HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat potatoes and milk until smooth. Grated Cheddar may be added as topping. Sprinkle lightly with paprika (optional). Store overnight in refrigerator. Bake at 350° for 60 minutes or until hot.
Cook grits in water. Add remaining ingredients. Beat until smooth. Pour into 9 x 13-inch greased dish. Bake approximately 20 minutes at 325°. Good for breakfast or with just about any meal, especially fish.
Cream butter and sugar. Add eggs, one at a time, beating after each egg. Sift flour, baking powder and salt together twice. Add flour mixture alternately with milk and flavoring. Mix well for good texture. Bake layers 25 minutes at 350°.
Brown sausage in skillet (crumbled like ground meat) and drain. Combine celery, onions, bell pepper, soup mixture and rice with boiling water. Do not drain. Add sausage.
Melt butter. Mix well with crushed pretzels and pour into 8 x 12-inch pan. Bake 1 minute at 350°; cool. Cream the cream cheese and sugar together. Fold in Cool Whip. Pour on top of cooled pretzel crust. Refrigerate for 30 minutes. Mix Jell-O and boiling water and stir until Jell-O is dissolved. Add frozen strawberries. Refrigerate until slightly jelled. Pour on top of cream cheese mixture. Refrigerate until firm. May top with additional Cool Whip and garnish with fresh berries, if desired.
Remove any shells from crabmeat. In top of double boiler or microwave, melt butter. Add milk, parsley, celery, salt, pepper, Tabasco sauce and crabmeat. Heat about 15 minutes but do not allow to boil. Mix flour with little cold water to make paste, add to hot mixture and stir until it begins to thicken and add the cream and stir well. Allow soup to simmer over hot water in double boiler for 20 minutes but do not allow to boil; stir occasionally. Serve with saltines or Club crackers.
Put vanilla wafers into bottom of cupcake papers. Beat sugar, vanilla, eggs and cream cheese together until smooth. Pour into papers. Fill them 3/4 full. Bake at 350° for 15 minutes. Chill 3 to 4 hours. Top with pie filling (cherry or blueberry). Makes 24.
Melt butter in saucepan and cook onion and garlic until soft. Add 1 cup water and remaining ingredients. Stir until well mixed. Place on low heat and simmer for 30 minutes. This works well for pork chops, spareribs and chicken. Great for the grill.
Soften cream cheese with little mayonnaise; add ingredients. May be used in chafing dish or served cold. Can also freeze.
Crumble sausage into large skillet. Cook, breaking up with fork, until browned. Remove from heat. Spoon off all but 2 tablespoons drippings. Add oil, garlic and salt. Stir until blended. Add pepper and cook over medium-low heat, stirring occasionally. Meanwhile, slice about 1/2 inch off base of escarole. Separate leaves and rinse well. Stack and cut crosswise in 2-inch wide strips. Increase heat to medium. Add escarole in batches. Cover pan. As it wilts, add more until all has been added. Cook, stirring once or twice, until escarole and pepper are tender.
Cream shortening and butter; add vanilla. Gradually add confectioners sugar, one cup at a time, beating well. Scrape sides and bottom of bowl often. When all sugar is mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.
Dissolve bouillon cubes in boiling water; set aside. Wash and skin chicken. Place in baking dish. Add quartered potatoes and carrots. Pour dissolved bouillon over chicken, potatoes and carrots. Add diced onion. Season to taste. Cover. Bake at 375° for 1 hour. Can be cooked in microwave for 30 minutes on Full power. Baste occasionally.
Grease casserole dish. Layer potatoes and onion with 1/2 cup cheese and undiluted soup. Sprinkle 1 cup cheese on top. Bake at 350° for 45 minutes or until done. Serves 4 to 6.
Pour boiled ingredients over asparagus. Bring to boil and refrigerate overnight. Take out cloves before serving.
Beat butter and cheese together until light and fluffy. Add confectioners sugar and vanilla. Beat well. Good on carrot cake or apple cake.
Mix peanuts, sugar, syrup and water in saucepan. Bring to a boil; cook until peanuts stop popping. Add soda. Pour onto buttered cookie sheet while still foaming. Cool; break into desired pieces.
Cook pineapple juice, mustard and egg yolks. Boil until thick and add marshmallows. Pour over and drain fruit. Let set overnight. Add beaten whipped cream and bananas. Top with a few cherries and serve. Especially good at holiday dinners.
Melt butter and mix with graham cracker crumbs. Make a crust by patting this mixture in 13 x 9-inch pan. Layer chocolate chips, butterscotch chips, pecans and coconut. Drizzle milk over top. Bake in 350° preheated oven for 30 minutes until golden brown on top.
Cream the butter or margarine and sugar; add flour to egg yolks and lemon juice. Add milk gradually and fold in egg whites. Bake at 400° for 10 minutes, then 30 minutes at 325°.
Dissolve gelatin in 5 tablespoons water. Add 1 cup boiling water. Add pineapple, sugar and lemon juice. Mix well. Refrigerate until thick. Whip 4 packages whipped topping. Break cake into bite-sized pieces. Add cake to topping. Add nuts and vanilla. Add to refrigerated mixture. Mix. Transfer to buttered tube pan. Refrigerate overnight. Whip remaining topping. Ice cake. Sprinkle with coconut.
Line 9 x 13-inch pan with rolls. In large bowl, beat sour cream, cream cheese, sugar, eggs and vanilla. Pour on rolls. Sprinkle with cinnamon and raisins. Bake 55 to 60 minutes in 325° oven.
Mix first 8 ingredients. Pour into Bundt cake pan. Bake at 350° for 60 to 70 minutes. Cool 20 minutes, then remove from pan and pierce top of cake. While warm, pour glaze over top. Let cool. Sprinkle with powdered sugar.
In a skillet, cook sausage, celery and onions until sausage is done and vegetables are tender. Drain excess fat. In a large mixing bowl, combine meat mixture and remaining ingredients and enough broth to hold mixture together. Shape into 8 to 10 balls. Place in a shallow greased baking dish. Bake at 325° for 30 minutes. Yields 8 to 10 servings.
Saute onions in butter. Add chicken broth and bring to a boil. Add noodles and cook for 15 minutes. Add broccoli, Velveeta cheese, and milk. Simmer for 15 minutes. Let set 1 hour.
Place all ingredients in slow cooker. Cook 8 to 12 hours on low heat.
Mix all ingredients in large casserole dish. Bake at 325° until hot and bubbly, about 30 minutes.
In double boiler, melt caramels with 1/3 cup of condensed milk over hot water; set aside and keep warm. In large bowl, combine cake mix, margarine, nuts and remaining 1/3 cup condensed milk. Stir thoroughly until mixture is well combined and crumbly. Press 1/2 of dough evenly into greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes. Cool slightly. Sprinkle chocolate pieces over baked dough; spread with caramel mixture, working quickly with broad spatula. Crumble remaining dough and press lightly with spoon. Return to oven and bake at 350° for 14 to 18 minutes. Cool on wire rack for 30 minutes, then refrigerate.
Cream all ingredients together and roll into tiny balls and place on greased cookie sheet. Mash out with fork. Bake at 375° for 8 to 10 minutes or until brown. Be careful; they overbrown easily!
Press 1 package crescent rolls in a greased 9 x 13 pan. Seal perforations. Mix cooked sausage and softened cream cheese. Spread on crescent rolls. Press remaining package of crescent rolls on top. Seal edges. Bake at 400° until brown.
Sprinkle chicken with parsley and garlic salt. Roll up and secure with a toothpick. Roll in butter, then stuffing mix. Place in a heavily greased baking dish. Sprinkle remaining crumbs over chicken and moisten lightly with water. Bake at 325° for 30 to 40 minutes.
Wash and trim beans. Boil in small amounts of water until crisp and tender; drain. Combine beans, tomato halves and onion; set aside. Combine ingredients and mix well. Toss beans with yogurt dressing. Chill several hours before serving. Yields about 4 cups.
Preheat oven to 350°. Sprinkle potatoes with salt. In a separate bowl, combine cottage cheese, sour cream, onion and garlic salt. Fold into potatoes. Pour into a 2 1/2-quart casserole. Top with grated cheese. Sprinkle with paprika. Bake in preheated oven for 1 hour. Makes 8 servings.
Cook potatoes, broccoli and onion in water for 1/2 hour or until just tender. Add soup, seasonings, milk and butter. Just before serving the piping hot mixture, add cheese and stir to melt. If mixture is too thin, thicken slightly with the instant potato flakes. Serve with crusty bread and a crispy salad for a hearty meal.
Pour jello in a saucepan and add water and marshmallows, then melt. Add juice from the can of crushed pineapple, then place in refrigerator and cool. After cooling, add pineapple, cottage cheese, pecans and Cool Whip. Place in refrigerator and cool.
Chop peanuts finely. Beat peanut butter, margarine, corn syrup and vanilla. Sift powdered sugar; gradually beat in half of sugar and all of cocoa. Stir in rest of sugar; knead on wooden board until well blended and smooth. Add peanuts. Press in candy mold and unmold using a toothpick to loosen. Or pat into 8 x 8 x 2-inch pan. Cut into squares.
Blend toasted onion dip mix with milk. Add eggs and whip with a fork. Crumble the cream cheese and sprinkle over the egg mixture. Melt butter in a 9-inch skillet, making sure to coat the bottom and sides thoroughly. Pour egg mixture into the hot skillet. Reduce heat and cook slowly, gently lifting mixture from bottom and sides of skillet, allowing liquid to flow to bottom. Cook until set, but still moist. Makes 4 to 6 servings.
Combine ingredients and heat for 25 minutes in saucepan or 300° oven. Makes approximately 50 appetizers.
Grease an 8 x 8-inch cake pan. Sift dry ingredients into pan. Add remaining ingredients and mix with a fork. Bake at 350° for 30 minutes.
Put the first 7 ingredients into a large bowl and beat together until smooth. Pare and slice apples. Pour 1/2 the batter in a greased tube pan, then 1/2 the apple slices, sprinkle cinnamon and sugar on top. Repeat with the other 1/2 of batter, apples, cinnamon, and sugar. Bake at 350° for 1 hour and 15 minutes or until it tests done.
Soften cream cheese and mix all ingredients in bowl. Refrigerate for 2 hours.
Cut steak into 5 or 6 serving size pieces. Coat with salt, oregano and pepper. In slow-cooking pot, put in meat and onions, then pour spaghetti sauce over the meat. Cover and cook on LOW for 7 to 9 hours or until meat is tender. Turn the control on HIGH for 10 to 15 minutes. Makes 5 or 6 servings.
Mix together and spoon into serving dishes. Add a dab of whipping cream to top along with red cherry.
Cook macaroni and drain. Add all ingredients. Place in casserole. Top with crumbled Ritz crackers and butter. Bake 25 minutes at 300°. Will serve 12 people.
Cut candy bars into bite size pieces. Add Eagle Brand milk to candy and microwave until melted. Remove from microwave and add Hershey's syrup. Pour mixture into ice cream freezer. Afterwards, finish filling container with regular homogenized milk. Freeze.
Beat together eggs, milk, eggplant, salt and cheese. Cover with crackers and butter. First of all, peel eggplant and cut into about 1-inch squares. Cook 3 minutes and drain. Put mixture in large casserole and bake at 350° for 45 minutes. To spice up a day, just take a minute and put a dish of loving in it.
Mix flour, butter and brown sugar until smooth. Then spread in bottom of 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Melt chocolate; spread on bar mixture. Sprinkle on nuts.
Cut meat in thin strips. Brown meat. Add seasonings, then add soup, broth and onion. Cover and simmer 30 minutes until thickened, then add sour cream.
Melt Kraft caramels and 1/3 cup evaporated milk in top of double boiler.
Boil chicken with salt. Chop into bite size pieces. Set aside. Chop green onions and bell peppers; saute in butter or Pam. Add picante sauce, then chicken; heat. Add cumin and let sit. Spread flour tortillas with melted butter. Fill with chicken mixture. Add cheese. Roll and heat in a 350° oven.
Grease and flour 2 9-inch round pans. In a large bowl mix the first 10 ingredients on low with a mixer for two minutes. Stir in apples, raisins and nuts. Pour into pans. Bake at 350 for 45 minutes. Frost with 2 c. whipped cream.
Parboil potatoes 5 minutes in salt water. Drain. Set overnight in sauce made with remaining ingredients. Cook covered in oven at low temperature for 1 hour before serving.
Butter and brown both sides of the tortilla in a nonstick skillet. Cover half of the tortilla as it lays in the skillet with cheese and hot sauce. Let melt over low heat. Fold over into half-moon shape and flip several times, making sure cheese is heated through and tortilla does not burn.
Set oven to 350°. Combine dry ingredients. Lightly beat egg; stir in other liquids. Add liquids to dry ingredients. In greased bread pan, bake 1 hour or 40 minutes for 2 small loaves.
In a 1 gallon container, pour in Kool-Aid and sugar with some hot water. Dissolve sugar and then pour in thawed frozen lemonade and fill container with water until full.
Combine and blend first 9 ingredients in a bowl. Stir in ground beef. Shape into 6 fillets. Wrap 1 slice bacon around each, securing with a toothpick. Broil 10 minutes. Turn; broil 8 minutes longer or grill on barbecue pit.
Mix all ingredients. Roll out to 1/4-inch thick. Bake at 400° until barely brown.
In large bowl, combine all ingredients and mix well. Place in a well-greased 8 x 4-inch loaf pan. Bake at 375° for 40 to 45 minutes.
Mix together all ingredients. Pour into pie shell. Cook on low heat until middle is firm. Makes 1 deep dish pie.
Arrange florets in steamer basket over boiling water. Cover and steam 6 to 8 minutes or until crisp-tender. Drain well. Arrange florets in greased 2-quart baking dish. Stir mayonnaise and next 5 ingredients. Spoon over florets. Sprinkle with bread crumbs. Bake at 350° for 20 to 25 minutes or until golden brown.
Saute the cubed steak in a large frying pan in about 1 to 2 tablespoons of butter over medium heat for about 3 minutes on each side. Remove cubed steak and reserve remaining melted butter in a pan; saute mushrooms until brown. Sprinkle flour over mushrooms and butter and blend in. Add wine and beef stock and cook until mixture comes to a boil. Add cubed steak and juices in dish.
Mix cream cheese, mayonnaise, gelatin and seasoning in a large bowl. Add celery and shrimp and blend well. Pour into a greased mold (1 1/2-quart) and chill for several hours. Serve with Waverly Wafers. May be frozen.
Combine flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat sugar, butter and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Alternately beat flour mixture and water into creamed mixture until well blended. Spread into two well-greased and floured 9-inch round cake pans or one 13 x 9-inch pan.
Mix all ingredients except the corn flakes and butter in a large bowl. Grease a large casserole dish; add mixture. Add the corn flakes and melted butter; mix, then add to the top of mixture. Bake at 375° for 45 minutes.
Cream sugar and butter. Add all other ingredients gradually until all are mixed. Bake at 350° for 30 minutes or until done (check with toothpick). Makes 2 large or 3 small layers.
Peel and devein shrimp. Bring water with salt to a boil for pasta. Heat 2 tablespoons oil in a large saucepan over medium-high heat and add the garlic and chopped red and green peppers. Add tomatoes and cook 10 minutes. Add oregano, salt and pepper.
Combine all ingredients in a blender. Mix until frothy or consistency you prefer. Enjoy.
Place corn meal and water in saucepan. Cook over low heat until thick. Remove from heat. Beat eggs and milk together and add to corn meal mixture. Combine salt, baking powder and flour. Add to first mixture and stir until blended. Heat skillet or griddle with about 3 tablespoons of oil. Spoon mixture into hot oil, approximately 2 to 3 tablespoons per cake. Brown on both sides. More oil may be added as needed or desired. If batter is too thin, add more flour. If too thick, add more milk. Serve with apple butter, syrup (like Karo) or honey.
Sift together flour, baking powder and salt; stir in rolled oats and sugar. Cut in butter until crumbly. Pat 2/3 of the crumb mixture into an 11 x 7 x 1 1/2-inch pan. Spread with preserves. Cover the preserves with the remaining crumb mixture. Bake in a moderate oven (375°) about 35 minutes or until browned. Cool. Cut into bars or squares.
This recipe for a 30-cup coffee maker is easy to remember and can be easily portioned for smaller amounts.
Bring to a boil the broth, water and tomatoes. Add vegetables, beans, cabbage, oregano, salt and pepper. Return to boil and cover. Reduce heat and simmer 5 minutes. Stir in rice; cover and let stand 5 minutes. Serves 10.
Combine all ingredients in container large enough to hold both marinade and pot roast. After marinade ingredients have been mixed, add meat, coating on all sides. Cover and refrigerate at least 12 hours, turning occasionally.
Brown onion in skillet in small amount of hot fat. Add beef, salt and pepper. Cook until browned. Drain beans; add to beef mixture with soup. Pour into 2-quart casserole.
Add flour to form a ball that you can pick up. Roll out thin. Cut into strips and cook until tender.
Combine 2 tablespoons of sugar, 1 stick oleo (melted) and graham cracker crumbs. Line a 9 x 12-inch pan with this. Combine 2 sticks of oleo, extract and powdered sugar. Beat with electric mixer for about 15 minutes on medium speed. Pour over crumbs. Layer remaining ingredients, in order listed, over filling. Garnish top with extra strawberries. Refrigerate for several hours before cutting.
Melt butter in skillet; add finely diced onions and turkey cutlets. Brown cutlets on both sides and remove. Add sherry and let thicken, stirring constantly. Slice mushrooms and add. Simmer 15 minutes. Add heavy cream as a final. Serve over turkey cutlets.
Scald buttermilk; let cool. Add sugar, salt and shortening. Add soda and yeast water (dissolve yeast in 1/4 cup warm water). Add 1/2 cup flour to this mixture and beat well. Add remaining flour and mix. Let rise 90 minutes.
Put in bowl sugar and flour. Mix in saucepan Coca-Cola, butter, oil and cocoa. Let mixture come to a boil. Remove from heat and add marshmallows. Stir well, then add to dry ingredients. Mix well and add buttermilk, soda and eggs. Put in large pan and bake at 350° for 45 to 50 minutes.
Brown ground beef in skillet and drain. Stir in chili seasoning. In 13 x 9-inch glass dish layer beef, chili hot beans and Mexicorn. Fix yellow rice according to package directions. When finished, stir in tomatoes and soup. Put this mixture on top of Mexicorn. Bake at 350° for 30 minutes. About 10 minutes before done, sprinkle cheese on top and finish baking. For a spicy dish, use 1 can Ro-Tel tomatoes instead of plain tomatoes.
Mix brown sugar, margarine, vanilla and egg yolk with fork in ungreased 13 x 9-inch pan. Stir in baking mix until moistened, mix will be crumbly. Press mixture evenly in pan. Bake until light and brown, about 16 to 18 minutes. Immediately sprinkle chocolate chips over top. Let stand until chips are softened. Spread evenly over top. Sprinkle with nuts. Cut into bars.
Combine all ingredients and pour into unbaked 10-inch pie shell. Bake at 375° for 45 to 50 minutes.
Cut green beans French-style (slice in half from end to end). Cook, covered, in a small amount of boiling salted water for 10 to 12 minutes. Drain.
Cook and drain squash. Add salt and pepper to taste and mash. Combine soup, pimento, carrots, onion and sour cream. Add to squash. Pour melted butter over bread crumbs. Alter layers of squash mixture and bread crumbs, ending with bread crumbs on top. Bake in 350° oven 30 minutes. It should be bubbly. Serves 6 to 8.
Cook broccoli and drain. Combine other ingredients except bread crumbs. Add broccoli. Place in greased casserole dish. Top with bread crumbs. Bake for 40 minutes in 400° oven.
Combine crumbs, nuts, 3 tablespoons granulated sugar and margarine. Press onto bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in chocolate, milk, and vanilla extract; pour over crust. Bake at 325° for 35 minutes. Combine sour cream and 2 tablespoons granulated sugar; carefully spread over cheesecake. Bake at 425° for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Garnish with mint candies.
Heat oil and beef; cook, stirring often, until brown. Add 8 cups of water; bring to a boil. Reduce heat. Cover and simmer 1 hour or until meat is fork-tender. With slotted spoon, remove meat. With 2 forks, shred meat. Set aside. In cup, dissolve bouillon in 1/2 cup of water. Add to soup kettle the tomatoes, carrots, onion, celery, barley, salt and pepper. Stir in meat. Cover and simmer 1 1/2 to 2 hours until vegetables are tender.
Cook rice. Rinse and drain well, let stand and cool. Put in maraschino cherries which have been drained and cut in half. Add sugar to taste. Add vanilla. Add pineapple, drained, and marshmallows (tiny colored ones gives it a lot of color). Add Cool Whip or whipped cream. Place in mold and chill well before serving.
Peel and seed zucchini; chop coarsely. Put zucchini in blender with vinegar; blend until smooth. Pour in saucepan with remaining ingredients and cook, stirring occasionally, until mixture reaches desired thickness. Put in jars and seal.
Saute onion in butter in a large saucepan until tender. Stir in the next 9 ingredients, mixing well. Spoon about 1/2 cup chicken mixture in center of each tortilla; roll up and place, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish. Combine remaining ingredients; spoon over tortillas. Bake, uncovered, at 350° for 35 minutes. Yield: 5 servings.
Heat salad oil and add rice. Stir until brown. Add onion, celery, pepper and mushrooms and cook for approximately 5 minutes with rice. Add tomatoes, can of water and salt; cook, covered, until all water is absorbed and rice is soft. Serve hot.
Combine the first 8 ingredients in a skillet. Cover and cook over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients; cover and cook 5 minutes or until thoroughly heated, stirring occasionally. Makes 4 to 6 servings.
Mix the first 2 ingredients; set aside. Then mix other ingredients. Mix both together. Refrigerate overnight. Cut out middle of a double round marble rye pumpernickel. Break middle into pieces. Also break a loaf of one rye and one pumpernickel, unsliced. Fill middle with dip and serve with pieces of bread.
Freeze cookies overnight. Chop cookies in a blender until they look like soil. Cream butter, cream cheese and powdered sugar. Set aside. Mix pudding and milk. Add to cream cheese mixture. Fold Cool Whip into this mixture. Layer soil and cream mixture in a large bowl or large clean flowerpot. For added flair, place plastic flowers and a gummy worm on top.
Melt Milky Way bars with a small amount of milk in the microwave or in a double boiler. Mix melted candy bars, sugar, margarine and eggs together. In separate bowl, combine baking soda and buttermilk; set aside. Alternate, adding buttermilk mixture and flour to candy mixture until all is used. Stir in pecans and vanilla. Pour into 3 eight-inch greased and floured cake pans. Bake at 350° for approximately 1 hour.
Sift together flour, sugar, cocoa and soda. Mix together water, mayonnaise and vanilla. Mix all together. Pour into a greased and floured 13 x 9-inch pan. Bake at 325° for 45 minutes.
Pare potatoes; cut into wedges. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake, a few at a time, coating the potatoes with the cheese mixture. Melt butter and place in a 13 x 9-inch baking dish. Place potatoes in a layer. Bake at 375° for 1 hour, turning once during baking. When golden, sprinkle with parsley, if desired. Serves 6.