HumbleIntelligence/food-ner-1-Million huggingface dataset:
Alternate layers of raw potatoes, onions and cheese in a shallow casserole dish. Pour milk and soup over layers. Add butter, salt and pepper. Bake for 1 to 1 1/2 hours at 350°.
Mix and bake in greased pan at 450° for 25 or 30 minutes or until done.
Mix flour and 2 tablespoons of brown sugar. With fingers, work in 1/2 cup butter until dough begins to hold together. Press into bottom of greased 9-inch square baking pan. Bake in preheated 350° oven for 12 to 15 minutes or until just firm.
Mix all ingredients together. Use 2 to 3 teaspoons mixture in hot water. Good in winter or when you have a cold.
Preheat oven to 350°. In medium bowl, combine cream cheese, egg, 1/3 cup sugar and 1/8 tsp. salt. Mix well. Add bag of chocolate chips and blend well. In another medium bowl, sift together flour, 1 cup sugar, cocoa, 1/2 teaspoon salt and baking soda. Add to dry ingredients, water, salad oil and vanilla. Blend well. Using cupcake liners, line cupcake pans. Fill each cup 1/2 full with the chocolate batter. Drop 1 heaping teaspoonful of the cream cheese mixture into the middle of each chocolate filled cup. Over the top of each cup, sprinkle slivered/sliced almonds and a little sugar. Bake for 20 to 30 minutes. Makes 2 dozen. These are very rich, but so wonderful.
Mix dry ingredients and mix with sauce. Bake in very slow oven at 275° for 1 hour. Stir often.
Boil hard for 20 minutes and can in pint cans. Makes 7 pints.
Combine cooked rice, pineapple, marshmallows, sugar and chopped apples. Let stand 1 hour. Whip cream; fold into mixture just before serving. Garnish with maraschino cherries. Makes 6 servings.
Mix everything together and put in a tube pan. Cook at 350° for 40 to 50 minutes. When done, dump the cake and place in holes in top. While hot, pour this mixture over top; squeeze juice from 2 to 3 oranges and add 1 cup of confectioners sugar.
Combine all ingredients; toss lightly. Serve on leaf of "butter lettuce". Garnish with sprig of mint and one lychee.
Line the unbaked pie shell with a double thickness of foil. Bake in 450° oven for 8 minutes. Remove foil. Bake 4 to 6 minutes more or until golden brown. Remove from oven and set aside. Reduce oven temperature to 375°. Meanwhile, in a large skillet, cook sausage and mushrooms about 5 minutes or until sausage is brown; drain. In a medium bowl, stir together the eggs, soup, onion and pepper. Stir in the sausage mixture, broccoli and 3/4 cup of the cheese. Pour mixture into the baked shell and sprinkle with the remaining cheese. Bake in 375° oven for 40 to 45 minutes.
Preheat oven to 350° (325° for glass dish). In medium saucepan, melt morsels and margarine. Stir in crumbs and nuts. Press half of the mixture firmly onto bottom of greased 13 x 9-inch baking pan.
Brown sausage; drain well. In saucepan place all ingredients and heat until cheese melts. Place on rye bread. Bake at 400° for 10 minutes and serve.
Place flank steak in a 9 x 13-inch glass baking dish. Combine all ingredients and pour over steak. Place in refrigerator and allow to marinate overnight, turning several times. Excellent for barbecue; best if medium-rare. Slice meat on the diagonal before serving.
Place raw meat in a 7 x 11-inch pan. Add vegetables. Blend salt, sugar and tapioca. Sprinkle over meat and vegies. Add tomato juice. Cover pan with foil, sealing tight around edges. Bake at 250° for 4 hours. If it gets too thick, add water. Makes 6 servings.
Combine eggs, bread, juice, seasonings and garlic to ground beef. Prepare foil (13 x 10) and spread ground beef mixture within about an inch of the foil. Arrange ham in the middle and sprinkle half the cheese over it. Beginning with the short end, roll the meat, lifting the foil as you go and seal the edges of the meat on all sides. Discard foil. Bake in a 13 x 9 baking dish at 350° for one hour. Add remaining cheese on top for an additional fifteen minutes.
Cook and drain noodles. Add drained sauerkraut. Cut up corned beef in small pieces. Toss together. Add mixture of mayonnaise, ketchup and dill. Top with the cheese. Bake in 350° oven for 30 minutes or until cheese is melted and brown.
Wash rice thoroughly. Combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in a pressure cooker. Drop meatballs into soup mixture. Cover pressure cooker. Allow steam to flow from vent pipe to release air. Place indicater weight on vent pipe; cook for 10 minutes at 15 pounds pressure. Yields 6 servings.
Mix both soups with milk; add some to bottom of 13 x 9-inch pan. Now make stuffing mix. Add 1 tablespoon stuffing to a piece of lunch meat; roll lunch meat up and put cut side down in pan. Do this until pan is full. Add rest of soup and bake at 350° for 30 minutes. You will have turkey and stuffing; add mashed potatoes and a vegetable.
Make cake according to directions on box. Cook in 2 layers. Let cake cool thoroughly. Split layers into 4 layers. Mix coconut with sour cream and sugar. Set aside 1/2 cup of this. Spread between layers of cake. Mix 1/2 cup of mixture with whipped topping and spread on top and sides. Refrigerate 3 days, then serve.
Combine the avocado, olives, celery, chicken, salt and the eggs and mix carefully with the mayonnaise. Sprinkle with lemon juice and serve on a bed of lettuce.
Bring broth and cooked rice to boil. Beat eggs and lemon juice in bowl just long enough to combine. Pour broth over eggs, gradually stirring constantly, allowing eggs to shred but not curdle. Serve.
Cut cookie dough into 1/8-inch slices and arrange on cookie sheet or cake pan, overlapping slightly. Bake at 375° until light brown. Let cool. Combine juices from pineapple and oranges (or orange juice) to make about 1 1/2 to 2 cups. Stir in two tablespoons cornstarch and cook. Stir constantly until thick. Cool. Mix cream cheese and Cool Whip and spoon on cooled crust. Arrange fruits on top of cheese and Cool Whip mixture. Use pineapple chunks, mandarin oranges, halved strawberries, sliced kiwi, halved grapes, banana slices, etc. Pour fruit juice mixture over fruit. Cover well (especially bananas). Chill. Cut in squares and enjoy.
Mix all ingredients and drop by teaspoon on an ungreased cookie sheet. Bake at 350° for 8 to 12 minutes.
Stir flour, salt, baking powder and sugar together. Cut in shortening and butter with pastry blender until mixture is crumbly. Add water, a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball. Handle as little as possible. This makes enough for three 9-inch single shells.
Melt butter. Add flour. Blend until smooth. Add milk. Add vegetables (peas, carrots, celery and potatoes) and chicken. Pour into crust and bake 1 hour.
Mix all ingredients together. Pour into greased skillet. Bake in oven at 350° until done in center. Serves 7 to 8.
Brown sausage and drain off grease. Mix the mayonnaise, milk, eggs and cornstarch until smooth. Stir in sausage, cheese and pepper. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Melt butter in small saucepan. Remove from heat. Stir in cocoa. Beat yolks in small mixer bowl with 1/2 cup sugar until thick and lemon colored. Beat in chocolate mixture, rum and vanilla.
Wash and pare carrots. Cut in 1/4-inch thick sticks. Cook in boiling salted water until tender. Combine remaining ingredients. Heat to boiling point. Simmer for 20 minutes. Pack carrots in hot sterilized jars. Pour vinegar mixture over carrots and seal.
Heat milk until bubbles form. Remove and add 1/4 cup sugar, salt, 1/2 cup butter and raisins. Cool to lukewarm. Sprinkle yeast with 1/2 cup warm water. Stir milk mixture in with yeast. Add eggs and 4 cups flour. Beat with a wooden spoon 2 minutes. Add last of the flour. With hand, mix until dough is stiff. Turn dough onto floured board. Knead 10 minutes. Place in a greased bowl. Turn dough over so greased side is up. Cover with towel and let rise until doubled, about 1 1/2 hours.
Dust strips of beef with flour, salt and pepper. Melt margarine in heavy skillet and saute mushrooms and onions. When tender, remove and set aside.
Mix flour, 1 teaspoon salt and pepper together. Coat meat with flour mixture. Melt shortening in large skillet; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours. Stir in remaining ingredients; simmer 30 minutes longer, or until vegetables are tender. If desired, thicken stew. In a covered jar, shake 1 cup cold water with 2 to 4 tablespoons flour until blended. Stir into stew. Heat to boiling; stirring constantly, boil 1 minute. Serves 6.
Spread apples in an 8-inch pan. Sprinkle with the water, cinnamon and salt. Work the sugar, flour and soft margarine together until crumbly. Spread crumb mixture over apples. Bake, uncovered, 40 minutes at 350°.
Put the Butt or shoulder in a crock-pot. Cover and cook at 325° for 7 hours or until done. Do not add any liquids. It makes its own! Prepare the barbecue sauce by thoroughly mixing the remaining ingredients. If necessary, refrigerate until needed. When meat is done, place it on a platter or cutting board to cool. Clean the crock-pot. Remove the bone and scrape the fat off the meat. Tear it into strips. Put the strips into the crock-pot and pour the sauce on top of the meat. Mix the meat and sauce well. Cover and cook at 325° for 3 hours. Makes 12 generous servings.
In large bowl, combine 2 cups flour, sugar, salt and yeast. Blend well. In saucepan, heat water and oil until very warm (120° to 130°). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80° to 85°) until light and doubled in size, about 1 to 1 1/2 hours. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into balls. Allow to rest on counter, covered with inverted bowl for 15 minutes. Shape into 2 loaves by rolling dough into two 14 x 7-inch loaves. Cover; let rise in warm place until dough is 1-inch above pan. Preheat oven to 375°. Bake 40 to 50 minutes.
Mix sugars and shortening. Add eggs and hot water. Mix all dry ingredients together; gradually stir into mixture. Bake at 375°. Use smallest measuring spoon and roll into a ball. Place on cookie sheet. Bake for 8 to 11 minutes. After they cool, place them in an airtight container or in a jar with a lid.
In a heavy skillet, brown the ground beef and onions, stirring to separate meat. Drain excess fat. Add the vegetable soup, catsup, mustard and pepper. Simmer 5 to 10 minutes or until brown, stirring occasionally. Serve on warm or buttered buns.
PIE SHELL: Melt chocolate chips in margarine, over hot not boiling water. Line pie plate with foil and spread melted chocolate. Refrigerate 1 hour. Slowly peel off foil.
Prepare pudding as instructed on box with 3 c. milk. Fold in Cool Whip. Put layer of crackers in a 9 x 13 inch pan. Spread 1/2 of pudding mixture, then second layer of crackers, then remaining pudding and top with layer of crackers.
Shell Garbanzo beans if you want a finer consisitancy. Squeeze lemons and add all ingredients in food processor. Add liquid from beans to make dip the consistency you want.
Cook bacon; drain on paper towels. Crumble and set aside. In blender at medium speed, or in food processor with knife blade attached, blend cheese and next 4 ingredients until smooth. Stir in crumbled bacon. Cover and refrigerate, if not serving right away. To serve, bring spread to room temperature to soften slightly. Serve with party rye bread.
Cook onion in butter until tender. Add garlic and cook 1 minute. (Do not brown.) Stir in flour and mix well. Add clams with liquid, salt, basil and pepper. Heat to a boil, reduce and simmer 5 minutes. Add parsley. Serve with 8 ounces pasta and Parmesan cheese.
Mix all ingredients and bake in a 9 x 13-inch Pyrex dish. Bake at 350° until done.
In medium saucepan, stir cornstarch and baking soda. Add all water and stir until smooth. Cook over medium heat, stirring constantly, until mixture reaches the consistency of slightly dry mashed potatoes. Mixture will come to a boil, then start to thicken. Turn onto plate and cover with a damp cloth. Cool. When cool enough to handle, knead until smooth and pliable on surface dusted with cornstarch. Makes 20 ornaments. Cut one at a time. Keep dough stored in plastic bag.
Mix cereal, raisins and nuts in large container. Melt chocolate chips, oleo and peanut butter over low heat. Pour over cereal mixture and stir until coated. In a large plastic bag, pour powdered sugar, then cereal mix. Shake until coated with powdered sugar. Store in a covered tin.
Mix together all ingredients, except cabbage and tomato sauce or bouillon. Put about 1/4 cup mixture in each cabbage leaf and roll up. Place in freezer, wrapped, in a baking dish.
Bring water, butter and milk to a boil. Add instant potatoes, salt, onion and pepper; mix well. Amount of instant potatoes depends on your desired thickness. Add diced potatoes; simmer until hot and desired thickness. Serve and top with parsley flakes.
Blend cheese and mayonnaise with sugar. Add fruit, nuts and cream. Pour into 8 1/2 x 4 1/2-inch loaf pan. Freeze six hours. Let stand at room temperature for 15 minutes before removing from pan. Slice and serve on lettuce. Serves 8 to 10. Really good and very attractive.
Add marmalade and honey to the eggs. Beat well. Add all dry ingredients together and then stir into the egg mixture. Bake in a 9 x 12-inch pan 20 minutes at 350°. When cool, cut into bars and use a powdered sugar and milk frosting or sprinkle powdered sugar on top.
Cream butter and sugar together. Add eggs, one at a time, and beat until lemon colored. Add pineapple; stir in bread. Put in buttered dish and bake at 350° for 1 hour, until golden brown.
Sift dry ingredients. Cream shortening, sugar and eggs. Add dry ingredients and liquid; mix well. Drop onto cookie sheet by tablespoon or whatever size cookies you prefer.
Mix the cream of chicken soup, 1 can water, mayonnaise and lemon juice together first. Add to other ingredients and mix thoroughly. Pour into long, shallow baking dish; top with chopped cashew nuts or sliced almonds. Bake for 30 minutes at 350°.
Saute green pepper, onion and paprika in 2 tablespoons of butter until tender. Add egg and beat. Add creamed corn and 1/2 cup crumbs, salt and pepper to taste. Layer in a 1 1/2-quart casserole, starting with broccoli, then half corn mixture and 1/2 cup shredded cheese. Repeat to get two layers. Top with other 1/4 cup crumbs and remaining tablespoon of butter, melted. Bake at 350° for 1 hour.
Finely roll 20 cookies. In small bowl, mix cookie crumbs and margarine. Press on bottom of 8 x 8 x 2-inch baking pan. Chill.
Blend sugar, flour, nutmeg and butter. Add egg; beat smoothly. Pour over rhubarb. Bake 10 minutes at 400°, then 30 minutes at 350°.
Melt the chocolate and butter slowly; cool. Beat eggs well and add sugar gradually. Continue to beat and put in chocolate. Fold vanilla, flour, salt and nuts. Bake at 350° in 9 x 13-inch pan for about 30 minutes. Test for doneness with toothpick. Cut after brownies have been out of oven for about 30 minutes.
Put cubed bread and Velveeta cheese in a large mixing bowl. Add browned sausage to large bowl. Add milk, prepared mustard and black pepper to beaten eggs; pour over first 3 ingredients. Mix and put in a 9 x 13-inch pan. Cover and refrigerate overnight. Uncover and bake at 350° for 1 hour.
Cream butter and sugar. Beat eggs well, one at a time. Add sugar and vanilla. Sift dry ingredients together and add. Beat well. Cook in 350° oven. While hot, sprinkle marshmallows and nuts on top.
Place butter in an 8 x 10 x 2 inch baking pan. Place in warm oven to melt. In a bowl sift together flour, sugar, baking powder, and salt. Stir in milk and blend until smooth. Turn into baking pan over the melted butter. Spread with the fruit and bake at 375 for 40 minutes or until topping is browned and crisp. Serve with ice cream.
Use electric skillet at 375° or stove top skillet on high, greased. Mix crust as directed. Put crust into skillet. Turn to medium heat. Add sauce and seasonings, then add toppings. Cook 15 minutes or until crust is brown and cheese is melted.
Blend well in blender; store in refrigerator. This will work well in any recipe.
Mix first 6 ingredients well. Add pecans. Mix well. Shape into log. Sprinkle finely chopped pecans on top.
Combine mix, water and tomatoes in a Dutch oven; bring to a boil. Cover and simmer 1 hour. Add shrimp and simmer 20 minutes; salt to taste. Remove bay leaves. Serve over hot cooked rice. Yield: 6 servings.
Mix together. Bake 20 to 25 minutes at 350°. When cool, cut in squares.
Blend together first 8 ingredients. Layer shrimp, onions and bay leaves in bowl. Pour sauce over all and cover. Marinate in refrigerator at least 24 hours. Serve in bowl with toothpicks or spear onto decorative picks and push into half head of red cabbage. Serves about 20 guests.
Sift dry ingredients together. Add to egg and oil mixture. Add lemon juice and vanilla. Mix well. Drop 1 teaspoon on greased cookie sheet. Bake 8 minutes in 350° oven.
Cream together the cheese, butter, salt and pepper; add flour. Make into a roll; wrap in waxed paper. Place in refrigerator. When ready to bake, slice into thin wafers. Bake in moderate oven for 8 to 10 minutes or until done. Makes 6 to 8 dozen wafers.
Mix dry ingredients; cut butter in dry ingredients with fork or pie blender. Beat egg and milk together. Dust blueberries with 1 tablespoon flour. Add egg and milk to dry ingredients; fold in blueberrries.
Cut each biscuit into fourths. Grease Bundt or tube pan and place biscuits into pan. In saucepan, melt and mix butter, brown sugar and cinnamon. Pour mixture over biscuits and bake at 350° for 20 to 25 minutes.
Cook butter, sugar and water (260°); stir constantly. Add almonds; continue cooking to 300° (hard crack stage). Stir continually; remove from heat. Add vanilla; pour into buttered pan. Cut up chocolate and put on top of candy while hot. As chocolate melts, spread evenly over candy. Sprinkle grated almonds over top. When chocolate is hard, it's ready to eat.
Melt and blend over hot water the chocolate chips, milk and sugar. Cool about 5 minutes. Add 3 egg yolks, one at a time. Beat well after each addition. Add the vanilla. Beat 3 egg whites until stiff. Add a little of the egg whites to the chocolate mixture. Chill for several hours. Serve with whipped cream.
Combine 1 1/2 cups flour, yeast, 1/4 cup sugar, salt, 2 tablespoons butter, egg and 1 cup hot water in mixer bowl. Beat at medium speed for 3 minutes. Stir in remaining 2 cups flour. Knead on floured surface 1 minute. Roll 7 x 15-inch rectangle. Spread mixture of 1/2 cup sugar, cinnamon and 1/2 cup butter over dough. Roll as for jelly roll. Slice. Combine cream, brown sugar and walnuts in 9 x 13-inch baking dish. Place rolls in prepared pan. Let rise for 35 to 45 minutes or until doubled in size. Bake at 400° for 25 to 35 minutes or until brown. Cool for 15 minutes before inverting on serving tray. Makes 16 servings.
Put green tomatoes, sweet peppers and onions through a food chopper. Put in large pot and boil them for 15 minutes, then remove from heat and add salt. Boil again for 15 minutes. Stir often so the mixture doesn't stick. Drain through a colander and add the following ingredients: vinegar, sugar, cinnamon, allspice and whole cloves. Boil the mixture rapidly, then add celery seed and mustard seed. Put into clean jars and seal.
Preheat oven to 350°. Cook macaroni in three quarts of water. Drain. Use a two quart casserole coated with Pam. Cover the bottom with 15 crushed crackers. Divide the macaroni in half for the second layer. Use 8 ounces of cubed or shredded cheese for next layer. Sprinkle over this black pepper. Distribute 1/2 stick margarine now. Repeat the layers. Top with another layer of crackers, butter (1/2 stick) and pepper. Heat milk. Pour over the top until you can see on edges. Let set 5 minutes. Check to see the milk; if not, add more milk. Bake 45 minutes or until hot in center or crackers are brown.
Cream butter and sugar until smooth. Add beaten egg yolk, flavoring and flour. Shape into small balls the size of a small walnut. Dip in egg white and then into nuts. Place on greased cookie sheet. Make a dent in dough with a thimble or something similar. Bake in 350° oven for 5 minutes, take out and dent again. Bake approximately 12 minutes more. Remove from oven and fill dent with jam while hot.
Place pork and water in a saucepan and cook, covered, until meat is tender (1 hour). Drain hominy. Add remaining ingredients, tasting for salt. Serves 8 to 10 people.
Wrap each chicken breast in a slice of bacon, spiraling it to cover breast, and secure with a toothpick. Place dried beef in the bottom of casserole dish, layering it to cover bottom. Place chicken breasts on top of beef. Mix undiluted soup and sour cream; spoon over chicken mixture. Bake, uncovered, in a 250° oven for 3 hours.
In a large frying pan, melt 2 tablespoons butter over medium heat. Add chicken and saute, turning once, until lightly browned, about 2 minutes on each side. Remove; set aside.
Pour pork and beans into 1 1/2 quart casserole. Add brown sugar and onion; add catsup. Top with bacon. Bake in 350° oven for 2 hours. Yield: 6 servings.
Microwave confectioners sugar, cocoa, milk and oleo on High (full power) until butter melts, about 3 to 4 minutes. Stir until smooth. Blend in vanilla and nuts. Spread into buttered 8-inch square pan. Cool. Cut into squares.
Position knife blade in food processor bowl; add all ingredients except cheese. Top with cover and pulse until mixture is smooth. Pour mixture into a saucepan; cook over medium heat until thoroughly heated. Stir in cheese; heat until cheese melts.
Peel and slice potatoes 1/4-inch thick. Peel and slice onion 1/4-inch thick. Boil until potatoes and onion become transparent, but not completely done. Drain potatoes and onion. Layer potatoes and onion mixture in bottom of casserole dish. Slice smoked sausage 1/2-inch thick. Layer smoked sausage in casserole dish. Add a layer of grated cheese. Continue layering, finishing with grated cheese on top. Bake, covered, at 350° until smoked sausage is done. Uncover and bake until edges are brown.
Boil chicken in bouillon until done; cut as for salad. Cook spaghetti in broth until it takes up all the broth. Brown the celery, onions and pepper in butter until they wither. Add to tomatoes, Worcestershire sauce, lemon juice, chicken, spaghetti, cheese and mushroom soup in large, flat baking dish. Mix well. Bake 30 minutes at 350°. Even better after reheated.
Mix all ingredients and pour into graham cracker pie crust. Chill at least 2 hours.
Preheat oven to 325°. In saucepan, melt morsels and margarine. Stir in crumbs and nuts. Press half the mixture into bottom of 9 x 13-inch pan. In large bowl, beat cream cheese until fluffy. Add condensed milk, egg and vanilla; mix well. Pour into prepared pan. Top with remainder of crumb mixture. Bake 25 to 30 minutes, until toothpick stuck in center comes out clean. Cool to room temperature. Chill and cut into bars. Makes 24 bars. Keep in refrigerator.
Brown beef and onions. Mix dry ingredients and add to meat. Chop tomatoes and add to meat with the water. Heat 15 to 20 minutes, covered. Simmer for a long time (at least 5 hours). A half hour before serving, add chili beans. Serve with bowls of onions and grated sharp Cheddar cheese on the side.
Cook meat, onions and green chilies. Drain off fat. Add soups and tomatoes. Flatten biscuits. Put in cupcake pan and add a spoon of meat mixture. Top with cheese (optional). Spray pan before putting biscuits in. Bake at 375° until brown.
Cook and drain beef. In large skillet, saute garlic, onions, peppers, olives and mushrooms. Add beef and tomatoes, sauce and paste. Let simmer on medium to low heat for 2 hours.