HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese and blend in all other ingredients. Spread on toast rounds and place under a preheated broiler for about 5 minutes until top bubbles. Serve immediately.
Mix thoroughly, then stir in raisins. Bake at 350° until done.
Melt together margarine and cocoa. Add sugar, 1/2 cup at a time, stirring well. On low heat, add milk. Slowly bring to a boil. Boil 4 to 5 minutes, stirring often. Remove from heat and add vanilla. Makes about 1 quart (keep refrigerated). Can eat hot or cold.
Place croutons and cheese in the bottom of a greased 10 X 6 X 1 3/4 inch baking dish. Combine eggs, milk and seasonings. Pour into baking dish. Sprinkle with bacon. Bake at 325 for 1 hour or until set. Serve immediately.
Mix all the ingredients in a large bowl. Pour into a 13 x 9-inch baking pan.
Brown pork chops on one side only in hot oil in skillet. Remove chops as they brown; reserve drippings.
Chop in food processor the tomatoes, peppers, onion, olives, cilantro and jalapeno peppers. Add garlic powder and stir. Then add olive oil and vinegar. Stir and chill. Serve with favorite chips.
Cut steak into strips 2 inches long. Sprinkle with garlic powder. Heat oil in frypan over medium heat. Add meat and brown. Mix salt, pepper, ginger and cornstarch. Stir this into bouillon and soy sauce. Combine this with the meat. Bring to a boil. Add onion and pepper. Cook, stirring occasionally, until mixture is thickened. Serve over rice.
Layer cooked broccoli, onion, then cheese in a casserole dish. Blend eggs, milk and Bisquick in blender. Pour over layered mixture. Bake at 375° for 30 minutes.
Boil squash in salted water until tender. Beat with mixer. Soak bread in milk and mix with squash. Saute onion and bell pepper in oil. Beat eggs, add to squash gradually. Add sauteed onion and butter and grated cheese. Put in casserole dish and sprinkle with bread crumbs. Bake at 350 degrees for 35 minutes. Makes 4-6 servings.
Drain peaches and pineapple. Add dry mix and Tang. Stir in strawberries. Chill for few hours. Add bananas just before serving. Quick, easy and delicious.
In medium bowl mix 3 cups milk and pudding mix. Blend in whipping cream. Put a layer of whole graham crackers in bottom of 9 x 13-inch pan. Take 1/2 pudding mixture and spread over graham crackers. Repeat. Finish topping pudding with graham crackers.
Chop all vegetables into bite size pieces and measure a cup of each. Mix mayonnaise, yogurt and Equal together. Spread over vegetables and serve when chilled.
Mix well and bake in greased loaf pan at 350° for 1 hour. While hot, brush top with butter.
Melt chips in milk. Add other ingredients. Stir. Slice apples for dipping and serve.
Place potatoes in saucepan. Add water to cover. Bring to a boil. Cover, reduce heat and simmer for 10 minutes, or until potatoes are tender. Drain. Place potatoes and onion in a bowl. Combine vinegar and remaining ingredients; stir well. Add to potato mixture. Toss gently to coat. Yields 4 servings.
Put roast and soups in aluminum foil pan. Cover tightly with aluminum foil. Bake at 325° in oven for 4 hours. Do not peek! Makes its own gravy.
Beat egg; add salt (to taste), milk, sprinkle of nutmeg and baking powder. Add enough flour to make it stiff. Do not beat; stir just enough to mix well. Drop into soup for the last 20 to 30 minutes. Cover and let simmer.
Heat oven to 350°. Grease well-seasoned 10-inch cast iron skillet or 9 x 11-inch baking pan; set aside. In a large bowl mix cornmeal, baking soda and salt. In a medium sized bowl, lightly beat eggs; stir in corn, buttermilk and shortening until well mixed. Pour liquid mixture into dry ingredients; stir well. Pour half the batter into prepared skillet; sprinkle with remaining cheese and half the peppers. Add remaining batter; evenly sprinkle with remaining cheese and peppers. Bake 30 to 40 minutes or until golden brown and surface springs back when lightly touched. Cut into 16 wedges or squares.
Do not drain corn. Mix all ingredients and bake at 350° for 35-40 minutes.
In a mixing bowl, dissolve yeast in hot water. Stir in Bisquick mix, egg and 1 tablespoon of sugar. Mix well. Turn out on a surface dusted with additional Bisquick mix. Knead gently about 20 strokes.
Combine sugar, cocoa and salt together until well mixed. Stir milk into dry ingredients in heavy pan. Cook at medium high heat until it comes to rolling boil. Reduce heat to medium. Boil gently, stirring occasionally just to keep from sticking.
Squeeze spinach and spin until dry. Stir all together. Cover; refrigerate at least 2 hours.
Blend all ingredients together, except chili sauce. Remove from blender and add chili sauce. Mix well.
Cook limas according to package directions in unsalted water; drain. In Dutch oven, cook onion and celery in shortening until tender, but not brown. Blend in soup. Reserving 1 cup tomato liquid, add remaining tomatoes with liquid to soup mixture. Blend flour with the 1 cup of reserved tomato liquid; add to mixture. Cook and stir until mixture thickens and bubbles. Thinly slice franks. Divide franks and lima beans evenly between two 13 x 9 x 2-inch baking dishes. Pour half of the tomato mixture over each. Mix. Combine bread crumbs and butter. Sprinkle atop each. Bake at 350° for 30 minutes or until hot. Let stand 10 minutes. Makes 25 (about 1-cup) servings.
Slice cucumbers thin. Add onions and pepper (cut in thin strips). Add salt and cover with cracked ice. Mix thoroughly. Let stand 3 hours. Drain. Mix remaining ingredients. Pour over cucumber mixture. Heat to boiling; place in hot sterilized jars. Makes 8 pints.
Heat oven to 350°. Pare eggplant, cut into slices 1/4-inch thick. Pour boiling water over slices and soak for 5 minutes. Dry slices and saute in hot oil until golden brown on both sides. Layer in 2-quart casserole a few eggplant slices. Sprinkle some Parmesan over slices. Place a few Mozzarella slices next and cover with tomato sauce. Repeat layers until eggplant is used up, topping last layer of sauce with several slices of Mozzarella. Bake, uncovered, at 350° for 30 minutes. Makes six servings.
Mix together flour, baking powder, baking soda, salt and walnuts. In separate bowl, melt shortening. Add to it, brown sugar, water, eggs and vanilla and mix. Add dry ingredients and mix. Add chocolate chips and mix. Bake in a 9 x 13-inch pan at 350° for 25 minutes.
Layer in microwave pan the cream cheese followed by chili. Top with cheese. Microwave until cheese is melted. Serve with nacho chips.
Mix first 6 ingredients thoroughly and cook over medium heat, stirring constantly, until thick. Add butter and vanilla. Just before serving, add bananas and chopped nuts.
Heat soup and frozen chopped broccoli in 2-quart saucepan until broccoli is thawed. Heat 2 tablespoons olive oil over medium heat in 10-inch skillet until hot. Cook carrots, onion and garlic until lightly browned. Reduce heat to low. Stir in 1/4 cup water. Cover and simmer 15 minutes or until vegetables are very tender.
Mix all ingredients together. Pour over salad of fresh lettuce, mushrooms, onions and croutons. Serve cold.
Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening and 2 cups flour; beat until smooth. Mix in remaining flour until smooth. Scrape dough from sides of bowl; cover and let rise until double, about 1 1/2 hours. Divide dough in half; roll each half into 12-inch circle. Spread with melted butter; cut into 16 wedges (I like to do this with a pizza cutter). Roll up each wedge, beginning at rounded edge. Place rolls with point under on a greased baking sheet. Cover and let rise until double, about 1 hour. Heat oven to 400°. Bake 12 to 15 minutes, until golden brown. Brush rolls with melted butter.
Wash ham and place fat side up in roaster. Stick in the cloves. Pour the vinegar and peach juice over the ham. (Reserve peaches for garnish.) Rub with honey, then brown sugar. Bake at 300°, uncovered, for 1 hour. Cover and bake 2 hours. Baste the ham every 30 minutes. Add the diced fruits and bake 1 hour or until ham is tender. Serve sliced ham with fruit sauce from the roaster. Garnish with peaches. Serves 20.
Cream together. Pour into unbaked shell. Bake at 350° for 45 minutes or until center of pie is firm.
In a skillet, saute chicken in margarine and oil. When brown, remove chicken and discard margarine and oil. Add sherry, lemon juice, salt and pepper. Simmer 2 minutes, stirring constantly. Remove from heat and slowly add half and half. Heat until sauce begins to bubble. Add chicken and simmer 20 minutes until tender. Transfer to a serving dish and pour over top. Garnish with lemon slices and parsley.
Cook meats, onion and pepper. Drain grease. Add soups and noodles. Mix and pour into 9 x 13-inch pan. Bake, covered, at 350° for 30 minutes. Sprinkle cheese on top. Return to oven, uncovered, until cheese melts.
Preheat oven to 375°. Make pie crust and bake for 15 minutes. In mixing bowl blend sour cream, milk, juice, egg, vanilla and cinnamon. Pour into shell. Bake for 30 minutes or until set. Cool. Put apple pie filling on top. Serve warm or chilled.
Mix ingredients well. Pour mixture into 3-ounce paper cups with plastic spoon inserted. Freeze.
Melt caramels in 1/3 cup evaporated milk and set aside. Grease and flour a 9 x 13-inch pan. Combine butter, cake mix, 1/3 cup evaporated milk and pecans. Press half of this into the cake pan and bake at 350° for 12 minutes. Remove from oven. Sprinkle the chocolate chips over this and then spread the caramel over the chips. Cover with the remaining cake mix batter. You may have to take little bits between your fingers and drop them onto the caramel; a little slow but well worth it. Return to oven and bake for 18 minutes. Cool before cutting.
Grease square pan. Peel and slice apples. Mix flour, sugar, baking powder and egg. Pour over apples. Pour butter over and sprinkle with cinnamon. Bake at 350° for 30 to 40 minutes.
Boil nectar. Add jello; stir until dissolved. Pour half the mixture into mold; set. Spoon on sour cream. Add evaporated milk to remaining jello mixture; pour onto sour cream. Set and enjoy.
Separately dissolve 3 different flavors of Jell-O each in 1 1/2 cups boiling water. Pour each in individual 8-inch square pans. Chill until firm. Cut into 1/2-inch cubes. Toss together. Dissolve plain gelatin in 1 1/4 cups boiling water. Chill until syrupy. Meanwhile, combine graham cracker crumbs, 1/4 cup sugar and butter. Press mixture on bottom and sides of spring-form pan. Chill. Whip heavy cream with 1/4 cup sugar until of mounding consistency. Fold in gelatin mixture. Fold in Jell-O cubes. Pour into pan. Chill 4 hours or overnight.
Place buttered bread in the bottom of a 13 x 9-inch pan. Top with bacon, mushrooms and onions. Beat together milk and eggs; pour over bread. Cover with grated cheese. Let set in refrigerator overnight. Bake at 350° for 45 minutes or until set like custard.
Cream the butter and eggs. Add rest of the ingredients. Bake 10 to 15 minutes at 325°, after forming small ball. When baked, roll in confectioners sugar. Makes about 5 dozen.
Melt butter; toss with dressing. Mix 1/2 dressing with squash, cream soup and sour cream.
In 9-inch pie plate or shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken and sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake at 450° for 15 minutes or until hot or cover with waxed paper. Microwave on High 6 minutes or until hot, rotating dish halfway through heating.
Make corn bread the day before. Put all your giblets in to boil with green onions. While boiling and it gets tender, put bread in a pan you can bake in. Pour all in one place, then put more green onions and 3 or 4 raw eggs. Stir good. Put in the milk and stir. Bake long enough for eggs to cook, then serve.
Combine first three ingredients in a large bowl. Make a well in the center of mixture. Beat eggs until foamy. Stir together eggs and butter. Add to dry ingredients, stirring just until moistened. Coat muffin pans with cooking spray. Spoon batter into cups, filling 2/3 full. Bake at 350° for 20 to 25 minutes or until done. Makes 1 dozen large muffins or 2 dozen small ones.
Melt butter in 3-quart baking dish. Add all ingredients except fruit. Stir until smooth. Add fruit and mix well. Bake 1 hour at 350°. Crust will form on top while baking.
Dice pork, saute, add onion and set aside. Scrub the quahogs. Put into large soup pot, add water to 1-inch, cover. Boil rapidly until quahogs open. Cool, remove meat from shell, cut up, set aside, covered. Strain broth, add about 5 diced large potatoes. Add enough water to be able to cover by 1-inch all ingredients. Simmer potatoes until done, add remaining ingredients. Add salt and pepper. This is much, much tastier the following day. Milk may be added or tomato.
Mix margarine, 1/2 cup sugar and graham cracker crumbs. Reserve 1/4 cup of this mixture. Press remaining mixture into 2-quart oblong cake pan. Bake at 350° for 5 minutes. Cool. Cream together cream cheese and sugar. Spread over cracker crumbs. Slice bananas over cheese mixture. Spread pineapple over bananas. Cover with Cool Whip mixed with pecans and cherries and remaining crumb mixture. Chill. Serves 10 to 12 people.
Put strawberries in pie shell. Mix sugar, water and cornstarch well. Cook with gelatin. Cool. Pour cool mixture over strawberries. Top with Cool Whip.
Mix together and form into balls. Refrigerate for 3 hours wrapped in waxed paper. May be frozen; just thaw and re-form into balls.
Preheat oven to 350°. Combine meat, onion, oats, cheese, salt, mustard and pepper. Stir in milk and egg. Pack mixture into lightly buttered loaf pan. Bake 1 hour. Remove from oven. Combine catsup, brown sugar and 1/2 teaspoon mustard. Spread over top of meat loaf. Return to oven and bake 10 minutes longer. Makes 6 servings.
Cream butter and cheese; mix in dry sifted ingredients. Form into small balls; place on lightly greased cookie sheet and flatten with fork. Bake at 375° for 10 minutes until slightly brown on edges. Serves 10.
Cook noodles in boiling salt water until tender. Drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2-quart casserole. Top with crumbs. Bake in moderate oven for 45 minutes. Serves 8 to 10.
Cream sugar and cream cheese. Add pineapple, Cool Whip and nuts. Pour into pie shells and refrigerate until chilled. Makes 3 pies.
Preheat oven to 350°. In large mixing bowl combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice; beat on low speed until crumbly. Press on bottom of 15 x 10-inch jellyroll pan. In same mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust and sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool, chill and cut into bars. Store covered in refrigerator. Makes 48 bars.
Mix dry ingredients. Add buttermilk. Add 1 egg at a time. Stir in corn. Fold in jalapeno peppers, and cheese. Heat oil in baking dish until very hot. Pour hot oil into batter and stir. Then pour batter into baking dish. Bake at 400° for 30 minutes.
Cook raisins in small amount of water and cool. Measure dry ingredients and sift together. Cream sugar and butter thoroughly. Add eggs, one at a time, and beat well. Alternate applesauce and dry ingredients using dry ingredients for last addition. Stir in nuts and raisins which have been covered with a small amount of flour. This prevents them from going to the bottom of pan. Bake in loaf pan or layers which have been greased and floured. Bake at 325°. Test center of cake with cake tester or toothpick. Usually when cake slightly leaves the edge of pan, cake is done. Ice with icing desired.
Brown together hamburger, onion and pepper. Combine meat mixture with pork and beans, pineapple and brown sugar. Pour into baking dish and top with strips of bacon. Bake 1 hour at 350°.
In 3-quart saucepan, melt butter. Add celery and onion. Cook and stir over medium heat until tender. Stir in flour, salt and pepper. Cook and stir until bubbly. Blend in chicken broth and milk. Cook and stir for 8 to 10 minutes or until mixture comes to boil and thickens. Remove from heat. Add cheese, one cup at a time, stirring to melt after each addition. Stir in liquid smoke. Garnish each serving with bacon bits, if desired. Makes 4 to 6 servings.
Bring ingredients to boil; stir up, cover and boil until cranberries burst, 4 to 5 minutes. Sauce jells when cold.
Stir together flour, baking powder, salt and sugar. Set aside. Measure corn flakes and milk in a large mixing bowl. Stir to combine. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Spoon batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. Bake at 400° about 20 minutes or until lightly browned. Serve warm. Yields 12 muffins.
Cream sugar and shortening. Dissolve soda in hot water and add to applesauce. Add flour and spices. Add 1 cup raisins. Bake at 325° until toothpick comes out clean.
Grease pan and set aside. Cut up all fruit and add dry ingredients well with fingers, separating pieces of fruit so all is coated with dry ingredients. Beat eggs until fluffy, and gradually beat in sugar. Add to fruit mix. Add nuts and pack into well-greased pan, pressing down with hand, to make sure pieces of fruit and nuts fill any empty spaces. Cook about 1 1/2 hours at 350°. Let stand 5 minutes, then run a spatula around edges. Turn over onto wire racks until cool.
Put rhubarb in a 11x7 pan. Combine sugar, cornstarch, and water. Cook and stir until thick and clear; add vanilla. Pour over rhubarb. Combine remaining ingredients, and crumble over rhubarb. Bake 350° 40-50 minutes.
Melt margarine in 2 1/2-quart casserole dish. Cook zucchini and onion in small amount of water until tender. Drain and place on top of margarine. Mix stuffing as directed on box. Put on top of onion and zucchini. Mix chicken soup with sour cream. Spread on top of stuffing. Dot butter over the top. Bake at 350° for 35 minutes. Very rich, very good.
Mix oleo and sugar. Add eggs, one at a time. Add milk, water, vanilla and salt. Pour into 8 x 8-inch baking dish. Break bread, put into liquids and saturate crust side up. Sprinkle on nutmeg. Bake at 350° for 30 minutes.
Sift flour, sugar, baking powder, baking soda and salt. Cut in margarine with fork or pastry blender until mixture is fine crumbs. Stir in buttermilk. Knead dough lightly on floured surface and put into 7-inch circle. Put on greased cookie sheet and cut a cross on top. Bake at 375° for 30 to 40 minutes, until loaf sounds hollow.
Stir dry ingredients and set aside. Combine eggs, oil, vanilla and potatoes. Stir in dry ingredients. Fold in pecans. Divide batter into 2 greased loaf pans. Bake at 325° for 1 hour and 15 minutes or until toothpick comes out clean. Makes 2 loaves. Contains 180 calories, 2 g protein, 9 g fat, 25 g carbohydrates, 48 mg sodium and 23 mg cholesterol.
Dissolve cream cheese and jello in the cup of boiling water with beater. Mix other ingredients. Chill.
Brown and drain ground beef; add garlic powder, cream of chicken soup and water. Layer in the following order in a casserole dish: tortillas, cheese and meat mixture. This mixture makes a casserole of 3 to 4 layers. Any cheese that is left may be put on top. Bake 30 minutes at 350°.
Partially drain hominy. Mix well with all, except taco chips; save for topping.
In a large bowl, dissolve the yeast in warm water. Add the sugar, salt and olive oil and stir to mix well. Let stand for 5 minutes. Using a wooden spoon, stir in the flour and mix until it forms a doughy batter that pulls away from the sides of the bowl. Push down into the bowl; cover and let rise in a warm place until it doubles in bulk, 1 to 1 1/2 hours. Push down with a spoon and chill for 30 to 60 minutes.
Place chicken pieces in large roasting pan. Mix all other ingredients together; mix well. Pour over chicken. Cover. Bake 1 hour in a 325° oven. Stir frequently. Guests rave over this dish.
Drain canned vegetables into a bowl. Add green peppers, celery and pimento. Mix together oil, vinegar, sugar, water, paprika and mustard until sugar melts. Pour over vegetables. Marinate for 24 hours.
Melt bars in butter. Add sugar and vanilla. Blend in just enough milk or cream to make it spreadable.
Beat egg and sugar until light and fluffy. Add milk, then butter and vanilla. Sift flour, baking powder and salt; add to liquid mixture and mix well. Bake 45 minutes in moderate oven.
Add salt, spices, Sweet 'N Low and egg to pumpkin; gradually add the milk. Pour into unbaked pie shell. Bake at 325° for 1 hour.
Mix apples and sugar together; add remaining ingredients. Bake in 9 X 12 pan at 325° for 1 hour. Note: DO NOT test for doneness or open oven door until cake pulls a little from sides of pan and is brown on top, or it will fall.
Cream Crisco, oleo and sugar. Add egg yolks, one at a time. Add dry ingredients alternately with buttermilk. Stir in coconut and pecans. Fold in stiffly beaten egg whites last. Bake in 3 greased and floured pans at 350° for 30 minutes. Decorate with Italian Cream Cake icing.
Chop cabbage, tomatoes and onions and toss together. Mix other ingredients. Pour over other mixture.
Fry potatoes on one side. Turn them and add onion, red and green peppers and mushrooms. Completely cook, then cover with slices of cheese. Cover pan and let cheese melt. Serve hot.
Sift flour and soda three times. Separate yolks and whites of eggs. Cream butter and sugar well. Add egg yolks, one at a time, and beat well. Add flour and sour cream alternately, beginning and ending with flour. Add flavoring and nuts. Fold in stiffly beaten egg whites.
Chop onion very fine. Add chopped tomato and chili. With a fork or potato masher, mash to a pulp the ripe peeled avocados. Add salt and lemon. Save 2 or 3 of the pits and place on top of the combined mixture to prevent darkening.
Dissolve raspberry gelatin in boiling water. Soften plain gelatin in cold water and add to raspberry gelatin. Mash slightly the cranberry sauce and add gelatin mixture and pineapple. Pour into mold and chill until set (Tupperware bacon keeper is perfect fit!).
Before you start, sample rum to check for quality. Good, isn't it? Now, go ahead. Select a mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is to the highest quality, pour one level cup into a glass and drink it as fast as you can. Repeat. With electric mixer beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure rum is of the finest quality. Try another cup. Open second quart, if necessary.
Tear ham into small bits, then combine all ingredients together. Shape in a ball. Chill and serve.
Use blender to grind peppers. Mix all ingredients, except pectin and food coloring. Bring to a boil for 3 minutes. Add pectin and boil 1 minute. Cool five minutes. Add a dash of green food coloring. Makes 7 one-pint jars. Cover with paraffin.
Mix sugar, salt and water in a saucepan. Bring to full boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Add coconut and chips to hot rice and stir until chips are melted. Cover and chill. Fold whipped topping into rice mixture. Pour into waxed paper lined square pan (8-inch or 9 x 5-inch loaf pan). Cover and chill until firm. Remove paper and put on a serving plate. Cut into squares or slice. Makes 6 servings.
Sift dry ingredients together. Cream butter, sugar and shortening together. Add all ingredients together. Bake 1 hour and 25 minutes at 300°.
Mix together butter, sugar, flour, cornmeal, vanilla, lemon juice, and milk. Add eggs and mix well. Pour inter unbaked pie shells and bake at 350 degrees approximately 50 minutes.
Mix cream cheese and crab meat together. Pour into lightly oiled mold pan. Chill for 12 hours. Unmold and pour cocktail sauce (about 4 oz.) over the top. Serve with crackers or Tostitos chips.
Melt butter over low heat; add marshmallows and stir until completely melted. Cook 3 to 4 minutes longer, stirring constantly. Remove from heat. Add cereal and stir until well coated. Press mixture evenly into buttered pan. Cut into squares when cool.