HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all by hand in large bowl. Fill muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 18 to 24.
Cream together the margarine and sugar. Add the eggs and beat well. Add the pineapple. Stir in bread cubes. Bake in a greased 1 1/2-quart casserole dish, uncovered, for 1 hour at 350° until lightly browned. Serves 6. Can be served as a meat accompaniment, hot or cold.
Grease a 10-inch spring-form pan and press graham cracker mixture into bottom of pan with a flat-bottomed glass.
Melt one tablespoon butter in saucepan and cook red pepper until soft. Add cream, bread crumbs, seasonings, mustard, Worcestershire sauce and hot sauce. Gently mix in crab meat. Place in casserole and top with a little paprika. Bake at 375° for approximately 45 minutes. Enjoy.
Mix the last 7 ingredients in a small bowl. Brown hamburger, onion and green pepper in butter. Remove excess fat from pan. Add sauce to hamburger mixture; mix well. Simmer for 45 minutes. Serves 4 to 6.
Combine soup, broccoli, tomato, sour cream and mustard in bowl. Cover and refrigerate at least 4 hours. Serve. Use crackers and chips to dip.
Cook squash, onion and garlic until tender. Drain and mash. Place in greased casserole dish in layers with cheese and crackers. Pour on combined egg and milk. Bake at 375° until brown.
Mash avocados and mix with lemon juice, salt and pepper. Mix separately the sour cream, mayo and taco seasoning. In a 9 x 13-inch cake pan or 10-inch round serving dish, layer ingredients in the following order: avocado mixture, sour cream mixture, onions, tomatoes, olives and cheese. Top with jalapenos. Chill. Serve with tortilla chips.
Simmer 1/2 cup of water with the pineapple juice drained from the can. Add jello and stir while it is simmering until it is dissolved. Add mayonnaise and milk; beat with mixer. Add nuts, cherries, pineapple and cheese. Put in refrigerator until congealed.
Dissolve jello in boiling water. Cool. Add fruits and nuts. Spoon half into pan or mold. Chill until firm. Spread sour cream or softened cream cheese over salad. Cover with remainder of salad mixture. Chill until firm.
When collecting your lettuce and greens from your garden, don't throw away those nasty, little grubs that are chomping down your produce. Separate the assorted grubs from the greenery and dry on a towel. Saute the grubs until crisp in the olive oil, chopped garlic and salt. Grubons add a tasty garnish to your salad!
Cook broccoli, leaving crisp. Combine remaining ingredients. Layer broccoli in casserole dish. Pour mixture over broccoli. Allow to fill between broccoli. Bake at 350° for 1 hour.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Pour into prepared crust. Sprinkle with chopped peanuts, if desired. Freeze until firm and serve. Serves 8.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time and add vanilla and beat. Sift together the dry ingredients and add to the creamed mixture, alternating with beer and beginning and ending with the dry ingredients. Stir in the sauerkraut. Turn into two greased and floured layer cake pans. Bake in 350° oven for about 35 minutes or until cake tests done. Cool on rack and frost with chocolate frosting.
Combine flour, soda and sugar. Add pineapple and mix well. Pour into greased and floured 9 x 13-inch pan. Bake 20 to 30 minutes at 350°.
Melt chocolate chips in a double boiler or over very low heat. Remove from heat. Preheat oven to 325°. Beat egg whites and a pinch of salt until foamy. Gradually add sugar, beating at high speed until stiff. Beat in cider vinegar and vanilla. Fold in melted chocolate and chopped nuts. Drop by teaspoonful onto a lightly greased cookie sheet. Bake about 8 to 10 minutes or until cookies feel firm when touched. Let cool for a few minutes, then remove to rack.
Sift flour, baking powder, baking soda and salt in a large bowl. Add sugar, raisins, caraway seed and margarine. Blend well and then add buttermilk and eggs. Stir and bake at 350° for 55 to 60 minutes. I use a black-iron frying pan; any heavy, round pan will do. Cool and wrap to keep.
Cook noodles according to package. Brown hamburger; drain grease. Add Ragu; let simmer. Drain noodles.
Saute sliced pepper, onion and hot sausage in butter for 5 minutes. In 9 x 13 pan, mix consumme and rice. Add meat mixture. Place chicken breast on top and cover with foil. Bake at 350 degrees for 1 hour. Uncover. Bake another 30 minutes. Serves 4.
Brown ground beef. Drain off fat. Cook noodles; heat corn. Mix sour cream and mushroom soup together. Add ground beef, noodles and corn. Put in a large casserole dish and bake in 350° oven until bubbly.
Mix all ingredients except catsup and shape into loaf. Place in container; top with catsup. Microwave on High for 16 minutes, rotating every 4 minutes.
In large bowl, mix cornflakes and peanut butter together. In small saucepan, heat syrup and sugar until it reaches a boil. Take off heat and pour over cornflake mixture. Shape into balls and place on wax paper on cookie sheet. Refrigerate.
Put 6 tortillas in 10 x 13-inch baking pan. Brown meat. Add salt, garlic salt and chili powder to taste in meat. Spread meat over the tortillas; add chopped onion. Spread beans. Slice entire box of cheese and layer over beans. Add 6 remaining tortillas and add the cream of chicken soup (full strength). Then add tomatoes. Cover tightly with foil and bake for 1 hour at 350°.
In medium saucepan, bring 3 1/2 cups water to boil. Stir in chicken bouillon until dissolved. Combine cornstarch and remaining 1/2 cup water; add to bouillon, stirring constantly. Mix in tarragon. Cook and stir until thickened and boiling. Cook 1 minute longer. Reduce heat to low; gradually add Egg Beaters in a thin stream, without stirring. Cook for 30 seconds. Stir once or twice. Serve in bowls garnished with scallions.
Prepare cake mix as package directs for two 8-inch layer cakes. Bake and cool.
Brown ground chuck and onion together. Sear thoroughly until meat is crumbled, then combine all ingredients in crock-pot. Cook on low for 4 hours. Remove bay leaf; serve over spaghetti. Serves 7.
Beat eggs. Add sugar and oil; mix well. Mix together dry ingredients; add them alternately to zucchini. Stir in walnuts and vanilla. Put batter into 2 greased and floured loaf pans or 1 Bundt pan. Bake for 75 minutes in a 350° oven.
Heat oleo, milk, vanilla, sugar and cocoa to boiling in 2-quart saucepan over medium heat, stirring occasionally. Boil and stir for 3 minutes. Remove from heat; stir in peanut butter until melted. Stir in oats.
In a 9 x 13-inch glass baking dish, put melted butter. Add flour, brown sugar and nuts. Bake at 350° for 20 minutes. Set aside and cool completely. After it is cool, crumble and set aside. In a large mixing bowl, mix egg whites, strawberries, sugar and lemon juice until stiff (it should form a peak). Fold in Cool Whip and put on top of crumbled mixture. Put in freezer when not serving. Cut in squares. Good as a salad or dessert.
Cream together butter, sugar and eggs until creamy. Add salt and flour. Mix. Add chocolate syrup, vanilla and nuts. Turn mixture into greased 9-inch pan. Bake at 350° for 35 minutes. Garnish with powdered sugar.
Cook vegetables until tender. Drain well. Put in casserole dish. Combine soup and sour cream and pour on top of vegetables. Sprinkle with onion rings. Bake at 350° for about 20 minutes or until bubbly hot.
Beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in almonds and almond extract. Drop meringue by heaping spoonfuls 1 inch apart onto wax paper-lined cookie sheets. Bake at 300° for 35 minutes. Cool on cookie sheets. Remove from waxed paper and cool completely on wire racks.
Mix together and press into a 9 x 13 in. pan. Bake at 375 degrees for 6 minutes. Allow to cool completely.
Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk and beat at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Batter will be thin. Pour into two greased and floured 9-inch cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool cakes for 15 minutes before removing from pans. Complete cooling on wire rack.
Generously butter 9 x 13-inch baking dish. Arrange bread crumbs and sprinkle cheese over. Add beaten eggs over bread and cheese/bread mixture in pan. Sprinkle bacon and mushrooms over top. Chill overnight. Bake, uncovered, at 325° for 1 hour. (If it starts to brown, put foil over it.) Will serve 10 to 12 people.
Brown ground chuck and onion; salt and pepper to taste. Drain and mix with all ingredients in crock-pot. Cook on high for 1 hour.
Mix all ingredients together. Pour into 2 unbaked pie shells. Bake at 350° until done, about 40 minutes.
Combine first 5 ingredients. Butter one side of tortilla. Place mixture on buttered side of tortilla. Roll up tortilla and place, seam side down, on foil lined cookie sheet. Bake at 475° for 14 to 16 minutes. Serve with sour cream and hot sauce.
Drain and mash hearts well. Add crumbs, cheese and eggs. Add finely chopped garlic to heated olive oil; watch carefully. When garlic has softened, add all of first mixture and stir until heated through. Chill 1 hour. Shape into 1-inch balls and roll in bread crumbs and cheese until slightly coated. Chill until ready to serve.
Heat chili, minced garlic and minced jalapeno pepper. Simmer 5 minutes. Stir grated cheese into hot chili mixture until cheese dissolves.	Transfer dip to chafing dish. Serve hot with Fritos or Doritos.	Dip may be made ahead of serving time and reheated.
Heat oven to 375°. Mix 1 cup Mozzarella cheese, spinach, corn, Ricotta and egg. Place 1/2 cup mixture down center of each tortilla. Roll tightly; arrange seam-side down in greased 13 x 9-inch baking dish.
Place the 8 Triscuits or crackers on a china or pottery 10-inch dinner plate. Make sure plate has no metal trim. Top each cracker with cheese square, then each cheese square with olive slice. Cook in microwave oven for 2 to 3 minutes or until cheese is just melted on "Low".
Place grated squash, onion, salt, pepper, flour, egg and cornmeal into a bowl and mix well. Form into patties and fry in oil until golden brown.
Mix first 4 ingredients well. Layer in sundae glasses with fruit pie filling. Chill in freezer for 30 minutes, then keep in refrigerator for 2 hours before serving.
Mix Jell-O with 2 cups boiling water. Mix cheese with this while still hot. Add milk and mayonnaise. Add pineapple and nuts.
Beat eggs with mixer until well mixed. Stir in butter and vanilla. Add sugar and mix until thickened. Dough will be soft. Add flour, baking powder and salt. Drop by teaspoonful on ungreased cookie sheet. Dip bottom of glass in sugar and then stamp cookie flat. Bake 8 minutes at 400°. Remove from sheet at once. Makes about 4 dozen.
Boil eggs in pot of salted water 15 minutes. Drain eggs. Let cool. Cut eggs in half lengthwise. Remove egg yolks. Mash them together with the remaining ingredients except paprika. Spoon mixture into egg whites. Sprinkle top of eggs with paprika.
Pour boiling water over jello in large bowl; stir until jello is dissolved. Stir in vinegar and refrigerate until slightly thickened. Break up corned beef and stir into other ingredients, then stir into jello. Place in oiled mold. Serve on large platter covered with salad greens. This makes an excellent luncheon salad.
Pour milk over bread crumbs. Add meat, salt and pepper. Shape into 14 to 16 medium balls. Mix remaining ingredients. Pour over. Bake at 375° for 45 minutes. Serve with rice. Double sauce ingredients when serving with pasta.
Brown chicken pieces on outside and drain. Pour off all possible grease and add water for rice into chicken crumbs in skillet. In a casserole large enough to lay chicken on top of rice, place amount of Minute rice for number of servings and add boiling water from skillet in the same amount. Let stand, covered, a bit. Lay browned chicken on top and cover. Place in 350° oven for 1/2 hour.
Cook fish for 10 minutes in salted water and drain. Melt margarine in glass (quart measure) in microwave. Stir in flour and milk. Microwave 1 minute and stir. Microwave another minute and stir until thickened. Stir in grated cheese and sherry. Put fish and lobster or other seafood into greased baking dish. Pour white sauce over the fish and cover with bread crumbs. Bake at 375° for 25 to 30 minutes.
Combine milk solids and sugar; add cold water and shake or beat until smooth. Add a small amount of mixture to peanut butter and mix until smooth. Continue adding milk until all the mixture is used. Chill thoroughly. Yields 6 servings.
Preheat oven to 375°. In 10-inch skillet, combine oil and chili powder. Cook 1 minute over medium heat. Increase heat to medium high. Add half of chicken pieces and 1/4 teaspoon salt. Cook 4 minutes, stirring frequently with a slotted spoon. Remove chicken to a large bowl. Repeat with other half of chicken and 1/4 teaspoon salt. Cook onions, chilies and cumin for 5 minutes in drippings. Spoon mixture into bowl with chicken. Add tomato, pinto beans and remaining salt.
Arrange dried beef in bottom of shallow casserole. Wrap a strip of bacon around each chicken breast. Arrange over dried beef. Spread undiluted soup over chicken. Cover with aluminum foil. Bake at 300° for 2 hours. Increase heat to 350° and bake for another 20 to 30 minutes, basting several times. Yield: 6 servings.
Drain and dice the artichoke hearts. Combine all ingredients together; mix together. Bake for 30 minutes at 350° (or until brown). Serve with crackers.
Mix all ingredients and refrigerate. When ready to serve, add medium bag of crushed Fritos.
Cream the butter and sugar. Add the vanilla, baking powder and crumbs with milk.
Preheat oven to 325° and butter a 9 x 13-inch pan. Cook spinach and squeeze out moisture. Melt butter and saute onion and mushrooms until soft.
Add sifted together dry ingredients and bake at 350° in a 9 x 13-inch pan for 40 minutes.
Grate or chop fine the cucumber, sweet pepper, onion and carrots. Stir all in partially congealed jello at least 24 hours before serving; keep chilled. Especially good with dried beans and meats.
Combine first 5 ingredients and pour into greased 13 x 9 x 2-inch pan. Slice bread 1/2 to 3/4-inch thick slices and place over syrup mixture. Beat remaining ingredients together and pour over bread. Cover and refrigerate overnight. Bake, uncovered, in a 325° oven for 30 to 35 minutes. Serves 8.
Cook potatoes and carrots until done. Drain. Prepare as you would regular mashed potatoes, adding cheese. Put into baking dish and bake, uncovered, 25 minutes at 350°.
Put cabbage, onions and pepper in a bowl in order of ingredients. DO NOT STIR. Sprinkle sugar on top. Bring oil, vinegar, mustard, celery seed and salt to a boil. Pour over above. DO NOT STIR. Let sit overnight. Stir and serve.
In a large saucepan, heat soup and milk to boil. Add vegetables. Return to a boil. Cover. Cook on low heat for 20 minutes, stirring often. Stir in cheese.
Cook onion and ground beef. Drain. Mix other ingredients into hamburger mixture and simmer for at least 2 hours.
Mix together Eagle Brand milk and lemon juice and heat until thickened. Pour into graham cracker crust. Chill 1 hour.
Shred cabbage and carrot and chop onion. Mix remaining ingredients in a small bowl. Pour over cabbage.
In a large bowl, mash potatoes. Add butter, condensed milk, eggs, extract, cinnamon, nutmeg and salt. Beat until smooth. Turn into pie shell. Bake at 350° for 45 minutes or until a knife inserted near center comes out clean. Cool and if desired, serve with whipped topping.
Combine all ingredients except zucchini in a skillet. Cover and cook 5 minutes, stirring occasionally. Add zucchini, cover and cook 3 minutes or until vegetables are crisp-tender. (Add additional water, 1 tablespoon at a time, if necessary, to prevent sticking.)
Combine oleo and Worcestershire sauce in a large skillet. Place over medium heat until hot. Add mushrooms and onions. Saute until tender. Place steak between plastic wrap and flatten to 1/4-inch thickness. Spread 1 1/2 teaspoons mustard on one side of each steak. Cook steaks, mustard side down, 4 minutes over medium heat. Spread 1 1/2 teaspoons mustard on top side, then flip. Cook 4 minutes or until desired doneness. Lightly pierce steak with forks. Pour brandy over steaks, cover and simmer 1 minute. Spoon mushroom mixture over steaks.
Add hot water to butter and blend. Add vanilla and cocoa; blend. Add sugar; adjust by adding a little more sugar or water to get the right consistency. Makes a boxed cake mix taste great!
Mix all ingredients well. Chill and serve with any seafood. Best if made the day before to be used.
Preheat well greased 8 x 10 inch heavy skillet in 425 degree oven, or grease an 8 x 8 inch baking pan. Blend all ingredients and pour into skillet or pan. Bake in 425 degree oven for:
Cream butter; gradually add firmly packed brown sugar and granulated sugar. Cream well. Blend in unbeaten egg and vanilla; beat well. Add sifted Pillsbury's Best self-rising flour gradually, blending well. Stir in Nestle semi-sweet chocolate morsels, nuts (chopped) and 1/4 cup cherries. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown.
Chop lettuce and place in 4-quart shallow bowl. Top with onion, celery and water chestnuts. Open the package of peas and break apart; sprinkle over the salad. Spread mayonnaise evenly over top. Sprinkle with sugar, cheese, salt and garlic powder. Cover and chill up to 24 hours. Just before serving, sprinkle with eggs and bacon. Will keep for days.
Put cottage cheese in salad bowl. Sprinkle with orange jello. Add oranges and pineapple. Fold in whipped topping to desired consistency.
Mix all ingredients together. Shape into bite sized balls. Place on greased baking sheet. Bake at 400° for 10 to 15 minutes. (May be frozen and baked when needed.)
Dip Brie in scrambled egg, then in bread crumbs. Saute Brie in olive oil until golden brown. Place on serving plate. Remove oil from pan. Wipe out pan with paper towel. Place pine nuts in pan. Cook pine nuts over medium heat until golden brown. Pour pine nuts over Brie and serve with crackers on French bread.
Melt caramels and 1/3 cup evaporated milk in a saucepan over low heat. Mix together cake mix, 1/3 cup evaporated milk, oleo and pecans. Press half of this mixture into a greased and floured 13 x 9-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips over crust. Spread caramel mixture over chips. Crumble remaining cake mixture over caramel layer. Bake 15 more minutes.
Sprinkle steak strips with salt and pepper. Brown in oil along with onion and garlic. Stir in with meat while browning. When nicely browned, add green peppers and bouillon. Simmer about 10 minutes, then add drained tomatoes. Cook 5 minutes. Meanwhile, mix soy sauce and water with cornstarch. Cook, stirring until mixture thickens and serve with hot fluffy rice. Double the recipe to serve 4.
Place chicken between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine breadcrumbs and next 3 ingredients. Dip chicken in egg substitute; dredge in breadcrumb mixture.
Mix raspberries, ice cubes and sugar in a blender for 3 minutes. Add water and mix for 2 minutes. Pour into glasses. Serves 4.
Heat milk in saucepan to scalding stage. Do not scorch it; stir often. Place shortening in mixing bowl. Add sugar. Pour in the scalded milk and stir until ingredients are melted. Cool to lukewarm stage. Add yeast. Stir until dissolved. Sift dry ingredients (salt, nutmeg and flour). Gradually add approximately 1/2 of flour mixture to milk mixture to form batter. Add egg and beat thoroughly. Stir in remaining flour to mixture. Cover and allow to double in bulk (1 hour). Knead gently. Roll out on floured board to 1/4-inch thickness. Cut in diamond shapes. Fry in hot oil, turning once. Drain and dust with powdered sugar.
Brown meat in heavy skillet; pour off fat. Add tomatoes, tomato sauce, garlic and spaghetti sauce mix. Simmer 30 minutes. Cook lasagna noodles in salted water. Drain carefully. Grease long rectangular baking dish. Layer noodles, sauce, cottage cheese and Mozzarella cheese. Continue layers and sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes. Serves 8.
Put all ingredients in blender, but withhold 2 ounces of cheese to crumble into mixture.
Cook carrots, butter, sugar and fresh parsley in saucepan with just enough water to cover the carrots. Cover and simmer. When water is just about evaporated, carrots should be done, approximately 20 minutes. (Good side dish.) Makes 4 servings.
Combine all ingredients. Bake at 375° for at least 1 hour. Salt and pepper according to your taste. Enjoy!
Drain pineapple, reserving juice. Add water to juice to make 3/4 cup. Dissolve gelatin and salt in boiling water.
Mix pineapple and cheese in bowl. Mix juice, flour and sugar in separate bowl. Mix until smooth. Combine with pineapple and cheese. Spoon into well greased casserole dish.
Simmer the ham hocks until tender in large pot (half full of water). When the cabbage has been picked, washed and cut into small pieces, place in pot with ham hocks. Cook about 30 minutes. Add hot pepper, onion, sugar and vinegar. Continue cooking over low heat until all is tender. Serve with cornbread.
Combine all ingredients. Mix well. Roll into 3/4-inch balls. Coat if desired with chocolate or roll in toasted coconut or chopped nuts.
Melt chocolate chips with milk and salt over low heat. Remove from heat. Stir in nuts and vanilla. Pour into 8 x 9-inch aluminum foil-lined pan. Chill 2 hours or until firm.
Brown hot dogs in a little oil. Add onions and green pepper and saute. Add tomato sauce and other seasonings. Simmer 10 minutes. Combine with noodles. Top with grated cheese and bake at 350° until cheese melts and starts to bubble.
On low heat, mix sugar, cocoa and milk together. Let simmer on low until mixture forms firm ball in glass of cold water. This can be done by taking approximately 1/2 teaspoon of mixture and dropping it in water. When the firm ball forms, remove immediately from heat. Add vanilla and beat in the peanut butter until completely mixed in, then pour into buttered-greased pan. Set in refrigerator until hardens. Slice into squares.
Bring to a boil the margarine, cocoa and water. Cool the mixture and pour over the flour, sugar, soda, cinnamon and salt. Add the buttermilk, eggs and vanilla. Mix well and bake in an 18 x 12 x 1-inch pan at 400° for 20 minutes.
Mix all ingredients together. Pour batter into hot skillet, making 4-inch circles for each pancake. Yields approximately 9 (4-inch) pancakes.
Toss pineapple and cheese. Mix flour and sugar separately; stir into pineapple and mix well. Pour into baking dish sprayed with Pam. Combine cracker crumbs and melted butter; spoon over top. Bake 30 minutes at 350°.
Cream shortening with brown sugar; mix in egg, sour cream, and vanilla. Melt 1 c. chocolate chips and blend with creamed mixture.
Peel and seed the squash. Cut it into 1/2-inch cubes. Put the squash, ginger root and apple juice into a lightly-oiled baking dish. Cover and bake in a 350° oven for 50 to 60 minutes. Sprinkle on the nutmeg just before serving.
Chop tomatoes, peppers and onions. Place in large pot. Add vinegar, water and sugar. Cook 5 minutes. Add salt to taste.
Heat oven to 350°. Grease two 9 x 5 x 3-inch or three 8 1/2 x 4 1/2 x 2 1/2-inch or four 7 1/2 x 3 3/4 x 2 1/4-inch loaf pans. In large bowl cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, baking soda, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake about 70 minutes or until wooden toothpick inserted in center comes out clean.
Mix peanut butter, graham cracker crumbs, sugar and butter. Shape into balls. Melt chocolate chips and paraffin wax in double boiler. Dip balls into wax mixture.
Cream shortening, sugar and vanilla; add eggs one at a time; beat well. Sift dry ingredients. Alternate dry ingredients with sour cream into shortening mixture. Grease and flour a tube pan. Place 1/2 of batter, 1/2 filling; remaining batter and filling on top. Bake at 350° for 50 minutes.