HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake the potatoes at 425° for 45 minutes. Cool. In bowl, combine the corned beef, sauerkraut and caraway seed. Cut potatoes, leaving shells intact. Mash potatoes with cream cheese. Stir into corned beef mixture. Mound potato mixture into shells. Sprinkle with Parmesan cheese and paprika. Return to oven for 25 minutes. Serves 8.
Thaw potatoes and blot well with paper towel. Mix all ingredients together in a large bowl. Bake in a 13 x 9-inch Pam-sprayed baking dish; cover with about 1 1/2 cups of bread crumbs. Bake, uncovered, 1 hour at 350°.
Combine dry ingredients, add egg, oil and milk. Mix. Batter will be lumpy.
Add milk to fill line. Proceed in the process of making ice cream in your ice cream churn.
Break cauliflower and broccoli into flowerets. Place in container and add sliced carrots. Pour Italian salad dressing over all vegetables, mixing to coat evenly. Cover and chill overnight.
Cook onion in 1 tablespoon of oil until tender. Combine mustard and red pepper and set aside. Brush bread with other tablespoon of oil. Spread mustard over, then sprinkle with onions, olives and cheese. Bake at 450° for 7 minutes. Cut into wedges.
Mix all ingredients together; drop on baking sheet with teaspoon. Bake 12 to 15 minutes at 350°.
Stir all with wire whisk. Add drop of lemon juice. Put cut apples, nuts and a banana, if you want. Pour into a mold and refrigerate until firm.
Boil potatoes in salted water until tender. Mash and whip potatoes. Mix all ingredients and pour in greased casserole dish. Bake at 350° for 30 minutes. Cover top with marshmallows just before removing from oven. Brown and serve.
Process first 5 ingredients in a food processor until smooth. Shape cheese mixture into 1-inch thick circle on a platter. Combine chili sauce and horseradish; pour over cheese round. Top with crabmeat; garnish with parsley. Serve with crackers. Yields 10 servings.
Combine oleo, sugars, vanilla and pudding; beat until smooth. Beat in eggs. Gradually stir in dry ingredients, chips and nuts. Batter will be stiff. Drop by spoonfuls on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown sausage and cook; crumble and set aside. Beat eggs, milk and remaining ingredients. Pour all into greased casserole dish. Bake at 350° for 45 minutes.
Put all ingredients in a 3-quart casserole dish. If desired, add 1 soup can of water for more gravy. Bake at 300° for 3 hours. It makes its own gravy.
Preheat oven to 375°. In large bowl, combine flour, oats, sugar, baking soda and salt; cut in margarine until crumbly. Reserve 1 1/2 cups mixture; press remainder onto bottom of 13 x 9-inch baking pan. Bake 15 minutes.
Dice tomato into very small pieces (almost liquidly) and put tomatoes and juice in large bowl. Chop small bunch cilantro into small enough pieces to where you could eat it. Add in bowl. Chop green onion and add in bowl. Add jalapenos (to your taste; maybe about 2 or 3), a couple carrots and onion in mixer and mix until creamy. Add to salsa.
Cream the butter and sugar together. Add vanilla and cream until fluffy. Add flour all at once and blend. Add coconut and mix well. Shape into small balls and place on an ungreased cookie sheet. Chill 15 minutes. Bake at 350° for 12 to 15 minutes or until delicately brown. Roll in powdered sugar while still warm.
Remove stem ends of tomatoes. Cut into 1/2-inch cubes. (Makes about 5 cups). Place in medium sized bowl. Beat garlic, oregano, salt and pepper into lemon juice. Blend in olive oil and beat well. Set aside for 10 minutes to allow flavors to blend. Toss cheese and olives with cubed tomatoes. Pour dressing over and toss gently. Serve at once. Makes 6 to 8 servings.
Mix butter, flour and powdered sugar and press into 10 x 14-inch pan. Bake at 325° for 15 minutes. Beat eggs slightly. Add sugar, lemon juice, flour and baking powder. Mix and pour on top of pastry. Bake at 325° for 40 to 50 minutes. Upon removing from oven, sprinkle with additional powdered sugar; cool and cut into squares.
Boil potatoes; drain. Layer potatoes in bottom of Pyrex dish. Add layer of onion and a layer of bacon. Sprinkle top with cheese. Salt and pepper to taste. Sprinkle with parsley. Bake at 350° for 20 to 30 minutes, or until cheese melts.
Melt butter in saucepan. Add sugar and let cool. Add eggs and beat well, then add flour, nuts and chocolate bits. Bake in 13 x 11-inch greased and floured pan for 35 minutes at 350°.
Put butter or margarine in a 3-quart saucepan and add hot water. Heat to boiling and stir until butter is melted. Add flour all at once to boiling mixture, stirring constantly until mixture leaves side of pan and forms a ball. Remove from heat and cool. Add eggs, one at a time and beat well after each egg, until very smooth. Spread on greased cookie sheet pan and bake until brown, about 30 to 40 minutes at 350°.
Melt chocolate mixture in the top of a double boiler. When smooth, dip and place on wax paper to dry.
Combine ingredients; stir well. Divide into 12 for muffin cups or smaller for mini-tarts. Can fill with coconut cream pudding when cooled. Bake at 400° for 15 minutes or until browned.
Sift dry ingredients. Lightly beat whole eggs. Add cream. Stir into dry ingredients. Fold in egg whites. Serve with ice cream or sweetened fresh fruit.
Prepare rice according to directions. Preheat oven to 350°. In large bowl, toss rice, chicken, celery and 3/4 of cheese and the salsa. In small bowl, mix sour cream and mayonnaise. Add to rice/chicken mixture. Put in large baking dish and sprinkle with remaining cheese and chips. Bake until bubbly.
In 2-quart shallow casserole dish, arrange broccoli. Top with chicken. Combine soup, milk and pepper; pour over chicken. Combine crushed crackers, cheese and paprika; sprinkle over chicken. Bake at 450° for 20 minutes or until hot and bubbly.
Beat cream cheese with vanilla. Sift sugar and cocoa together; mix with cream cheese. Drop from a teaspoon onto waxed paper. Press a pecan half on each piece.
Cook chicken breasts in a large boiler with ample water until tender. Set aside to cool. Mix sour cream, chicken soup, poppy seed and broth together until smooth. Tear chicken from bone into bite size pieces and add to mixture.
Drain pineapple well also drain cocktail. Mix all ingredients in mixing bowl. Stir in cool whip and serve.
Blend well the milk, vanilla and 2 envelopes of whipped topping mix. Whip at high speed until the topping peaks, about 2 minutes. Whip 2 minutes longer. Add sugar and cream cheese. Beat until smooth.
Put all ingredients into blender. Blend for 1 minute. Store in a jar in the refrigerator.
Boil onions until tender; mince fine. Boil milk; add butter, salt and pepper. Stir in minced onion and flour which has been moistened with milk.
Mix altogether with hands. Roll into quarter-size balls and roll in sugar. Store in jar or Tupperware.
Preheat the oven to 350°. Combine the flour, brown sugar, butter or margarine and salt and rub the mixture between the hands to form crumbs. Dissolve the baking soda in the water and combine with the molasses. Pour into pie shell. Sprinkle with crumbs. Bake for 30 to 40 minutes or until filling is set. Yields 6 servings.
Mix all ingredients except bacon. Place in 1-quart baking dish. Cool and freeze. To serve, thaw slightly and top with the bacon. Bake 45 minutes at 350°. Very good.
Beat thoroughly. Pour into crust and bake at 400° for 10 minutes. Turn oven down to 350° and bake for about 25 minutes more.
Melt butter in baking pan. Blend flour, sugar and milk. Add fruit. Pour mixture into pan with butter. Stir all ingredients together. Bake in preheated oven at 350° for 45 minutes to 1 hour.
Mix sausage with Bisquick. Mix well with hands. Melt cheese and add to mixture. Shape into small balls. Bake at 425° for 15 to 20 minutes. These freeze well.
Combine first 7 ingredients; set aside. Whisk together egg white and milk. Drip fillets in milk mixture and dredge in cornmeal mixture. Place on a foil-lined baking sheet coated with cooking spray. Sprinkle fillets with sesame seed and coat each fillet with cooking spray. Bake in 350° oven for 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
Combine the ingredients, except vanilla. Bring to a good boil and then let cool. Beat well. Add vanilla. Spread over whatever.
Mix as you do bread. Let rise. Mix down and rise again. Place in loaf pans and bake at 350° for 35 minutes. Brush with butter and sprinkle with garlic salt. Serve warm.
Brown onion and ground beef; drain off all fat very well. Add remaining ingredients; heat well. Serve with grated cheese or sour cream, etc.
Beat eggs until thick and fluffy. Add sugar and oil. Beat again. Blend in the cake mix, sour cream and nuts. Pour half the batter into a well-greased Bundt pan.
1st Layer: Melt oleo and pour over 26 pretzels. Add sugar and mix together. Press into 13 x 9-inch pan. Bake at 400° for 8 minutes. Cool.
Cream together sugar and oil. Add carrots, eggs and pineapple. Sift rest of dry ingredients and add all ingredients together. Bake at 375° for 45 minutes.
Drain oysters and remove any shell bits. Reserve liquid. Scald milk and cream. Cook oysters in the reserved liquid until the edges start to curl. Stir mixture into the milk and cream. Add salt and pepper to taste. Spoon into heated plates and add a pat of butter and a generous sprinkle of fresh dill.
Peel potatoes and cut in thin slices. Put in deep casserole dish. Combine sugar, flour, salt and nutmeg. Add to potatoes, along with water. Cut butter in small pieces and layer over ingredients. Cover with favorite pastry. Bake at 350° for 45 minutes.
Beat butter and sugar until creamy, about 15 minutes. Add egg yolk, flavorings and almonds, beating until well blended. Remove from beater and gradually add sifted flour to make a soft dough. Pinch off pieces of dough and shape into various designs, crescent, round or oval. Place on ungreased cookie sheet, 1-inch apart. Bake in oven at 350° for 20 minutes, or until very lightly browned. Allow to cool slightly before removing from baking sheet. Carefully place on flat surface which has been sprinkled with confectioners sugar. Sprinkle confectioners sugar over cookies. Cool. Make 5 dozen.
Drain grapefruit well, but keep juice! Heat 1/2 cup of juice (microwave is fine) and add marshmallows. Cook on low heat until the marshmallows are melted. Watch carefully and stir as needed. Fold in grapefruit sections, pour into the crust. Refrigerate at least 1 1/2 hours. May be frozen. Top with whipped cream when served. Is great after a heavy dinner.
Combine flour, soda and salt. Stir well and set aside. Combine butter and sugar and cream well. Add egg; mix well. Mix bananas and buttermilk and add to creamed mixture alternately with dry ingredients, stirring only until combined. Pour into greased and floured loaf pan. Bake at 350° for 50 minutes. Cool in pan 10 minutes, then remove.
Pour hot water and soda over dates and let cool. Mix together margarine, sugar and eggs. Sift together flour, baking powder, salt and cocoa. Mix all ingredients together and add vanilla. Stir in chocolate chips. Pour into a 13 x 9-inch pan. Bake at 350° for 35 minutes or until toothpick comes out dry.
Combine all ingredients except pork in a 3-quart glass casserole. Bury pork fat side down in the middle of the mixture. Cover. Microwave at Power level 5 for 15 minutes. Turn pork fat side up. Insert temperature probe. Microwave, uncovered, at Power level 5 until internal temperature of meat reaches 170°. Let stand, covered, 10 minutes before serving to complete cooking.
Boil 3 medium potatoes; chill. Peel and shred to make 3 cups. Add 1 to 2 Tbsp grated onion, 1 Tsp salt and dash pepper. Melt 1/4 c butter in a 10-inch skillet. Put potatoes into a pan, leaving 1/2 inch space around edge. Brown about 9 minutes. Reduce heat if necessary. Cut with spatula to make 4 wedges; turn. Brown 7 minutes longer, till golden.
Mix milk with eggs. Sift 1 1/2 cups of flour with salt and baking powder. Pour milk and egg mixture into flour and blend well. Add only as much more flour as needed to make the batter not too thick to flow.
Combine soup ingredients in large heavy pot and bring to a boil over medium high heat while preparing meatballs.
Cream butter or margarine and Cheddar cheese until blended. Add remaining ingredients, except olives, and mix well. Chill 15 to 20 minutes. Shape a small portion of dough around each olive. Bake at 400° about 15 minutes. If desired, these may be frozen on cookie sheet, put in plastic bags and stored in freezer until needed. Best served hot.
Layer zucchini, cheese, mushrooms and bacon crumbs on bottom of pie shell. Beat together eggs, milk, Worcestershire sauce and salt and pour into pie shell. Sprinkle top with parsley flakes. Bake at 325° for 30 to 40 minutes.
Place cut up rhubarb in saucepan and add water to cover half the rhubarb. Stir in tapioca and sugar. Mix well and let stand for 30 minutes.
Mix all together. Bake in large casserole at 350° for 45 minutes. Cut into squares.
Make coffee and refrigerate. In punch bowl, add chocolate milk, half and half, sugar and cooled coffee. Before guests arrive, add scooped ice cream. Add Kahlua to individual glasses. Great as a winter or summer drink, very rich and serves about 16 to 20 cups.
Cook chicken until tender. Separate into small pieces and place in square ovenware dish. Mix both cans of soup and milk together and pour over chicken. Prepare stuffing mix according to directions on box. Place evenly over top of soup mixture. Bake in 350° oven for 15 minutes.
Saute onions, celery and carrots in margarine until onions are transparent. Reduce heat and blend in flour; cook until bubbly. Gradually add hot broth, milk, chicken-flavored Rice-A-Roni, diced, cooked chicken or turkey and parsley flakes. Simmer 20 minutes.
Cook ground beef, onion, bell pepper, garlic powder, salt and pepper; drain and cool.
Combine sugar, water and syrup in a saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat, without stirring, until mix reaches 260°. Beat egg whites until they form stiff peaks. Pour hot sugar mix in a thin stream over egg whites, beating constantly at high speed. Add vanilla and continue beating until mixture holds its shape (5 to 10 minutes). Stir in pecans and/or cherries if desired. Drop by teaspoons. Yields 3 dozen.
Combine all ingredients in a blender. Blend on medium speed about 1 minute, or until ice is finely crushed. Serve with your favorite breakfast or just great for a refreshing cool drink.
Crush cookies, set aside 1 cup for topping later. Press the crushed cookies into a 9 x 13 inch pan. Spread ice cream in a layer over the cookies. Top with the fudge. Sprinkle peanuts over the fudge. Cover with cool whip, top with remaining crushed cookies and cherries. Freeze for several hours or overnight.
Cook chicken cut up in 1-inch pieces. Set aside. In a saucepan, combine all ingredients, including pineapple juice. On medium heat, cook 5 to 10 minutes. Stir in chicken; serve over or with rice of your choice.
Mix the first 3 ingredients all together. Bake in 13 x 9 glass pan (greased) at 350° for 15 minutes.
Blend until creamy the cream cheese and sour cream. Use mixer. Add 2 to 3 tablespoons taco seasoning mix. This is only for look of pizza dough. Spread the cheese mixture evenly on tray. Use round tray with small lid on it. Chill until set. Combine salsa and taco sauce. (You may want to strain some of the liquid from salsa so it won't be too liquidy.) Spread on top of cheese mixture. Grate some Mozzarella cheese on top. Chill until ready to eat. Serve with tortilla chips.
Boil potato in plain water until done. Mix with oleo, sugar, then flour. Add eggs, then milk. Mix after adding each ingredient. Cook at 325° for about an hour or until done.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 Tbsp. of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry for 2 minutes. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tsp. cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened. Return chicken pieces to wok, mix well and serve.
Brown beef and onion, adding salt and pepper to taste. Place meat in bottom of casserole; add vegetables and cream of mushroom or celery soup with 1/2 can of water. Stir beef, vegetables, and soup together. Spread cream of cheddar soup on top. Cook 15 to 20 minutes at 350°.
Melt margarine in a saucepan. Add rice, green pepper, onion and garlic; cook, stirring occasionally, until vegetables are tender. Add tomatoes, water, sweet basil, oregano and pepper. Cover and simmer until all liquid is absorbed, about 15 to 25 minutes. Makes 6 servings. One serving equals 239 mg sodium.
Break graham crackers into squares. Ice one square and place another square on top. Place graham cracker sandwiches in icebox until ready to serve.
Fry bacon until crisp; set aside. Drain fat from pan. In same pan, cook and stir beef, onion and celery until meat is brown and onion is tender. Stir bouillon cubes in boiling water; stir bouillon and remaining ingredients into meat mixture. Cover and cook for 1 hour or until hot and bubbly. Makes 12 (1 cup) servings.
Mix all ingredients and roll into logs. Chill and slice. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes. Yields 4 dozen.
Cook squash and onion in salt water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold squash and onion in. Combine stuffing mix and butter; spread 1/2 in bottom of a 12 x 7 x 2-inch dish. Spoon vegetables on top. Sprinkle with remaining stuffing over vegetables. Bake at 350° for 25 to 30 minutes until heated through.
In a screwtop jar, combine 1/2 cup salad oil, 2 tablespoons vinegar, 2 tablespoons lemon juice, 1 teaspoon sugar, 3/4 teaspoon dry mustard, 1/2 teaspoon salt, 1/8 teaspoon paprika and dash of ground red pepper. Cover and shake well. Chill. Shake before serving. Makes 3/4 cup.
Have cream cheese at room temperature. Using an electric mixer, beat together all ingredients except parsley flakes, pimiento and pecans. When creamy, stir in parsley flakes and pimiento. Cover and refrigerate until mixture is firm enough to handle. Shape into a ball and coat with pecans. Wrap in plastic wrap and refrigerate until ready to serve or give as a gift.
Braise pork chops in frying pan. Place in oblong pan. Cut up onion and spread over chops. Mix a little milk in with cream of chicken soup and spread over chops. Bake (covered with foil) in oven at 375° until pork chops are tender. Make gravy from soup.
Mix 1/2 cup soup, beef, bread crumbs, egg, onions and salt. Shape into loaf. Place in a shallow baking pan. Bake at 375° for 1 hour 45 minutes. Blend remaining soup, water and 2 to 3 tablespoons drippings. Heat, stirring occasionally. Serve with loaf.
Mix flour, butter and chopped nuts as you would a pie crust. Pat in bottom of 9 x 13-inch pan. Bake in 350° oven for 15 minutes. Cool. Combine softened cream cheese, powdered sugar and 1 cup Cool Whip. Spread on crust. Combine pudding and milk as for a pie. When slightly thickened, add on top. Top with remaining Cool Whip and nuts. Refrigerate overnight.
Crush cookies and set aside. Blend 2 packages vanilla pudding, 2 cups milk and whipped topping. Set aside. In a separate bowl, blend margarine, cream cheese and powdered sugar. Mix both creamy mixtures together. In an 8-inch diameter plastic flower pot, layer ingredients in this order: 1/3 of the cookies, 1/2 of the creamy mixture, 1/3 of the cookies, 1/2 of the creamy mixture and cover with the remaining 1/3 of cookies. Place silk flowers in the center to make it look like a potted plant and keep the secret until serving time. Serve on dessert plates with a flourish and a clean garden shovel. Add your own dramatics.
In a large saucepan brown meat and onions. Remove from heat; add cabbage, carrots, salt and pepper. Mix well. Pour rice in 3-quart casserole. Spoon meat mixture on top. Pour beef broth and water over top. Cover and bake at 350° for 1 1/2 hours.
First layer: Mix together the flour, pecans and butter. Press into bottom of pan and bake at 350° for 1/2 hour.
Mix first five ingredients together. At medium speed on mixer, add slowly oil, vinegar, lemon juice and celery seed.
Place cloves and cinnamon in a small cloth and tie. Mix all ingredients; drop in cloth bag of spices. Heat to boiling and boil 10 minutes. Simmer 20 minutes. Heat before serving.
Parboil or bake potatoes until tender. Peel and place in a 2-quart casserole. Mix sugar, orange juice and butter; heat in microwave for 5 minutes. Pour over the sweet potatoes. Cook in a 325° oven for 1 hour, or microwave for 30 minutes. Turn potatoes if top becomes too brown or crusty.
Preheat oven to 350°. In small bowl, combine soup and milk. In an 8 x 12-inch baking dish, arrange broccoli spears down center of dish, alternating direction of flowerets. Layer eggs, 1/2 can French fried onions, the soup mixture and cheese over stalks. Bake covered at 350° for 25 minutes or until heated through. Top with remaining French fried onions. Bake uncovered 5 minutes or until onions are golden brown.
Combine all ingredients. Pour into baking dish and top with crushed potato chips. Bake 30 to 40 minutes at 350°.
Mix together, press into bottom of 9 x 13-inch pan and bake at 350° for 10 to 15 minutes. Cool.
In a saucepan, melt butter. Stir in sugar, then crushed cereal. Reserve 1/3 cup for garnish. Pat the rest firmly into a 13 x 9-inch pan. Bake at 300° for 12 minutes. Cool.
Mix and bake at 400° in greased skillet until brown. Wonderful on a cold night with homemade chili and a crisp green salad.
In large pot, mix chicken broth, cream of chicken soups, cream of mushroom and evaporated milk on medium heat. Mix the chicken in and the fettucini until pasta is separated and al dente. As it cooks, separate pasta with fork. Pour into 13 x 9-inch pan. Arrange noodles with fork. Sprinkle grated cheese on top and bake in a 350° oven for 20 minutes.
Combine chicken and celery. Combine remaining ingredients, stirring well. Add to chicken mixture and toss well. Cover and chill.
Cook broccoli according to package directions; drain. Arrange broccoli in bottom of greased 9-inch baking dish. Top with turkey slices. In a small bowl, combine soup, lemon juice and mayonnaise. Pour over turkey. Combine bread crumbs and butter. Sprinkle on top. Bake, uncovered, at 375° for 20 to 30 minutes. Makes 4 servings.
Crush graham crackers in blender or with rolling pin. Mix with melted margarine. Press into 8 x 8 x 2-inch pan. Bake in oven at 375° about 5 minutes or until lightly brown. Cool.
Beat sugar, egg, milk and almond extract. Sift flour and baking powder and add to mixture. Add melted butter. Grease and flour (or spray Pam) 1 loaf pan. Bake at 350° for 1 hour (test with toothpick). Cool cake on rack. Sprinkle top with confectioners sugar.
Mix first 8 ingredients together in a large casserole. Sprinkle croutons over top. Bake at 350° for 30 minutes, or microwave for 8 minutes, then microwave browner for 4 1/2 minutes.
Slightly beat eggs in bowl. Add sugar and mix well. Add milk, vanilla, butter, pineapple and bread cubes and mix well. Pour into greased 1 1/2-quart casserole. Cover and bake at 350° for 45 minutes.
Melt butter in an 8 x 12-inch dish. Mix milk, flour and sugar. Add to melted butter. Add peaches, but do not stir. Bake at 375° for 40 minutes or until brown. Serve warm with Cool Whip or cream. Makes 8 servings.
Preheat oven to 325°. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55 to 60 minutes. Cool on wire rack. Serve warm with whipped cream or vanilla ice cream.
Cook pasta according to package directions; add sliced zucchini and/or squash 1 minute before end of cooking time. Drain. In bowl, toss hot pasta and zucchini with artichoke hearts, marinade, olives, sun-dried tomatoes, parsley, salt and pepper. Makes 6 servings.