HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in slightly greased casserole dish (10 in.). Cover with bacon crumbs and sliced stuffed olives. Bake at 350° for 30 minutes or until cheese is melted and the casserole is hot through.
Mix jello, water and sugar. Let set until slightly congealed. Whip congealed gelatin mixture. Add whipped topping. Stir in the pineapple and cream cheese that has been broken into small pieces. Stir in the pecans. Refrigerate.
Melt margarine in baking dish. Mix flour with milk and sugar. Pour on top of margarine. Add fruit. Bake until crust is golden.
Melt butter in saucepan. Add flour and milk; cook until thick. Add grated cheese. Place ingredients in layers in dish and bake 1 hour at 300°.
Preheat oven to 425°. Mix flour with corn meal, sugar, salt and baking powder. Mix eggs, milk and shortening. Mix with dry ingredients until smooth. Pour into a 9 x 9 x 2-inch pan or a 10-inch skillet. Bake for 20 to 25 minutes.
Combine sugar, margarine and milk and bring to a boil on low heat, stirring constantly. Boil 10 minutes. Remove from heat; add vanilla, marshmallow cream and peanut butter. Stir and beat until thick. Pour into a greased pan. Cool, cut into squares.
Cream margarine, cream cheese and powdered sugar. Mix milk, puddings and Cool Whip. Fold pudding mixture into cream cheese mixture. Crush Oreos in a blender. Into a pot or bucket, alternate cookies and pudding mixture, end with cookies. Serve with a spade or shovel (child's) and decorate tops with gummy worms and flowers.
Warm skillet on low heat. Add cereal; stir. Add cinnamon and sugar, a little at a time. Stir constantly. Continue stirring over low heat for 3 to 4 minutes. Spread on paper towels to cool. Store in tight container.
Beat first 5 ingredients together; add remaining ingredients. Pour into flat greased casserole. Bake at 350° for 45 minutes.
Set Jell-O. When cool, add relish, celery and pecans. Put into Jell-O mold.
Cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in raisins and lemon rind. Mix and sift dry ingredients. Combine lemon extract, vanilla and milk; add alternately with dry ingredients to raisin mixture. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes. Makes 1 loaf.
Combine cream cheese, sugar, lemon juice and rind and vanilla. Mix at medium speed on electric mixer until well blended and add one yolk at a time until finished with egg yolks. Fold in stiffly beaten egg whites by hand. Pour into pie shell. Bake at 300° for 45 minutes.
Heat oven to 375 degrees. Melt margarine in baking dish. Stir together flour, sugar and milk. Pour mixture in melted margarine. Put pie filling in middle of mixture. Bake 35-40 minutes or until golden brown.
Combine butter or margarine, sugar and curry powder. Bring to boil. Drain fruit. Arrange in 10 x 6 x 1 1/2-inch baking dish and pour hot sauce over the fruit. Garnish with cherries.
Combine all ingredients. Bake at 350° for 45 to 60 minutes.
Cook manicotti shells according to package directions; drain. Rinse in cold water; drain and set aside. Saute ground beef and garlic, stirring to crumble beef, until beef is no longer pink; drain off pan drippings. Add cottage cheese, Mozzarella cheese, salt and mayonnaise to skillet. Stir well. Stuff manicotti shells with meat mixture. Arrange shells in a lightly greased 13 x 9 x 2-inch baking dish. Combine spaghetti sauce and oregano. Pour over manicotti. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes. Uncover and bake 10 additional minutes.
Mix flour, baking powder, sugar, salt and butter (stir or cut in butter) until dough resembles coarse meal. Beat eggs and cream. Pour egg mixture into dry mixture. Mix until moistened and add currants and mix. Drop batter in 3 ounce size rounds onto greased cookie sheet. Makes 12 to 15 scones. Bake at 400° for 18 to 20 minutes.
Combine first 4 ingredients. Place 1 cheese slice atop each muffin half. Broil 5 inches from heat for 2 minutes. Spoon 1/3 cup vegetable mixture atop each half. Add 2 tablespoons of sprouts and 1 teaspoon sunflower seeds. Serves 4.
Beat butter in large mixer bowl until light and fluffy. Add sugar; continue to beat. Add eggs one at a time. Alternately add flour with salt and milk, then chocolate and vanilla. Pour in greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes. Do not open oven door while baking. May add nuts and sprinkle with chocolate chips.
Brown beef and onion; drain off liquid. Combine green beans (liquid too) and soup. In a large casserole thinly slice potatoes and sprinkle with salt. Add 1/2 beef, then 1/2 green bean mixture. Repeat layers. Cover and bake for 1 1/2 hours at 350°.
Combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with purchased ginger snaps. Yield 7 cups.
Melt butter and marshmallows together. Put popcorn, peanuts and candy in large container. Pour marshmallows and melted butter mixture over popcorn and candy mixture. Mix well. Press into tube or Bundt pan, well-greased, with butter. When set, ease out onto cake plate.
Cut meat into thin strips. Lightly salt and pepper. Dredge in flour. Heat oil in a large skillet. Brown meat. Add onion, garlic, broth, thyme and liquid from mushrooms. Cover and simmer about 45 minutes or until meat is tender. Slice mushrooms and add. Cook 10 minutes. Stir in sour cream. Turn heat off and allow sour cream to heat through. Do not boil. Serve over hot rice or noodles.
Melt cheese, butter and cocoa on low heat. Add remaining ingredients. Stir; put in buttered pan to cool.
Peel mangos and cut into chunks. Place fruit in blender until pureed. Add orange juice concentrate and lime juice. Whirl until blended. Great to dip fruit in or serve with fruit kabobs.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. Prepare cake mix as directed on package. Pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it about 1-inch apart with handle of wooden spoon. Pour sweetened condensed milk over cake. Then pour caramel sauce over cake and especially into holes. Let cool. (Can put in refrigerator for 1 hour.) Top with whipped cream and crushed Heath bars. Makes 12 to 16 servings. Keep in refrigerator.
Free salmon from skin and bones. Flake salmon. Combine beaten eggs, lemon juice and rest of ingredients. Taste and add more salt, if needed. Form into loaf and place into greased pan. Bake in 350° oven until delicately browned and firm (about 1 hour).
Peel, core and slice cukes. Put in solution for 24 hours. Lift rings out of water, wash and drain well. Do this 3 times. Add the 1 cup vinegar, alum and enough water to cover rings. Add food coloring. Heat and simmer for 2 hours. Lift rings out of solution. Discard solution. Make syrup with 6 cups water, sugar, red hot candy, 6 cups vinegar and cinnamon sticks. Bring to a boil. Pour over cuke rings. Cover. Let set overnight. Drain syrup. Reheat. Pour over rings. Let set overnight again. Do this for 3 days. On the third day, heat to boiling. Pack in jars and seal.
Mix all ingredients in order given. Chill dough for 10 minutes before making cookies. Between the making of cookie batches, put dough in the refrigerator until ready to use each time. Drop cookie dough by teaspoonful onto an ungreased cookie sheet and bake in a 325° oven until lightly browned on the bottoms and somewhat firm on the tops (around 10 minutes).
In a 2-quart saucepan, saute onion in oil. Add green pepper and sliced mushrooms. Simmer about 5 minutes. Add seasoning, water and parsley. Simmer about 20 minutes. Make a paste of the flour and cream, then add to mushrooms. Simmer about 5 more minutes. Serve on toast or with mashed potatoes.
Mix together first 5 ingredients in top of double boiler. Cook over boiling water, stirring frequently, 15 to 20 minutes, or until thick. Remove. Gradually stir in powdered sugar. Press into greased 9-inch square pan. Chill. Makes about 2 pounds.
Trim steak of all fat, gristle and bone. Cut across grain into 1-inch wide strips. Brown steak in oil in a large skillet. Add tomatoes, onions, mushrooms and barbecue sauce to meat. Cover skillet and simmer for 1 hour or until meat is tender. Stir in green strips. Simmer 15 minutes longer. Serve with rice or noodles.
Roll mixture in cabbage leaves. Cover and cook in iron frying pan about 1 hour.
Cream together shortening and brown sugar. Add eggs and beat thoroughly. Mix in vanilla and pumpkin. Sift together the dry ingredients. Blend into creamed mixture. Stir in raisins.
Blend peanut butter, milk and vanilla. Gradually add sugar. Will frost two 9-inch layers.
Drain beans and corn. Mix beans, corn, bell pepper and onion. Mix in soup and sour cream. Blend in grated cheese. Pour in casserole dish and top with crushed cracker crumbs mixed with 1 stick of melted margarine. Bake at 350° for about 30 to 45 minutes.
Mix flour, brown sugar and baking powder and cut in margarine. Mix until crumbly, then add oatmeal, coconut and walnuts. Press 1/2 of mixture in 13 x 9-inch pan. Spoon cherry pie filling over mixture. Sprinkle the rest of mixture on top of pie filling. Can use strawberry, blackberry or apricot pie filling. Bake at 350° for 25 to 30 minutes or until lightly brown.
Preheat oven to 350°. Heat oil in skillet over medium heat. Add spinach and cook until tender, 4 minutes. Cool. Combine spinach, Ricotta, Parmesan, egg and parsley in a large bowl. Add salt and pepper. Spread 1 cup spaghetti sauce in bottom of an 8-inch dish. Put 1 lasagne noodle (dry) on wax paper sheet. Spread 1/3 cup Ricotta mixture over noodle. Roll up noodle. Place seam, side down, in dish. Repeat with all noodles. Top with 1 cup sauce. Sprinkle with Mozzarella. Bake about 45 minutes, until cheese melts.
Put chocolate bits, pecans, oleo and vanila in large bowl; set aside. Mix sugar, marshmallows and Pet milk in saucepan and boil 6 minutes, stirring constantly before and after boiling. Pour over ingredients in bowl and stir until chocolate melts. Pour into buttered dish and cool. Cut.
Sprinkle with Fruit Fresh to maintain color and apples won't turn brown. mix well.
Brown ground beef and drain fat. Add both cans of soup. Mix well. Put into casserole dish. Lay Tater Tots on top and bake 15 to 20 minutes.
Preheat oven to 350°. Melt butter over medium heat in large skillet. Add garlic; saute 2 minutes. Stir in the Prosciutto and saute 2 minutes more. Add the cauliflower and cook just until it begins to lose its crispiness, 3 to 4 minutes. Stir in flour, then cream. Blend. Season with cayenne, salt and pepper. Heat to boiling and immediately remove from heat. Pour the cauliflower into shallow dish. Top with the cheese and parsley. Bake until lightly browned and bubbling, about 30 minutes. Makes 6 to 8 portions. Serve immediately.
Heat oven to 350°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Add egg, beat just until blend. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Baking on ungreased baking sheet 7 to 8 minutes or until just beginning to brown. Cool 2 minutes on baking sheet.
Place onion in a 1 cup glass measuring cup. Cover and microwave on High for 1 1/2 to 2 minutes.
Brown meat. Add garlic seasoning. Add tomato sauce over meat; simmer. Cook noodles; drain and pour cold water over them. In a 2-quart casserole dish, layer noodles, sauce, grated cheese, cottage cheese and top with Parmesan cheese until all used. Bake at 350° for 50 minutes. Freezes well. Serves 6.
Melt butter and milk. Mix together with dry ingredients. Make small balls and place on ungreased cookie sheet about 1-inch apart.
Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in a large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt. Add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into 3 greased and floured 8-inch or two 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans. Cool completely and frost.
Cream shortening and sugar. Add egg and vanilla. Sift dry ingredients and add alternately with buttermilk. Add rhubarb. Mix 1/4 cup sugar and 1 teaspoon cinnamon and sprinkle on top of batter. Bake at 350° for 35 to 40 minutes. Delicious warm with ice cream or milk.
Brown ground beef and drain. Cook onion, celery and green peppers in a small amount of olive oil until transparent. Mix all ingredients together, saving 1/4 of noodles to sprinkle on top. Place in buttered casserole dish. Bake at 350° for approximately 45 minutes, uncovered. Serves 6 to 8.
Salt chicken and place in baking dish. Mix onion soup mix and Russian dressing together. Add orange marmalade. Spoon mixture over chicken. Bake for 45 minutes until chicken is done and sauce has formed a glaze.
In large bowl, combine torn bread slices, salmon, eggs, salt, pepper and dill weed. Shape into patties.
Rub brisket with garlic. Add salt, pepper and ginger. Cover with A.1. sauce and ketchup. Sprinkle allspice on the top. Place around brisket the onion, carrot and celery. Add water. Cover with foil. Cook at 300° for about 3 hours for 4 pounds of beef.
Put layer of cheese and layer of bread in large casserole dish. Continue layers, ending with cheese. Mix eggs, milk, mustard and salt (pepper and Worcestershire sauce). Beat until well mixed. Pour liquid over layers and allow to stand at least 10 hours in refrigerator. Remove from refrigerator 1 hour prior to baking time. Bake in 350° oven for 1 hour. Serves 7 or 8 people.
Cook bacon until crisp. Add onion and cook 2 minutes. Drain off excess fat and add celery. Cool. Beat eggs and salt slightly. Add bacon, bean sprouts, parsley, ham, scallions and bouillon and stir well. Heat oil in skillet hot, but not smoking. Drop in big spoonfuls of egg mixture about 3 inches across. Shape into round cakes before egg sets. Cook until lightly browned. Turn and brown underside. Lift onto paper towel, then serve piping hot.
Mix together flour, salt and beer. Mix will be firm. Beat egg whites until soft peaks. Stir in small amounts of egg whites at a time (to keep batter light). Dip vegetables into batter and drop into hot oil, one piece at a time. May store any leftovers for 2 to 3 days. Can use on fruit fritters.
In a large bowl, combine the apple pie filling brown sugar and cinnamon; stir in the nuts. Spread half the mixture in the pie crust. Refrigerate the remaining mixture. Place the milk and half and half in a medium size bowl; add the instant pie filling mix. Beat with a wire whisk until well blended, about 1 to 2 minutes. Gently stir in the whipped topping. Spoon mixture over the apple mixture in the pie crust. Freeze for at least 2 hours before serving. Remove from the freezer about 10 minutes before serving and garnish with the reserved apple mixture and additional whipped cream topping, if desired. Yields 8 servings.
Combine eggs, sugars and oil in large bowl. Beat well. Combine flour, soda, salt and cinnamon. Add to sugar mixture and beat well. Stir in carrots, vanilla, raisins and walnuts. When well blended, pour into a greased 10-inch tube pan. Bake for one hour and 15 minutes in 350° oven or until toothpick comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on rack before covering or cutting.
Make the salad dressing by mixing oil and sugar in a blender for approximately 5 minutes. Add dry mustard and salt, blend just a little more. Add vinegar slowly while the blender in on low.
Melt butter in heavy 3-quart saucepan. Add sugar and salt; stir in syrup and mix well. Gradually add milk, stirring constantly.
Spread caramel topping on bottom of crust. Sprinkle with pecans; refrigerate. Stir pudding mix into milk in medium saucepan, stirring constantly. Cook on medium heat until mixture comes to a full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Refrigerate 3 hours or until set. Garnish with Cool Whip.
Combine veggies, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onions. Pour into 1-quart casserole. Bake covered in 350° oven for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.
Measure flour and sift with sugar and salt. Cut in the butter as for pie crust. Dissolve yeast in lukewarm water and add sugar in it. Let it stand until it foams. Mix together the egg yolks, 1 cup of sour cream and the foaming yeast. Make a dent in the flour mixture and add the yolks, sour cream and foaming yeast into the flour mixture. Knead into a smooth dough. Put the dough into the refrigerator overnight. The next day, roll out the dough and fill it with nut filling.
Mix cooked broccoli, cooked rice and cream of mushroom soup and add desired amount of Velveeta cheese. Melt and mix well. Spread in a 3-quart casserole dish. Top with Velveeta and bake at 350° until golden brown. Enjoy!
Slice bread. In a small bowl, combine butter, paprika and celery seed. Spread between bread slices and over top. Wrap bread tightly in foil. Bake at 375° for 15 minutes. Open the foil and bake 5 minutes longer. Yields 6 to 8 servings.
Line a 9 x 9-inch pan with enough foil to cover and seal the contents. Butter the	bottom	foil. Arrange sliced potatoes in 4 flat parallel rows overlapping each other. Slip a couple of rings of onions between every 2	or 3 potato slices. Sprinkle with salt, pepper and garlic. Dot with butter. Bring oil over potatoes and seal well. Place in 350° oven and bake for 50 minutes or until tender. Serves 4.
Butter bottom of casserole dish. Crumble cornflakes over bottom of dish. Spread cabbage over corn flakes. Salt and pepper to taste. In a pot, bring to boil soup, milk, margarine and mayonnaise. Pour over cabbage. Spread cheese over casserole. Crumble corn flakes over cheese. Bake 40 to 45 minutes at 350°.
Pound chops and pepper to taste. Heat oil in skillet and lightly brown chops on both sides. Remove from skillet. Add onion and garlic to skillet and saute about 4 to 5 minutes. Add flour and stir into onion mixture until blended. Add bouillon and mustard, stirring until mixture is smooth, then add meat. Cover and cook on low heat for about 30 to 45 minutes. (Makes 4 servings.)
Combine ground beef, bread crumbs, soup mix and eggs. Put 1/2 of mixture into large oven container and shape into a rectangular loaf. Be sure to leave space on all sides of loaf. With fingers form a shallow well lengthwise. Mix Ricotta cheese, Parmesan cheese, green pepper and parsley and spoon into the well. Pat remaining meat mixture on top. Cover the loaf with tomato juice and bake 40 to 45 minutes at 350°. To complete, add potatoes; submerge into juice surrounding loaf. Add green salad and a crispy loaf of bread.
Cook and drain linguine. While hot add 1 bottle Italian dressing and 1 bottle of salad seasoning. When cooled add vegetables. Mix well. Refrigerate 24 to 48 hours before serving.
Chop onion and pepper and put all ingredients in a blender. Mix with a spoon before turning on blender. Use the chop setting on the blender for 30 to 45 seconds. The amount of jalapenos is for your personal taste depending on how hot you like it. Store in a glass jar in refrigerator. The longer it stays in the jar the hotter it gets. Do not store in a plastic bowl.
Place cucumbers, onions, bell pepper and salt in a large glass bowl. Refrigerate for two hours. (Do not drain.) Whisk together vinegar, sugar and celery seed. Pour over cucumber mixture and store in refrigerator. Makes about 10 cups.
Brown sausage, green pepper and onion in skillet; drain. Put it back in the skillet and stir in egg until cooked. Roll out bread dough into a rectangle on a floured surface. Spread sausage mixture on dough and sprinkle cheese over sausage. Roll into a loaf. Put on a 9 x 13-inch cookie sheet and bake at 350° for 23 to 28 minutes.
Mix sugar and syrup and bring to boil. Add peanut butter and vanilla. Mix well. Add corn flakes. Spoon onto wax paper.
Brown meat and onion. Add parsley, salt and pepper to taste, vinegar and tahini. Mix well. Flatten each biscuit with fingers, creating a depressed center. Place a tablespoon (or less) filling on each biscuit disc. Spread to within edge of biscuit. Press several pine nuts into filling. Bake according to biscuit directions, 400° on ungreased sheet for 8 minutes or until golden brown.
Mix yeast and 1/4 cup warm water together. Add to remaining ingredients and knead until smooth. Let rise until doubled in size; pinch down and knead again. Make rolls or loaves. Bake rolls 25 minutes and loaves 35 minutes at 375°.
Drain and wash beans. Add next 3 ingredients. Add dressing. Mix with salad and let stand overnight.
Preheat oven to 400°. Knead flour, shortening and milk together until tacky. Roll out; cut with a small cup. Place in a cast-iron skillet; bake until lightly brown.
Cook and drain noodles. Add cheese, oleo and sugar; stir well. Add corn, salt and pepper. Put into greased 1 1/2-quart casserole. Bake for 30 minutes at 350°.
Place whole peppers on a broiler pan; broil 4 inches from the heat until the skins blister, about 2 to 3 minutes. With tongs, rotate pepper slightly; broil until all sides are blistered and lightly blackened. Place pepper in a brown paper bag; close bag and let stand for 15 to 20 minutes. Peel off the charred skin and discard; remove stem and seeds. Cut peppers into 1/4 inch wide strips. In a shallow container, combine the oil, parsley, garlic, oregano and salt; add peppers and toss. Cover and chill for 3 to 4 hours. Serve on lettuce leaves if desired. Yield: 6 servings.
Sift dry ingredients together, cut in shortening; add buttermilk and yeast. Mix until moistened throughout. Cover and refrigerate until ready to use. Will last 2 weeks in refrigerator. Bake at 400° for 15 minutes.
Mix cream cheese with Eagle Brand milk until smooth. Add pudding mix with 3 cups milk and beat until thick. Add Cool Whip. Layer in large bowl with cookies and bananas.
Combine sweet potato, pineapple, raisins, sugar, vanilla and salt in medium mixing bowl. Mix well. Spoon into greased 8-inch square pan. Pour milk and butter evenly over potato mixture. Bake at 350° for 45 to 50 minutes or until set. Can add nuts and marshmallows.
Sift together the first 5 ingredients into bowl. Add the shortening and orange rind. Measure the orange juice and water or milk into a liquid measuring cup. Add 2/3 of this liquid to dry ingredients. Beat on medium speed for 2 minutes. Add remaining liquid and the unbeaten eggs. Beat 2 more minutes. Bake in two 8 x 1 1/2-inch greased and floured pans at 350° for about 30 minutes, or until done.
Mix cake mix with softened margarine and 1 egg. Press into pan. Sprinkle chips over mix evenly. Beat eggs, cream cheese and powdered sugar together. Pour over mix and chips. Sprinkle chopped pecans over this. Pour into 9 x 13-inch pan (greased). Bake for 30 minutes in a 350° oven.
Peel potatoes, cut in pieces and put in a pan to cook, cover in one quart of water, add one teaspoon salt for 40 minutes, on high temperature. Drain and mash. Add butter, salt, sugar and hot milk. Mix well. Mix egg snow point, add the other ingredient and mix well. Grease the glass pan and add the mix. Cook at 400° for 20 minutes. Remove when done and cover with marshmallows. Place back in oven for 10 more minutes.
Mix well and pour into a baking pan; turn heat low for about 1 hour. Serve hot.
Melt the butter. Whip the eggs until fluffy and add the flour, baking powder, salt, cottage cheese, melted butter and half the Jack cheese. At this	point,	add any other special ingredients you wish. Place the mixture in a greased 9 x 13-inch baking dish. Top with remaining Jack cheese. Bake at 400° for 15 minutes; then reduce temperature to 350° and continue to	bake for 35 to 40 minutes or until the top is lightly browned. Cool and cut into squares for serving.
Dissolve jello in water. Blend orange juice with sour cream. Combine with jello using electric beater until mixture is smooth. Refrigerate.