HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients together as meat loaf, but press it into 8-inch pie tins. Bake in oven at 400° for about 15 minutes, or until done. Fill meat crust with mashed potato filling. Shave cheese and place on top. Place back into oven. Bake, until cheese has melted, in oven at 375° to 475°. Serve hot.
Cook dates, sugar and water until thick. Stir often and blend in lemon juice and margarine. Cool.
Cut zucchini into 1/4-inch thick strips, about 2 to 3-inches long. In nonstick skillet, melt butter and saute zucchini, onion and garlic, stirring constantly. Add tomatoes, salt, pepper and oregano. Simmer until tender. Turn into greased casserole dish. Cover with cheese and bake at 350° until brown.
In large pan, empty pork and beans. Add enough water, about 2 cans. Bring to a boil while preparing hamburger meat. In a skillet, brown meat, onion and garlic. When brown, add tomato sauce and chili powder. Cook for a minute, then add to beans. Simmer for 1 1/2 hours.
Saute green pepper, celery and pimiento in melted butter in a large skillet until tender. Stir in parsley, Old Bay seasoning, mustard, hot sauce and red pepper.
Cream together butter, brown sugar and sugar. Add eggs and vanilla. In another bowl, mix together flour, oatmeal, salt, baking powder and soda. Mix everything together and add chocolate chips, Hershey bar and nuts.
Mix yeast, sugar and warm water. Let stand for 3 minutes. Add salt. Mix rest of ingredients and add to yeast mixture. Let set at least 30 minutes in warm place. Punch down and make into rolls. Let set 10 to 15 minutes. Bake at 425° for 10 to 12 minutes.
Layer first 6 ingredients in a large salad bowl. Mix mayonnaise, sugar and cheese. Spread over other ingredients. Sprinkle with bacon bits.
Combine first 6 ingredients in a small bowl. Slowly whisk in oil. Store in refrigerator.
Prepare cake mix as directed, adding coconut flavoring and 2/3 cup coconut. Bake as directed, using 9 x 13-inch pan. Remove cake from oven. Punch holes throughout and pour over the following mixture. Mix water and milk to make 2 cups liquid. Dissolve powdered sugar into this and add 1 teaspoon coconut flavor. When cake is cool, frost with Cool Whip. Sprinkle top with remaining coconut.
Whip sweet potatoes, then add sugar and cream. Melt 3/4 stick margarine and marshmallows. Add marshmallow mixture to cream mixture, then add eggs and vanilla. Pour in greased 13 x 9-inch casserole dish. Top with 3/4 stick melted margarine, 1/2 cup brown sugar and 1/2 cup cereal or nuts. Bake at 350° for 35 to 40 minutes.
Basic ingredient is cabbage or use whatever you have in your dehydrator, such as, onion, pepper, celery, carrot, radish, tomato, etc. Add salt and pepper. Secret is mayonnaise mixed with lime (fresh) juice. Use your own taste buds!
Melt chocolate and margarine in saucepan over low heat, stirring constantly. Cool slightly.
Beat cheese until creamy; gradually add sugar. Beat in sour cream and vanilla. Fold in Cool Whip. Blend well. Spoon into a graham cracker crust. Chill.
Melt margarine/butter in 2-quart baking dish. Combine dry ingredients and stir into melted butter. Add milk and stir again. Bring fruit and sugar to boil. As soon as it boils, remove from heat and pour over batter. Don't stir. Bake at 400° for about 30 minutes.
Cut potatoes crosswise into 1/4-inch slices, taking care not to cut all the way through so that potato remains intact. Place cut side up in a shallow pan coated with cooking spray. Combine remaining ingredients, stirring well. Brush potatoes with margarine mixture. Bake at 400° for 1 hour or until tender and slices have fanned out. Baste occasionally with pan drippings. Yield: 6 servings (90 calories per serving).
Brown ground beef and onion (salted), then drain. Add water, oats, chili powder and catsup or catsup and Manwich. Cook slowly 1 hour.
Combine dry ingredients with butter. Cut in with 2 knives or pastry blender. Add egg and vanilla; mix with hands. Dough will be very soft. Knead a little flour into dough as you roll it out. Bake at 400° for 7 to 8 minutes, according to thickness of cookies and oven.
Combine marshmallows and butter in a Dutch oven. Cook over low heat until marshmallows melt, stirring mixture occasionally. Place popped corn, tossing to coat. Coat hands with vegetable cooking spray. Shape mixture into balls on wax paper to cool. Wrap individually in colored cellophane or plastic wrap. Store in cool, dry place. Yield: 16 balls.
Mix and place in greased dish. Bake at 325° for 30 minutes. Top with Cheddar and return to oven until cheese melts.
Crush Ritz crackers, reserving 1/2 cup crumbs. Stir melted margarine into remaining crumbs and press into a 9 x 13-inch pan. Chill.
Combine all ingredients except yogurt in a small saucepan. Bring to a boil over medium heat. Boil 8 minutes without stirring. Cool to room temperature. Add yogurt; blend well.
Mix well and form into balls. Press down with a fork. Bake for 7 minutes at 350°.
Mix and beat 4 minutes. Bake in 9 x 12 x 2-inch pan at 350° for 30 or 40 minutes.
With medium potato stick 3 or 4 times with fork. Cook on High power for 3 minutes per potato. Take out when finished and place potato on 2 layers of paper towels and cover with glass dish for 5 minutes. Serve.
Mix together margarine, peanut butter and powdered sugar. Roll into bite-size balls and refrigerate or place in freezer until ready to dip in chocolate.
Boil sugar, milk and dates until it forms soft ball in water. Remove from fire and let cool to lukewarm. Add vanilla and nuts and beat until firm enough to form 1 or 2-inch roll. Pour in wet cloth; tie each end. Hang up and let remain until cold. Then slice.
Clean carrots with vegetable brush; slice the fresh carrots (not too large). Steam fresh carrots or drain canned carrots. Slice green bell pepper and onion into rings. Combine with cooked carrots. Combine all other ingredients and pour over vegetables. Let stand in refrigerator overnight. This keeps very well.
Heat oven to 400°. Grease a 10-inch pie plate. Cook and stir beef and onion until brown; drain. Stir in salt and pepper. Spread beef in pie pan. Sprinkle with cheese. Beat remaining ingredients until smooth. Pour over beef. Bake until brown, about 30 minutes. Serves 6 to 8.
Grate zucchini. Add all ingredients. Mix well. Drop in hot pan with very little Crisco by heaping tablespoons. Cook on medium heat. Turn cake one time. Makes about 8. Truly delicious!
Cream together butter, powdered sugar and vanilla. Sift flour and salt together; add to butter mixture with the nuts. Chill dough 3 hours.
Put turkey breast in pan, skin side down. Combine garlic, pepper, salt and rosemary in blender. Add oil; chop all together. Spread 1/2 of mixture over turkey. Bake on rack in roasting pan (300°) for 1 hour. Put remaining mixture on turkey roast. Finish baking at 300° until done. Use juices from turkey to baste during cooking time.
In heavy pan (better iron skillet), brown until dark the 1 cup sugar, stirring constantly. At the same time, mix 1/2 cup sugar, flour, salt, egg yolks and milk in saucepan. Place over medium heat, stirring constantly until somewhat thickened. Pour into burnt sugar and cook over low heat until smooth. Add margarine and vanilla. Pour into pie shell. May add meringue. Stirring both requires some coordination.
Mix sugar, butter and shortening until creamed. Add eggs one at a time. Add baking powder and flour. Add all flavorings and milk. Mix well. Bake at 300° for 1 1/2 hours.
Cream shortening and sugar. Add eggs, vanilla and dry ingredients and knead well. Form in long rolls and chill. When real firm, slice and bake in 400° oven.
In a heavy pan, combine all ingredients; bring to boil. Stir 2 minutes or until clear. Remove from heat. Cool. This is good on cheesecake or as a cake filling layer.
In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine, cook half the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook mushrooms and onions until vegetables are tender and liquid is evaporated, stirring often. Stir in soup and sour cream. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over noodles. Sprinkle with parsley. Makes 4 servings. Preparation time: 15 minutes; cooking time: 20 minutes.
Cream margarine and shortening; add sugar gradually. Beat until smooth. Add egg yolks; beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and pecans; fold in stiffly beaten egg whites. Pour into 3 greased and paper-lined 8-inch pans. Bake in a 350° oven for 25 minutes; let cool.
Remove chicken from bones and cut into bite size pieces. Spray a 7 x 10 x 2-inch pan with Pam and arrange drained green beans over bottom. Place half of the boned chicken over green beans. Top with whole crackers. Cover the crackers with cheese slices; arrange remaining chicken over the cheese. Combine soup, broth, onion flakes and 1/4 cup grated cheese. Pour over chicken. Sprinkle casserole with cracker crumbs and mushrooms. Drizzle with melted margarine. Bake for 30 minutes at 350°. This can be doubled for a larger casserole.
Coat large baking dish with cooking spray. Layer half each of potatoes, onion and tomatoes in dish; sprinkle with half of salt, thyme and rosemary. Repeat layers and drizzle with the olive oil. Cover and bake at 425° for 35 to 40 minutes or tender. Sprinkle with parsley. (If no fresh parsley, sprinkle with 1 tablespoon dry crushed before baking.)
In a large skillet, cook together beef, peppers and onions, stirring with a fork to break up meat, until meat is browned and vegetables are tender. Drain off excess drippings. In a small bowl, mix together remaining ingredients, except buns. Add to beef mixture in pan. Mix well; cook over low heat for 50 minutes, stirring occasionally. Spoon on buns. Serve immediately.
Melt 2 tablespoons butter or margarine in 8-inch skillet. Beat eggs with milk and pour into hot skillet. Tilt pan to spread eggs over bottom. When eggs are almost dry, spread sauce, oregano and cheese over one-half of eggs. Add optional toppings, if desired and carefully fold unfilled half over fillings. Cover and warm over low heat until cheese is melted.
Combine ham with eggs, onion, pepper, mustard, relish and mayonnaise. Cut off tops of rolls; scoop out. Fill with ham mixture. Sprinkle with cheese. Place in 7 1/2 x 12-inch baking dish. Cook on Medium for 3 minutes. Turn dish. Cook 2 minutes. Makes 4 to 6 sandwiches.
Bring to a boil, lower heat and boil for 3 minutes. Remove from heat, add peanut butter, mix and blend until it starts to thicken. Pour into 8 inch greased pan. Let cool and cut.
Drain spinach thoroughly. Preheat oven to 325°. Mix all ingredients together. Form into balls. Place on a cookie sheet and bake for 25 minutes.
Place ground pork in a 21 x 13 x 2 1/2-inch pan. Cook meat in a 375° oven for 45 minutes. Mix well to break into small pieces. Pour off drippings and save. Season with salt and paprika. Break tomatoes and add instant minced onion. Let stand 20 minutes. Cook macaroni in salted water and oil; do not overcook. Drain. In saucepot or kettle, combine soup, garlic salt, pepper, basil and savory. Mix well and heat. Add tomato and onion mixture. In 2 pans (21 x 13 x 2 1/2-inch), place half the pork and half the macaroni, then half of the celery and tomato mixture. Cover and bake in a 375° oven for 35 to 45 minutes or until hot. Uncover and sprinkle with 8 ounces grated cheese. Heat until cheese is melted.
Blend soup and milk in a 6 cup casserole. Mix in tuna, noodles, beans and onions; top with buttered bread crumbs (toast, butter and crumble). Bake in a hot 400° oven for 25 minutes or until bubbly hot.
Drain pineapple, but save some juice. Mix all ingredients with your hands adding some of the pineapple juice. Put in bowl or casserole dish and refrigerate.
Brown sausage over medium heat. Drain the grease off the sausage. In a medium size casserole dish, mix the salsa and the sausage together. Then cut 1/2-inch square cubes of cheese and add them to the salsa. Place dish in microwave and heat for about 3 minutes. Stir salsa thoroughly. Complete this cycle until cheese is thoroughly melted.
Mix first 6 ingredients together. You may need a little more flour. Roll dough 2 inches in diameter. Cut into 1/2-inch pieces. Cook in boiling water about 5 minutes (when pieces come to the top). Put into colander to drain. Butter a serving dish and place these pieces on it. Pour some sauteed onions over the layers.
Put the juices in a 22-cup coffeemaker. Put the sugar and spices in the basket of the coffeemaker. Perk and serve. Great for the holidays. Serves 20.
Layer in 9 x 12-inch pan as follows: ground beef (raw, place in thin layer), Cheddar cheese soup, corn and Tater Tots. Bake in 400° oven for 55 minutes. Sprinkle grated cheese over top and return to oven until cheese melts. Serve immediately.
Keeps the mess in your oven, not all over your kitchen. Coat chicken pieces with flour in a plastic bag. Make sure they are coated well. Heat butter and Crisco in a 13 x 9-inch pan in 425° oven until melted. Place chicken in pan. Bake 30 minutes. Turn. Bake 30 more minutes.
Sprinkle the cucumber with salt and let stand 25 minutes. Sprinkle the onion rings with the paprika. Place all the ingredients in a glass jar and refrigerate at least 1 hour.
Leave crescent rolls in their rectangular shapes. You should have 4 rectangles. Spread sausage onto the rolls. Roll up into rolls. Slice into thin slices and bake in hot oven until sausage is cooked and rolls are brown. These are delicious served warm.
Dump cake mix in bowl and reserve 1 cup to the bowl. Add melted margarine and beaten egg. Stir and spread in greased 9 x 13-inch pan. (Batter will be stiff). Set aside. Make Filling.
In medium saucepan, combine apple cider and candies. Bring to a boil. Reduce heat and simmer 4 minutes or until candies dissolve. Serve hot or cold. May be frozen.
Cook butter and sugar over low fire. Cook over low fire until starts to brown around edges of butter and sugar. Take off fire and add your pecans and vanilla and drop onto graham crackers.
Lightly grease and flour pan (large tube pan). Set oven at 350°. Mix together first 8 items. Mix apples, cinnamon and sugar. Put thin layer of batter, then apples. Alternate and end with a layer of apples. Bake 1 hour and 45 minutes. Cool. Remove from pan and sprinkle with confectioners sugar.
Mash the fruit in a food processor. Add the sugar and lemon juice and mix until the sugar is dissolved. Mix with the whipped cream. Pour in a freezerproof container, preferably a flat one, so it will freeze faster. Set freezer at maximum freezing capacity and put the container in the freezer. After an hour, remove the container from the freezer and stir its contents well. Use mixer or food processor if you like. Reduce freezer setting to normal operating temperature/freezing capacity. Put the container back in the freezer. Preferably, repeat this procedure after another hour again. Count on a total freezing time of at least 3 hours. Serves 4 persons.
Combine sugar, corn syrup, 3/4 cup water and salt in a 2-quart glass casserole. Microwave on High for 19 minutes, stirring every 5 minutes or to 260° on a candy thermometer. Heat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and pecans. Drop by spoonfuls onto waxed paper.
Meats can be marinated in this sauce up to 8 days. Can also be used as a basting sauce. Terrific for chicken, pork, beef and fish. With fish, only marinate overnight or a few hours.
Grease and flour pan (9 x 13 x 2-inch). Spread the pecans in pan. Sprinkle the coconut in the pan. Mix cake mix as directed; pour over coconut. Melt margarine and cream cheese. Add powdered sugar; pour over cake. Bake at 350° for 45 minutes.
Cream butter and sugar. Add eggs and flour. Mix well. Place in buttered and floured bread pan. Bake at 350° for about 1 hour.
Combine softened cream cheese and rest of ingredients together. Mix well; chill and shape into ball before serving.
Mix everything together. Put in well-greased baking dish. Bake at 300° for 1 hour.
Blend and pat flat in a 9 x 12-inch pan. Bake at 325° for 15 minutes.
Combine dry ingredients. Make a well in center of dry ingredients. Add eggs, oil and vanilla. Stir in pineapple, carrots and nuts. Turn into tube pan. Bake at 325° for 1 1/2 hours or bake in 3 round pans for 25 to 30 minutes or until golden brown and starting to separate from pan.
Blend butter and sugar well. Add eggs one at a time, beating well after each. Add buttermilk alternately with sifted dry ingredients. Stir only enough to blend. Add flavoring. Bake 45 minutes to 1 hour in tube pan at 300°.
Steep the tea bags in 1 cup boiling water for 2 to 3 minutes. Remove tea bags. Stir in sugar. Add remaining ingredients. Mix until sugar is dissolved. Pour into a freezer container and freeze until firm. Spoon slush into glasses. Add Fresca, 50-50, Squirt, ginger ale or 7-Up.
Combine raisins and 1 cup water in a saucepan. Bring to a boil and boil 5 minutes. Combine remaining ingredients in large bowl. Add raisins and water. Mix well. Grease 9 x 5 loaf pan. Bake at 350° for 1 hour.
Mix sugar, flour and eggs. Add melted margarine, Karo, salt and vanilla. Mix well. Add pecans last. Bake pie shell in oven until lightly browned at 325° for about 5 to 8 minutes. Remove from oven. Pour pecan mixture in pie shell. Bake at 325° to 350° until firm.
Into blender, combine cukes and tomato juice. Place in a non-metal container. Blend all other vegetables except only 1/2 of onion. Add juice of 2 lemons and pimientos, salsa, spices and sliced tomato. Refrigerate and serve after a couple of hours or days.
Brown beef with onion. Add the remaining ingredients, being generous with the garlic powder. Simmer all until noodles are done. Stir to keep from sticking. Serves 4 generously.
Preheat oven to 375°. In small bowl combine flour, baking soda, salt and cinnamon, set aside. In large bowl combine butter, sugars, eggs and vanilla. Beat until creamy. Gradually add flour mixture. Stir in oats and morsels. Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375° for 7 to 8 minutes for chewier cookies or 9 to 10 minutes for crisper cookies. Makes about 4 dozen.
Mix first three ingredients until grainy. Mix remaining with rest of mixture. Roll crust. Makes 3 pie crusts. Bake at 425°.
Brown ground beef in skillet with onion and salt. Drain off excess fat. Put in a 2-quart casserole. Add sauerkraut, brown sugar and tomato juice. Mix well. Bake at 350° for 1 hour.
Mix all ingredients, except fowl and spices. Cook until beans are almost done. Add the chicken or turkey and spices, and simmer about 30 minutes.
Mix above ingredients together and roll in small balls. Bake at 350° for 8 minutes on ungreased cookie sheet. Remove from oven and let cool. Fill with Betty Crocker can white (vanilla) icing. Makes about 30 double cookies.
Inject legs, thighs, breast and all other meaty parts of turkey with Cajun injector. Store turkey, covered, in refrigerator overnight. Place turkey in 4-inch deep foil pan (disposable). Cover with foil. Fill pan with water (at least 2-inches deep). Place on very hot grill (high on gas grill) for 2 hours. Turkey will be brown and very tender. Check occasionally during cooking to add more water, if necessary.
In large skillet, cook sausage until brown in olive oil. Remove sausage and wilt onions in oil. Remove or drain oil from skillet. Add rest of ingredients and cook about 5 minutes. Add sausage and simmer, stirring often, for about 30 minutes.
Heat oven to 350°. Grease pan (13 x 9 x 2-inch). Cook and stir sausage and onion over medium heat until sausage is brown; drain. Mix baking mix, milk and 1 egg. Spread in pan. Sprinkle with caraway seed. Top with sausage mixture. Mix sour cream, salt and remaining egg; pour evenly over sausage. Sprinkle with paprika. Bake, uncovered, until set, 25 to 30 minutes. Cut in rectangles (approximately 2 x 1 1/2-inch). Makes 32 appetizers.
To Assemble in Bowl or Punch Bowl: Put 1/3 of the crumbled chocolate cake and top with 1/3 of the pudding, then sprinkle with 1/3 of the candy. Top with 1/3 Cool Whip. Repeat until ingredients are used. Garnish with crushed candy or nuts. Refrigerate. Great dish to make ahead.
Cream sugar, margarine	and eggs. Beat in extracts, fruit and pecans. Bake in greased tube pan at 300° for 1 1/2 hours. Cool before removing from pan. Can be baked in 2 loaf pans.
Put all but spices in large kettle. Tie cloves and allspice in cheesecloth (add cinnamon sticks if you are not going to use individual cinnamon sticks in cups). Add nutmeg and spice packet to liquid. Simmer, covered, for 20 minutes. Remove bag; serve with individual cinnamon sticks, if desired.
Let the cream cheese soften. Combine all ingredients and mix well. Refrigerate 24 hours before serving.
Preheat oven to 350°. Grease bottom of 13 x 9-inch pan. Prepare brownies following package directions for original recipe. Remove from oven. Sprinkle marshmallows over hot brownies. Return to oven; bake 3 minutes longer. Combine chocolate chips, peanut butter and butter in medium saucepan. Cook on low heat, stirring constantly, until chips are melted. Add Rice Krispies and mix well. Spread over marshmallow layer. Refrigerate until chilled. Cut into bars. Makes 24.
Mix sugar, flour and oleo like pie dough. Save 1/2 cup for use as topping. Add egg, milk with soda and vanilla. Mix well all in 1 bowl. Pour in well greased and floured cake pan (8-inch square pan). Sprinkle with topping and cinnamon. Bake at 375° for 30 minutes.
Put 2 egg roll skins together. Cut into thirds. (Each third makes one butterfly or bow.) Seal both ends together with water. Cut a 1 1/2-inch slit in the center of each egg roll skin. Fold skin back and around through the slit to form loose "bow" or "butterfly" shape. Heat oil to 375°. Deep fry skins to a golden brown color. Drain on paper towel. Sift powdered sugar or drizzle Karo syrup or light corn syrup over skins.
Have ingredients at room temperature and mix. Remove crust from bread. Spread cheese mixture on 3 slices and place them together, then cut into 3 strips and cut these 3 strips in half (end up with 6 pieces). Frost sides and top with cheese mixture thinly. Place cubes on cookie sheet and freeze. When frozen, put into plastic bag and keep frozen.
Preheat oven to 300°. Grease 6 mini loaf pans and 4 (6-inch) loaf pans.
Crush Heath bars. Soften ice cream. Split ladyfingers in half and line the bottom and sides of a 10 or 12-inch spring-form pan. Spoon layer of chocolate ice cream over ladyfingers. Cover with half of crushed Heath bars. Add layer of vanilla ice cream. Cover with remaining Heath bars. Add top layer of peppermint ice cream. Freeze at least 8 hours. Unmold and top with sweetened whipped cream. Serves 8 to 10.
Preheat the oven to 350°. Mix together flour, sugars, nutmeg, salt and oil. Set aside 3/4 cup. Continue, adding buttermilk, soda and egg. Turn into a 9 x 13-inch pan. To reserved flour mixture, add the nuts and cinnamon to make streusel topping. Sprinkle topping over cake and bake 25 to 30 minutes.
Combine all ingredients, except vanilla and pecans, in 4 1/2-quart glass bowl. Mix well. Microwave on Roast for 15 minutes. Mix well. Microwave on Roast for 13 to 15 minutes longer to soft ball stage or 236° on candy thermometer. Stir in vanilla. Beat until soft peaks form. Stir in pecans. Spread in 7 x 12-inch baking dish. Cool. Cut in squares.
Cream oleo, oil and sugar. Add eggs, vanilla and sour milk. Beat well. Sift flour and rest of dry ingredients together. Stir in zucchini. Pour into greased 9 x 12-inch oblong pan. Sprinkle chocolate chips on top. Bake at 325° for 40 to 45 minutes on top shelf of oven. Check before 45 minutes.
Heat cornmeal and 1 1/4 cups milk over medium heat until thick and dry, stirring frequently, about 3 minutes. Spoon cornmeal mixture into a bowl. Add remaining milk, butter and eggs. Beat until smooth. Stir in salt, baking powder and red chiles. Stir in cheese and bacon. Pour into cake pan. Bake at 325° for 35 minutes or until cooked through.