HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat; pour off fat. Add next 4 ingredients. Cover and simmer 40 minutes. Stir occasionally. Salt to taste unless garlic salt is used. Cook noodles tender. Drain in cold water. Place half in large baking pan. Cover with 1/3 sauce. Add 1/2 of Mozzarella cheese and 1/2 of cottage cheese. Repeat layers, ending with the sauce. Top with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Let cool 15 minutes. Cut in squares.
Mix first 4 ingredients together like pie crust. Pat into 9 x 13-inch greased pan. Bake for 10 minutes at 350°. Melt butterscotch chips, syrup, butter and water over medium heat. Pour over baked crust. Sprinkle with nuts. Return to oven. Bake for 10 minutes more. Do not overbake.
Cook fresh asparagus until just starting to get soft. Use just enough water to cook without burning. If frozen, do not thaw. Cook frozen until turns soft. Drain water off. Add margarine and Italian dressing.
In an 8 x 12-inch or oblong baking dish, smooth the cherry pie filling, then pineapple with juice. Sprinkle on sugar. Smooth cake mix over this, then pour on melted margarine and nuts (or graham cracker crumbs). Bake in a 350° oven for 45 minutes, or until brown.
Dice up potatoes; dice up green peppers and onions. In a baking dish melt enough butter to cover bottom of baking dish. Add a small amount of water to keep potatoes from sticking. Then layer potatoes, green peppers and onions. Bake at 350° for about 45 minutes or until potatoes are done. Add browned ground beef, if desired.
Mix the carrots, celery, onions and tuna with salad dressing and refrigerate. When ready to serve, add the can of shoestring potatoes.
Cream butter and sugar. Add beaten egg yolk. Next, nuts and pineapple. Beat egg white; add salt. Fold egg white into mixture. Spread between crackers, but not on top until ball is 4 crackers high. Let stand overnight. Whip the cream and add powdered sugar to sweeten to taste. Cover balls with cream and sprinkle all over with shredded coconut. Top each with bright red maraschino cherry. Makes 15 snowballs.
Thoroughly cream the shortening and sugar. Add syrup and well beaten eggs. Add dry ingredients and beat until smooth. Roll into small balls (size of walnuts). Roll in granulated sugar and place 2-inches apart on a greased baking sheet. Bake at 350° until done, about 12 minutes. Store in airtight containers. The longer kept, the better the cookies.
Make cake as directed on package. Add apples and 1 teaspoon cinnamon, pour into a greased and floured (9x13 inch and 9x9 inch pans or 14x10inch jelly roll pan). Mix quick cook oats, butter, brown sugar, and 1 teaspoon cinnamon to make crumb topping. Sprinkle crumbs over apple batter mixture, run a knife thru batter mixture - you will want some crumbs on top. Bake at 375 degrees for 30 to 45 minutes. Keep an eye on it, may have to bake longer, it is a little difficult to tell with apples.
Mix together and pour into 2 unbaked pie shells. Bake at 325° for 40 to 45 minutes.
Scald milk; stir in sugar, salt and shortening. Cool to lukewarm. Dissolve yeast in warm water. Add rice to milk. Add yeast and eggs. Add about half the flour; stir until mixed well. Add enough of the remaining flour to make a very stiff dough. Stir until dough leaves the side of the bowl. Knead until smooth. Place dough in a large greased bowl. Grease top of dough. Cover with plastic wrap or foil; place in refrigerator for at least 12 hours. Remove from refrigerator 2 to 3 hours before serving and shape. Let rise and bake at 400° for 12 to 15 minutes.
On sheet of wax paper or a paper plate, combine bread crumbs, cheese, basil and pepper, stirring to thoroughly combine; set aside.
Mix all ingredients together, using only 1 1/2 cups pecans. Place in a covered bowl in refrigerator overnight. Shape into a ball and roll in reserved 1/2-cup chopped pecans. Serve with crackers of choice.
Drain beets; save 1/4 cup of the liquid. Melt butter or margarine. Blend in flour. Add 1/4 cup beet liquid. Cook stirring constantly, until thickened. Add remaining ingredients and stir until sugar dissolves. Add drained beets. Heat to serving temperature. Makes 6 servings.
In pot, mix sugar, Pet milk and oleo. Let come to a boil. Cook for 5 minutes. Remove from heat and add both chocolates. Stir until dissolved. Add jar of Marshmallow Fluff, then nuts. Let stand for 8 hours.
Mix dry ingredients. Add eggs and milk. Then add butter. Yields 20 (3-inch) pancakes.
Cream shortening and sugar. Beat 1 egg in at a time with shortening and sugar. Add remaining ingredients. Fold in blueberries last. Pour into a greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Heat all ingredients over low heat, stirring constantly, until cheese is melted. Serve warm with tortilla chips.
Combine all ingredients except fruit. Por into a flat baking dish. Top with fruit. Bake at 400° until crust floats to the top and is golden brown.
Preheat oven to 350°. Set out eggs 1 hour before and separate. Grease and flour 8 or 9-inch pans or line with waxed paper. Beat egg whites until frothy. Gradually add 1/2 cup sugar. Beat until stiff and glossy. In large bowl, put remaining sugar, flour, baking powder and salt. Pour in oil and half of milk. Beat for 1 minute. Add remaining milk, egg yolks and vanilla. Beat for 1 minute. Fold beaten egg whites into batter. Turn into pans. Bake for 30 to 35 minutes. Cool in pans for 10 minutes. Remove and cool on racks.
Mix Eagle Brand milk and lemon juice. Let stand 5 minutes. Add pineapple, pecans and Cool Whip to this mixture. Pour into graham cracker crust. Refrigerate 2 to 3 hours. Then serve.
Sprinkle flour over meat and brown in butter or oil. Add onion and garlic. Cook until slightly browned. Add beef broth and cook and stir to loosen bits in bottom of pan. Add remaining ingredients and simmer until meat and vegetables are tender or about 7 hours on low in crock-pot.
Mix all ingredients together. Put in unbaked pie shell and bake at 325° until done, about 45 minutes.
Heat oven to 350°. Grease 2 large cookie sheets. Combine flour, baking soda and salt in bowl. Cream butter and sugars in large mixer bowl at medium-high speed. Beat in egg and orange peel. With mixer at low speed, gradually add dry ingredients just until blended. Stir in white chocolate chips.
In bowl, beat eggs; stir in milk, salt and pepper. Set aside. In large skillet over medium to low heat, melt butter, pour in egg mixture. Cook, stirring occasionally until eggs are set but still moist. Remove from heat to cool. Stir in sour cream.
Finely crush wafers. Fry in butter. Line in a lightly greased pie plate. Fill with ice cream. Top with strawberries.
Prepare spinach-rice stuffing. With kitchen scissors, cut hens in half lengthwise. Rinse and pat dry. Rub some cream of chicken soup into cut side of hen. Press 3/4 cup of the stuffing onto cut side of each hen half. Holding stuffing in place with your hand, arrange hens, skin side up, in a greased shallow baking pan. Melt butter in a small pan over low heat; stir in onion. Brush over hens. Bake, uncovered in a 375° oven for 45 to 60 minutes or until leg joint moves easily. During last half-hour, baste occasionally with pan drippings. Makes 6 servings.
Place fruit pie filling in bottom of 9-inch square pan. Mix other ingredients together. Pour this crumbly mixture on top.
Soften cream cheese. Blend in mayonnaise and sugar. Add nuts, cranberry sauce and pineapple. Fold in Cool Whip. Pour into a 10 x 10-inch or larger pan. Freeze. When ready to serve, let stand about 5 minutes. Cut into squares. Serves 10, depending on size of portion desired.
Bring sugar and milk to boil. Boil until soft ball stage, approximately 5 minutes, stirring continuously. Take from heat, add remaining ingredients. Pour in buttered dish and let cool.
Heat oil in skillet. Add rice; cook until hot and golden. Add onions, salt and meat. When these ingredients are well mixed, hollow a center in the rice. Break eggs into hollow well and scramble until semi-cooked, then stir into rice mixture. Sprinkle with soy sauce and coriander.
Add baking soda to boiling water and set aside. Cream shortening and sugar. Add eggs, flour, buttermilk, salt and water. Mix well, then add remaining ingredients. Bake at 375° for 20 minutes. Refrigerate dough up to 6 weeks in covered bowl. Do not stir. Makes 72 muffins.
Lay sausage in a 9 x 13-inch pan. Cover sausage with cubed toast. Cover with cheese. Beat eggs and milk together and pour over sausage, toast and cheese. Bake at 350° for 30 minutes, until brown. Will puff up and pull away from sides when done.
Rinse beans. Put them in a bowl with salt and cover with water. Soak over night. In morning, drain and rinse well. Place broth, beans and garlic in soup kettle and boil. Cover and simmer for about 3 1/2 hours. Add remaining ingredients and simmer for 1 more hour. Season to taste. Remove ham from hocks before serving. Makes about 4 qts. Enjoy!
Combine the dry jello and then add 2 cups of boiling water; stir to dissolve. Stir in cold water, pineapple juice, orange juice and lemon juice. Chill in refrigerator. Stir occasionally. When ready to serve, spoon in orange sherbet and ginger ale. Several other bottles of ginger ale may be added as needed. Large recipe that looks very pretty in a glass punch bowl.
Mix sugar and gelatin in a large bowl. Add boiling water and stir until completely dissolved. Stir in cold water and let set to room temperature. Add remaining ingredients and beat at high speed until soft peaks form. Refrigerate. Stir before using. One-fourth cup equals 24 calories.
Boil macaroni; put in casserole dish. Melt 2 tablespoons margarine and toss in bread crumbs; set aside for topping. Melt 2 tablespoons margarine; add chopped onion. When onion is cooked, add flour, salt and mustard. Mix and add milk; cook until slightly thickened, then add cheese. Remove from heat and stir. Pour over macaroni; sprinkle on topping. Bake for 20 minutes in a 400° oven.
*If you like it a little hotter, use 2 tablespoons liquid Crystal pure cayenne pepper or you can use 1/8 teaspoon of regular cayenne pepper.
Combine sugar, cornstarch, corn syrup and water. Cook, stirring constantly until clear and thick. Add jello, stirring until dissolved; cool. Place strawberries in baked pie shell; pour in gelatin mixture. Chill until firm. Yields one 9-inch pie. Serve with Cool Whip, vanilla ice cream or whipped cream.
Preheat oven to 400°. Grease a casserole dish. Slice franks long ways. Lay them in bottom of dish, then cut franks in halves. Put a layer of potatoes. Make layer 1 to 1 1/2-inch thick. Sprinkle onions and cheese onto potatoes. Repeat process, ending with cheese on top. Put into oven and cook 30 to 40 minutes or until cheese is bubbly.
In a large skillet, fry together bacon, hamburger and onion. Pour into a large Dutch oven or crock-pot. Bake on low in crock-pot or in Dutch oven for 1 1/2 hours or until heated through.
Bake cake as directed on box in a 13 x 9 x 2-inch pan. While cake is hot, punch holes in it with fork and pour Eagle Brand over it. Let the cake cool. Mix together coconut juice and whipped topping. Spread over cake. Sprinkle coconut over top of cake. Keep in refrigerator.
Soak 7 pounds of green tomatoes, sliced, overnight in 2 gallons of water in which 1 cup of lime has been dissolved. Drain after soaking. Wash and soak in fresh water for 4 hours, changing water every hour.
Mix beef, egg, bread, onion and salt. Shape into 24 meatballs. Brown in shortening in skillet. Pour off fat. Add remaining ingredients. Cook over low heat for 20 minutes. Stir now and then. Top with chopped parsley. Makes 6 servings.
Crumble and brown ground beef in a heavy skillet, then drain. Add onion and green pepper; cook until tender, approximately 1 1/2 hours. Add tomatoes and seasonings. Cover. Simmer gently 2 hours, adding beans and liquid and water a little at a time, if needed to keep consistency of thick soup. Add kidney beans. Heat through. Remove bay leaves. Serve.
Prepare two packages of vanilla pudding and mix with cheese, margarine and sugar mixture. Fold 12 ounces whipped topping into this mixture. Starting with the cookie crumbs, layer in deep dish or plastic flower pot; layer of crumbs, layer of pudding mix, layer of crumbs, etc., ending with a layer of crumbs on top. Refrigerate overnight before serving.
Mix first three ingredients with hands. Add 1 teaspoon of horseradish mustard and mix well. Form into balls and bake in 425° oven about 15 minutes. These freeze well.
Mix thoroughly butter, sugar, egg and vanilla. Blend in remaining ingredients. Cover dough and chill about an hour. Heat oven to 350°. Divide dough in half. Roll about 1/4 to 1/8-inch thick on a floured board. Cut into desired shapes and sprinkle with granulated sugar. Place on a greased baking sheet (shiny preferred). Bake 7 to 8 minutes or until lightly browned around edges. Immediately remove cookies from baking sheet with spatula.
Trim excess fat from pork chops. Make a slit to form a pocket in fat end of each pork chop. In a bowl, combine apples, raisins, bread crumbs, brown sugar, pepper, salt and cloves. Add melted butter and chives or parsley; mix well. Let stand for a few minutes for flavors to blend. Stuff each pork chop with a generous portion of stuffing. Skewer shut with toothpicks. Heat butter in heavy skillet. Brown chops slowly over medium heat, about 5 minutes each side. Add beef broth; bring to simmer. Simmer over low to medium heat about 30 minutes, or until tender. Remove toothpicks. Place on serving platter. Pour pan juices over chops and serve immediately.
Saute onions in margarine in a Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water and wine. Bring to a boil. Reduce heat and simmer 15 minutes. Add pepper.
In a wok or wide frying pan over medium heat, toast rice, shaking pan frequently, until golden (5 to 8 minutes). Remove from heat; transfer to a blender or food processor. Whirl until finely ground. Crumble beef into pan; cook over low heat, stirring, just until meat begins to lose its pinkness. Add ground rice, sugar, pepper, onions, chopped mint, coriander, lemon juice and soy; stir until well combined. Pour into a serving dish; surround with lettuce leaves and mint sprigs. Spoon beef mixture into lettuce. Top with a mint sprig, roll up and eat out of hand. Makes about 12 appetizer servings or 3 or 4 main dish servings.
Heat oven to 400°. Mix all ingredients except cranberries; beat vigorously 1/2 minute. Fold in cranberries. Fill 12 greased medium muffin cups or paper-lined muffin cups 2/3 full. Bake 15 minutes or until golden brown. Makes 12 muffins.
Chop onions. Place in medium saucepan with butter. Cover and cook until tender, not brown. Add bouillon. Simmer for 20 minutes. Sprinkle bread or slice rolls with cheese and toast in hot oven. Pour soup in deep bowl. Place toasted bread on top just before serving.
Parboil mushrooms for 2 minutes. Drain. Chop onion, mushroom stems and garlic. Put in a heavy frying pan with oil and saute until tender. Add bread crumbs and herbs. Mix. If mixture is too dry, add more oil. Fill mushroom caps. Place in a shallow pan. Cover with foil. Bake 20 minutes in 350° oven.
Combine first 3 ingredients in a bowl. Mix well. Press into a 9 x 13-inch pan. Bake at 400° for 6 minutes. Cool. Combine cream cheese and sugar in a bowl. Fold in whipped topping. Spread over cooled crust. Chill until set. Dissolve gelatin in boiling water. Add berries. Stir until thawed. Chill until partially set. Pour over cream cheese layer. Chill until set.
In a saucepan, melt the chocolate. In a medium sized bowl, cream together the butter and sugar. Add eggs one at a time and beat well after each addition. Mix in vanilla and melted chocolate.
Brown sausage in skillet until done. Put sausage into crock-pot. Add cheese and salsa. Stir occasionally until cheese is melted. Takes approximately 1 hour to prepare. Serve over tortilla chips.
Use boneless, skinless chicken breasts. Pound (with crab mallet or hard object) fairly flat. Spread cream cheese with chives thickly over chicken breast. Roll chicken (jelly roll style, cheese side out) and wrap a slice of bacon around roll. Secure with toothpicks (not really necessary though). Bake at 400° for about 40 minutes.
Chill ingredients and combine in a large bowl, adding ginger ale last. Serve over nectar ice ring or cubes. Freeze extra nectar and strips of lemon rind into ice cubes or salad ring mold.
In a large bowl, stir 3/4 cup of boiling water with jello to dissolve completely. Add ice cubes, stirring constantly for 3 to 5 minutes until mixture slightly thickens. Using a slotted spoon, remove unmelted ice.
Dissolve jello in hot beet juice, add remaining ingred. Chill until set in 8 in. sq cake pan or 1 qt. container.
Mix brown sugar and corn syrup and bring to a boil. Remove from heat and add peanut butter. Stir until smooth and add cornflakes. Pour onto waxed paper. Let cool and roll into balls.
Slice potatoes and onions thin. Place pork chops in bottom of large casserole pan. Place sliced potatoes and onions over pork chops. Add garlic powder, salt and pepper. Cover all ingredients with tomato juice. Cover and bake at 350° until potatoes are tender, about 1 1/2 hours. Serves 6.
Chop two pkgs. dried beef and mix with other ingredients. Form into ball. Cover ball with other pkg. of dried beef.
Mix cream cheese, sugar, vanilla, and egg yolk until creamy. Trim crusts from bread and roll with rolling pin until thin. Spread with filling and roll in crescent roll shape. Melt butter. Dip blintz in butter and roll or sprinkle in mixture of 1 cup sugar and 2 teaspoons cinnamon. Add more cinnamon and sugar as needed. Bake 350° for 15 minutes.
Mix all dry ingredients. Add vanilla to milk; mix well. Add to dry ingredients. Bake as for brownies in a 350° oven for about 40 minutes. Cut into bars; remove from greased pan (11 x 16-inch) at once, or they will stick to pan. A Teflon pan works wonderful, but still must remove at once, then cut into bars.
Blend sour cream and salad dressing mix. Stir in remaining ingredients. Chill.
Beat eggs; add oil and sugar. Sift dry ingredients. Add apples to sugar-egg mixture. Mix. Add dry ingredients. Add flavoring last. Bake 1 1/4 hours at 325°.
Beat the sugar into the beaten dry egg whites. Add the vanilla and vinegar. Butter a square cake pan (8 x 8-inch). Line with wax paper. Put mixture into wax paper lined pan. Bake 35 minutes in a 350° oven. When cool, cut in half.
Heat bacon grease in an iron skillet until very hot. Combine remaining ingredients and pour into hot skillet. Place in oven and bake at 350° for 20 to 30 minutes until set. Slice in wedges to serve.
Drain pineapple. Add green pepper and onion to microwave dish. Cover microwave on High for 3 minutes.
Butter dish; put corn, eggs, flour, sugar, salt and butter in dish. Beat. Add 2 cups scalded milk. Bake in oven at 350° for 1 hour.
Cook lasagna according to directions. Mash potatoes. Add cheese to potatoes and beat well. Saute onions in butter until soft. Add 1/2 of onion mixture to potatoes. Salt and pepper. Generously butter 13 x 9 x 2-inch baking dish. Place a layer of noodles, then a layer of potatoes. Repeat, ending with noodles. Pour butter and onions over all. Cover with foil and bake at 350° for 20 to 25 minutes.
Prepare cake according to directions, using pineapple juice instead of water. Bake in greased and floured 17 x 11-inch jelly roll pan at 350° for 30 minutes, checking after 25 minutes to see if cake is done. Cool cake. Mix together cream cheese, skim milk and pudding and spread on cooled cake. Top with drained pineapple; then top with whipped topping. Yields 20 servings.
Put everything in a blender. Mix well. Pour into a well buttered 10-inch pie plate. Bake at 400° for 25 to 30 minutes, until custard sets.
Butter 9 x 13-inch baking dish. Spread following in layers: pineapple in bottom, sprinkle blueberries over pineapple, 3/4 cup sugar sprinkled over fruits, then sprinkle dry cake mix over sugar. Pour margarine over top of cake mix and add nuts. Then add 1/4 cup sugar onto top. Cook at 325° for 35 to 40 minutes or until brown. Serve warm or cool. Can put Cool Whip on top, if desired.
Saute all ingredients (except shrimp and rice) until tender. Simmer 20 minutes. Add shrimp; stir until shrimp are pink. Serve immediately over rice. Serves 5 to 6.
In a bowl, beat sugar and butter with an electric mixer on medium for 4 minutes. Stir in chocolate and vanilla. Add eggs, one at a time, beating on high speed. Scrape sides of bowl constantly. Transfer mixture to baked pastry shell. Cover and chill 5 to 24 hours. Top with whipped cream and shaved chocolate curls. Serves 10.
Spread in 9 x 13 x 2 pan the ground beef. Sprinkle with salt, pepper and garlic powder. Spread soup (mixed with small amount of water and warmed) over meat. Cover with Tater Tots. Spread cheese over top. Cover with foil. Bake at 350° for 1 hour. Enjoy!
Saute bacon in butter until crisp and brown. Remove bacon and drain. Add vegetables to bacon drippings and cook, stirring occasionally, until onion is transparent. Add vegetables to soup pot with stock and water. Heat to boiling and simmer until vegetables are tender. Scald milk over medium heat. Combine cheese and flour mixture. Cook and stir until cheese melts and mixture thickens. Add to soup pot with cream. Season to taste with salt and pepper. Heat to serving temperature. Garnish with parsley, croutons or paprika if desired. Serves 6.
Have butter and cream cheese at room temperature. Blend all ingredients (I use a food processor). Serve with crackers. Can be frozen.
Mix all ingredients together and put in a shaker bottle. Use in casseroles or vegetable dishes and on meats for flavor. Having it already mixed saves getting out several spice bottles each time you cook. You can make a mix using you own favorite spices.
Cream butter, sugar, egg and vanilla until light and fluffy. Combine flour, cocoa, baking powder and salt; add alternately with milk to creamed mixture. Stir in 1/2 cup peanut butter pieces. Drop by teaspoon, 2 inches apart, onto lightly greased cookie sheet. Bake at 350° for 7 to 9 minutes, or until set, but not dry. Cool slightly. Remove from cookie sheet onto wire rack.
Drain pineapple, reserve juice. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow broiler-proof dish, skin side up or skinless. Broil until browned. Stir sauce; pour over chicken. Bake at 400° for 30 minutes. Arrange lemon slices and pineapple around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes.
Cook bacon crisp. Heat 2 tablespoons drippings in 10-inch skillet. Add potatoes. Cover and saute over medium heat, stirring occasionally, for 15 minutes or until tender. Uncover and saute until brown, adding more drippings if necessary. Sprinkle with salt and pepper. Add onions and green pepper; saute about 5 minutes, stirring frequently. Beat eggs with water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour ingredients in skillet. Cook as for omelette, lifting edge with spatula as it cooks, allowing eggs to run under. When firm and browned on bottom, sprinkle with cheese. Cover and let stand 2 to 3 minutes until cheese melts. Sprinkle with bacon and parsley (if used). Serve: Cut in wedges. Serves four. Great for brunch, lunch or supper.
Split cake horizontally into four equal layers. Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge. Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream. Add third cake layer; cover and freeze 45 minutes or until firm. Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
Cook 6 cups macaroni. Drain and rinse. Place in very large bowl. Add 8 ounce bottle of Viva Italian dressing and mix to cover. Add 3/4 bottle of Salad Supreme seasoning and mix well. Let cool. Add chopped onion, green pepper and tomatoes. Mix. Add 3/4 of the 16 ounce bottle of Viva Italian dressing or to taste. Mix and refrigerate overnight. Stir well before serving.