HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together ice and brandy. Add champagne. Makes 8 (12 ounce) servings.
Cook sausage, drain, add cheese, mix well. Sprinkle mixture in pie shell. Beat eggs, add onions, peppers, and cream. Pour in pie shell bake at 350° for 40 to 45 minutes. Cool 10 minutes. Serve. Garnish with red and bell peppers. Can be refrigerated overnight and baked the next morning. This is great for a quick breakfast on Christmas morning.
Mix cream cheese with salad dressing; add Parmesan cheese. Broil 10 to 12 slices of bacon to crisp. Drain, cool and crumble very fine. Add to cheese mixture. Cut up fine 4 cups spring garden onions and 1/4 bell pepper. Blend peppers and onions with cheese mixture. Chill.
Pound the cutlets to tenderize, then sprinkle with salt and pepper. Dip in flour, then pat off excess. Dip first in beaten eggs, coating thoroughly then in bread crumbs. Pat crumbs well into cutlets. Chill coated cutlets for an hour or so if possible. The chilling will help the crumb coating adhere to the meat. In an electric skillet heated to 300°, pour salad oil to a depth of 1/4 inch. Saute cutlets until light brown. Then place them in a greased shallow casserole. Place sliced Mozzarella cheese over the cutlets. In a small saucepan, combine tomato sauce and oregano. Bring to a boil and pour over cutlets. Sprinkle heavily with grated cheese, then with paprika and salad oil. Bake at 350° for 20 to 25 minutes or until Parmesan browns.
Mix all ingredients; do not drain. Cook slow about 30 minutes to 1 hour.
Mix beans, cheese, onions and salad dressing together. Chill. Just before serving, add remaining ingredients.
Mix; pour over cooled cheese mixture. Add remaining Cool Whip for topping. Refrigerate.
Thaw spinach and drain. Cook rice. Mix grated cheese, onions, eggs (beaten) and olive oil. Add remaining ingredients (rice last because it will still be hot). Mix well. Pour mixture into pie crust. Add top pie crust. Bake at 350° to 375° until crust is golden brown.
Boil brown sugar, Karo syrup, butter flavor, margarine and salt together for 5 minutes. Remove from heat and add baking soda. Pour over corn. Place in shallow pan. Place in oven preheated to 250°. Turn oven off and stir occasionally. After cooling, store in airtight container.
Dissolve yeast in water. Add other ingredients. Knead. Roll, cut and place in greased dish. Rise until doubled. Bake at 375° until done. Makes 20 rolls.
Bring sugar, oil, wine vinegar, pepper and salt to a boil. Let cool. In colander, drain peas, corn, green beans and pimento. Add celery, onion and green pepper. You can add other vegetables, if you wish. I added some carrots and cucumbers.
Mix all ingredients with the mashed potatoes. Put in buttered 9 x 13-inch pan. Top with 1/2 to 1 cup grated cheese. Bake at 350° for 1 hour.
Grease inside of a paper bag. Dip chicken in barbecue sauce and place in bag. Bake at 325° until tender. Remove from bag, baste with more barbecue sauce and return to oven for 5 to 10 minutes in open pan.
Dissolve jello in hot water. Let set until thick and syrupy. Thin salad dressing with milk. Mix it and the onions, cottage cheese and carrots into the jello. Pour into mold and let set until solid.
Melt margarine in saucepan over heat. Add flour, salt and pepper. Cook for 1 minute. Remove from heat. Stir in milk. Return to heat and cook until thick and bubbly, stirring often. Mix with other ingredients and put in 9 x 13-inch greased baking dish. Cover tightly with foil and bake at 350° for 1 1/2 hours or until potatoes are tender.
Mix all ingredients, drop by teaspoonful into hot oil and cook until brown about 6 minutes.
Mix the dry ingredients. Add all the other ingredients and blend together. Bake in a 350° oven for 35 or 40 minutes.
Break up pretzels onto a large cookie sheet. Mix oil and dressing; pour over pretzels. Sprinkle liberally with dill weed and lemon pepper. Bake at 250° for 1 hour. Stir at 15 minute intervals.
Melt butter in hot coffee and set aside. Mix dry ingredients. Add nuts and fruit, stirring after each addition. By now, coffee should be warm. Break eggs into it, stirring. Add to the dry ingredients. Stir in the preserves. Pour (or throw) mix into well-greased pans. Bake at 350°, time varies by pan. Loaf pans take about 1 1/2 hours. Use a toothpick to check, or bake at 300° for 2 hours. Place a pan 1/2 full of water in the oven while baking. Makes 4 to 6 cakes, depending on the size of the pans.
Cook cranberries and water until all skins pop. Strain through cheesecloth or screened colander. Heat and add sugar and boil for two minutes. Chill before serving. If too thick add more water.
In a large pan, melt margarine. Add garlic and tomato sauce. Add chicken. Simmer over low heat approximately 1 hour until chicken breaks apart easily with a fork.
Mix together first 5 ingredients; fold in crabmeat and crumbs. Let stand for 3 minutes. Shape into patties and place on waxed paper-lined baking sheet. Cover and chill at least 1 hour. Saute crab cakes in olive oil in a large nonstick skillet, 3 to 4 minutes on each side or until golden. Place on paper towels to drain.
Cream shortening. Add sugar gradually and keep creaming. (I do this by hand until it is light and fluffy, like whipped cream. This is my secret of a fine-textured velvet-like cake.) Sift flour, baking powder and soda three times, then add alternately with buttermilk and flavoring to the creamed mixture. Fold in the stiffly beaten egg whites. Turn into 3 greased and floured cake pans and bake at 350° until a pick inserted into the center comes out clean. Frost with Silver Cake Icing.
Mix all ingredients in large bowl or pot, adding only enough bread crumbs to hold mixture together. (Don't want mix to be too dry.) Shape into meatballs. Brown in hot oil. Drain on paper towels, then add to simmering Italian sauce (recipe in sauce section). Skim off any fat that forms on sauce with spoon.
Rinse and drain broccoli. Chop to measure 2 cups, both florets and stalks (optional). Grate cheese and slice scallions (thin). Regular onions may be used. In bowl beat eggs with broth, cream, salt and pepper sauce. Prick bottom and sides of pie shell. Bake in 450° oven for 5 minutes. Remove from oven and sprinkle 1/2 grated Parmesan over bottom of pie shell. Scatter 1/2 broccoli, 1/2 Swiss cheese and 1/2 scallions. Repeat with remaining. Pour egg mixture over all. Sprinkle other 1/2 grated cheese. Bake at 450° for 5 minutes. Lower temperature to 325°. Bake 25 minutes, until set. Knife will come out clean.
Combine cake mix, pudding and eggs in a large mixer bowl; beat until well blended. Pour into a well-greased and floured 9 x 13-inch pan. Sprinkle sugar, butterscotch chips and nuts over the batter. Bake at 350° for 30 to 35 minutes.
To make 1 cup hot chocolate, mix 1/3 cup mix to a cup of boiling water.
Beat eggs well. Add sugar, oil and vinegar. Mix well. Sift in flour and soda. Add milk slowly. Add flavoring and red food coloring. Bake at 350° for 25 minutes. Makes 3 layers.
Cook squash and chopped onion in boiling, salted water until done. Drain. Combine soup and sour cream; stir in shredded carrots. Fold in drained squash and onion.
Step 1: Mix cream cheese, sugar and vanilla with mixer until blended. Add eggs and mix.
Mix sugar and Crisco well. Add eggs, margarine, flour, milk and flavoring. Bake at 350° for 1 hour or until done.
Combine all ingredients. Place in greased baking dish in a 350° oven for 50 minutes. Serve with Cheese Sauce.
In large bowl, mix soup, chicken, milk, celery, salt, mayonnaise and pimento. Add dry noodles and sprinkle cheese over top. Pour mixture into 13 x 9-inch greased pan and bake 1 hour at 350°. Serves 10 to 12.
Add 3 c. boiling water to jello; mix well. Add frozen orange juice concentrate and drained pineapple and mandarins. Mix and refrigerate until set. Mix (dry) pudding with cool whip and spread on top of set jello. Sprinkle with grated cheddar cheese.
Before grilling: Peel potatoes (if desired) and cut into 4 to 5 crosswise slices. Place 1 onion slice between each potato slice and reassemble potato. Secure slices with toothpick or skewer. Drizzle melted margarine and sprinkle salt, pepper and paprika over potatoes. Place each potato on large square of heavy-duty foil; seal securely.
Preheat oven 350°. Lightly grease 13x9 pan. Combine cake mix, 1 egg, 1 stick butter, melted and stir until well blended. Pat mixture into pan. Beat cream cheese until smooth. Add the remaining 2 eggs and the cocoa and powdered sugar. Continue beating until well mixed. Slowly add remaining stick butter and the vanilla. Stir in nuts. Spread over cake mixture in pan. Bake 40-50 minutes the center should be a little gooey when finished baking.
Mix ingredients together and let stand 15 minutes or while pastry is being made. Line 9-inch pie pan with pastry rolled 1/8-inch thick. Fill with rhubarb mixture. Adjust top crust and moisten edge of pastry with cold water. Press edges together. Trim off excess pastry. Bake at 450° for 15 minutes and 350° for 30 minutes or longer.
Combine the jam, water and lemon juice to make the marinade sauce. Marinate the chicken in the marinade sauce overnight. Bake at 350°, occasionally basting with the extra marinade sauce.
Place all ingredients in bowl. (Reserve 1/4 cup beef for top of cheese ball.) Mix well. Divide into two balls. Top with reserved chopped beef. Refrigerate before serving.
Cream margarine. Add sugar and cream until fluffy. Add eggs, one at a time, beating after each. Add flour and milk alternately. Add blueberries and pour into greased muffin tins. Bake at 375° for 20 minutes.
Combine all ingredients in small saucepan. Heat to simmering. Serve over spaghetti. Makes 2/3 cup. Contains 75 calories per 1/3 cup serving.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Prepare cake mix, following directions on box. Pour half of batter into pan. Bake for 15 minutes.
Combine all in a large bowl and mix well with hands. Wash hands, preheat oven to 350° and grease 8 to 9-inch square pan. Add meat mixture and spread evenly in pan. Cook at 350° for 1 hour. Drain any grease off after removing from oven.
*To get 1 pound of flour, empty the powdered sugar in a mixing bowl and fill box with flour; don't pack it down.
Mix thoroughly and sprinkle with awareness. Bake in moderate oven of everyday life, using fuel all the grudges and past unpleasantness. Cool. Turn out onto a platter of cheerfulness. Garnish with tears and laughter. Serve God and country and community.
Combine sugar, oil and eggs. Add pumpkin. Sift dry ingredients and add to pumpkin mixture. Add water. Pour into loaf pans and bake at 350° for 1 hour. It also can be baked in 4 smaller loaf pans or 3 regular size pans (5 x 9-inches).
Mix first 8 ingredients well and put in casserole dish. Top with mixture of light brown sugar, flour, oleo and chopped pecans. Bake at 350° for 30 minutes. Makes 8 x 10-inch Pyrex.
Dissolve yeast in 3 tablespoons warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, eggs, 1 cup warm water, salt and 2 cups flour. Beat at low speed with an electric mixer for 1 minute. Gradually stir in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface; knead 4 minutes or until smooth and elastic. Shape dough into a ball, and place in a well-greased bowl, turning to grease top.
Melt butter in saucepan over low heat. Stir in flour. Gradually add milk. Cook, stirring constantly, until thick. Add remaining ingredients, except eggs. Stir in eggs. Heat thoroughly, stirring constantly. Spread in 8 or 9-inch pie pan, lined with foil. Freeze 1 1/2 to 2 hours until partially frozen.
Melt the first 3 ingredients over low heat. Cool slightly, then fold in the Cool Whip. Pour into the pie shell and refrigerate.
Mix fruit juices in punch bowl. Add fruit slices. Add ginger ale just before serving. Add frozen strawberries in place of ice. Yield: 20 cups.
Mix in saucepan. Heat thoroughly. Cook chicken wings (bake, broil or fry; do not season). Coat with mixture; place on cookie sheet. Heat for 5 to 10 minutes at 350° until hot!
Place all ingredients in a crock-pot. Cook on High for 8 to 10 hours. During the last half of the cooking time, remove lid and cook, uncovered, stirring occasionally. Makes 5 pints.
Mix ingredients together in large saucepan. Simmer to thicken; add meat until heated through. Makes 2 pounds.
Brown ground beef; drain grease. Put beef in glass cake pan (8 1/2 x 11); spread sour cream on top of ground beef, put salsa on top of sour cream, then add diced lettuce, diced tomatoes and top with shredded cheese. It can be eaten warm or you can refrigerate and eat cold. Just grab the tortilla chips and start dippin.
In a 2-quart saucepan, melt oil and brown beef. Add onions and garlic; pour off excess fat. Add beans, soup, salt, water, chili powder, vinegar and pepper. Stir well. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Stir occasionally. Serve with cornbread or rice. Makes 6 servings.
Cook onion and celery in oleo. Add to crumbs and rest of ingredients. Add broth from turkey. Mix well. Add salt, if needed. Bake at 350° until done. Do not overbake.
Mix together. Bake at 350° for 35 minutes, or until done, in a 9-inch greased square pan.
Sift together the dry ingredients. Add the molasses and oil to the dry ingredients and mix well. Then add the hot water and egg and beat combined ingredients well. Pour mixture in a greased 9 x 13-inch pan and bake in a 350° oven for 30 minutes.
Preheat oven to 350°. Combine the first 6 ingredients in a large mixing bowl. Add carrots, oil and eggs; beat until well mixed. Add remaining ingredients and stir. Pour batter into two 9 x 5-inch loaf pans or one 10-inch Bundt pan. Bake for approximately 1 hour or until a toothpick inserted in the center comes out clean. Remove cakes from the oven and allow to cool. When completely cool, top with Cream Cheese Frosting.
Mix all ingredients, blending well. Drop by teaspoonful onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 3 dozen cookies.
Spray 9-inch pan with nonstick cooking spray. Stir boiling water into gelatin in large bowl until dissolved; add ice cubes and stir until melted. Refrigerate for 30 minutes or until slightly thickened. Stir in strawberries. Pour into pie plate. Sprinkle edges with graham cracker crumbs. Refrigerate for 3 hours or until firm. Makes 8 servings, 1 fruit exchange.
Brown ground beef and onion; add remaining ingredients except Chinese noodles. Bake in a 350° oven 1 hour. Remove cover and add Chinese noodles on top; bake 30 minutes longer.
Mix all and place in baking dish. Sprinkle top with grated Velveeta. Bake at 350° for 30 minutes or until melted and hot. Serve with tortilla chips.
Combine beef, crumbs, onion, green pepper, oregano, salt, pepper and 1/2 cup tomato sauce. Mix well. Pat mixture firmly over bottom and sides of 9-inch pie plate.
Roll chops in flour, pepper and celery salt. Arrange chops in shallow baking dish. Top with pineapple slices. Bake at 350° for 30 minutes, then baste with 1 tablespoon water. Return to oven until done.
Cream the margarine, shortening, sugar, vanilla and eggs together. Add the dry ingredients; blend in milk. Drop onto ungreased cookie sheet; press with sugared glass. Bake at 350° for 8 to 10 minutes. Makes about 6 dozen cookies.
Combine cake mix, pudding, eggs, oil and water in a bowl; beat for 5 minutes. Grease and flour a 10-inch tube pan. Pour in about 3/4 of the cake batter. Then combine brown sugar, cinnamon and pecans; sprinkle over the batter in pan. Add the remaining batter and bake for 1 hour on 350°. Let cool for 15 minutes before taking it out the pan.
Mix sugar and vinegar in small saucepan over heat, stirring until dissolved. Remove from heat; pour over rest of ingredients and stir gently to mix well. Cover tightly and refrigerate overnight. Keeps well. Makes 4 to 6 servings.
Mix the first 10 ingredients. Put in a large 1 1/2-quart baking dish. Combine potato chips with cheese and almonds; sprinkle on top. Chill overnight. Bake in 400° oven for 25 to 30 minutes, until very hot.
Mix all but last 2 ingredients. Spread on French bread, which has been split lengthwise. Wrap in foil and bake 30 minutes in 400° oven. Remove foil and place cheese on top and cook 5 minutes more.
Cut meat into small pieces. Sprinkle meat with pepper and flour. Brown in hot skillet in vegetable oil. Add a small amount of water; cover and simmer 1 hour.
Refrigerate cooked potatoes for 24 hours. Melt 4 tablespoons butter with cheese in double boiler. Add sour cream, salt, pepper and onion. Stir to blend. Remove from heat. Peel cold potatoes; grate and stir into cheese mixture. Put in oblong pan and bake at 350° for 45 minutes. Good with baked ham!
Combine first 6 ingredients; cook over low heat until hot (do not boil), stirring constantly. To serve, spoon about 2 tablespoons sauce on each plate; arrange warm carrots and broccoli on sauce. Yield: 6 servings.
Stir-fry asparagus, onion and garlic in butter until tender in large nonstick skillet about 5 to 7 minutes. Stir in remaining ingredients; heat. Gives 4 to 5 servings.
Cook spaghetti and mix with eggs, margarine and Parmesan cheese. Shape into crust in buttered pan. Cook ground beef and onion. Add tomato, garlic and sugar. Cook 20 minutes. Spread cottage cheese over spaghetti, then top with meat and grated cheese. Bake at 350° for 30 minutes. Makes 9 x 9-inch pan.
Mix all ingredients well and press into buttered loaf pan. Bake in moderate oven at 375° for 30 minutes. Serve plain or with tomato sauce. Serves 6 to 8.
Combine cracker crumbs and butter. Pat into pie pan. Combine cream cheese, sugar, lemon juice, vanilla, salt and eggs. Pour into crust. Bake at 350° for 25 to 30 minutes until firm. Mix sour cream, sugar and vanilla. Pour over hot, baked cheesecake. Bake 10 minutes longer. Cool. Refrigerate. Can be served with fruit topping.
Layer ingredients on a large platter: refried beans with taco seasoning mixed in, sour cream, avocado dip, chilies, olives, tomato and 2 kinds of cheese.
Preheat oven to 350°. In large mixing bowl, beat margarine and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in jam and preserves. Stir together dry ingredients; add alternately with buttermilk to jam mixture. Turn into 3 well-greased wax paper-lined 9-inch layer cake pans. Bake 40 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes; remove from pans. Cool completely. Frost with Maple Frosting. Garnish with nuts if desired.
Combine dates, sugar and water in pan; cook over low heat until thick; about 10 minutes. Cream shortening; add brown sugar and well beaten eggs. Beat well; add remaining ingredients. Chill thoroughly. Divide into 2 parts and roll separately to less than 1/4-inch thick. Spread each with date filling and roll. Chill overnight. Cut into 1/4-inch thick. Bake at 400° for 10 to 12 minutes. Makes 5 dozen.
Lay chicken breast halves on bottom of greased 9 x 13-inch pan. Lay a slice of cheese on each breast. Mix soup with 1 cup water and pour over chicken. Mix seasoned crumbs with melted butter. Cover all with crumb mixture. Bake at 350° for 1 hour.
Peel zucchini; cut in slices, then quarters. Put oil or Pam in frying pan, then zucchini. Cover and stir occasionally until soft, then add salt, pepper and nutmeg. Make rice in another pan. Mix together. Top with Parmesan cheese. You can top with cheese and put into oven for a few minutes.
Mix all ingredients, except chocolate. Pour into pan. Freeze and cut into squares. Dip in Nestle melted chocolate.
Mix peanut butter, butter and sugar thoroughly. Shape into small balls. Melt paraffin and chocolate chips in double boiler. Dip balls in chocolate mix. It helps to chill the balls before dipping in hot chocolate. It sets faster.
Grease pan. Sift together flour, sugar, baking soda, baking powder, salt and cinnamon. Add oil, eggs and pumpkin. Beat 2 minutes. Fold in nuts and coconut. Bake at 350° for 50 to 60 minutes. Check cake in about 30 minutes.
Combine oil, onion, Italian seasoning, pepper, parsley, garlic and 1/2 c. water. Simmer until onion is clarified. Add tomato sauce, tomato soup, beans, butter and 4 c. water. Cook pasta and add to sauce. Simmer 20 minutes, let stand for 10 minutes, and then serve. Add grated cheese for flavor.
Saute onion, celery and mushrooms in oil or margarine. Add other ingredients and mix well. Bake 30 minutes at 350°.
Thaw hash browns. Preheat oven to 400°. Mix together all ingredients. Place in a large casserole dish. Cover with foil. Bake for 45 to 50 minutes. Uncover and bake 10 to 15 more minutes until golden brown. You can prepare the night before; refrigerate and then bake the next day.
Melt chocolate and butter in a heavy saucepan. Add sugar, condensed milk, evaporated milk and vanilla. Mix well or beat thoroughly. Serve over ice cream cake.
Combine all ingredients and mix thoroughly. Shape into rolls about one inch in diameter. Wrap in foil and freeze. When ready to use, slice the roll into 1/8-inch rounds.	Place on greased cookie sheet and bake 10 minutes at 375°.
Mix mayonnaise, butter and cream cheese together well. Add dry ingredients and mix well. Add eggs, sugar and vanilla. Mix and bake at 325° for 1 hour and 45 minutes.
Brown kielbasa in large, deep skillet or wok (using oil) over medium heat. Add onions, garlic, green peppers and mushrooms. Cook 5 to 10 minutes. Add remaining vegetables and stir small amount of cornstarch into chicken broth (for thickening) before adding. Season to taste. Allow to simmer for 15 to 30 minutes on low heat. Serve hot over rice or noodles or alone.
Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Sift flour, salt and soda and add alternately with sour cream. Add vanilla and beat well. Fold in coconut. Pour into greased and floured tube pan. Bake at 300° for 1 to 1 1/2 hours or until done when tested. Cool for 25 minutes in pan.
Saute onions; mix all ingredients together. Place in casserole and bake 1 hour at 350°.
Layer 1/2 of apricots, brown sugar and cracker crumbs in order given in a greased 8-inch square baking dish. Dot with butter. Repeat layers. Bake in a 300° oven for one hour. Serves 8.
Put all ingredients in a 1-quart casserole which has been lightly greased; do not stir. Cover and bake at 325° for 1 1/2 hours.
Slice carrots thinly into 1 1/2-inch strips. Place brown sugar, butter, water, cinnamon and nutmeg into 1 1/2-quart microwavable dish and microwave on High for 1 to 1 1/2 minutes, until butter is melted. Add sliced carrots and toss to coat evenly with brown sugar mixture. Cover and microwave on High for 6 to 8 minutes, until carrots are tender.
Heat oven to 325°. Melt margarine and coat bottom and sides of a 9 x 13-inch glass pan. Mix remaining ingredients together. Pour into pan. Bake about 1 hour and 15 minutes. Cut into squares. Serves 6 to 8.
Slice steaks diagonally into 2 x 1 x 1/4-inch strips. Combine all ingredients. Marinate meat slices for 30 minutes. Thread on skewers. Barbecue or broil until done. Makes 48.
Brown onions and beef. Add tomatoes and mushrooms and simmer. Don't rinse noodles when you drain. Melt Old English cheese with noodles. Put on low heat if needed. Mix noodles and sauce mixture. Top with sharp cheese (shredded). Bake at 350° for half an hour.
Mix together Bisquick, flour and yeast. Mix until you can lift your hand without any dough sticking to your fingers. Place a pinch of dough in a glass of water. After it rises to the top of glass, knead dough a little. Take a little dough at a time and shape into little loaves of bread. Place a pinch of dough into glass again. When it rises, put bread in oven. Bake at 350° until lightly brown.
Mix soups and water together. Add rice. Pour into baking dish. Arrange pieces of chicken on top of the mixture. Bake at 375° for 1 hour.
Mix first 7 ingredients in bowl. Spread evenly over bun halves, covering completely. Place on baking sheet. Bake at 350° for 15 minutes. Yields 6 sandwiches.
Brown beef; add remaining ingredients. Cover and simmer 25 minutes, stirring occasionally. Top with cheese slices. Heat until melted. Serves 6.
Drain apricots reserving 1/4 cup syrup; cut apricots in half.