HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Use a 2-quart casserole dish, greased. Combine ham, rice, peas, 1/2 cup cheese, salt, pepper and cayenne. Spoon into casserole dish. Add remaining cheese to the whipped cream. Spread over top of rice mixture. Bake uncovered for 30 minutes.
Cream butter and cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla and 1/2 c. pecans or sprinkle pecans on top of cake. Yield: enough for one 3 layer cake.
Heat tomato juice. Add spices. Do not bring to a boil, but simmer gently. Serve with thin slice of lemon to garnish each serving.
Mix all ingredients together. Form into a ball and roll on floured board. Cut with cutter dipped into flour. Bake on greased cookie sheet in a moderate oven until brown.
Mix sugar and flour. Add vinegar and mustard. Cook in double boiler until thick. Add butter.
In saucepan, combine the cranberries, sugar, tapioca, water and orange peel. Bring to boil, stirring occasionally. Remove from heat and stir in apples. Cool. Pour into unbaked pastry shell that has been coated with 1/4 cup flour and 1/4 cup sugar mixed together. Top with uncooked pastry or lattice strips of pastry. If using a full top crust, cut a few slits in top crust. Slice a few slices of margarine and place on top and sprinkle sugar over top. Bake at 375° for about 50 minutes.
Heat 1 1/2 cups water to boiling. Add cranberries and simmer for 10 minutes. Add sugar, gelatin soaked in the other 1/2 cup of water, nuts and apples. Pour into mold. Place in circle on bed of crisp lettuce and fill	center	with cottage cheese seasoned with salt and paprika. Serves 6.
Saute garlic and onion in oil; add shrimp. Sprinkle with lemon juice; add mushrooms, wine and salt. Cook until shrimp turn pink (about 4 minutes). Serve over rice or pasta. Add green salad and crusty French bread for a flavorful menu.
Saute the eggplant (cubed) with minced garlic in olive oil. Stir in the tomatoes and simmer for 10 minutes. Toss with basil, cubed Mozzarella and rigatoni.
Combine Jell-O, orange juice, water and pineapple; let congeal. Beat lemon pudding and milk until smooth; whip cream until firm. Fold in pudding and whipped cream. Spread over congealed Jell-O mixture.
Combine and mix ingredients. Pour in a pie shell and bake at 400° for about 45 minutes.
Combine all ingredients and place in pie shell. Bake at 350° for 45 minutes.
Arrange chicken in lightly oiled 13 x 9 x 1-inch baking dish. Top with cheese slices. Combine soup and water; stir well. Spoon sauce evenly over chicken; sprinkle crumbs on top. Dot with butter or margarine. Bake at 350° for 45 to 60 minutes.
Cook broccoli as directed on package. Saute onions and celery in oleo. Mix all ingredients. Sprinkle bread crumbs on top. Bake 20 minutes at 350°.
Mix all ingredients together. Drop by spoonfuls in hot cooking oil. Will float when done. Put on paper towels to drain.
In a skillet over medium heat in hot margarine, cook onion until tender. Add remaining ingredients, except parsley. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until hot and bubbly. Garnish with parsley. Makes 4 servings.
Melt margarine and cocoa together. Stir together. Let it cool for a few minutes. Add sugar. Add eggs all at one time. Beat with a mixer. Add milk and vanilla. Beat until well blended. Bake at 350° for 30 minutes.
Fry bacon until crisp; drain and reserve 1 to 2 tablespoons fat. Add onion, celery and carrots to fat in kettle. Saute until onion is soft and transparent. Stir in flour and cook 1 minute. Stir in clam juice. Add bacon, potatoes and bay leaf. Cover and simmer 20 minutes until potatoes are tender. Add half and half and clams and salt and pepper to taste. Cook until heated through.
Mix dressing, cheese, sugar and onion in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 8 servings.
Put rice in 9 x 13-inch pan. Mix all liquids together. Pour 1/2 of liquids over rice and mix well. Place chicken, uncovered, on top of rice. Cover with remaining liquids. Sprinkle cheese and almonds on top. Bake at 350°, uncovered, for 1 hour and 15 minutes.
Mix flour, sugar and milk. Spray pan. Pour in pan. Pour the peaches over dough. Pour juice over the whole thing. Sprinkle a little cinnamon if you want to. Bake 30 minutes at 350°.
Pour water over bread crumbs, then mix all ingredients together. Form into 1 1/2-inch meatballs. Heat a little oil in a skillet; brown meatballs, a dozen or so at a time. Place them in spaghetti sauce after draining off grease.
Cut kielbasa into bite size pieces. Combine chili sauce, brown sugar, pineapple and juice. Pour into a casserole dish. Bake at 250° for 45 minutes.
Mix pie filling, pineapple, condensed milk, banana and lemon juice well. Fold in container of Cool Whip. Pour into oblong pan and cover. Put in freezer. Take out about 10 minutes before serving.
Melt butter in top of double boiler. Add dry ingredients; stir until smooth. Add liquids slowly; cook until thick and smooth. Add cooked beets; let set over low heat for at least 10 to 15 minutes.
Mix flour, salt and baking soda. Set aside. Mix fat and peanut butter. Add both kinds of sugar. Mix well. Add eggs and beat well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon on baking pan. Flatten with a fork. Bake at 375° (moderate oven) for 10 to 15 minutes until lightly browned. Makes 4 to 5 dozen cookies.
Preheat oven to 325°. Boil noodles until firm but done. Drain. In casserole dish, combine soups and tuna. Add drained noodles. Top with grated cheese. Bake for 20 minutes or until done.
Boil potatoes until tender. Mix sour cream, dry onion soup mix, mushroom soup, lemon juice, and mustard. Heat sauerkraut in drippings from cooked sausage. In baking dish alternate layers of potatoes, cream mixture, and sauerkraut. Put bread crumbs on top. Bake at 350°F. for 20 to 25 minutes or until bubbly and light brown on top.
Combine flour, 1/2 cup butter and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill 30 minutes. Saute mushrooms, pepper, zucchini, onion, carrot and garlic in 2 tablespoons margarine until vegetables are crisp-tender. Remove from heat; stir in paprika, salt and pepper. Set aside. Pass chilled pastry evenly on bottom and sides of 10-inch pie plate. Sprinkle cheese over bottom of shell. Spoon sauteed vegetables evenly over cheese. Combine eggs and milk in a medium bowl; beat with a wire whisk. Pour egg mixture over vegetables. Saute chopped onion in 1 tablespoon margarine until tender; drain and sprinkle over quiche. Bake, uncovered, at 350° for 40 to 45 minutes or until set and lightly browned. Let stand 5 minutes before serving.
Butter 1 1/2-quart casserole. Mix all ingredients, one at a time. Bake, uncovered, for approximately 60 minutes at 350°, until set, brown and crusty.
Crush Oreo cookies, reserving 1 cup. Mix with margarine and put in 9 x 13-inch pan. Cream the cream cheese with confectioners sugar. Fold in Cool Whip. Spread cream cheese mixture on crumbs. Spread cooled pudding on top. Sprinkle cookie crumbs over all.
Measure dry ingredients in mixing bowl. Add oil, water and coloring. Mix well, knead until smooth. Stores well in airtight bowls or bags.
Fry in patties dropped by spoonfuls into a small amount of cooking oil. Serve hot.
Cook sugar, marshmallows, salt, milk and butter over medium heat. Boil for 8 minutes. Take off heat. Add chocolate chips, vanilla and nuts. Makes 3 pounds.
Mix the above ingredients in a large bowl, add enough mayonnaise to hold ingredients together. Chill at least one hour and can be chilled overnight. Sprinkle with paprika and sliced hard boiled eggs before serving.
Sift together dry ingredients, except sugar. Combine eggs, vegetable oil, sugar, zucchini and extracts in a separate bowl and beat well. Stir flour mixture into wet ingredients; mix until smooth. Add raisins, nuts and chopped dates last and stir. Pour into 9 x 5-inch loaf pans or muffin tins. Bake at 350° for about 45 minutes for loaves and 20 minutes for muffins.
Remove core and blemished leaves of cabbage. Place cabbage in 3-quart microproof casserole. Add water. Cover with plastic wrap and cook on High (Maximum power) 6 minutes. Cool cabbage slightly and separate leaves. Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt and pepper; stir thoroughly. Divide mixture among 6 to 8 large cabbage leaves. Wrap leaves tightly around mixture. Line bottom of 3-quart microproof casserole with some leftover cabbage leaves. Place cabbage rolls on top of loose leaves. Cover with remaining cabbage leaves. Dot with butter and pour tomato sauce over top. Cook, covered, on 80 (Reheat) about 30 minutes. Baste after 15 minutes and cook until rolls are fork-tender. Remove and let stand, covered, 5 minutes. Discard top loose cabbage leaves before serving. Makes 6 to 8 servings.
Mix together margarine, cake mix and 1 egg. Press into a 9 x 13-inch pan or 2 smaller pans, greased and floured. Mix powdered sugar, cream cheese and 2 eggs; pour over the top of cake mixture. Bake at 350° for 30 to 40 minutes. Sprinkle some powdered sugar on top, if desired.
Cut chicken into bite-size pieces in a frying pan, cook chicken with the lemon juice and water. When the chicken is done, add the 2 packages of dressing mix and simmer for at least 5 minutes. Cook rice as directed. Serve the chicken mixture over rice.
Mix thoroughly sauerkraut, bean sprouts, celery, diced pepper, chopped onion and celery seed. Blend together sugar, salad oil and vinegar. It is best when this mixture is heated and then left to cool. When cool, pour mixture over vegetables. It's better after it stands a few days. Keep in the refrigerator.
Brown chicken in a little oil. Put in casserole dish. Blend soup with milk and add pepper. Pour over chicken. Sprinkle with paprika (optional) on top. Bake at 400°, covered, for 45 minutes to 1 hour. Check after 45 minutes for doneness. Serve with rice or noodles.
Mash liverwurst to make smooth. Blend in all of rest of ingredients, except add only 1/3 of the cream cheese. Pack into a 2-cup mixing bowl lined with foil or plastic wrap. Chill several hours until firm. Turn out and frost with remaining cheese. Chill well. Serve with crackers.
Put crackers in brown paper bag. Sprinkle all dry ingredients onto crackers. Shake well. Pour oil onto crackers and shake again. Let bag set in sink 1 hour before storing in Tupperware. Sack will absorb excess oil.
Combine all ingredients. Mix with electric beater about 5 minutes at medium speed. Pour the batter into a greased bundt pan or angel food cake pan. Bake at 350° about 45 minutes or until done. Cool about 25 minutes before turning onto a rack. Sprinkle with powdered sugar.
Cook sugar and milk, stirring until mixture makes soft ball in cold water. Add marshmallows and peanut butter, stirring until all is dissolved and begins to thicken. Pour in buttered dish or pan. Slice when cold.
Combine eggs and sugar; beat well. Add pumpkin and lemon juice; mix until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture. Mix well.
Mix first 3 ingredients together and heat until dissolved. Add rest of ingredients and mix together. Pour into unbaked pie shell. Bake for 1 hour at 350°.
Cook as a syrup the sugar, orange juice, rind and salt to soft ball stage. Stir well, then add nuts. Stir until creamy. Lift out pecans, one at a time, placing them on wax paper until dry.
Cook onions slowly with butter and oil in heavy covered 4-quart saucepan for 15 minutes. Stir in salt and sugar. Cook, uncovered, over moderate heat, 35 to 40 minutes, stirring often until onions are a deep golden brown. Sprinkle with flour; stir 3 minutes. Remove from heat; add boiling bouillon and water to onion mixture. Blend well. Add wine and seasonings. Simmer partially covered, 35 minutes. While soup is simmering, place 1 layer of French bread slices on cookie sheet and bake at 325° for 30 minutes or until they are dried and golden brown.
Dissolve yeast in warm water. Let stand 10 minutes. Combine dissolved yeast, eggs, 2 1/2 cups flour, shortening, sugar and salt in a large mixer bowl. Beat until smooth at medium speed, scraping sides of bowl for 2 minutes. With wooden spoon, stir in remaining flour to make soft dough. Cover. Let rise until double in bulk, about 1 hour. Punch down. Refrigerate overnight.
Melt the oleo, butterscotch chips and peanut butter together in microwave for 4 minutes. Pour over the Rice Chex; mix well. Put Chex mix in paper grocery bag with the powdered sugar. Fold top over and shake. Coat all well. Pour out and let dry on cookie sheet.
Roll dough very thin. Spread butter and sugar over dough. Roll up into a roll. Cut into small rolls. Place in pan. Mix milk, sugar and vanilla; pour over rolls. Bake at 375° about 30 minutes, or until done.
In a bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. Pies may be frozen up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping, if desired. Yields 2 pies, 6 to 8 servings each.
Cook macaroni in salted water; rinse and drain. Add macaroni to a bowl containing salad oil and vinegar. Mix together, then add remaining ingredients. Chill.
Mix dry ingredients together. Pour over melted butter. Add egg and vanilla. Drop by 1/4 teaspoon onto cookie sheet covered with aluminum foil, dull side up. Place fairly far apart as mixture will run. Bake at 350° for about 8 minutes, or until well browned on edges. Cool; remove with fingers from foil.
Brown sausage; drain. Bring water to boil; add rice and Lipton onion soup mix. Boil 7 minutes. Add celery, green pepper, sliced water chestnuts and browned sausage. Bake at 350° for 1 hour.
Mix milk, soup, salsa and onions. Chop tortilla into pieces. Grease a 9 x 13-inch pan. Layer ingredients and top with cheese. Bake 1 1/2 hours at 350°.
Cook carrots and drain. Melt the butter and cheese together, then mix with the carrots. Place in 9 x 13-inch pan. Melt butter and mix with the crackers. Sprinkle over the carrots and cheese. Bake for 15 to 20 minutes (until cracker mixture is brown).
Saute the onion (chopped fine). Add the tomatoes and green chilies. Cook until most of the liquid is gone. Add and heat the milk. Add the Velveeta (cubed) and heat until melted. Mix well and serve.
In a saucepan mix the sugar and cornstarch very well. Gradually stir in water. Cook over medium heat and stir constantly until mixture gets thick. Boil 1 minute. Stir a little of this hot mixture very slowly into the egg yolks. Then blend this mix into the hot mix in saucepan. Return to heat and boil about 1 minute more, stirring constantly until smooth and thick. Blend in butter. Stir to melt and then add lemon juice and stir well. Pour into baked shell. Cover with meringue. Be sure to seal meringue to crust so it doesn't shrink. Bake in a 400° oven for 8 to 10 minutes or until light golden brown.
Cook noodles as directed, then drain. Brown ground beef; add soups and Velveeta. Mix well. Add noodles. Put into casserole dish. Sprinkle Cheddar on top. Bake at 350° until hot through, 20 to 30 minutes.
Beat all ingredients together. Bake at 350° in 9 x 12-inch pan for 35 minutes.
Scrape the peel off of the potatoes. Wash well. Cover with cold water; cover and bring to a boil. Cook until fork tender, approximately 15 minutes after they come to a boil. Add bacon drippings and butter and stir. Mix cornstarch with 1 cup of half and half and add to the potatoes stirring well. Add the rest of the half and half, salt and pepper. Stir frequently to keep from sticking and scorching. Cook until smooth and it thickens. Garnish with chopped green onions and crispy fried bacon.
In a saucepan, combine brown sugar, cornstarch and mustard. Stir in water, raisins, vinegar, lemon juice and peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham. Yield: 2 cups.
Cut ends of eggplant; peel skin with potato peeler. Slice into 1/4 or 1/8-inch slices. Scramble 3 eggs in a bowl. Pour bread crumbs in another bowl. Dip eggplant in egg, then in bread crumbs. Fry in olive oil to lightly brown on both sides. Cover bottom of baking pan with tomato sauce. Place a layer of eggplant, overlapping edges in pan. Cover lightly with sauce; spread evenly. Cut or break American cheese into squares, 1 for each serving, and place over eggplant. Put an even coating of Kraft Parmesan over it. Do another overlapping layer of eggplant, sauce, American cheese and Parmesan. Put sauce on each piece of American cheese so it won't burn. Bake at 350° for 20 to 30 minutes.
Drain kidney beans thoroughly. Pour off liquid from wax and green beans. Empty beans into a large bowl. Add onions. Dissolve sugar in vinegar and add salt, pepper and Crisco oil to beans. Stir gently to blend. Marinate overnight in the refrigerator. Serve beans, thoroughly drained, on lettuce.
Brown sausage. Add remaining ingredients, except kidney beans, and simmer until vegetables are tender. Add kidney beans and simmer 5 minutes more. Then enjoy!
Sift flour, salt and soda together. Add lemon juice to apples. Mix oil, sugar and eggs together; add dry ingredients alternately with apples. Add nuts and vanilla. Pour into greased and floured 9 x 13-inch pan. Bake 1 hour at 350°. Leave in pan and cover with glaze.
Steam or microwave the cauliflower until soft. Puree in food processor adding the butter and half & half to taste. Season with salt and pepper. This has 5 grams carbohydrates.
Mix shortening, sugar and egg thoroughly. Stir in buttermilk and vanilla. Sift dry ingredients together and stir. Chill dough.
Mix meat and next 8 ingredients. Shape into 1-inch balls. Melt shortening in skillet. Brown meatballs. Remove from skillet and drain. Heat chili sauce and jelly in skillet until jelly is melted, stirring constantly. Add meatballs and stir until coated. Simmer 30 minutes. Serve hot in chafing dish.
Mix as for pie crust. Divide into 3 parts. Roll out and score into small squares. Bake on thin cookie sheet for 30 minutes at 325°. Serves 200.
Grease 10 x 1 1/2-inch pie plate. Cook and stir ground beef in skillet until brown; drain. Stir in onion and seasoning mix. Spread in plate. Sprinkle with tomatoes and corn. Beat eggs, milk, baking mix and cornmeal until smooth. Pour into pie plate. Bake at 400° for 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Yields 6 to 8 servings.
Grease and flour 12 muffin tins. Preheat oven to 350°. Cream shortening, sugar and egg. Sift flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with applesauce or milk. Fill muffin cups 2/3 full. Bake 30 minutes or until done.
In one bowl, mix together flour, baking powder, salt, cinnamon and baking soda. In another bowl, mix together oil, eggs, sugar, vanilla and chocolate chips. Add flour mixture to bowl and mix all ingredients well. Divide batter in well greased and floured loaf pans (9 x 5 x 3-inch). Bake in a 350° oven for 60 minutes. Pick test; cool in pan 10 minutes. Cool on wire rack.
Cut vegetables in large pieces. Combine all ingredients in large pot or crock pot. Cover and bake for five to six hours at 275° in pot; or low in crock pot.
Mix all but biscuits and place in baking dish. Top with flaky biscuits and bake at 350° until done.
Cream butter and cheese. Add flour, nuts and flavoring. Make into 2 rolls. Chill overnight. Cut into 1/4-inch slices or make into small balls and press down on cookie sheet with fork. Bake at 350° until slightly brown.
Bring to a boil ginger ale and catsup. Pack and roll meat mixture into firm balls. Add to boiling mixture. Cook about 3 hours. Chill and remove fat from top; reheat. This makes a good dish to freeze or prepare ahead. Serve with noodles or pasta.
Preheat oven to 350°. Combine first six ingredients. In medium bowl, combine next four ingredients. Combine the two mixtures. Spray pan with non-stick spray. Spread batter in pan. Bake 25 minutes. Cool and cut into 16 bars. Calories per serving: 68.
Drain and flake salmon. Mix salmon, eggs, olives and almonds. Soak gelatin in cold water for 5 minutes. Dissolve over hot water. Add mayonnaise, sour cream, onion, salt and lemon juice. Mix and combine with salmon mixture. Mold and place in refrigerator until congealed. Remove from mold. Garnish with parsley. Serve.
Heat soup to lukewarm. Stir in water. Slowly sprinkle gelatine into mixture. Add onion, mayonnaise and shrimp. Fold in soft cream cheese. Pour into mold. Chill overnight. Serve with crackers.
Drain green beans, leaving a little water in each can. Saute onion in bacon drippings. Add chili sauce, beans and bacon. Chill overnight. Heat to serve about 20 minutes at 350°.
Mix half the recipe at a time. Mix together well all the ingredients. Roll into 4-inch balls, then refrigerate 2 to 3 hours or put in freezer for 1/2 or 1 hour, then take out of refrigerator or freezer. Take 1 ball out of refrigerator at a time, then roll out ball on board with flour or powdered sugar and cut with diamond cookie cutter and fill with 1 teaspoon apricot mixture with ground walnuts in center, then bring two corners together and seal. Put 1/2 toothpick in cookie to hold together. Bake on ungreased cookie sheet at 425° for 10 minutes or until lightly golden brown. Sprinkle with powdered sugar when cool.
Cook macaroni as package described; rinse and set aside. Mix well cottage cheese, sour cream, eggs and sharp cheese (save 2 cups for topping). Add macaroni and stir well. Pour into lightly greased (Pam) 2-quart casserole. Top with shredded cheese and a dash of paprika. Bake at 350° for 45 minutes. Serves 6 to 8.
Saute onions, green peppers and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer, uncovered, for 20 minutes. Cook noodles according to package directions and drain. Combine spinach, Ricotta, egg, 1/4 cup of Parmesan cheese, salt and pepper.
Sprinkle coconut and nuts in 3 pie shells. Mix other ingredients with melted margarine. Do not boil. Pour into shells and bake at 325° for 45 minutes. I cover edges of pie shells with foil.
Makes 2 standard size layers. Mix all dry ingredients. Add mayonnaise, water and vanilla. Mix thoroughly. Bake 30 to 35 minutes at 350°.
Steam the squash, zucchini and lemon. Cook them, but still firm. In a saucepan, heat just to boiling the cream of mushroom soup, bouillon cube and sour cream. Add the grated carrot. Drain the vegetables well and add them to the sauce. Prepare the stuffing. Cover bottom of a casserole dish with 1/2 of the stuffing. Add vegetable/sauce mixture, then top with remaining stuffing. Bake at 300° for about 1/2 hour.
Shred cheese and combine with sausage and Bisquick. Shape into small balls and place on cookie sheet or shape into balls. Freeze. Then bake at 350° for 20 minutes. Make balls small since they get larger when cooked. Yields 100 balls.
In a large nonstick skillet, saut the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Add tomatoes; heat through. Yield: 4 servings.
Place shredded cabbage in sterile jars. Use 1 teaspoon salt per quart and 1/2 teaspoon salt per pint. Cover with hot water and place lids on tight. Store in a cool, dark place for one month before tasting.
In large saucepan, heat bouillon in 1/4 cup water until dissolved. Add cabbage, carrots, onion, 1/2 teaspoon salt and dash of pepper; toss to mix. Cook, covered, 5 to 10 minutes or until tender. Combine butter, mustard and pecans and pour over vegetables; toss to mix. Sprinkle with paprika. Serves 6 to 8.
Mix everything in kettle you melt the butter or margarine in. Add oil to melted butter. Add sugar, then eggs one at a time, beating well after each addition. Add vanilla, flour, baking powder and nuts, coconut or chocolate chips. Put in a 9 x 13-inch greased and floured pan. Bake at 350° about 25 minutes. Do not overbake. Watch very closely.
About 2 hours before serving, preheat oven to 325°. In a medium saucepan over medium heat, heat milk until tiny bubbles form around the edges.