HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Grease a 12-inch pie plate or square dish is fine. Mix Bisquick, water and beans. Spread in dish. Layer remaining ingredients on bean mixture, hamburger, salsa and cheese (in that order). Bake 30 minutes. Top with sour cream, lettuce, black olives, onions and diced tomatoes. Delicious!
Mix all ingredients; drop by spoonfuls in hot grease. Fry until golden brown.
First Step: Wash and slice cucumbers in the usual eating size. Soak in brine for 14 days. Prepare brine in a churn or large glass jar. Fill with cold water and dissolve salt in water to float an egg. Place sliced cucumbers in jar. Stir from the bottom each day.
Mix in order as given. Bake in greased iron skillet at 425° until done.
Cream butter; add sugar, vanilla and water. Mix well. Add flour and salt. Mix well. Add crushed nuts. Shape into bite size balls. Bake on ungreased cookie sheet for 8 to 10 minutes at 325°. When cool, roll in powdered sugar.
Melt butter in saucepan; add sugar, cocoa and milk. Bring to a boil. Cook over medium heat for 2 minutes, stirring constantly. Remove from heat. Add vanilla, oats and peanut butter; mix well. Drop by teaspoonfuls onto waxed paper. Cool.
Cook squash until tender; drain and mash. Add cheese to squash while squash is hot. Add all other ingredients to squash mixture. If desired, saute onions and bell pepper in oleo until clear, then add to squash mixture. Put mixture into buttered casserole dish and top with Ritz crackers. Dot with butter or oil. Put into preheated 350° oven and bake for 30 minutes.
Mix marshmallow cream, chocolate chips, butter and vanilla. Mix sugar and condensed milk; bring to a boil (12 to 14 minutes), stirring constantly. Add first mixture and stir until creamy. Add nuts last.
Combine shortening, sugar and eggs. Add jam and mix well. Sift together dry ingredients and add alternately with buttermilk. Pour into layer pans and bake 30 to 40 minutes at 350°.
Boil chicken until done. While chicken is boiling, mix Veg-All, cream of chicken soup and cheese. When chicken gets done, let cool, then tear apart and add to vegetables. Mix together; cover with cheese. Bake at 350° for about 20 minutes. Serve with rolls.
Boil chicken; skin and debone. Cut meat into bite size pieces. Cook noodles in chicken broth; drain. Combine chicken, noodles and remaining ingredients. Put bread crumbs on top. Pour melted butter over top. Bake at 375° for 30 to 45 minutes.
In medium saucepan, heat water and margarine. When it starts to boil add flour. Mix well. Remove from heat. Add eggs one at a time. Pour into slightly greased 9x13 inch glass dish. Bake at 425° for 35-45 minutes. Spread filling (recipe to follow) on top of crust. Add Cool Whip on top of filling. Drizzle with chocolate sauce.
Melt first 4 ingredients until smooth. Add Rice Krispies and peanuts. Press into greased 9 x 13-inch pan. Cut into squares.
Nougat - Step I: Combine 3/4 cup sugar, 2/3 cup syrup and 1/4 cup water in 1 1/2-quart pan. Stir over medium heat until sugar dissolves; boil to 238° on candy thermometer. Pour over beaten egg whites, beating constantly until slightly cooled, about 5 minutes. Spoon into well-buttered bowl and make well in center. Let stand.
Combine tomato paste, water and tomato sauce in pan. Add onion and garlic; let simmer for 5 to 10 minutes. Add remaining ingredients to sauce, including cheese. Bring to simmering point; drop in meat balls. Cook slowly for 1 hour.
Cream sugar and Crisco. Add eggs and mix well. Add soda, salt, vanilla and sour cream; mix well. Gradually add flour using enough to make dough stiff. Chill overnight. Bake at 350° until light brown, 8 to 12 minutes.
Cut up hard-boiled eggs. Put all ingredients, except eggs, in blender. Blend on high, adding pieces of eggs, one at a time. Blend until pudding is smooth and free of any lumps. Cool in refrigerator and eat cold. (Also great for freezing into popsicles.)
Brown seasoned meat. Make macaroni and cheese according to directions on box. Lastly, combine browned meat, macaroni and soup. Pour into a casserole dish. Lay slices of cheese over top. Heat in 350° oven for 15 to 20 minutes or until cheese is melted. Let cool and enjoy.
Get the milk out and the eggs out. Crack the eggs in the bowl. Stir it up. Cook it in a pan on the stove for 20 minutes. Put it in a bowl and eat it.
Boil chicken, onions, salt and pepper until done. Take chicken off bone; chop this up small. Put back in broth. Add remaining ingredients; cook real slow. You can add cooked rice, but watch closely, because it will stick. We add small diced potatoes. Salt and pepper to taste.
Combine onion, ham, broth, water, sausage and potatoes. Cook until potatoes are fork tender but not mushy. Add bacon, garbanzo beans, black pepper, salt, and garlic butter. Simmer for 30 to 35 minutes or until garbanzo beans are tender. Stir occasionally. Makes 6 servings.
Put fruit in pie pan. Sprinkle with sugar. Blend flour, salt, sugar, baking powder and egg. Sprinkle over fruit. Melt margarine. Pour over top. Bake at 350° for 20 minutes.
Mix cottage cheese and dry Jell-O together. Add drained, crushed pineapple. Fold in Cool Whip and chill. Use Jell-O directly from box. Do not dissolve.
Butter plate. Melt butter in saucepan over low heat. Add vanilla and peanut butter; melt. Take off heat, then add sugar until thick. Put in plate.
Grease 9 x 13 inch pan. Place bread in pan as a liner in bottom. Sprinkle cheese and sausage over. Mix eggs, milk, salt, pepper and mustard. Pour over bread, sausage and cheese. Chill overnight. Bake at 350° for 30 to 35 minutes.
In medium saucepan, melt butter in water. Stir in dry frosting mix until smooth. Heat over low heat for five minutes, stirring constantly. Remove from heat and stir in nuts. Drop mixture by teaspoonfuls onto waxed paper. Let stand until firm.
Combine sugar, corn syrup, water and salt in a 2-quart heavy saucepan. Cook and stir over high heat until sugar is dissolved. Continue cooking without stirring over medium heat until syrup reaches the hard ball stage (255°). Wipe away any sugar crystals that form on sides of pan.
Mix shortening, butter, sugar, egg and almond extract. Mix in flour and salt. Divide dough in half; mix red coloring into one half. Dip out 1 teaspoon of each color; roll into ball and roll into 4-inch strip. Twist together and crook top. Bake 7 minutes in a 375° oven.
Mix first 8 ingredients well. Place in ovenproof casserole. Garnish with almonds. Bake in 350° oven (uncovered) about 10 minutes or until warm. Serve warm with toast squares or crackers.
Bring the 1/2 cup of water to a boil. Add sugar and syrup. Stir until dissolved and boil until 240° on candy thermometer. Now add peanuts and cook to 300° on thermometer. Immediately add butter, baking soda and the vanilla. Stir quickly. Spread on well buttered cookie sheets. Place on a cool area, then break into pieces.
Completely cook chicken in Miracle Whip about 8 minutes. Stir in remaining ingredients. Heat until cheese is melted. Serve over hot cooked rice, if desired. Serves 4 to 6.
Place 10 ice cream sandwiches in bottom of "ungreased" 3-inch deep 13 x 9 x 3-inch pan. Spread half the Cool Whip over sandwiches. Spoon caramel, layer of sandwiches, Cool Whip, hot fudge and sprinkle with pecans.
Fry bacon; drain and crumble. In 2 tablespoons of bacon drippings, cook potatoes, onion, green pepper and 1/2 teaspoon salt. Pat mixture in bottom of skillet and cook 20 minutes until bottom is brown.
Combine flour, nuts and butter. Spread in a 9 x 12-inch pan. Bake at 350° for 20 minutes. Cool.
Gradually add granulated sugar to eggs mixing until well blended. Stir in pumpkin. Add combine dry ingredients; mix well. Spread batter evenly into lightly-oiled wax paper lined 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 14 minutes or until cake begins to pull away from sides of pan. Loosen sides immediately; invert onto towel sprinkled with powdered sugar. Carefully remove wax paper. Roll up cake and towel starting at narrow end; cool on rack.
Heat butter in deep kettle. Add onion, green pepper and celery. Cook, stirring occasionally, about 5 minutes. Blend in flour. Gradually add reserved stock and cook (stirring occasionally) until mixture comes to a boil. Add remaining ingredients, except okra. Bring to boil. Reduce heat; simmer one hour. Add okra and reserved chicken pieces. Simmer until okra is hot.
Cream sugar and oil. Add eggs to pumpkin; mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. Add to pumpkin mixture alternately with water. Mix well after each addition. Pour into 2 well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours until loaves test done. Let stand for 10 minutes. Remove from pans to cool. Makes 2 loaves.
Butter Pyrex casserole. Cover bottom of 8-inch square baking dish with chilies and top with cheese.
Pat hamburger in bottom of pan. Salt and pepper it. Slice onion thin over hamburger. Put potato tots over onion. Then spread soup over all. Bake at 350° for 45 minutes.
Beat together until smooth. Bake in two 8-inch layer pans or a 9 x 13-inch oblong pan at 350° for 40 minutes. Frost immediately.
Work the shortening, peanut butter, sugar and eggs together with a spoon until fluffy and creamy, then add flour and baking powder. Mix together real good, roll into balls and press on cooking sheet with a fork. Put in oven at 375° until done. Makes about 76 cookies.
Stir sour cream and brown sugar together until sugar dissolves. Add a few drops of food coloring to make a light pink color. Serve over sliced, fresh fruit. Delicious!
Brown hamburger, drain off fat. Add onions and cook until tender. Stir and add remaining ingredients. Heat until hot. Serve on bun, or as a coney sauce.
Bake cake in 3 layers following box directions. Cool. Combine the remaining ingredients, except vanilla and cook until thick. Add vanilla. Cool slightly. Spread filling between layers. Frost with caramel frosting and garnish with plumped prunes.
Brown meat and onions; drain. Add garlic salt, pepper and oregano. When thoroughly browned, add remaining ingredients. Simmer about 1 hour.
In a blender combine banana, pineapple juice, sugar, and orange juice concentrate. Cover and blend until smooth. Pour into large freezer containers. Stir in the 1 1/2 cups water and lemon juice. Apply seal and freeze for six hours or until firm.
Crush graham crackers; cover the bottom of an 8 x 10-inch pan. Mix the softened margarine and 2 slightly beaten eggs. Gradually add 1 cup of powdered sugar. Spread the mixture over the crushed crackers. Drain the pineapple and spread over the egg mixture. Cover the pineapple with Dream Whip. Cover the Dream Whip with graham crackers for the top layer. Chill and serve.
Melt butter and sugar and then add beaten egg yolks. Add dry ingredients with milk. Put in pie shell and bake at 325° for 45 to 60 minutes.
Put everything except cheese in food processor and mince. Add cheese, then process. Serve with French bread, Triscuits or crackers.
In a 9 x 15-inch cake pan, put the chopped nuts, then coconut. Mix cake mix according to directions. Place on top of nuts and coconut.
Spray 9 x 13-inch casserole with Pam. Spread 1 package of crescent rolls into casserole. Top with thin slices of cheese (Swiss and Muenster).
Place potatoes and onion in a steamer over boiling water; steam until the potatoes are tender. Remove skins and mash potatoes with cooked onion, yogurt, chives and beaten egg. Spoon into a nonstick casserole dish. Bake in a 350° oven for 20 minutes or until top is lightly brown. Makes 4 servings.
Place cubed potatoes in baking dish. Add enough to cover bottom of pan. Sprinkle with chopped onion. Sprinkle 1/2 package of Lipton soup mix. Put pork chops on top of mixture. Sprinkle chops with rest of soup mix. In saucepan, heat mushroom soup and milk until warm. Pour over pork chops and potatoes. Cover with foil; bake for approximately 1 to 1 1/2 hours in a preheated oven at 300°.
Dissolve raspberry Jell-O in 1 cup boiling water. Stir in cherry filling. Pour into 13 x 9-inch pan. Chill until partly set. Dissolve lemon Jell-O in the other cup of boiling water. Beat cream cheese and mayonnaise together; gradually add lemon Jell-O. Stir in undrained pineapple. Chill until partly set. Fold Cool Whip and marshmallows into lemon mixture. Spread on top of cherry mixture. Top with nuts; chill until set.
Pack cucumbers in jars of course. Wash good. While filling jars put in some dill, a few pickling spices and alum. Mix water, vinegar and salt. Heat and pour over pickles while hot and seal. These are easy fixed and we all like them.
Cut the onion, tomato and avocados in rough chunks. Mash them in bowl with a sturdy knife or fork, then add the remaining ingredients.
Cook first 4 ingredients for 1 1/2 minutes; remove from heat and add peanut butter, oatmeal and vanilla. Drop with a spoon onto waxed paper to cool.
Thaw and drain spinach. Place in greased casserole in alternate layers, the spinach, onion and mushrooms, adding a few shakes of salt and pepper as you go, then top this with the cheese. Bake at 350° for 30 to 40 minutes.
Mix thoroughly 1/2 cup soup, hamburger, onion, egg, bread crumbs, parsley and seasonings. Press firmly into a 9-inch pie pan. Bake for 25 minutes at 350°. Spoon off fat. Frost with potatoes. Top with remaining soup and cheese. Bake for 10 minutes, or until done. Garnish with bacon.
Stir flour, soda and spices together. Combine sugar, pulp, half of flour mixture and milk. Add remaining flour, melted butter, vanilla and raisins. Spread softened butter on bottom and sides of 1-quart baking dish. Pour batter into dish and spread with a spatula. Bake at 350° for 50 to 60 minutes. Serve hot with whipped cream.
Place yams in baking dish and top with pineapple. Sprinkle brown sugar and cinnamon over pineapple. Use small amount of reserved pineapple juice to dissolve sugar; dot with butter. Cover with foil and bake 30 minutes at 375°.
Peel eggplant and cut in cubes. Boil in salted water until tender; drain and mash. Heat 6 tablespoons margarine in skillet; add onions and saute until tender, but not brown. Add mashed eggplant, tomatoes, cheese and 1/3 cup crumbs. When hot, add eggs. Cook and stir until eggs are done. Add salt and pepper. Pour into 2-quart baking dish. Heat 1 cup dry crumbs in 1/4 cup margarine in oven until light browned to make buttered crumbs for topping the casserole. Bake about 1 hour at 350°.
In a bowl, combine eggs, salt and baking powder. Beat gradually, adding sugar and vanilla. When mixture is thick and lemon colored, fold in sifted cake flour and coconut. Bake in a jellyroll pan, 10 x 15 x 1-inch, which has been greased and the bottom lined with waxed paper and greased. Bake in a hot oven (400°) for 12 to 13 minutes. Turn out onto a towel that has been sprinkled with confectioners sugar. Quickly remove the waxed paper and trim off the crisp edges. Roll the cake, rolling the towel in the cake. Let stand for 20 minutes; unroll. Frost with a chocolate frosting or Coconut Whipped Cream.
Preheat oven to 375°. Sift flour, baking powder and salt. Blend shortening and peanut butter in mixing bowl. Gradually add brown sugar, creaming until light and fluffy. Add egg and vanilla; beat well. Blend in dry ingredients gradually; mix thoroughly. Shape into balls, using a rounded teaspoonful for each. Roll balls in granulated sugar; place on ungreased cookie sheet. Bake for 8 minutes. Top each cookie with a candy Kiss, pressing down until cookie cracks around edge. Bake 2 to 5 minutes longer, until golden brown. Yields about 36.
Grease 10 x 15-inch jelly roll pan. Line with crescent roll strips. Layer with meat, potatoes and cheese. Combine eggs, milk and spices. Pour over the top. Bake at 350° for 40 to 45 minutes.
Melt margarine in 9 x 9-inch casserole. Mix in flour with fork and then pecans. Spread in bottom of casserole. Bake at 350° until light brown. Cool.
Combine sugar, butter, cocoa and milk. Boil 1 1/2 minutes. Remove from heat and add remaining ingredients. Drop by teaspoonfuls onto waxed paper and let cool. Store in airtight container.
Stir together oil and seasoning. Let stand for 10 minutes to blend flavors. Pour onto bread plates and serve with crusty bread.
Mix cheese and sugar. Add pineapple, strawberries, bananas and Cool Whip. Place in a 9 x 13-inch pan and freeze. Before use, take out 1 1/2 hours to soften.
Cook chicken breasts; cool and cut into chunks. Mix mushroom soup, chicken soup, evaporated milk, mushrooms, chicken, celery, green pepper, pimento and almonds. Put into casserole dish and cover with Chinese noodles. Bake at 325° for 1 hour. Makes 6 to 8 servings.
Cream vanilla, margarine, sugars and eggs. Add flour, oatmeal, soda, baking powder and salt. Fold in mashed bananas and nuts. Spread batter in greased 11 x 15-inch cookie sheet pan. Bake at 350° until slightly browned and springs back to touch. Remove from oven and glaze.
In large saucepan, heat all ingredients to boiling, stirring occasionally. Simmer 30 minutes. Makes 10 servings (about 1 cup each).
Pound breasts slightly and dredge in flour mixed with seasonings. Melt margarine in skillet; brown chicken on both sides. Add 1 cup wine, cover and simmer 1/2 hour or until tender.
Butter a 9 x 13-inch pan. Cut bread into 1-inch slices and lay in pan. Beat eggs with milk, sugar, salt and vanilla. Pour over bread. Cover with foil and refrigerate. Next day, uncover and dot with butter. Bake at 350° until puffy and brown. Serve with syrup. Yields 6 to 8 servings.
Mix all ingredients. Beat with mixer 4 minutes. Bake in greased jelly roll pan at 350° for 25 to 30 minutes.
Add milk, seasoning and cheese to slightly beaten eggs. Turn mixture into greased baking dish. Place in pan of hot water and bake in moderately slow oven (325°) for 20 to 25 minutes or until firm. Remove from oven. Let stand 3 minutes and unmold onto platter. Serve with tomato sauce.
Cut each individual biscuit into quarters and roll into a ball. In a freezer size plastic bag, mix sugar and cinnamon. Drop rounded balls into bag and shake. Drop into greased Bundt pan. Melt 1 stick oleo; pour on top. Sprinkle remaining sugar mixture over top. Bake approximately 40 minutes at 350°. When cooled, pull apart with fingers.
In a large heavy pan, over medium heat, melt oleo and cheese, stirring constantly until smooth. Blend powdered sugar and cocoa into cheese mixture. Add vanilla and nuts; mix well. Spread in buttered 9 x 13-inch pan. Cut into pieces when cooled.
Cook beef, garlic, onion and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently. Chili often tastes better the second day after its ingredients have had a chance to blend overnight.
Beat egg whites until stiff; gradually add sugar and vanilla. Blend in other ingredients. Pour into greased pie pan. Bake at 325° for 25 minutes. Chill and top with Cool Whip.
Peel and cut potatoes into cubes wash and drain. Put into a large pot. Add water, milk, salt, pepper and butter. Cook until done or tender. Add cheese and soups, stir until cheese is melted.
Heat oven to 400°. Mix butter, shortening, 1 1/2 cups sugar and eggs. Blend in flour, cream of tartar, baking soda, baking powder and salt. Shape into balls. Mix 2 tablespoons sugar and cinnamon. Roll balls in mixture. Place 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Makes 6 dozen cookies.
Heat oven to 350°. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9 or 10-inch spring-form pan. Set aside.
Mix all ingredients together in bowl and bake uncovered at 350° for 30 minutes.
Take canned biscuits and press them thinly into a cupcake pan. Take meat loaf and put a nice size spoon in each biscuit. Cook in oven for 5 minutes at 350°.
Boil water, lard, sugar and raisins until lard forms on top. Put soda in enough water to dissolve. Add to mixture. Add nuts and flour. Bake at 350° until done (45 minutes to 1 hour).
In large bowl, combine oil, lemon juice, parsley, oregano, salt and pepper. Add lamb cubes; turn to coat in marinade. Cover. Refrigerate 2 hours or overnight.
Pat frankfurters dry. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Divide dough into 10 equal parts. Pat 1 part dough around each frankfurter with fingers floured with baking mix, completely covering frankfurter. (At this point, wrapped franks can be covered and refrigerated up to 24 hours.) Brush cooking grill with oil. Grill frankfurters about 4 inches from hot coals, turning frequently until brown, about 15 minutes. Serves 5.
Cream butter and sugar until light and fluffy. Add melted chocolate, cocoa powder and vanilla; blend well. Add 1 egg at a time, beating for 10 minutes after each addition (total 30 minutes). Pour into shell and chill at least 4 hours. Garnish with Cool Whip and toasted sliced almonds, if desired.
Saute onions in butter. Add soup and milk, stirring to blend. Add other ingredients and heat; do not boil.
Boil chicken breasts until done, saving broth. Chop onion, celery, and bell pepper. Melt margarine, saute onion, celery, and bell pepper. When vegetables are cooked until almost done, stir in bread crumbs and stir until moist. Mix the soups together. Spray 2 1/2 or 3 quart casserole dish. Put half of bread crumbs and vegetables in bottom of dish. Put soups and chicken on top of this. Put rest of crumbs on top. Pour broth over all of it. Bake at 350° for 45 minutes.
Brown beef with onions and mushrooms; drain. Add tomato paste, sauce and tomatoes; bring to a boil. Add seasoning and sugar. Cook, covered, for 1 hour or until thick. Boil lasagna noodles 20 minutes in 2 quarts water.
Combine cheese and chili in a bowl. Microwave on High for 5 minutes or until cheese melts, stirring occasionally to mix well. Serve with corn chips.
Boil sugar and water for five minutes. Add to milk. Add bourbon. Freeze and stir frequently for first 24 hours. Serve slightly thawed.
Grind vegetables using coarse blade. Sprinkle with salt; let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetables. Heat to boiling. Simmer for 3 minutes. Makes 8 pints.
Combine first 3 ingredients in a large saucepan, bring to a boil. Cover, reduce heat and cook for 5 minutes or until tender. Drain and set aside. Combine butter and next 4 ingredients in a large bowl, stir in cauliflower, 1 cup cheese, onion, chopped green pepper and tomatoes. Spoon into a greased 13x9x2 inch baking dish. Bake at 350° for 35 minutes. Add remaining 1/2 cup cheese and bake 5 additional minutes.
Mix all ingredients together. Drip by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yield: Makes 110 cookies.
Soften cream cheese to room temperature and combine with drained pineapple and 1/2 cup pecans and green onions. Roll into ball and roll in 1/2 cup pecans. Refrigerate and serve with crackers.
Mix together corn, beans, soup, onion and cheese. Pour into casserole dish. Crumble crackers over the top, then pour melted butter over crackers. Bake at 350° for 45 minutes.
Combine candies, sugar and water; bring to a boil. Add Certo. Boil 1/2 minute. Pour into sterilized jars.
Cream butter and sugar until fluffy. Add remaining ingredients; mix well. Roll dough into small balls and place on cookie sheet. Flatten each one with fork. Bake 20 to 25 minutes at 325°. Makes 30 to 40 cookies.
In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and saute 5 minutes, stirring frequently, to prevent browning. (If mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes or until potatoes are tender. Add milk and corn. Simmer 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in a food processor or blender, then return it to the pot. Season with cayenne. If desired, garnish with a dollop of yogurt. Makes 4 servings.
Mix oleo, brown sugar, corn syrup and pecans. Spray 9 x 13-inch pan. Add mixture in pan. Prepare cake mix and pour over pecan mixture and bake at 350° for 45 minutes. Great with ice cream!