HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, cream butter, sugar and eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over top of cooled brownies. In small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat; stir in the cocoa. Spread over marshmallow layer. Chill before cutting. Makes 3 dozen.
Combine rice and cheese. Drain asparagus and reserve liquid. Add asparagus to rice and cheese. Blend together egg, mayonnaise, 3 tablespoons asparagus liquid and seasoned salt. Stir into rice mixture. Pour into a greased 1-quart casserole. Sprinkle paprika over the top. Bake at 350° for 25 to 30 minutes.
Trim excess fat from roast. In Dutch oven or large skillet, slowly brown meat on all sides in hot shortening. Add next 7 ingredients. Cover. Cook slowly 2 1/2 hours or until meat is tender. Place biscuits on meat. Sprinkle with parsley. Cover tightly and steam 15 minutes or until "dumplings" are done. Remove meat (pot roast) and "dumplings" to warm platter. Make pot roast gravy if you want to. Makes 6 to 8 servings.
Thaw frozen fish. Clean and dry fish. Brush inside of fish with lemon juice and sprinkle with salt and pepper. Wrap each fish with bacon slices. Place fish in a hinged wire grill. Cook about 5 inches from moderate hot coals for 10 minutes. Turn and cook for 10 to 15 minutes longer or until bacon is crisp and fish flakes easily when tested with a fork. Serves 6.
Cook chicken until tender. Cool and cut into bite-size pieces. Take fat off the cooled broth, blend fat with flour, 1 teaspoon salt and pepper. Slowly add 2 cups broth and heavy cream, stirring constantly. Cook over low heat until thick. Combine cornbread crumbs, celery, 1 teaspoon salt, pepper to taste and butter. Arrange cut up chicken and dressing alternately in large casserole. Cover with sauce and bake 50 to 60 minutes at 350°.
Put chicken in large pot and add about 1/2 gallon water; cook until tender. Remove chicken from broth and let cool; remove from bone. Reserve broth. Mix milk, Crisco and flour. If not thick enough, add a little more flour. Put broth on stove and add cans of chicken broth; bring to boil. Add chicken into broth. Drop dough a teaspoon at a time into broth and cook 10 minutes covered.
Mix oil, dill, garlic salt and Ranch salad dressing. Pour over crackers. Mix well. Let stand for at least one hour. Store in plastic container.
Cream together the cream cheese and sugar. Stir in the strawberries, crushed pineapple and thawed topping; gently fold in bananas and walnuts. Spoon into a 9 x 13-inch pan and freeze. Let stand at room temperature for 1/2 hour before serving.
Mix all ingredients together well. Bake at 375° in a loaf pan about 40 minutes, or until done.
Heat broth in large saucepan to boiling. Add broccoli, onion and garlic. Cover. Simmer for 7 to 10 minutes or until broccoli is tender. Remove from heat. Cool for 5 to 7 minutes. Puree vegetables and broth in blender or food processor until desired consistency. (Process in two or three batches if necessary.) Return to pan.
In 2-quart glass measuring cup with handle, combine sugar, sour cream, corn syrup, butter and salt. Microwave at High for 5 minutes. Stir well until sugar dissolves. Microwave at High for 6 minutes or just until mixture reaches 236°. Let stand 15 minutes; do not stir. Add vanilla; beat until mixture starts to lose its gloss (about 6 minutes). Stir in cherries and walnuts. Quickly pour into buttered 8 1/2 x 4 1/2-inch loaf pan. Cool and cut into squares. Makes about 1 1/2 pounds.
Combine flour, sugar, cocoa, soda, baking powder and salt in a large mixing bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Pour in greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Boil potato in quarters. Smash 1 or 2 quarters on clean surface. Add sugar, a little at a time, mixing in with potato until you have a sugar/dough ball. Press ball out flat. Spread peanut butter. Roll into a roll. Refrigerate. (Use sugar like flour.) Enjoy.
Cook squash and onion in salted water and drain. Add bread crumbs and cheese and put mixture in a baking dish. Add rest of the ingredients and bake at 375° until top starts to brown.
Mix well and spoon into greased muffin tins. Bak at 350°.
Combine all ingredients, except sour cream, in a large bowl. Pour into an 8 x 8 x 2-inch pan until firm (overnight). Spoon sour cream over top. Yields 12 servings.
Beat eggs until light. Flour dates with 1 cup flour. Beat sugar and eggs together. Add the 2 cups flour, then rest of ingredients. If you don't use enough nuts, use 2 tablespoons shortening. Cook at 275° about 1 hour and 10 minutes if using 3 small pans. Cook longer if using large pan.
In a large skillet in a little oil, brown steak on one side. Remove steak. Mix oatmeal in oil that the steak was browned in. Add a little water, if needed. Spread oatmeal mixture on one side of steak. Put sliced onion on top of oatmeal. Fold over steak. Add more onions, Worcestershire, salt and pepper to taste on top. Put a small amount of water in pan. Cover and bake in 350° oven for 45 minutes.
Brown ground chuck and drain. Add remaining ingredients to ground chuck and place in casserole dish. Bake at 350° until bubbly, usually about 20 to 30 minutes.
Heat oven to 325°. In a medium bowl, combine eggs and sugar. Add chips and pecans. Drop with teaspoon onto greased cookie sheet. Bake 8 to 10 minutes. Cool before removing from cookie sheet. Makes 2 dozen chewies.
Mix the first 4 ingredients together until smooth. In an oblong glass pan (13 x 9-inch), cut margarine in chunks in bottom of pan. Pour in batter. Pour sliced peaches and juice evenly over batter. Bake at 325° for 45 minutes. Cool 20 to 30 minutes before serving.
Cream together the sugar and eggs. Add pineapple. Add all dry ingredients. Stir well. Add vanilla. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 minutes or until done.
Saute onions and celery in oleo. Cook rice. Put in a large bowl. Add Cheez Whiz and soup. Mix well. Add broccoli. Pour in well-greased casserole and bake until broccoli is done, 30 to 45 minutes at 450°.
Grease baking sheet. Combine sugar, corn syrup and salt in 3-quart casserole. Stir in peanuts. Microwave on High, until light brown, for 8 to 10 minutes, stirring once. Stir in remaining ingredients until light and foamy. Spread on greased cookie sheet as thin as possible. Cool and break into pieces.
Mix sugar and flour together. Stir until smooth. Add cocoa; blend well. Add all other ingredients and cook over low heat until thick. Pour into a baked pie shell. Top with meringue.
Cream butter and sugars. Add eggs, vanilla and oatmeal. Mix dry ingredients (flour, salt and soda), then add to creamed mixture. Add nuts, raisins and chocolate chips. (These can be worked in by hand.) Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 7 to 10 minutes. Makes approximately 7 dozen.
Cream butter and brown sugar well, adding well beaten eggs, flour and baking powder. Add fruit that has been mixed with a cup of the flour. Let pressure come to 5 open pet cock and cook one hour. Close and raise to 15.
Cut squash in half lengthwise; remove seeds. Bake, cut side down, in shallow pan at 350° for 45 minutes or until tender. Fry diced bacon. Add beef, onion, 1/2 teaspoon salt and dash of pepper. Cook until beef is browned. Pour off excess fat. Remove squash from shells (reserve shells). In small mixing bowl, whip squash with 1/2 teaspoon salt; add milk as needed to make mixture fluffy. Combine with beef mixture. Return to squash shells. Top with crushed potato chips. Continue baking at 350° for 15 minutes. Makes 4 servings.
Dip apples in 1/2 cup lemon juice to prevent browning. Mix dressing ingredients in separate bowl until blended and pour over veggies. Chill for several hours.
Mix the cake mix, 2 eggs and melted oleo together and press into 9 x 13 pan. Mix the cream cheese, 2 eggs, powdered sugar and vanilla together. Spread on top of cake mixture and bake at 350 degrees for 30 to 35 minutes until golden brown. Sprinkle with chopped nuts and reserved powdered sugar.
In medium skillet, heat dressing and saute green pepper and onion. Stir in tomatoes with liquid and simmer, covered, 15 minutes. Add shrimp, red pepper and sugar. Simmer, covered, an additional 15 minutes or until shrimp turn pink. Serve over hot rice.
Combine margarine and sugars together. Add Egg Beaters and vanilla. Mix well.
Brown beef in skillet and drain off fat. Put all ingredients in crock-pot (3 1/2 or 4-quart model). Stir thoroughly. Cover and cook on low 7 to 9 hours (high 3 hours).
Preheat oven to 350°. Brown sausage and drain. Stir in pizza sauce. Set aside. Line greased muffin pan with biscuits. Spoon sausage mixture into biscuits. Bake for 15 to 20 minutes or until brown. Add cheese on top and let it melt.
Mix together. Cover and chill. Before serving add 1 quart carbonated water or ginger ale. Makes 10 servings.
Heat oven to 375°. Separate crescent dough into 4 rectangles. Press perforations to seal. Brush each with margarine. Combine cheese and oregano; sprinkle over dough. Cut each rectangle crosswise to form 2 squares. Place a sausage link on each square; roll up. Cut each roll into 3 or 4 pieces. Secure each with a toothpick. Place, cut side down, on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes or until golden brown.
Mix all ingredients with spoon. Grease and flour 9 x 13-inch pan. Bake at 350° for 30 minutes.
Brown beef in skillet; drain fat. Add Ragu. Heat to boiling. Mix Ricotta, eggs, parsley, salt, pepper and some Parmesan cheese (save some to sprinkle on top). Put meat sauce in bottom of 9 x 13-inch pan. Put layer of noodles, 1 cup cheese mixture, meat sauce, noodles then cheese sauce. Spread remaining meat sauce on top and sprinkle the rest of Parmesan cheese. Bake at 350° for 30 minutes.
Peel eggplant and dice in small cubes. Saute pepper and onion until tender. Add tomatoes, eggplant, salt and pepper; cook 15 minutes. Place in a casserole dish. Melt oleo in a skillet. Add bread crumbs and stir. Sprinkle bread crumbs over eggplant. Bake in a 350° oven for 15 minutes, or until eggplant is tender and crumbs are brown.
Boil chicken; remove bone when done. Put into casserole dish with sour cream, chicken soup and 1/2 stick butter. Stir together. Crumble the Ritz crackers on top. Add remaining butter. Bake for 35 minutes, or until golden brown, at 350°.
Chop cranberries; add sugar. Chill for 2 hours. Add marshmallows, pineapple and nuts. Whip cream and fold into cranberry mixture. Refrigerate or freeze. Yields 6 to 8 servings.
Grind the first 4 ingredients all together. Drain off juice. Add the salt; let set overnight. Add the water and cook 10 minutes on simmer. Drain well and rinse with water to remove salt. Mix the sugar, vinegar and mustard. Stir in vegetables and cook 12 minutes. Then mix the cornstarch with cold water. Add to vegetables and cook 3 to 5 minutes, stirring constantly. Remove from heat and let cool 10 minutes. Add the salad dressing. Stir well. Put in pint jars and seal. Hot water bath for 5 minutes.
Cook ground beef in 10-inch skillet until brown. Drain. Stir in beans, tomato sauce, taco sauce, chili powder and garlic salt. Heat to boiling. Coarsely break chips and place in ungreased 2-quart casserole dish. Top with beef mixture, spread sour cream. Sprinkle onions, tomatoes and cheese. Cook, uncovered, in 350° oven until hot and bubbly, 20 to 30 minutes. Arrange additional tortilla chips around edge of casserole. Serve with shredded lettuce, chili peppers and taco sauce. Yields 6 servings.
Mix thoroughly. Use 2 to 3 heaping teaspoonfuls per cup.
Peel and devein shrimp; chop. Place shrimp, 1 cup of chicken broth and the Casera sauce in blender. Cover and blend on high speed until smooth. Heat shrimp mixture, the remaining broth, salt, saffron and pepper to boiling. Mix cornstarch and water; stir into shrimp mixture to thicken. Heat to boiling; cook and stir for 1 minute. Remove from heat. Stir in half and half. Garnish with parsley. Yields 5 cups.
In medium bowl, combine cream cheese and sour cream; mix well. Stir in chilies, onions and jalapenos. Season with salt and pepper. Spread tortilla with about 1/4 cup cream cheese mixture; top with another tortilla. Continue spreading and stacking tortillas until stack is 4 tortillas high. Top with another tortilla that has not been spread with cream cheese mixture. Make another stack with remaining 5 tortillas. Wrap tortilla stacks in plastic wrap. Refrigerate at least 1 hour. Cut each stack into 18 wedges. Arrange pinwheel fashion around cup of salsa, picante sauce or salsa verde. Makes 36 appetizer servings.
Boil chicken. Cut in bite-size pieces. Put in buttered dish. Mix soup and sour cream. Pour over chicken. Crush crackers and spread over chicken. Melt butter and spread over crackers. Bake 30 minutes at 350°.
Mix all ingredients together. Spoon into small muffin tin. Bake at 350° for 15 to 20 minutes.
Pour boiling water into blender container. Add gelatin; blend at low speed until dissolved, about 1 minute. Combine cold water and ice cubes to make 1 cup. Add to gelatin; stir until ice is almost melted, then blend in yogurt and vanilla. Chill in dessert glasses for 1 hour, or until set. Makes 5 servings. Each serving contains 35 calories.
Mix sugar, butter and milk; bring to a boil. Stir constantly. Boil 5 minutes over medium heat. Stir constantly. Remove from heat; stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla. Heat until well blended. Pour into greased 13 x 9-inch pan; cool and cut into squares.
Cook beans for 1 hour over medium heat with salt, pepper and drippings. Add garlic, onion and pepper. Cook 1 hour and add sausage in 1/2-inch slices. Cook another hour. Serve over rice.
Brown sausage. In crock-pot put sausage, beans, onion and green pepper. Mix together tomato soup, tomato paste and brown sugar. Pour into crock-pot and mix with beans. Use crock-pot on high for 1 hour, then low for 2 hours.
Boil squash and onion together in salted water until tender. While squash is cooking, saute crushed crackers in 1/2 cup margarine until brown and crisp. Set aside. Make white sauce with 1/4 cup margarine, half and half and cornstarch. When white sauce is smooth, add Velveeta cheese cubes and heat until melted. Drain squash and place in an oblong casserole dish; pour cheese sauce over squash and top with the crackers. Bake for 25 minutes at 350°. Cover with foil for the first half of baking time to keep crackers from browning too much.
Cook zucchini 10 minutes until clear, using some of pineapple juice in the cooking. Then add 2 cups pineapple, lemon juice, sugar and box of Sure-Jell. Bring to rolling boil. Boil for 5 minutes; remove from heat, then add orange jello. Stir well; put into jars and seal.
Mix milk and pudding together. Fold in sour cream and 1/2 of Cool Whip. Place layer of vanilla wafers in large dish. Then a layer of bananas, and a layer of pudding. Repeat. Top with remaining Cool Whip. Refrigerate. Will serve a lot.
Sift flour, baking powder and salt together. Add milk. Knead the dough until it has a rubbery texture. Roll it out on a lightly floured surface until it is 1/2-inch thick. Cut into squares. Fry in oil until brown. They will puff up and cook quickly. Drain on paper towels. Dust with powdered sugar and serve with honey, if desired.
Set aside walnuts. Using your hands, blend ingredients together. Shape into ball. Roll in chopped walnuts.
In double boiler, melt Hershey bars and marshmallows in the milk. Allow to cool. Add the whipped cream. Pour into crust and top with additional whipped cream. Chill about 4 hours.
Mix the other ingredients in a small container and pour over the tomatoes. Broil the tomatoes 3 to 5 minutes or until cheese is slightly brown. Serve immediately.
Mix sugar, oil, eggs, pumpkin and vanilla together. Set aside. Combine all dry ingredients and add to mix alternately with water. Add nuts. Grease and flour 3 loaf pans. Makes 3 loaves. Bake in electric oven at 325° for 1 to 1-1/2 hours or gas oven at 375°, test for doneness.
Soften yeast in warm water. Add flour and salt. Cut in butter and mix until blended. Roll 1/2 at a time into rectangle. Beat cream cheese, sugar, lemon and orange rind. Beat until fluffy. Spread 1/2 on each rectangle. Sprinkle walnuts. Roll as jelly roll. Place seam side down on greased cookie sheet. Slit lengthwise 3/4 of the way through. Bake at 375° for 20 to 25 minutes. Sprinkle with confectioners sugar. Slice at an angle. Makes 24 cookies.
Brown meat and onion. Salt to taste. Add soup and 1/2 can water. Mix. Place in 2-quart casserole dish. Place Tater Tots on top of mixture. Bake 30 to 45 minutes at 375°. Makes 8 servings.
Cut clams up with sharp knife and fork. Peel and dice potatoes; combine with onions, pepper, Texas Pete, Worcestershire, oregano, parsley flakes, salt and black pepper in large saucepan. Cover with clam juice and water. Add mixed vegetables and boil slowly 1 hour. Dice salt pork and fry crisp. Add meat and grease to clam mixture. Continue cooking. Mix pie crust and roll out. Using 13 x 9-inch pan, line sides with crust. Add clam mixture. Cover with strips of crust. Bake in 400° oven until crust is browned.
Pound round steak that has been well rolled in flour. Fry in oil until good and brown. Season to	taste while frying. Pour some	hot water over the steak; cover and let simmer for 2 hours. Pour on a milk and flour gravy; cook 15 minutes longer. Serve.
Mix well. Mix 1 package vanilla, reduced calorie, pudding "dry" with fruit (family size). Stir well. Weight Watchers count as 1/2 cup equals 1 fruit and 5 optional calories.
Brown the hamburger meat with diced onions and green pepper until meat is brown. Add can of mushroom soup and can of tomato soup (undiluted). Add catsup, water, salt, pepper and chili powder. Simmer for 30 minutes. Add the whole can of drained kidney beans. Add juice from can as needed. Stir well. Serve with raw chopped onion. Add more chili powder to make hotter.
Mix dry ingredients. Add liquid. Put on simmering stew. Cook 10 minutes, uncovered. Cook 10 minutes tightly covered.
Combine sugar and cornstarch in saucepan. Add butter, lemon rind, lemon juice and egg yolks. Stir in milk and cook over medium heat, stirring until thick. Cool, then fold in sour cream. Spoon into baked shell. Cool at least 2 hours. Serve topped with whipped cream and chopped walnuts or pecans.
Mix all ingredients and add the rhubarb. Bake between 2 crusts until done.
Preheat oven to 350°. Grease 9 x 13 baking pan. Spread pineapple with syrup in the pan. Spoon pie filling evenly over pineapple. Sprinkle dry cake mix evenly over mixture, then the chopped nuts over all. Slice the chilled margarine in thin slices and put evenly over the other ingredients. Bake 50 minutes or until golden. Serve warm.
Mix peanut butter, powdered sugar, margarine and graham crackers together. Roll into balls. Refrigerate. Melt together paraffin wax and chocolate chips. Dip balls with toothpicks in chocolate. Drop on wax paper to cool.
Mix sugar with stiff egg whites. Add this mixture to crackers, pecans and vanilla. Bake at 350° for 30 minutes and cool. Mix Nestle Quik to Cool Whip and spread over cooled pie crust. Makes 1 pie.
Remove core from escarole and wash under cold water until completely cleaned. Discard discolored and tough outer leaves. Place in a large pot with salt. Cover with water and bring to a boil. Lower heat and boil gently 8 - 10 minutes. Drain. In same pot, heat oil and saute garlic 3 minutes. Add cannellini beans. Simmer 5 minutes. Add escarole and toss to mix. Salt and pepper to taste. Cook another 2 minutes and serve.
Put all ingredients into a blender and blend well. Allow to stand, covered, in the refrigerator for 2 to 3 hours before serving. Makes about 2 1/4 cups. Great as a party dip with fresh veggies.
Put everything in bowl at one time and cut the oleo into little pieces. Beat for 8 minutes. Grease and flour two (9-inch) pans. Bake at 350° for 30 to 35 minutes.
Put all but the shrimp into a saucepan. Hold out the sherry until later. Over medium heat bring to a boil, then simmer for 10 to 15 minutes. Just before serving, add shrimp and sherry. Serve over rice.
Beat cream cheese, 1 1/3 cups sugar, 1 egg, vanilla and salt until thick and creamy. Beat 3 eggs. Add 1/4 cup sugar, Karo syrup and 1 teaspoon vanilla. Spread cream cheese mixture in bottom of unbaked pie shell. Then sprinkle nuts on top of pie. Bake at 350° for 35 to 40 minutes.
Cut veal into serving pieces. Make sauce by combining salt, paprika, oil, lemon juice, garlic, mustard, nutmeg and sugar. Beat or shake in bottle to combine thoroughly. Lay veal flat in baking pan. Pour sauce over meat. Turn pieces to coat with sauce. Let stand 15 minutes. Remove garlic. Lift meat from sauce and dip in flour. Brown well in heated shortening in skillet. Add onion and green pepper. Combine chicken bouillon with remaining sauce and pour over meat. Cover and cook until tender, about 40 minutes. Add browned mushrooms and olives to meat and cook about 5 more minutes.
Cook spinach according to directions on package and drain. Blend soup mix, sour cream and salt. Add to drained spinach. Place entire mixture into a 2-quart casserole. Bake at 325° for 20 minutes.
Spray baking dish with Pam. Layer ingredients as listed, except for cheese. Bake at 350° for 45 minutes. Place cheese on top as soon as removed from oven.
Preheat oven to 400°. Grease baking sheet. In bowl, mix crabmeat, onion, egg, celery and bread crumbs. Remove stems from mushrooms and finely chop. Add to crabmeat mixture. Fill each mushroom and place on baking sheet. Bake for 5 minutes to remove water from mushrooms.
Heat oven to 375°. Bake 30 minutes. Mix baking mix and water until soft dough forms (beat vigorously 20 strokes). Gently smooth dough into ball on floured board; knead 5 times. Roll dough 2 inches larger than pie plate.
Mix pretzel crumbs, butter and 3 tablespoons of sugar. Pat into a 9 x 13-inch pan. Bake 10 minutes at 400°. Cool.
Mix the first 4 ingredients. Mix in enough Italian dressing to hold the mixture together. Very good served with Club crackers.
Prepare cake as directed on box. Mix pudding into cake batter. Pour into greased and floured pan. Bake at 350° until lightly brown. Let cake cool in pan for 10 minutes. Remove cake carefully from pan and enjoy.
Cook broccoli until done, drain. Add sour cream or yogurt and cream of celery soup. Add meat and onion mix. Place in 3-quart casserole dish. Cover with shredded cheese. Bake at 350°. Yields 4 servings.
Add sugar, salt and milk to beaten eggs; mix. Pour into unbaked pie shell. Sprinkle nutmeg over the mixture and bake at 400° for 10 minutes. Turn oven temperature down to 325° and bake until done.
In a buttered casserole dish, layer the first 4 ingredients top with a little stuffing. Add the water and dot with butter. Cover and bake at 350° for 45 minutes. Uncover the last 10 minutes to brown topping.
Mix well. Spread dough in bottom and 1/2-inch up sides of a greased 9 x 13-inch pan.
Sift together flour, baking powder and salt. Cut in shortening. Moisten dough with enough water to give it the right consistency for rolling. Roll dough out on lightly floured surface. Cut into 6-inch saucer size circles.
Mix together cooked macaroni, ham, Cheddar cheese, cooked frozen peas and salad dressing. Add salt and pepper to your taste. I also add a little prepared mustard. Mix well and refrigerate until ready to serve.
Saute the onions in the margarine until tender. Add the squash, chicken broth, white pepper, celery salt and tarragon and cook over low heat until tender. Remove from heat and stir in the milk. Process in blender until smooth. Serve hot or cold. Can be frozen.
Preheat oven to 350°. Line bottom and sides of a 9 x 11-inch pan with waxed paper. Mix pumpkin, milk, sugar, cinnamon and eggs; pour into pan. Pour dry cake mix over mixture. Top with nuts and cooled margarine. Bake for 50 to 60 minutes. Invert on tray.
Combine sugar, vinegar, oil, salt and pepper. Mix with remaining ingredients. Cover and refrigerate overnight.