HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered 13 x 9-inch baking dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese; bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes. Refrigerate leftovers. Makes 6 to 8 servings.
Place margarine in an 8 x 8-inch glass baking dish. Microwave 1 minute or until melted. Blend in cornstarch, lemon juice, parsley flakes, celery salt and pepper. Dip each fillet in seasoned butter. Arrange fillets with thick edges toward outside of dish. Cover with plastic wrap. Microwave on High for 6 to 7 minutes or until fillets flake easily. Let stand 5 minutes before serving.
Mix apples with lemon juice, making sure all sides are covered. Arrange apples in rows in 7 x 10-inch baking dish sprayed with Pam. Mix dry milk, lemon rind, cinnamon, Sugar Twin and brown Sugar Twin. Sprinkle on apples. Bake at 350° for 45 minutes.
Mix in a bowl the flour, dry milk, 3 tablespoons sugar, 1 teaspoon cinnamon and the nutmeg. Mix dry ingredients and butter with a fork until crumbly. Put into a greased baking dish the sliced apples, 1/2 cup sugar and 1/2 teaspoon cinnamon. Sprinkle crumb mixture on top of apples. Bake near center of oven for 45 minutes, or until apples are tender (oven temperature at 325° to 350°).
Mix first 4 ingredients together. Sift next 5 ingredients together. Add second mixture to first mixture. Add nuts and pour into a 9 x 13-inch cake pan. Bake 40 minutes at 325°. After cake is cool, spread with cream cheese frosting.
Chop or grind up 1 can of Spam (fine). Chop up/blend 1 small onion or 1/2 cup. Use pre-grated cheese or grate up 4 ounces of cheese. Stir up and mix all ingredients into a medium bowl. Separate the buns and split the tops and bottoms apart and spread the mixture about 1/4-inch thick on each bun half. Set oven to broil or put the Spam burgers into the broiler or a toaster oven for approximately 5 minutes or until you see they are turning light brown. Serve hot. Serves 4 people. Preparation Time: 10 minutes. Total Time: 15 minutes.
In a 4 qt. Dutch oven, melt margarine. Add onion, green pepper and ham. Brown. Add potato, water and pepper. Cover and simmer until potatoes are tender. Make a paste of flour and 1/3 cup of water. Add to potato mixture. Add both cans of soup and drained corn. Heat through. Serves 6.
Cut hot dogs in halves. Cut bacon strips in halves. Wrap each hot dog with a strip of bacon. Secure with toothpick. Mix ketchup and brown sugar together. Pour over hot dogs; put in crock-pot. Simmer on low for approximately 8 hours.
Wash and crush tomatoes thoroughly. In large pan add tomatoes and 1/2 water to each quart. Add herbs to taste. Heat slowly to 180° until liquid. Through strainer cloth pour into glass or enamel container and let stand 24 hours in cool place. Syphon off clear juice. Strain again. Heat to 180° adding 1/2 cup sugar for each quart. Pour into sterile jars and process again to 180° for 20 minutes. Add 1 teaspoon coarse salt per jar before sealing.
Split Twinkies in half lengthwise. Line bottom of 13 x 9-inch pan. Mix pudding as directed and pour over Twinkies. Slice bananas over top of pudding. Pour cherries on top of bananas. Top with Cool Whip and nuts. Refrigerate for 2 hours.
Grease an 8 x 8-inch or 9 x 9-inch pan with margarine. Cover bottom with bread crumbs. Heat milk. Beat eggs and add sugar, vanilla and salt. Add milk slowly, beating all of the time. Pour over bread crumbs. Add nutmeg on top. Bake at 300° until set (40 to 50 minutes).
Combine macaroni. water, sauce, and browned ground beef in 3 Qt. casserole. Stir and cover, microwave on High for 14 minutes. While standing, sprinkle with cheese. The cheese will melt during standing time.
Use large cucumbers. Peel and slice lengthwise. Place cucumbers in large container. Cover with water and add lime. Let stand 24 hours. Rinse thoroughly. Cover cucumbers with fresh water. Add alum and let stand 6 hours. Rinse and let stand in fresh water for 6 hours.
Heat oil in large pot. When hot, pour flour in slowly and stir until flour turns brown. Dice seasonings and saute in roux mixture. Add 4 to 5 cups hot water and Tony's seasoning. Add crab meat. Cook for 30 minutes. Add shrimp and cook another 30 to 45 minutes. Let sit for a couple of hours.
Beat eggs and add milk, shortening and dry ingredients in a blender. Beat until smooth. Fill greased muffin pans 1/2 full and bake in preheated oven at 450° for 20 minutes. Reduce temperature to 350° and bake 10 minutes longer or until golden brown. Serve with butter and jam or jelly.
Cream until fluffy the cream cheese and 1 cup sugar. Add egg and 1 teaspoon vanilla. Bake at 300° for 40 minutes in paper-lined muffin tins (2/3 full). Remove from oven and allow to "sink in." Frost with sour cream mixed with 1/3 cup sugar and vanilla. Return to oven for 5 minutes. Cool and freeze, muffin tins and all.
Cook asparagus in large pot of boiling salted water until tender, but still firm to bite, about 3 minutes. Drain. Transfer asparagus to bowl of ice water and cool. Drain well.
Mix flour, salt and soda. Cream peanut butter and butter together. Mix white and brown sugars. Add all mixes together. Bake at 375° until light golden brown. Store in airtight container with a piece of sliced bread (to keep cookies fresh).
Preheat oven to 350°. Melt 1 stick margarine and pour into bottom of 9 x 13 pan. Stir in pecans and coconut. Mix cake mix according to directions and pour into pan. Melt 1 stick margarine and add to softened cream cheese. Add confectioners sugar to margarine/cream cheese mixture. Spoon on top of cake batter. Bake 50 minutes.
Melt 1 stick butter in casserole dish. Put 3/4 package stuffing on top of butter. Mix squash, sour cream, soup, onion and green pepper together. Put on top of stuffing. Sprinkle top with remaining stuffing mix. Bake at 400° for 30 minutes or until brown.
Mix all dry ingredients together. Add remaining ingredients; blend well. Add a drop of food coloring (optional). Pour over muffin pans, 3/4 full. Steam for 12 to 15 minutes. Philippines recipe.
Grate cheese. Have sausage and cheese at room temperature. Mix all ingredients good. Form into balls on baking sheets. Bake at 450° for about 10 to 15 minutes, until brown.
Scrub potatoes; cut each into 1/2-inch thick slices. Blend butter and onion soup mix; spread on one side of each potato slice. Reassemble potatoes; wrap each in foil, sealing well. Bake on grill over coals for 45 minutes or until done, turning once.
Combine all and stuff turkey. Bake until popcorn blows the ass off the turkey.
Mix well and pour in baking dish. Top with cheese. Bake until bubbly.
Combine peanut butter, butterscotch morsels and chocolate morsels in a heavy saucepan. Place over low heat and cook, stirring constantly, until melted. Stir in peanuts.
Preheat oven to 350°. Blot sausage dry and combine with cheeses, olives, peppers and dressing. Lightly grease a mini or regular muffin pan and press 1 wrapper in each cup. Brush lightly with oil. Bake 5 minutes or until golden. Remove from tins; place on baking sheet. Fill with sausage mixture. Bake 5 minutes, until bubbly. Makes 4 to 5 dozen.
Combine and mix well. Spoon into lightly greased 3-cup casserole dish. Bake at 350° for 20 minutes. Serve with assorted crackers.
Combine first 5 ingredients. Add sifted Biskit mix. Stir in marmalade and pecans. Grease muffin pans; fill 2/3 full. Bake at 425° for 10 minutes or until brown. Be sure to use small muffin tins.
Soak corn in water and soda overnight. Rinse good and cook 3 or 4 hours. You will need to remove husk before the corn. The hominy is ready to use in your favorite recipe.
Combine sugar and milk in saucepan and cook to soft ball stage (234°). Remove from heat. In a warm mixing bowl, combine marshmallow cream, peanut butter and vanilla. Add cooked syrup and mix well. Pour into buttered 6 x 10-inch pan. Cut into 2-inch squares.
In a large plastic bag, mix all dry ingredients. In a shallow dish, beat eggs, milk and crushed garlic. Heat oil in a frying pan, with cover, until hot, 325° or medium-low.
Drain juice from cherries and pineapple into a saucepan. Bring juice to a boil and pour over jello. Cool slightly. Add crumbled cream cheese, nuts, cherries, pineapple and Coke. Refrigerate to jell.
Cream together butter, eggs, sugar, sour cream and vanilla. Then add the dry ingredients (after blending them together in a bowl or plastic Baggie). Chill 1 hour or overnight.
Prepare jello according to package directions. Dissolve sugar while jello is still hot. Add all ingredients.
In a blender, add milk and Twinkies. Blend for 5 to 10 seconds. Add Oreo cookies. Blend together. Add 3 cups vanilla ice cream. Blend until smooth. Pour in glass.
Mix cake mix, pudding mix, 4 eggs, 3/4 cup oil and 7-Up together and bake according to directions on cake box. Mix remaining ingredients together for icing. Cook until smooth and add about 2/3 cup coconut to mixture. Spread on top of cooled cake. Sprinkle with chopped pecans if you like.
Mix flour, sugar and cocoa together in a large saucepan. Add 1 cup milk. Beat egg yolks in with other cup of milk. Combine into saucepan with other mixture. Cook mixture, stirring constantly. As mixture thickens, add butter and vanilla. Pour into pie shell. Add meringue on top.
Place fish in sprayed 9 x 13 baking dish. Combine juice and oil and drizzle over fish. Top with slices of tomato and onion. Combine all spices and sprinkle on top of tomatoes and onion. Bake uncovered 10-15 minutes or until fish flakes with fork. Serves 2.
Grate zucchini; sprinkle salt over zucchini and let sit for 1/2 hour, then squeeze out all liquid very well. Saute lightly onion in butter or margarine. Add flour, pepper and milk; cook with sauteed onions until thickened. Separate eggs. Combine zucchini, milk and onion mixture with shredded cheese, corn, egg yolks and salt to taste. Beat egg whites to soft peaks and add to mixture, folding in last. Pour mixture into a 2-quart greased casserole. Bake for approximately 1 hour at 350° until puffy and brown.
Blend potatoes with egg yolk and butter. Beat until light and creamy. Add parsley and cheese; fold in stiffly beaten egg white. Place in buttered 1-quart baking dish. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. Makes 4 servings.
Mix all ingredients (ex. popcorn and vanilla); cook until you get a soft ball formed in the cold water. Then add vanilla and stir. Pour onto popcorn. Mix well. Butter hands and form balls. Makes about 2 dozen.
Combine all ingredients. Cover; chill 1 hour. Spread on crackers. Makes about 1 1/2 cups spread.
Melt butter; add sugar, syrup and salt. Cook 3 minutes. Add soda; stir until thick and foamy. Pour over popped corn that has been placed in a grocery bag. Fold down top and shake. Cook 1 1/2 minutes. Shake and turn sack upside down. Cook 1 1/2 minutes. Turn sack right side up and cook 40 seconds. Shake. Spread to single layer on a foil pan. Cool. Store in an airtight container.
Beat each egg separately, then gradually add sugar. Mix well and add milk, vanilla, salt and Eagle Brand milk. Mix well. Pour into ice cream freezer and let chill for 30 minutes before making.
Dissolve gelatin in boiling water. Add cold water, diced orange sections and grated carrots. Mix well. Pour mixture into mold and chill until set. Garnish with chopped nuts.
Add one cup water to jello and stir until dissolved. Add beet pickles and shredded pineapple.
In a medium saucepan, combine sugar, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir in boiling water. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes more. Stir in margarine until melted. Remove from heat. Pour into pie shell.
Place 2 tortillas on an ungreased baking sheet. Spread each with applesauce. Sprinkle with cheese and cinnamon-sugar, if desired. Top with remaining tortillas. Brush tops with butter. Sprinkle with cinnamon-sugar. Bake at 400° for 7 to 8 minutes or until lightly brown. Cut into wedges. Yield: 16 wedges.
In 2-cup glass measure combine milk and chocolate. Microwave at High (10) for 1 1/2 to 2 minutes. Stir to blend well. Add sugar; stir. Microwave at High (10) for 1 to 2 minutes, until mixture boils. Add peanut butter and vanilla; stir thoroughly. Serve warm or cool. Makes 1 cup.
Mix apples, sugar, oil, pie spice, and eggs. Let stand for 30 minutes. Add flour. Bake 45 minutes to one hour at 350°.
In blender grind together onion, peppers and garlic salt to a paste. Mash avocados and add paste, chopped tomato and onion; add all together.
Mix milk, eggs, vanilla and cinnamon in large dish. Dip sliced bread into mixture and fry over medium heat in a frying pan until brown.
In skillet, cook vegetables in olive oil (2 teaspoons) and set aside. If grill is handy, cook boneless breasts of chicken on low heat for 15 to 20 minutes. Set aside. Otherwise use broiler.
In large bowl, cream butter and sugar until fluffy. Add eggs. Add cake flour and vanilla; blend well. Pour batter into lightly greased and floured 10-inch tube pan. Bake in preheated 325° oven 1 hour and 20 minutes or until cake tests done. Cool 5 minutes. Sprinkle with confectioners sugar, if desired.
Crush Waverly wafers in bottom of casserole dish. Debone chicken and place on crackers. Pour 1 stick melted oleo over this, then mix next 3 ingredients and pour over chicken and crackers. Sprinkle a little paprika over this. Bake at 350° for 20 minutes until bubbly.
Mix lemonade and milk; fold in Cool Whip. Pour into crusts and refrigerate.
Combine dry ingredients; cut in shortening until coarse. Add egg and milk all at once. Mix into a ball. Turn dough out on floured board and knead 10 to 12 times. Roll out to 3/4-inch thick. Cut with cutter. Place on ungreased baking sheet and freeze. When biscuits are frozen, store in plastic bag in freezer. To bake frozen biscuits, place on lightly greased sheet. Bake at 475° for 12 to 15 minutes.
Cream butter and mix flour and sugar and cream with butter or margarine. Beat eggs and add together with all other ingredients. Pour into unbaked pie and cook at 400° until top is lightly brown. Reduce heat to 250° or 300° or cook until filling is slightly thick. Take out of oven and it will finish cooking. Very delicious!!!
Put 1 tablespoon sugar in 1/4 cup lukewarm water and crumble in yeast. Cream shortening and sugar; add milk. Let cool and add 2 beaten eggs and yeast, then 4 cups sifted flour. Add salt and 4 more cups of flour.
Layer lettuce and peas in bottom of 9 x 13-inch dish. Then place a layer of salad dressing and top with cheese and crumbled bacon. Add small amount of onion. Do this until you have used all your ingredients. Be sure to save enough cheese and bacon for top. Set in refrigerator until ready for use, then blend it together with salad tongs or fork.
Make cream sauce of butter, flour and cream. Add the grated cheese, pimento and hot chicken broth and mix. Add the chicken and macaroni (cooked tender, blanched and drained). Season to taste with salt and pepper and place in buttered baking dish. Bake in moderate oven (350°) for about 1 hour. Serves 12.
In a medium skillet, heat oil; dip each corn tortilla one at a time. Let them soak on a paper towel. Set aside. Brown hamburger meat; drain. Combine brown meat with Wolfe chili; add water and bring to a boil. Simmer for 20 minutes. Place equal portions of grated cheese in center of tortilla. Roll tortilla to enclose filling. Place in a baking dish seam side down. Pour meat sauce mixture over enchiladas. Top with chopped onion and remaining cheese. Cover and bake in 350° oven for 20 minutes.
Mix together: cocoa, sugar, flour, salt, and vanilla. Add mixture to milk and cook until thick.
Cook raisins and drain. Mix ingredients with mixer for a few minutes. Pour into an unbaked pie shell. Bake at 375° for 30 minutes.
Melt butter; add water and sugar and bring to boil. Preheat oven to 350°. Open crescent rolls and flatten out each triangle. Place 1/4 peach on each crescent roll triangle and wrap. Place in dish just big enough to hold the wrapped peaches. Pour liquid over peaches. The liquid should almost cover the dumplings. Place in oven and bake until tops of dumplings are golden brown (20 to 30 minutes, depending on the oven).
Melt the chocolate chips, margarine and peanut butter. Pour cereal in a large bowl; pour melted mixture over cereal to completely coat cereal. Put powdered sugar in bowl. Pour chocolate coated cereal in bowl. Shake bowl until completely coated.
Prepare and bake cake mix as directed on package. Pour into 2 (9-inch) pans, greased and floured. Cool. Split layers to make 4 layers. Beat brown sugar and whipping cream in chilled bowl until stiff. Fold in coconut and pecans. Fill each layer with 3/4 cup of whipped cream mixture. Frost top with remaining cream mixture. Garnish with whole pecans if desired. Refrigerate.
Pour dressing into bowl and mix in all ingredients except vermicelli. Drain and mix with vinaigrette. Chill for 24 hours. Bring to room temperature before serving. Serve as a side dish or appetizer.
Cream sugar, butter and oil. Add egg yolks. Beat well. Combine flour and soda. Add to creamed mixture with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in beaten egg whites. Bake in a 350° oven for 25 minutes.
Halve bread lengthwise; rub with garlic. Cut in 4-inch sections, then 4 x 1 x 1-inch sticks. Broil 5 inches from heat for 2 minutes to lightly brown. Cool half of bread; store airtight for another batch later in the week.
Cook the meat with seasoning (season to your taste). Then mix in the bell pepper, onion and tomato sauce. Then simmer for 1 or 2 hours.
In a 1 1/2 quart casserole combine frozen peas, mushrooms, onions, butter, savory, water, salt and pepper. Cover and bake at 350° until tender (approximately 45 to 50 minutes, stirring after 20 minutes).
Cut up rabbit; remove fat, wash and dry. Mix flour, salt and pepper and roll rabbit in mixture. Brown in Crisco. Place in baking dish. Cover with water and scrapings from browning pan. Add last 3 ingredients. Bake at 400° for 1/2 hour; turn down to 375° for 1 1/2 hours or until done.
Crumble sausage in medium-size skillet. Cook until brown, stirring occasionally. Drain well. Spread bread cubes in a buttered 12 x 8 x 2-inch baking dish. Top with sausage and cheese. Mix together eggs, milk and seasonings. Beat well and pour over sausage and cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set.
In bowl, combine chopped eggs, mayonnaise, salt and pepper; mix well. Stir in crumbled bacon. Layer egg salad, lettuce and tomato; top with remaining bread slices.
Combine rice, peas, celery, onions, tomatoes and salt and pepper. Mix mayonnaise and sour cream together and gently fold into rice mixture.
Spread tortillas or chips in a black pan. Cover with refried beans, hamburger and salsa mixed together. Sprinkle with cheese. Top with onion and bell pepper if desired. Bake at 250° for 15 to 20 minutes.
Brown ground meat. Saute onions, celery, bell pepper and garlic until tender. Pour excess grease off. Add salt, pepper and tomato sauce. (I add a teaspoon of sugar.) Let simmer for 1/2 hour.
Boil raisins and water together until water evaporates. Combine all other ingredients and beat well. Bake at 350° for 25 to 30 minutes. Bake in a loaf pan.
Brown chicken in oil in large skillet. Add onion, pepper and rice. Cook lightly about 10 minutes. Stir in rest of ingredients. Cover; simmer 40 minutes. Check and stir lightly. Serves 4 to 6.
Combine all ingredients and mix until smooth. Cover and chill. Makes about 1 1/4 cups.
Up to 1 hour before serving, combine coleslaw mixture, green onions, Ramen noodles (saving the seasoning mix for the dressing), almonds and sunflower seeds in salad bowl. Cover and chill.
Prepare jello. When partly congealed, add pineapple, cheese, nuts and mayonnaise; mix well. Pour into molds and chill until firm.
Cream butter; add sugar gradually. Add meal and eggs, one at a time, beating after each. Add lemon juice and rind. Pour into shell. Bake at 325° for 35 minutes (until knife comes out clean).
Cook macaroni and drain. Mix all other ingredients with macaroni. Place in 1 1/2-quart casserole dish. Put a can of biscuits on top and bake at 400° until biscuits are done.
Combine first four ingredients in a bowl; add crackers, tossing well. Drizzle oil over cracker mixture; stir well. Place mixture in a large paper or plastic bag. Let stand 2 hours, shaking bag occasionally. Store in an airtight container. Makes 11 1/2 cups.
Cook broccoli until tender. Mash. Mix other dry ingredients, then add water. Cook over medium heat, stirring constantly until thick. Add broccoli.
Lightly grease and flour a 10-inch tube pan. Preheat oven to 350°. Sift 3 cups flour with baking powder, soda and salt; set aside. In a small bowl, combine brown sugar with 1 tablespoon flour and cinnamon; mix well. Mix at medium speed in a large bowl. Beat butter, granulated sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. At low speed, beat in flour mixture (in 3 additions) alternately with sour cream (in 2 additions), beating until combined. Turn 1/3 of batter into prepared pan, spreading evenly. Sprinkle with half the blueberries and half the brown sugar mixture. Repeat layering of remaining batter, blueberries and brown sugar mixture. Bake 60 minutes or until inserted toothpick comes out clean. Cool in pan on wire rack 20 minutes. Gently remove from pan. Mix confectioners sugar and milk until smooth; drizzle over cake when cooled.
Mix water and salt in bowl. Stir yeast into box of cake mix. Then add to water. Add flour. Cover and let rise 1 hour. Shape into rolls. Let rise 2 to 3 hours. Bake at 350° for 20 minutes.
Sift dry ingredients. Add remaining ingredients and mix well. Fill muffin tins 1/2 full and bake 15 to 20 minutes at 450°. Makes 18 muffins.
Mix and boil 1 1/2 minutes. Let cool. Arrange fresh strawberries in baked pie shell. Pour filling over strawberries. Chill and cover with Cool Whip.
Sift flour, baking powder, and salt together. Cut or rub in fat until well blended. Slowly mix in milk, using just enough to make dough that is soft but not sticky. Turn dough onto a floured board and knead a few strokes. Roll or pat to 3/4 inch thickness. Cut with a biscuit cutter or cut into squares with a knife. Place on a baking sheet and bake at 450° about 15 minutes. Yields: about 16 2-inch biscuits.
Beat together first three ingredients, then bring to rolling boil, stirring constantly. Let cool. Beat milk until thick (10 to 15 minutes). Fold into first mixture. Form graham cracker crumbs into crust in pie plate. Fill with combined mixtures. Top with a few graham crumbs.
Beat the eggs, then add the flour and salt. Batter will be thick. Add the milk slowly, mixing well to avoid lumps. Add butter. Melt shortening in electric frying pan. Pour 3/4 cup batter to cover bottom of pan. Cut into 4 pieces and turn. Good with syrup, powdered sugar, blueberry syrup, etc.
Cream shortening and sugars. Beat in eggs until fluffy. Add flour, baking powder, soda, salt and vanilla. Mix well. Fold in oats, chocolate chips and nuts, if used. Drop on cookie sheet. Bake at 350° for 10 to 12 minutes.
Use 8-inch square pan. Spread 1/2 cup evenly on bottom of pan; set aside. In a large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to full boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Add butterscotch flavored morsels. Stir until morsels melt and mixture is well blended. Stir in orange extract and orange rind. Pour into prepared pan. Sprinkle remaining 1/2 cup chopped nuts on top. Chill in refrigerator until firm (about 2 hours).
Combine first 5 ingredients in a medium bowl; blend well. Press onto bottom and 2 inches up sides of a 10-inch spring-form pan. Bake at 350° for 5 minutes. Cool on wire rack.
For open face sandwiches, decorate with small pieces of parsley and pimento or pecan half.
Cook chicken and take off bones. Melt margarine and mix with dressing. Put half in bottom of 9 x 12-inch baking dish, then put chicken. Mix soups and stock; pour over chicken. Top with rest of dressing mix. Bake at 375° for 25 minutes or until hot through.