HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Form into a loaf. Put in a loaf pan. Bake, uncovered, for 60 to 90 minutes at 300°.
Wash beans. Soak beans overnight or parboil. Cook at 325° for 5 to 6 hours. Serves 125 people.
Brown sausage; drain. Mix with cream cheese. Spread 1 can crescent rolls in bottom of a 9 x 13-inch pan to make crust. Top with sausage mixture. Top sausage mixture with the other can of crescent rolls. Bake at 400° until golden brown.
Melt oleo; add garlic salt, Tabasco, salt and Worcestershire sauce. Stir together. Take other ingredients and mix in aluminum roasting pan. Pour oleo mixture over ingredients in pan. Bake at 250° for 2 hours. Stir every 15 minutes. Store in sealed containers or jars. Makes great Christmas gift.
Mix all ingredients in heavy saucepan; cook to a soft ball. Beat by hand until good consistency. Spread on cake.
Microwave in glass bowl with Saran Wrap, covered, the zucchini, onion, garlic, chili peppers and water. Cook 5 minutes in microwave. Put mushroom soup in blender with microwave veggies. Blend until smooth; this is the sauce.
Boil potatoes until nearly done. Cook and grate. Mix soup, onions and sour cream. Layer potatoes, liquid, salt and pepper and cheese. Bake 30 minutes in 350° oven.
Cream margarine, oil, sugar and eggs. Add vanilla. In a separate bowl, sift together flour, salt, soda and cream of tartar. Add to creamed mixture. Chill dough until firm, at least 1 hour.
Combine all the ingredients in a small mixing bowl and beat for 2 to 3 minutes with a wire whisk, blending well. Pour into a pint jar. Cover and refrigerate for at least 2 hours before using. Shake well before serving.
Saute onions, garlic and beef 10 minutes. Add carrots, tomato paste, herbs and stocks. Salt and pepper. Bring to boil and simmer about 20 minutes until carrots are tender. Discard bay leaf. Keep warm.
Cook and drain the spinach. Melt the cream cheese and mix with the spinach. Sprinkle the herb stuffing and butter on top of spinach. Bake for 30 minutes at 350° in a glass pie dish.
Beat eggs; add sugar, flour, 2 teaspoons almond extract and melted margarine. Mix well. Pour into greased 11 x 15-inch pan. Sprinkle cranberries and then nuts over top. Press into dough slightly. Bake at 350° for 30 minutes.
Boil potatoes for about 15 minutes. Butter casserole dish. Mix ingredients; bake, covered, at 400° for about 30 minutes.
In large mixing bowl, beat eggs, oil and sugar together. Sift flour, salt, soda and cinnamon together and add to egg mixture. In another bowl, stir vanilla, apples, nuts and coconut together, then add batter. Pour into greased and floured tube pan. Bake at 350° for 45 to 60 minutes or until done. Let cool enough to handle pan and turn out on rack to cool completely.
Cook beans in boiling salt water until tender. Add brown sugar. Fry bacon and onions until bacon is crisp; drain and crumble bacon and add with onions to beans.
Cream shortening and sugar. Add eggs and beat until fluffy. Add sour cream and vanilla. Sift all dry ingredients together. Add to creamed mixture. Roll on a lightly floured canvas or cloth. Roll dough about 1/4-inch thick and cut out with large round cookie cutter. Place on cookie sheet; sprinkle with sugar, nuts or raisins. Bake at 350° for 15 to 18 minutes. Cookies should be large, soft and thick. Don't place them too close together. They should puff up big and need space.
Prick bottom and sides of pastry with fork. Bake at 400° for 12 to 15 minutes until lightly brown. Combine cream cheese and milk in saucepan, stir over low heat until smooth. Gradually add this to eggs; mix well. Saute onions in margarine. Add onions and remaining ingredients to cheese mixture. Pour in shell. Bake at 350° for 40 to 45 minutes.
Pour 1 tablespoon of oil in a 12-inch skillet and put it in a 400° oven to heat while mixing the ingredients together.
Place peppers, cut side down, in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. Cover with plastic wrap and cook on 100% power (High) for 6 to 8 minutes or until nearly tender, rearranging peppers after 3 minutes; drain. Break canned chicken into chunks. Combine chicken, corn, Spanish rice, frozen onions and pepper sauce in a 1 1/2 quart microwave-safe casserole. Stir until lightly mixed and cook, uncovered, on High about 6 minutes or until heated, stirring after 3 minutes. Turn peppers cut side up and mound chicken mixture into shells. Cook, covered, on High for 2 minutes or until heated and peppers are tender. Sprinkle with cheese; cover and let stand until cheese melts (about 2 minutes). Makes 4 servings.
Mix jelly and mustard together. Heat just to boiling point. Add hot dogs; simmer until absorbed, about 10 minutes.
Peel and seed cucumbers. Slice thinly and sprinkle with salt. Let stand 15 minutes. Rinse and drain. Toast sesame seeds in a skillet over medium heat; watch closely as they burn quickly. Stir often. Combine sesame oil, sesame seeds, garlic and cayenne. Toss with cucumbers.
Preheat oven to 350°. In medium casserole or baking dish, put hash. Chop onions fine and stir in with hash, then level off the top. Mix sour cream, mustard, salt and pepper together in a bowl. Pile in center of hash and sprinkle with paprika. Bake 25 minutes. Serves 4.
Cream butter. Add the sugar and vanilla, then the flour, mixing well after each addition. Roll dough into 1-inch balls and place on ungreased cookie sheet. Using a lightly floured thimble, indent each ball. Fill the depressions with a dab of preserves, taking care not to overfill. Bake at 350° to 375° for 12 to 15 minutes until very lightly browned. Makes about 40 cookies.
Crush cookie and set aside 1/2 cup. Mix crumbs with butter. Press into a 9 x 13-inch pan. Refrigerate 1 hour.
Mix and make as you do homemade ice cream. Yield: 4 quarts.
Cook sugar, water and syrup until it forms hard ball. Pour over beaten egg whites slowly. Add vanilla. Beat until it will drop by spoonful on buttered table. Add nuts (crushed), if desired.
Avocado Sauce: Place avocado, wine, lemon juice and cilantro in blender. Blend and thin with water if necessary.
Heat oven to 325°. Grease and flour Bundt pan. Mix flour, baking powder, baking soda and salt. Beat egg whites until stiff. Beat margarine and sugar in another bowl until fluffy. Beat in egg yolks one at a time. Stir in orange peel and walnuts. Add 1/3 of the dry ingredients and 1/2 of the sour cream and beat. Add 1/2 the dry ingredients and remaining sour cream and beat well. Add remaining dry ingredients. Fold in egg whites. Bake one hour.
Preheat oven to 350°. Grease cookie sheet. Sift together the flour, soda, salt, cinnamon and nutmeg. Rinse and drain raisins. Mix raisins with oil and water, then mix in sugar, vanilla, oats and nuts. Blend in the flour mixture. Refrigerate 1 hour. Drop dough by teaspoonfuls about 2-inches apart onto greased cookie sheet. Bake 10 to 12 minutes or until crisp around edges. Makes 3 1/2 dozen.
Mix above and put in 9 x 13-inch casserole dish. Melt margarine. Stir in corn flakes. Spread over top. Bake at 325° for 1 hour.
Blend all ingredients and pour into prepared graham cracker crust. Chill 1 hour before serving.
Cream sugar, oil and molasses; add egg and buttermilk and mix well. Add dry ingredients, sifted together. Add vinegar and soda mixture; mix well. Drop on ungreased cookie sheet. Press out with fork or finger dipped in flour. Bake 10 minutes at 350°. Freezes well.
Mix cornstarch and sugar; add water. Cook until clear; set off and add Jell-O. Cool. Put berries in baked crust and pour cooled mixture over berries. Cool in refrigerator several hours. Serve with whipped cream.
Bring chicken broth to a boil in soup pot. Add salt; stir in mixture of cold water and cornstarch. Stir a small amount of hot broth into egg. Stir egg into hot broth. Cook until clear and slightly thickened, stirring constantly. Garnish with scallion.
Pour all in a bowl and mix. Put in refrigerator. Cover and let chill. One can of fruit cocktail may be added for more.
Mix and cook the first 5 ingredients until they come to a boil. Add Rice Krispies and pecans. Mix with the other ingredients. When cool, roll in coconut.
Mix cream cheese, mayonnaise, cherries, marshmallows, pineapple and nuts. Whip the cream. Add to fruit. Pour into dish and let set in refrigerator for 1 hour. Serve.
Melt marshmallows in milk. Cool. Add to Dream Whip. Layer graham crackers, Dream Whip and cherry pie filling. Make another layer of Dream Whip mixture. Top with graham crackers.
Place apples on bottom of baking pan. Put everything but cinnamon and butter in a bowl and fork together until it becomes crumbs. Spread on top of apples, then pour 2 sticks of melted butter on top and sprinkle cinnamon on top. Bake at 325° for 30 minutes or until brown.
In covered dish, mix all ingredients well. Tastes better after sitting in refrigerator for 3 hours. Stir before serving. Keep leftovers refrigerated.
Cook 1 cup rice and set aside. Saute onion, celery, pepper until tender; add mushrooms. Add cheez whiz, soup, and broccoli. Add rice to mixture. Bake in a casserole dish, covered about 40 minutes at 350 degrees.
Combine first 4 ingredients in salad bowl. Combine next 3 ingredients and pour over salad. This dressing is good with fresh fruit or well drained canned fruit.
Melt together. Stir in peanuts or pecans and spoon on waxed paper.
Brown round steak in a little oleo. Melt butter or oleo in large pan. Add flour and mix well. Add the following; round steak, carrots, celery, onion, beef bouillon cubes, Accent, Kitchen Bouquet, frozen vegetables, tomatoes. Cook over low heat for 6 to 8 hours. The longer the better.
Tear lettuce into pieces. Put in bottom of bowl. Sprinkle onion over lettuce. Layer water chestnuts over onion. Sprinkle peas over water chestnuts. Mix sugar with Miracle Whip spread over peas. Sprinkle Cheddar cheese over Miracle Whip. Sprinkle bacon bits over cheese.
In a blender or mixer, combine the first 4 ingredients. Mix for 1 minute or until smooth. Serve with fruit. Store in refrigerator. Yield: 2 cups.
Broil meat on rack 5 to 10 minutes on each side. Combine remaining ingredients except noodles in heavy skillet. Simmer, covered, for 2 hours until meat is tender. Stir in noodles. Makes 2 portions.
Blend all ingredients together and pour into a greased 10 x 13-inch oblong pan. Bake at 350° for 50 to 60 minutes or until a silver knife that's been inserted in the middle comes out clean. You need no crust for this one.
Combine shortening, sugar, vanilla, egg and milk until fluffy. Add flour, baking powder and salt. Chill 1 hour. Roll out 1/4-inch. Cut out cookies. Bake on cookie sheet 8 to 10 minutes at 375°. Yields 3 dozen.
Cream shortening, sugar and eggs on high for 10 minutes. Add dry ingredients alternately with milk. Beat well. Add flavoring and coconut and mix well. Pour in greased Bundt pan and place in cold oven at 325° for 1 hour and 25 minutes.
Put the ingredients together in a blender and whirl them until smooth. Makes enough to store in refrigerator for a week. (Also makes excellent salad dressing.)
Mix pineapple, water sugar and jello; bring to a boil for one minute. Put in large bowl until it starts to jell. Add cottage cheese, dream whip, nuts and cherries; fold into mixture. Grease a 9 x 12 pan with mayonnaise, and pour in ingredients. Let sit 24 hours in refrigerator before serving.
Cream Crisco; add sugars and beat well. Mix and sift flour, salt, soda and baking powder. Add sugar mixture alternately with egg. Add coconut and gumdrops, then oats and vanilla. Mix well. Shape in small balls and press with a fork. Bake at 350° about 10 to 15 minutes.
Brown ground beef. Add other ingredients and mix well. Bake at 325° for 1 hour.
Combine juices and sugar; cook until thickened. Score the ham in usual manner; spread with a portion of the glaze. Stud ham with pineapple slices, maraschino cherries and whole cloves. Store the remaining glaze in the large kit-kup and add the glaze to the baking ham in 2 or 3 applications. Baking time as directed on ham.
Thaw dough according to package directions. Cut into 12 pieces. On a lightly floured surface, roll out each of the 12 pieces into an oval about 1/8 to 1/4-inch thick. Heat about 1/2-inch oil in a heavy skillet at medium-high heat. Cook bread pieces, 1 or 2 at a time, in hot oil for 45 to 60 seconds per side or until dough is brown. Remove hot ovals with tongs and drain on paper towels. Sprinkle with cinnamon and sugar which has been mixed together. The finished ears may be kept warm in the oven while frying the rest.
Heat oven to 450°. Mix all ingredients, except cheese and potato chips. Spoon into 6 ungreased 1-cup baking dishes. Sprinkle with cheese and potato chips. Bake, uncovered, 10 to 15 minutes or until bubbly.
Cook pudding as directed on package. Blend while hot into cake mix. Pour into 13 x 9 1/2 x 1/2-inch greased cake pan. Sprinkle chocolate bits and walnuts on top. Bake at 350° for 30 to 35 minutes. Serve with whipped cream.
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. Stir in currants and orange rind. Cut in butter until crumbly. Add egg and milk. Stir until dough clings together. Knead gently 12 to 15 minutes on a lightly floured board. Cut dough into fourths and form squares about 1/2 inch thick. Cut each square diagonally twice to form 4 triangles. Place squares on a lightly greased baking sheet (or freeze for future baking). Bake for 15 to 20 minutes, until golden brown. Yields 16 scones.
Heat oil and butter in small baking dish. Add lemon juice, crumbs, cheese, parsley, salt and pepper. Add scallops. Toss to coat with mixture. Bake at 350° for 20 minutes. Cook less if using bay scallops.
Heat oven to 325°. In large bowl, combine sugar and cornstarch with wire whisk; beat in eggs, one at a time, until well blended. Stir in lemon juice, butter and lemon rind until well mixed. Pour mixture into pie shell. Place filled pie on rimmed baking sheet. Bake 50 minutes or until golden and a thin knife inserted into pie about 1 inch from edge comes out clean. Cool on wire rack. Serve warm or refrigerate and serve cold.
Cook broccoli. Combine eggs, onion, soup and mayonnaise. Place layer of broccoli in a 2-quart casserole. Add layer of cheese. Pour small amount of sauce. Repeat layers until all is used. Top with stuffing mix. Sprinkle margarine on top. Bake for 30 minutes at 350°.
Mix together and chill. Shape into balls and roll in bread or cracker crumbs; fry.
Fill unbaked pie shell with apples, sliced thin. Sprinkle sugar and cinnamon over apples. Put water over apples. Then mix together flour, brown sugar and margarine; mix these ingredients together until crumbly. Place on top of apples. Bake at 375° for 45 to 50 minutes or until apples are done.
In saucepan, combine green beans, onion, water and 1/2 teaspoon salt. Cook, covered, for 25 minutes or until beans are just tender; drain. In skillet, cook bacon until crisp; drain. Reserve 2 tablespoons bacon drippings. Crumble bacon and set aside. Return drippings to skillet; stir in vinegar, sugar, Worcestershire sauce and 1/4 teaspoon salt. Bring mixture to a boil. Pour sauce over drained beans in saucepan; sprinkle with crumbled bacon. Toss lightly to mix. Cover and return to heat for 2 to 3 minutes. Serve at once.
In a skillet, brown sausage and ground beef; set aside. In a 9 x 13-inch baking dish, place 3 to 4 tablespoons of sauce evenly over bottom. Layer noodles, meat, cheeses and sauce in 3 even layers, topping with noodles and sauce. Bake at 350° for 40 to 50 minutes until cheese is melted and heated through.
Mix all ingredients in a bowl. Serve chilled over salad, cold ham, cold chicken or hot spaghetti with Parmesan sprinkled on top.
Fudge: Melt margarine in a heavy saucepan. Add sugar, cocoa and sweet milk. Mix well. Bring to a full boil. Boil for 2 minutes. Do not stir while cooking. Remove from heat and add vanilla. Cool, then beat adding nuts if desired.
In a large covered saucepan, cook onions and garlic in butter over medium - low heat for 8 - 10 minutes or until tender and golden, stirring occasionally. Add water, bouillon, and worcestershire sauce and bring to a boil. Reduce heat. Cover and simmer for 30 minutes. Ladle hot soup into six ovenproof bowls. Top each with a piece of French bread. Cut each slice of cheese in half and place over the bread. Broil until cheese melts. Serve immediately. Yield 6 servings.
Beat the eggs until foamy. In a separate bowl, combine butter and sugar. Beat until light and fluffy. Blend in beaten eggs and stir until thoroughly combined. Set aside. Combine flour and baking powder. Sift together 3 times. Gradually add flour mixture alternately with the milk to egg mixture, beginning and ending with flour. Mix until well combined. Stir in vanilla. Lightly oil and flour a 10-inch Bundt pan. Pour in cake batter. Bake at 350° for 45 to 50 minutes or until a tester inserted in center comes out clean. Remove from oven and let stand out for 5 minutes. Remove from pan and cool on wire rack. Spoon whipped cream, sweetened with sugar, into center of ring. Garnish with strawberry slices and orange rind, if desired.
Add sugar and flour to sour cream; mix peaches into cream mixture. Pour into pie crust. Place pastry strips on top. Combine salt, sugar and cinnamon. Sprinkle over top of pie. Bake at 375° for 45 minutes.
Boil potatoes in jackets with onions and drain. Place in a large casserole dish. Sprinkle garlic and parsley on potatoes and onion mixture. Next, add cubed Velveeta cheese and bread. Pour melted butter over top. Bake at 350° for 20 minutes.
Grease bottom of baking dish with butter. Clean chicken good. Cover bottom of dish with dried beef. Next, lay chicken breasts over dried beef. Pour the uncooked soup over chicken. You may need to spread it out. Cover dish with foil. Bake for 2 hours at 325°.
Place all ingredients in a bowl and beat on high speed until mixture stands in stiff peaks. Line cookie sheet with a paper bag cut to fit and without wrinkles. Drop teaspoon at a time onto cookie sheet, swirling a peak to top it off. Bake at 325° until lightly colored. Cool 5 minutes. Remove carefully.
Prepare cake mix according to directions. Pour half into 13 x 9-inch pan. Bake for 10 minutes.
Cook and mash potatoes. Add sugar, margarine and nuts. Wrap some mixture around one marshmallow and roll in corn flake crumbs. Continue with entire mixture. Bake in 350° oven until brown.
Spread half of the bread slices lightly with mustard, then with the corned beef spread. Add 2 thin slices of Swiss cheese and a dollop of sauerkraut. Top with remaining bread slices and grill slowly in a buttered skillet. Remove when cheese is soft and bread is golden. Makes 18.
Sprinkle rice into baking pan; pour onion soup over rice. Add 1 cup water. Sprinkle chicken with salt and pepper; place over onion soup. Spread cream of celery soup over chicken. Bake uncovered in preheated 325° to 350° oven for 1 hour to 1 1/2 hours. Add water, as necessary, to keep moist. Curry powder may be added, if desired.
Sprinkle salmon pieces with 1/4 tsp. of the lemon pepper. Melt margarine in 12 inch nonstick skillet over medium high heat. Cook salmon in margarine 3 to 5 minutes, stirring occasionally, until salmon flakes easily with fork. Remove salmon from skillet. Heat potatoes and water to boiling in same skillet; reduce heat to medium low. Cover and cook 5 to 8 minutes or until potatoes are tender. Stir in peas. Cook 3 minutes. Stir in lemon juice, dill weed, remaining 1/4 tsp. lemon pepper and the salmon. Cook 3 to 5 minutes, stirring occasionally, until hot.
Slice the cucumbers very thin; layer in ice for 30 minutes or longer with the onion, also sliced.
In a greased 2-quart baking dish, layer a third of potatoes. Combine flour, salt and pepper. Sprinkle a third over potatoes. Top with third of onion. Combine soup and milk. Pour a third over onions. Repeat layers twice. Combine bread crumbs and butter. Sprinkle over top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more. Makes about 8 servings.
Melt margarine; add flour and salt. Stir until well blended. Add milk slowly, stirring constantly, until smooth. Add cheese (cut in chunks) and continue to stir until melted. Cook potatoes until tender (I slice 1/4-inch thick). Place in 1 1/2-quart casserole; top with cheese sauce and bake 30 minutes at 350°, or until browned.
Combine squash, onion and water in a 2-quart casserole. Cover with casserole lid and microwave at High for 9 to 10 minutes or until squash is tender, stirring after 4 minutes. Mash squash mixture with a potato masher. Add next 5 ingredients; stir well. Cover with casserole lid and microwave at Medium-high (70% power) for 8 to 10 minutes, stirring after 4 minutes. Let stand 5 minutes before serving. Sprinkle with paprika. Yield: 6 servings (about 113 calories per serving).
Soften cream cheese at room temperature. Add sugar and salad dressing and beat. Add fruit and nuts and fold in Cool Whip. Freeze in rectangular or square pan. Minutes before serving, remove from refrigerator.
To cherry jello, add 2 cups plus 4 tablespoons boiling water. Stir until dissolved. Add 3 cups cold water and lemon juice; chill. Add chilled ginger ale before serving. Makes about 20 cups.
Mix first three ingredients well. Roll out flat and spread with a thin layer of peanut butter. Roll up and chill in refrigerator. Slice into pieces. Potatoes should be cooked as usual, but no salt added.
Mix Bisquick and sausage thoroughly. Add cheese. Roll into 75 balls the size of a walnut. Bake at 350° for 20 minutes on a cookie sheet. Serve warm.
Mix all ingredients and add to the corn. Mix lightly. Bake in 350° oven for 45 to 50 minutes.
Keep pan with drippings warm. Mix remaining ingredients together thoroughly with whisk and pour into warm pan. Cook until thick and bubbly, stirring constantly. Let cool briefly (10 or so minutes). Crumble bacon over lettuce; pour on dressing and serve. Yield: Makes enough dressing to coat 1 large head of lettuce.
Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Combine soda and molasses and add to creamed mixture. Gradually stir in flour, then add raisins. Drop by teaspoonfuls onto greased baking sheets and bake at 350° for 8 minutes or until browned. Makes 6 dozen cookies.
Mix margarine, sugar, milk and cocoa; bring to a boil, then boil for 1 minute. Add oats, peanut butter, vanilla and chopped nuts. Drop by teaspoon onto wax paper. Let cool good. Then put in an airtight container with lid.
Make muslin cloth 1 yard square. Combine Crisco, sugar, cinnamon, cloves, soda and eggs. Beat well. Add fruit and flour alternately. Put in center of cloth. Pull ends up and tie tightly. Place in 5 quarts boiling water in 10-quart kettle. Boil 3 hours. Remove pudding and sauce from kettle. Save broth for sauce.
Brown hamburger and drain fat. In a small crock-pot melt the Velveeta cheese. When cheese is melted, add meat, onion and Ro-Tel. Serve with tortilla chips.
Pop corn; add nuts and salt. In saucepan, melt butter. Add brown sugar and water; stir until sugar is dissolved. Boil without stirring to soft ball stage (238°). Put popped corn and nuts in buttered roaster. Pour caramel mixture over them and mix well. Bake at 200° for 1 hour, stirring every 15 minutes.
Dissolve Jell-O in the hot water. Add the pineapple juice. Cool until it starts to thicken; then add the cream cheese and blend with beater. Add the whipped cream, pineapple and nuts. Chill until firm.
Cream butter, brown sugar and powdered sugar. Add ice cream, nutmeg and cinnamon. Mix well and pour hot water over this for 1 cup of hot buttered rum. Makes about 40 cups. May freeze leftovers for later use.
Cut cranberries in half and set aside. Beat together the egg, orange juice, oil and orange rind. Add the flour, baking powder and sugar. Stir until all ingredients are moistened. Add the cranberries and spoon into an oiled muffin tin or paper muffin cups.