil. Layer in casserole with zucchini, spaghetti sauce and Mozzarella cheese. Make 2 layers and bake at 350° for 30 minutes.
Knead together. Roll into hands into round balls. Put on ungreased cookie sheet. Press down with fork dipped in flour to make flat cookies. Bake 15 minutes at 350°.
Saute onion and bell pepper. Season with salt, pepper and garlic salt. Stir in soups, milk and water. Cook until mixture is smooth. Add cheese, stir constantly, until cheese melts. Add cut up chicken and cook over low heat until hot through and through. Pour chicken mixture over cooked spaghetti.
Cook oleo, milk and sugar to soft ball stage. After mixture reaches soft ball stage, add remaining ingredients. Pour into buttered pan.
Beat egg yolk until light; gradually stir in beer, Tabasco sauce, flour, salt and paprika. Mix well and stir in butter. Beat egg white stiff but not dry. Fold into batter. Dip onion rings, a few at a time, into batter. Heat oil in fryer to 375°. Place onion rings, a few at a time and deep fry 2 to 3 minutes. If desired, fry ahead and heat in 400° oven before serving.
Use double boiler to melt chocolate, shortening and extract. Dip fresh strawberries or pineapple spears in chocolate. Allow to set on waxed paper.
In a saucepan, combine rhubarb, water and sugar; bring to boil. Reduce heat. Cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes.
Mix the cake mix according to the package directions; fill paper cupcake liners in muffin pan 2/3 full.
Brown beef and drain. Add taco seasoning (no water). Layer the following in order and sit overnight: lettuce, beef, beans (drained), onion, tomatoes and cheese. Add Fritos (crumbled) and dressing when ready to serve. Stir and serve.
Cream margarine and sugars together. Add egg yolks, water and vanilla. Sift dry ingredients together and add to creamed mixture. Pat dough into an ungreased 9 x 13-inch pan. Sprinkle chocolate morsels over top of dough and gently press into dough. Bake for 10 minutes while making meringue. Beat egg whites until stiff. Add 1 cup brown sugar and beat well. Remove dough from oven and spread meringue across top, making sure to seal edges. Bake at 325° (glass pan) or 350° (metal pan) for 25 minutes. Cool before cutting. Cut carefully to avoid crumbling the meringue.
Melt oleo and work peanut butter and confectioners sugar in oleo. Make into balls. Put on waxed paper on cookie sheet and refrigerate until firm. Melt large package of chocolate chips and wax. Dip balls in chocolate and place on wax papered cookie sheet.
Mix all ingredients with electric mixer on medium 2 to 3 minutes. Bake in a greased and floured Bundt pan in a 350° oven about 50 minutes or until toothpick inserted in cake comes out clean. Bring margarine, sugar and water to a boil. Remove from heat. Stir in rum. Pour this mixture over hot cake. Let set at least 30 minutes without removing from pan.
Mix all ingredients, pour in pie shell. Cook in 350° oven for 50 to 55 minutes.
Mix milk, cocoa, sugar and oleo in pan. Boil 2 minutes. Remove from heat. Add remaining ingredients. Drop on waxed paper.
Preheat oven to 350°. Layer sliced potatoes and onions. Sprinkle with salt and pepper in baking dish. Spread Dijon mustard on pork chops. Place pork chops on top of potatoes. Now, pour ginger ale in baking dish, being careful not to get ginger ale on pork chops. Bake for 1 hour or until done. Chow down 3rd section. This goes well with garden salad.
Mix all together and place in pastry lined pie plate. Cover with top crust. Bake 15 minutes at 425°. Turn heat down to 350° and cook another 45 minutes.
Mix all ingredients together, except the powdered sugar. Roll in 1/2-inch balls. Roll balls in powdered sugar. Chill.
Lightly brown butter in large kettle. Remove from heat and cool down burner. Add onions; return to burner and saute until tender. Add potatoes and water to cover and cook until soft. Drain off liquid and reserve.
Mix tomatoes, beans, oregano, garlic and onion powder. Bring to a boil. Stir in rice. Cover, reduce heat and simmer 5 minutes. Remove from heat and let stand 5 minutes.
In a large mixture bowl, cream margarine, cream cheese and sugar together until light and fluffy. Add eggs one at a time. Beat well with electric mixer after each addition. Gradually beat in flour and continue beating until well blended. Stir in flavoring. Pour into a greased 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Combine ground chuck, 3/4 teaspoon salt, pepper, egg and onion in bowl; mix well. Shape into balls around olives. Brown in shortening in skillet. Remove from skillet. Keep hot. Add flour to 3 tablespoons pan drippings; mix well. Add 1/2 cup water. Cook until thick, stirring constantly. Add sour cream and 1/4 teaspoon salt. Simmer for several minutes. Pour sauce over meatballs. Yields 4 servings.
Boil broccoli; drain all water off good. Cook rice by itself. Saute celery and onions in a little butter or margarine. Add broccoli, rice, chicken soup, mushroom soup and Cheez Whiz. Cook 20 minutes at 350° in oven.
Wash squash. Slice in 1/4-inch slices. Peel and slice onions. Mix squash, onions and salt thoroughly. Cover with ice; let stand 3 hours. Drain thoroughly.
Blend these three ingredients together and press firmly into an 8 or 10-inch spring-form pan.
Cook pasta as directed, rinse in cold water. Add onions and Bac*Os to pasta. In separate bowl, mix mayonnaise, lemon juice, cheese, sugar and garlic powder. Using a 3 1/2-quart salad bowl, layer lettuce, pasta mixture and vegetables. Top with dressing mixture and border with tomatoes; top with extra Bac*Os. Refrigerate 2 hours or more before serving.
Cream all ingredients until well blended and spreadable. Add more mayonnaise if necessary to spread well.
Crumble bacon. Cook fettucine as package directs. Drain and return to cooking pan over medium heat. Add bacon, peas, tomato, butter, cream, salt and white pepper. Heat to warm through, stirring constantly. Serve immediately. Makes 4 to 6 servings.
In a heavy saucepan over low heat, melt chocolate. Add sweetened condensed milk and vanilla; cook and stir until smooth, making 1 sandwich at a time. Spread 1 tablespoon chocolate mixture on each of 2 whole graham crackers; sprinkle 1 with marshmallows and gently press second graham cracker, chocolate side down, on top. Repeat with remaining ingredients. Carefully break each sandwich in half before serving. Wrap in plastic wrap; store at room temperature. Makes 64 servings.
In large mixing bowl, combine 2 cups flour, sugar, salt and yeast. Heat water, milk and 3 tablespoons margarine until warm (butter does not need to melt). With electric mixer at medium speed, add liquid ingredients with the dry ingredients. Beat for 2 minutes, scraping bowl occasionally. Add 1 cup flour and beat 2 minutes at high speed. With spoon, stir in about 3 cups of flour to make soft dough.
Mash potatoes to smooth paste. Add eggs and mix well. Add sugar, molasses and milk. Mix thoroughly. Add cloves and vanilla; blend well. Pour into unbaked pie shell. Bake in 400° oven for 15 minutes, then reduce heat to 350° and bake for 35 to 40 minutes. Cool and serve.
Mix in the order listed above; pour into the two pie shells and refrigerate. Makes a very rich dessert.
Crush crackers into crumbs. Mix fruits, nuts, marshmallows and gumdrops, all finely chopped together. Add sugar and whipped cream, blending well. Pack in loaf pans or Christmas tins. Pack until well pressed together. Let stand for 2 weeks. Remove from pans. Put in plastic bag.
Blend 1 cup milk, ice cream and apricot halves until smooth. Add remaining 1 cup milk, lemon juice and almond extract, if desired. Serve immediately. Yield: 4 1/2 cups.
Mix the bread crumbs with the milk in a large bowl and let it stand for 10 minutes. Add salt, pepper, onion, and the egg into the milk and bread crumbs. Mix it together. Add the beef and mix well with the other ingredients. Form small meat balls with your palms. They are easy to roll if you wet your palms with cold water. Brown 10-15 meatballs at a time in small amount of fat. Shake the skillet now and then to get the meat balls evenly browned. Add a little water to the skillet after each set of meatballs has been browned. Left over liquid may be used as sauce or gravy. Bon appetite, or as we say in Sweden, smaklig maltid.
Mix Cool Whip and yogurt together. Put into a cooled baked graham cracker crust. Put in freezer 2 hours or until frozen.
Coat meat with flour and brown in oil. Add all the other ingredients, except celery and mushrooms. Simmer on low for 2 hours. Add celery and mushrooms during last 10 minutes of cooking.
Mix cheese, onion and shrimp together and form a ball. Top with cocktail sauce, ketchup and horseradish. Serve with crackers.
Mix Bran Flakes, sugar, soda, salt and flour in large bowl. Add beaten eggs, shortening and buttermilk. Mix well. Fold in raisins. Bake at 400° for 15 to 20 minutes. Mix will keep in refrigerator in a covered bowl for up to 6 weeks before baking.
In medium bowl, stir honey, juice and cinnamon. Toss with all the fruit. Makes 4 servings.
Steam carrots for 10 minutes. Add cauliflower and broccoli and steam until barely tender, approximately 8 additional minutes. Combine mustard with honey and dill to make a smooth sauce. Mix sauce with hot cooked vegetables and stir gently until sauce is evenly distributed.
Melt butter in pan. Pour batter on top of butter. Put 2 cups fresh or canned fruit on top. Cook until crust forms on top and is brown.
Mix oleo, flour, brown sugar and nuts to make a crust. Pat into large pie pan or rectangle baking pan. Bake 20 minutes at 325 degrees.
Let bread dough thaw and rise or use ready pizza crust dough. Roll dough on floured pastry cloth or countertop until size of cookie sheet. Spread out cheeses and pepperoni on dough. Roll like a jelly roll. Bake 35 minutes at 350° or until loaf sounds hollow when tapped. Brush with beaten egg before baking, if desired.
In medium bowl, combine all ingredients; stir well. Use to baste chicken, spareribs or hamburgers. Makes about 1 1/2 cups.
Drain fruit. Spread all except cherries in baking dish. Cut into bite size pieces. Add cherries and almonds. Combine sugar, butter and curry powder and pour over fruit. Bake 1 1/2 hours at 325°. Really delicious and great for dinner parties. Can double recipe.
Place 30 x 18-inch piece heavy-duty aluminum foil in baking pan (13 x 9 x 2-inch). Place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely. Cook in 300° oven for 4 hours. Makes 8 to 10 servings.
Sprinkle 1/2 stuffing mix on bottom of casserole dish. Steam squash for 10 minutes until tender. Add onion and cook 5 minutes longer. In a bowl combine sour cream and soup, stir in carrots. Fold in drained squash and onion. Put in dish with stuffing. Cover with the rest of the stuffing. Pour on melted butter. Cook at 350° for 25 to 30 minutes until bubbly and brown.
Soak beans overnight with oil. Rinse beans and cover with water. Add remaining ingredients to taste. Simmer about 4 hours. Mash/beat. Serve warm and topped with Cheddar cheese.
Brown hamburger or turkey and drain. Add cream of mushroom, picante sauce, milk and cut up Velveeta cheese. Stir until all cheese has melted. Serve with nacho chips.
Pour nuts into egg white and stir until coated and sticky. Blend together sugar and cinnamon and sprinkle over nuts. Stir until nuts are evenly coated. Place on ungreased baking sheet and bake for 30 minutes at 300 degrees. Cool, break apart and store in Tupperware container.
Put first 4 ingredients into heavy saucepan. Cook until mixture is 275°. Remove from heat; add soda while stirring quickly. Pour foaming mixture over popped corn. Stir until all corn is coated with caramel.
Combine all ingredients and mix well. Yields 2 cups. Each serving, 2 tablespoons, contains 5 calories, 1 calorie from fat.
Combine chocolate and butter or margarine. Beat eggs until light and lemon colored; add sugar gradually and continue to beat. Stir in chocolate mixture. Beat for 1 minute. Sift flour with baking powder and salt. Stir into chocolate mixture. Stir in applesauce, nuts, raisins and vanilla. Turn into greased 13 x 9 x 2-inch baking pan. Bake in preheated oven at 350° for 30 minutes. Cool in pan on rack. Cut into 24 bars. Yields 2 dozen.
Whisk all wet ingredients together. Mix all dry ingredients together. Add wet mixture to dry mixture. Next, add fruit and nuts. Grease muffin tins. Bake at 350° for 25 minutes.
Cook broccoli and drain. Mix soup and sour cream. Add all other ingredients except bread cubes. Pour into 2-quart casserole. Top with buttered bread cubes. Bake at 350° for 30 to 35 minutes. Serves 6.
Bake cake by directions on box. Let cool. Poke holes in cake with fork. Mix Jell-O by box directions and pour over cake. Let chill for 30 minutes. Mix 2 boxes pudding with 3 1/2 cups milk. Pour over cake and chill. Add pie glaze on top of pudding. Wash and trim strawberries. Slice and put on top of glaze. Keep refrigerated at all times.
Brown pork chops. Remove from pan. Add onions and cook until soft. Return chops to pan with remaining ingredients. Salt and pepper to taste. Cover. Cook until pork is tender and thoroughly cooked, about 30 minutes.
Combine all ingredients in top of double boiler over simmering water. Stir to melt. Serve with Triscuits or crackers.
Prepare the sauce first. Mix 1/4 cup margarine with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the garlic and lemon juice followed by chopped parsley. Dredge fish in a mixture of salted cornmeal and flour. Fry in hot oil until browned. Serve with the sauce.
Cook and drain sausage. Put cheese and tomatoes in a crock-pot; cook on low until cheese is completely melted. Then add sausage. Stir occasionally.
Saute chicken livers and 1/2 onions in heavy frying pan until onions are golden brown and livers have turned light brown. Put them into a chopping bowl. Add salt, pepper and the rest of raw onion. Chop together until coarse and blended (or put through a food grinder). Do not puree. Add chopped eggs. Refrigerate and serve with crackers or rye bread.
*Use large zucchini that have lost their sheen. Peel, remove seeds and membrane. Slice as you would apples.
Mix ingredients in large bowl and spread evenly in greased 9 x 13-inch pan.
Spread 1/2 bag crumbs on bottom of pan. Mix chicken, broth, cream of chicken and cream of celery together. Spread over crumbs; sprinkle top with remaining crumbs. Bake 1/2 hour at 350°.
Add salt to eggs and beat until thick and lemon colored. Add sugar, butter and rum and continue to beat. Fold in flour and knead until dough blisters. Fry in deep fat (Crisco).
Prepare beans as for cooked fresh lima beans (boil 25 to 35 minutes in water and 3/4 teaspoon salt; drain) adding sausages to beans 10 minutes before beans are done. Serves 6.
Cut round steak in thin strips, 1/4-inch by length of steak 4-inches or so. Brown in oil and season with garlic. Add catsup, mixed with water. Simmer 1 hour, adding water when necessary, depending on your desire for gravy. Cut green peppers in inch squares. Add peppers and onion Chinese way (sliced top to bottom). Cook about 10 minutes longer. Serve over rice.
Beat butter and peanut butter together until light. Gradually add sugar and brown sugar, creaming well. Add eggs, one at a time, beating well after each addition. Add flour, baking powder and salt, mixing well. Add chocolate morsels and vanilla. Spread mixture in a well-greased 9-inch pan. Bake at 350° for 30 to 35 minutes.
Wash and drain mushrooms. Remove stems and chop fine. Heat oven to 350°. Mix stems, beef, onion, salt, pepper, basil and catsup. Fill mushrooms full. Place in buttered baking pan and bake 25 minutes.
Mix flour, cornmeal, sugar, butter and eggs. Stir in boiling water. Pour in greased 9 x 13-inch pan. Bake at 375° for 30 minutes or until done.
Combine first 6 ingredients in a large bowl. Combine the honey, oil and vanilla together and add to dry ingredients. Spread on 2 large greased baking pans and bake 20 to 25 minutes, stirring occasionally. Add the apples. Store in covered container in refrigerator.
Mix in order given, sifting in dry ingredients. Bake in muffin tins in moderate oven (325° to 350°) for 20 minutes.
Stir; keep at room temperature for 24 hours. Use 1 cup Starter to make bread. Refrigerate remaining Starter until next feeding; fourth day.
Combine potatoes, salt and 2 tablespoons margarine. Stir in marshmallows. Chill. Shape potato mixture into balls using 1/4 cup for each. Combine 2 tablespoons melted margarine and honey in a heavy skillet.	Add balls, one at a time, quickly coating each with glaze. Roll balls in pecans and place in greased shallow casserole. Drizzle with remaining margarine. Bake at 350° for 15 to 20 minutes.
Put drained green beans and corn in casserole dish. Mix soup, onion, sour cream and cheese and pour on top of vegetables. Crush crackers and mix with melted margarine. Put atop casserole and bake at 350° for 45 minutes.
Mix together. Divide and pour into 8 bottles, 2 1/2 ounces in each bottle.
Thaw dough according to directions and slice each loaf into 12 equal pieces. Punch a hole in each piece and fill with cheese. Form dough around cheese into a ball. Combine melted margarine and dry soup mix. Dip each ball of dough in margarine mixture. Place dough balls in 12-cup Bundt or tube pan. Cover and let rise until doubled in size. Bake for 30 to 35 minutes or until balls are golden brown. Remove immediately from pan. Serve warm.
Sift flour, nutmeg and baking powder. Chop fruit and nuts. Mix into flour until all fruit is separated and flour coated. Cream sugar and butter, then add eggs. Beat well. Pour sugar mixture into flour mixture and mix well. Grease and flour tube pan, then place brown paper in the bottom. Bake 2 1/2 to 3 hours at 250°.
Cook dates, sugar and water over low heat, stirring constantly until soft. Cream margarine and cheese together; blend in flour. Chill at least 1 hour (work with a small amount of dough at a time). Roll 1/2-inch thick on lightly floured board; cut into rounds. On half rounds, place 1 heaping teaspoon date filling. Cover each with another round of pastry. Press edges together with fork. Bake in 350° oven for 15 minutes.
In a 2-quart range-top casserole, stir together water, butter, chicken, water chestnuts and wild rice mix (original). Bring to a boil and simmer for 1 hour over low-medium heat. Cover with cheese slices and broil just until melted. Top with onion slices (optional).
In 1-quart saucepan, stir together cornstarch, corn syrup, vinegar, catsup and soy sauce until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Grill pork chops 6 inches from source of heat, turning frequently, 30 minutes. Brush with sauce.
Combine cream cheese, milk, Worcestershire sauce, crabmeat and green onion. Place in small casserole dish and bake at 350° for 15 minutes. Sprinkle with toasted almonds. Serve with assorted crackers.
Mix together cream cheese, Ranch dressing and green onions. Spread on the flour tortillas. Drain vegetables, pat extra liquid out on paper towels. Sprinkle equal amounts on the 4 tortillas. Roll tortillas up tightly to form logs and refrigerate at least 2 hours before serving. Slice in 1/2-inch pinwheels and garnish with salsa or guacamole.
Cut chocolate and melt in microwave on Defrost for 1 minute. Stir; return to microwave for 1 more minute. Stir again and add oil. If more time is needed to melt, be very careful not to overcook chocolate. Do it 1/2 minute at a time. When smooth, pour over cereal mixture and mix; spread out on wax paper or cookie sheets to air dry. Store in airtight container.
Cream the sugars and shortening. Beat in egg, vanilla, cocoa, soda and milk. Mix in flour, nuts and chips. Drop by teaspoonful on ungreased cookie sheet. Bake in a 350° preheated oven about 10 minutes. Cool 5 minutes before removing from sheet. Cool on wire rack. Store in airtight container in freezer.
Cut shortening into flour. Combine 1 teaspoon salt, soda and sugar with flour. Make a well in center of flour. Add buttermilk and egg; mix as for biscuits. Roll into a ball. Put in freezer while chicken is cooking. Simmer, do not boil, seasoned chicken in water and stock until tender. Skin and debone chicken; set aside.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. In medium microwave-safe bowl, place butter. Microwave at High (100%) for 2 to 2 1/2 minutes, or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with wooden spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until brownies just begin to pull away from sides of pan. Cool; cut into bars. Makes about 36 brownies.
Blend all ingredients well with electric mixer. Store in glass container. Three recipes yields 2 gallons.
Mix everything together, then bake at 300° until sides pull away from pan, approximately 25 minutes. Layers vary depending on size of pan.
Butter a large casserole dish. Pour 1 cup dry rice in dish and place cut up chicken (raw) on top of rice; salt and pepper the chicken to taste. Mix and heat both soups with 2 cups water. Pour over rice and chicken and bake for 2 hours at 300°.
Heat oven to 350°. Combine Crisco, sugars and vanilla. Beat 1 minute or until creamy. Add eggs, one at a time. Beat 30 seconds after each addition. Combine flour, cocoa, baking soda and salt. Add alternately with milk to creamed mixture. Stir in nuts and chocolate chips.
Layer 1: For pie crust, mix together 1/4 cup pecans, flour and margarine (melted). Place the mixture in a 9 x 13-inch casserole dish. Spread out over dish with hand to make a crust. Bake at 350° for 15 minutes. Let cool completely.
Stir flour, sugar, yeast and baking soda together. Heat 2 cups of milk and 1/4 cup water. Add to dry mixture; beat well. Stir in enough flour to make stiff batter (about 2 1/4 cups). May substitute wheat flour here, if preferred. Spoon into 2 greased pans dusted with cornmeal. Let rise for 45 minutes. Bake at 400° for 25 minutes, until well brown.
Blend sugar, milk, butter, cocoa and vanilla. Bring to a boil and cook 1 minute, then remove from heat and quickly add oatmeal and peanut butter. Stir well and drop by spoonfuls on wax paper. Let set 1/2 hour or put in a pan and cut into squares.
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake in a moderate 350° oven for 1 hour. Let stand 5 minutes before slicing. Serve with Heinz 57 sauce.
Put turkey breast into small bowl. Add soy sauce to moisten, ginger, cornstarch and m.s.g. Marinate about 1/2 hour. Brown turkey in a little oil. Remove from pan. Spoon off excess oil. Into pan, add brown sugar, vinegar, 2 tablespoons soy sauce, juice from pineapple and ginger root. Bring to boil. Turn down heat and simmer a minute or so. Add cornstarch which has been dissolved in a little cold water. Add sliced green pepper, carrots and browned meat. Cook a couple of minutes. Add pineapple chunks and heat through. Garnish with chopped green onions. Serve over rice.
Butter an 8 x 8-inch pan. Have the first 3 ingredients all measured and ready to use. Boil the sugar and milk for just 3 minutes; take off burner. Add peanut butter; beat well. Add crushed crumbs and vanilla; beat well. Sets up quite quickly in pan when poured to harden.
Melt butter in shallow baking dish. Add consomme, onion and rice; mix together. Spread pork chops on top. Cover and bake at 350° for 1 to 1 1/2 hours.
Mix powdered sugar and 3 tablespoons peanut butter. Mix until it crumbles. Spread in bottom of pie shell. Cook pudding with milk. When cooked add 3 tablespoons peanut butter. Mix well. Pour into shell. Cool, then add Cool Whip on top.