HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. In large plastic bag, place all ingredients. Close and shake until potatoes are well coated. Put potatoes in shallow baking dish. Bake 40 minutes stirring occasionally or until potatoes are tender.
Cream butter, eggs and sugar. Sift in flour, soda and tartar. Mix well. Refrigerate at least 1 hour. Roll into balls. Roll balls in cinnamon and sugar mixture. These will flatten as they bake, so space well on ungreased cookie sheet. Bake 12 to 15 minutes at 350°. Cool on wire rack. Makes 2 dozen large cookies.
Boil potatoes, drain and peel. Add butter and mash until smooth. Add sour cream and seasonings, mix well. Add cooked and well drained spinach, mix well. Place in casserole dish with grated cheese. Bake at 400° for 20 minutes.
Cream butter and sugar; add water and vanilla and mix well. Add flour and pecans; chill 3 or 4 hours. Shape into balls or fingers. Bake on ungreased cookie sheet in slow oven, 325°, about 18 to 20 minutes. Roll in confectioners sugar while hot. Let cool and roll again. Makes 10 dozen.
Dissolve yeast in 1/4 cup warm water. Let stand 10 minutes. Combine dissolved yeast, eggs, 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt in a large mixing bowl. Beat until smooth about 2 minutes at medium speed, scraping sides of bowl often with wooden spoon. Stir in remaining flour to make a stiff dough. Cover. Let rise until double, about 1 hour. Punch down, refrigerate overnight. Three hours before baking, divide dough in half. Roll out each half into a rectangle. Spread with butter. Cut out shape as desired. Place in a greased baking pan. Cover and let rise 3 hours until double. Bake at 400° 12 to 15 minutes.
Combine sugar, salt and spices. Add pumpkin and eggs; mix well. Pour into unbaked pie shell. Bake at 425° for 15 minutes. Reduce heat to 325° and bake for 35 minutes or until custard is set.
Combine all ingredients and put in loaf pan. Pour 1 can tomato soup over meat. Bake at 350° for 1 1/2 hours. Serve with mustard sauce. Serves 6.
Cream butter until light and fluffy. Add remaining ingredients; mix well. Makes 2/3 cup. Spread on loaf. Wrap in foil. Heat in oven.
Combine corn, cooked broccoli, egg, 1/2 cup crushed crackers, onion, butter, salt and pepper. Pour in casserole. Top with 1/4 cup of crushed saltines mixed with 1 tablespoon of butter. Sprinkle with paprika. Bake at 350° for 40 to 50 minutes. Serves 6.
Mix ingredients. Butter a casserole dish and pour into buttered casserole dish. Place 3 pats of butter on top and bake in a 350° oven for 45 minutes.
Heat chili 4 minutes in microwave, stirring frequently. Add Velveeta. Microwave 2 minutes until melted. Serve hot with chips. Reheat in microwave if needed.
Put meat in bottom of pie shell. Pour egg mixture over meat. Bake 1 hour between 325° and 350°.
Brown sausage well in oil, then add tomatoes and basil. Simmer 1 hour and serve with Italian bread.
Melt butter in 9 x 13-inch pan. Crumble Oreo cookies; set aside 1 cup of crumbs. Press the rest of the crumbs in butter to make crust.
Separate flour, baking soda and baking powder. Cream butter and sugar, then add eggs. Alternate flour mixture and sour cream into butter mixture. Add vanilla. Pour into greased and floured tube or sheet pan. Mix sugar and cinnamon and knife through. Drizzle some on top of cake. Bake at 350° for almost one hour.
With hands, mix ingredients together real well. Looks like paste. Spray 11 x 7-inch pan with Pam. Spread ingredients evenly with hands, corner to corner. Smooth top with back of spoon. Bake at 325° for 25 minutes or until done. Cool completely; cut in squares.
Saute onion in pot with margarine; do not brown. Add can of soup, water, milk, rice and broccoli, and pieces of cheese if desired. Pour into casserole dish and bake at 350° for 40 minutes.
Cut chicken in small pieces. Mix chicken, both soups and drained Veg-All in large bowl.
In mixing bowl, cream butter and sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, cream of tartar and soda. Combine jam and sour cream. Add jam mixture alternately with dry ingredients to creamed mixture, beating well until combined. Stir in nuts. Divide among 5 greased and floured 4 1/2 x 2 3/4 x 2 1/4-inch loaf pans. Bake in 350° oven for 50 to 55 minutes or until done. Cool 10 minutes in pans; remove and cool completely on wire racks. Makes 5 loaves.
Melt pieces of Hershey bars over hot water in large mixing bowl. Add pecans, Krispies and raisins; mix well until everything is covered with chocolate. Drop by spoonful on wax paper. Allow to dry in a cool rooom for several hours.
Cook spinach according to package directions, adding 1 teaspoon salt and 1/4 teaspoon lemon peel. Drain, pressing out as much water as possible. Saute onion in margarine, adding the oregano. Combine spinach, onion, 1/2 cup sour cream, egg, lemon juice and additional salt to your taste. Spoon into unbaked pastry shells. Bake in 350° oven for 30 minutes or until golden brown. Spoon remaining sour cream over tarts and garnish with ripe olives just before serving. Yield: 6 servings.
In a large pan over medium heat, saute onion in butter. Reduce heat; stir in flour. Add warm water slowly. Add granules and spices. Bring to a boil by raising heat. Reduce heat to low. Add broccoli and milk and simmer 10 minutes until broccoli is cooked. Stir in half and half and cheese. Heat until cheese melts. Serve.
Put ingredients in large roaster. Bake for 2 hours at 250°. Mix well, stirring every 20 minutes. Spread out to cool.
Preheat oven to 375°. Mix eggs, sugar and oil. Stir together dry ingredients and add to sugar mixture. Mix thoroughly by hand. Fold in peaches and nuts. Pour into greased and floured 13 x 9-inch pan. Bake 50 minutes.
Combine flour, baking powder, soda and salt. Cut in shortening until fine. Add milk all at once. Bake at 450° for 12 to 15 minutes in muffin pans.
Cook shells according to directions; drain well and add 2 tablespoons butter or margarine. Brown meat and drain. Cube cream cheese and let melt in meat. Stir in chili powder. Stuff shells and put in 9 x 13-inch pan. Pour taco sauce over shells and cover. Cook 15 minutes and uncover. Put cheese over shells and cook 15 minutes longer. (Garnish with tortilla chips and green onions if desired.)
Sift flour, baking powder, soda, salt and spices in large bowl. Beat eggs, sugar, pumpkin and oil in separate bowl. Stir into flour mixture just until blended. Fold in raisins and walnuts. Spoon into greased muffin tins about 2/3 full. Bake at 400° for 18 to 20 minutes. Makes 12.
Mix all ingredients together in 1 quart covered casserole using 1/2 can of French fried onions in the casserole and 1/2 can sprinkled on top. Bake at 350° for 30 minutes.
Make a crust out of melted oleo and graham cracker crumbs; press in a 9 x 13-inch pan. Mix powdered sugar with cream cheese; spread on graham crust. Spread on strawberries and then pineapple and bananas. Mix pudding, milk, Dream Whip and vanilla together for 3 minutes. Spread on top.
Mix eggs, sugar, oil, vanilla, cinnamon and flour. Add apples and nuts. Bake in 9 x 13 pan at 350° for 45 minutes.
Mix milk and pudding mix; cook. Tear 1/2 cake in bottom of dish or bowl. Pour 1/2 pudding mixture over cake. Layer 1/2 fruit, then Cool Whip. Repeat layers: cake, pudding, fruit, Cool Whip. Decorate top with pieces of fruit.
*Sour milk by adding 1 tablespoon vinegar to 5 tablespoons of milk.
Dice up crab into bowl. Add eggs and salad dressing to taste. Stir altogether. Serve on Club crackers.
Combine sweet potatoes, whipped topping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer until smooth. Pour mixture into Coconut Crust.
Mix in the order of ingredients and beat after each addition. Pour in unbaked pie shell and bake at 325° for 45 minutes.
Grease Pyrex dish (pie plate works well) with butter or margarine. Peel, core and slice apples. Mix ingredients for topping: oatmeal, flour, brown sugar, butter and cinnamon.
In a frypan, brown spareribs in 2 tablespoons vegetable oil. Mix remaining ingredients in a bowl. Add spareribs and mixture into baking dish. Bake at 350° for 35 minutes or until done.
Mix 1/2 cup sugar and 1 tablespoon of the cornstarch into the cooked rhubarb, stirring constantly, over low heat. Mix remaining sugar, cornstarch, salt, milk and eggs in a double boiler. Cook until it is thickened. Stir in rhubarb mixture to this when both are cooled. Chill and serve. Makes 5 servings. Very good.
In a 6-quart heavy saucepan, melt butter and add diced pork, onions, peppers and bay leaves. Saute until pork is brown and vegetables are soft. Add sausage and ham. Saute briefly. Add garlic, thyme, cloves, chili powder and tomatoes; cook for 5 minutes, then add rice and chicken stock. Bring to a boil, then reduce to a simmer for 15 minutes. Add shrimp and hot sauce and adjust seasoning. Continue to cook until rice is done, yet still firm; adjust seasoning again. Serves 10 to 12.
Grind peppercorns and mix with 6 tablespoons butter. Melt the remaining butter in a large skillet along with the oil and when sizzling, toss in the minced garlic and mushrooms. Saute over moderate heat, seasoning with salt and pepper and tossing occasionally for about 5 minutes. Remove with slotted spoon and keep warm.
Melt stick of butter in pan. Chop up onion, then put in the rice. Brown. Put rice and onion mixture in casserole dish. Then add the beef broth and the jar of mushrooms. Stir real good. Cover and bake at 375° for 1 1/2 hours.
In 12-inch skillet, brown ground beef over medium-high heat, drain. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes. Serve, if desired, over hot cooked rice.
Place cottage cheese in a blender container. Cover and blend until smooth. Add frozen strawberries, ice milk and orange peel. Cover and blend until smooth, stopping to scrape down sides as necessary. Pour strawberry mixture into 4 stemmed glasses and serve at once. Garnish with a small piece of fresh fruit, if desired. Makes 4 servings.
Mix all ingredients. Store in a covered container. Use 1/3 cup mix to a cup of boiling water.
Saute onion in butter until tender. Add flour, stirring well. Gradually stir in broth, broccoli and bay leaf. Cook over medium heat until broccoli is tender, stirring frequently. Reduce heat and remove bay leaf. Add pepper. Add milk right before serving. Makes 4 to 5 cups.
Cook turkey breast; boil 3 cups of broth. Add chopped onions, peas, celery, potatoes, carrots, cream of chicken soup, sage, salt and pepper. Simmer for 1 hour. Serve with or over cornbread.
Heat oven to 350°. In large skillet, cook and stir celery, onion and green pepper in butter until onion is tender. Stir in tuna (with liquid) and remaining ingredients. Pour into ungreased 1 1/2-quart casserole dish. Sprinkle with reserved chow mein noodles. Bake, uncovered, for 30 minutes. Serves 4 to 6.
Drain beans well. Toss beans, celery, green pepper and onion together in a large bowl. Thoroughly mix sugar, oil and vinegar. Pour over vegetables, tossing with fork evenly. Cover and set in refrigerator for at least 8 hours, tossing several times during this period.
In large bowl combine meat, 1/2 cup pizza sauce, pepperoni, Parmesan cheese and seasoning mix. Mix well. Shape into 4 patties. Broil or grill to desired doneness, basting frequently with remaining pizza sauce. Top each piece with cheese slice. Broil or grill until cheese begins to melt. Serve on toasted Italian bread.
Simmer milk, sugar and cinnamon sticks in a saucepan. Combine coffee and cocoa mix. Add to milk. Keep warm in coffee pot on stove.
Sprinkle meat with paprika, salt and pepper. Brown in hot oil in Dutch oven or large pan. Add water and bay leaf. Cover and simmer 1 1/2 to 2 hours until tender. Place mushrooms, onions and carrots over and around meat. Pour in tomato sauce. Cover and simmer 1 hour. Add parsley or celery leaves just before serving. Remove from heat and gradually stir in sour cream. Serve with small cooked noodles.
Melt butter in pan as you preheat oven to 350°. Mix remaining ingredients and pour over melted butter. Drop fruit over top. Bake at 350° about 30 minutes.
Heat oven to 350°. Bring milk and margarine to a boil over medium heat. Add flour, stirring constantly, until mixture forms a ball and leaves sides of pan. Remove from the heat. Add eggs, one at a time, stirring until mixture is smooth. Add remaining ingredients.
Cook until almost softball stage. Mix all well. Bake at 350° for 30 minutes.
Drain pineapple juice and put in top of double boiler. When hot, add the following, mixed together: eggs, sugar, flour and salt. Cook until thick and then let stand until cool; fold into fruit and last, fold in whipped cream. Chill for 4 hours or overnight is better.
Combine sugar, cocoa and flour; mix well. Beat egg yolks. Add yolks, milk and butter to first ingredients. Cook until thick; add vanilla and pour into baked pie shell.
Place first 6 ingredients in a kettle, simmer for 3 hours. Skim fat from soup. Add remaining ingredients and simmer for 30 minutes or until vegetables are tender. Add parsley and serve.
Press 1 pound hamburger in dish. Sprinkle 1/2 package of onion soup mix on top of hamburger. Then press the remaining pound of hamburger on that. Sprinkle the remaining onion soup mix on top. Cook Kluski noodles 5 or 10 minutes; drain. Add 2 cans of tomato sauce to noodles. Pour that over hamburger mixture and bake 45 minutes at 350°. (Cover while baking.) Top with Colby cheese and bake 15 minutes. Enjoy.
Take as many avocados as you can afford; peel and mash, adding a little lemon juice to keep it from darkening. Then add to taste: chopped onion, chopped tomato, mayonnaise, garlic powder, salt and Tabasco. Stir and enjoy.
Toast walnuts in SilverStone skillet until toasty and brown. Turn out of skillet and set aside. To same skillet, add chopped onion, garlic and water (or wine). Simmer gently until onion is very tender. Stir frequently. Add tomatoes (if fresh are used, chop fine; no need to peel). Simmer about 5 minutes to reduce liquid. Add basil and mint. Continue to simmer. Add salt and pepper to taste. Bring water to boil in large pan to cook pasta (salt water). Cook pasta per directions on package. Drain well in colander. Turn into pasta dish. Pour sauce over and toss. Add walnuts. Sprinkle with Parmesan or if you like, 3 ounces of dried Feta can be added on top. Serve immediately.
Combine all ingredients except chicken. Coat chicken completely with mixture. Place in a 350° oven, covered, for 20 minutes. Turn and baste and bake until done, about 10 minutes.
Heat oven to 375°. Scrub potatoes. Peel away a strip of skin around center of each. Toss potatoes with rosemary, butter or margarine and olive oil in medium size baking pan to coat well. Roast 35 to 45 minutes until potatoes are tender, turning gently every 10 minutes. Add salt and freshly ground pepper to taste.
Split the English muffins and you may toast them before adding topping. I find it works all right either way. This is best, of course, with fresh crab. However, imitation crab works well. Celery should be chopped very fine and I like to use much more (say up to 3/4 cup). Mayonnaise is just enough to moisten. Combine all topping ingredients except the cheese. Spread topping on English muffin and then top with 1 to 2 thin strips of Cheddar cheese. Broil until heated through, not too high on broiler rack. Serve immediately. Nice with a tossed salad for lunch.
Arrange groups of three or four pecan halves 2-inches apart on greased baking sheet. Top each group with one caramel. Bake at 300° for 7 minutes or until caramels soften. Remove to waxed paper and flatten caramels with spatula. Top each turtle with one milk chocolate square while still warm. Spread when melted. Makes 4 dozen turtles.
Heat pineapple juice. Add marshmallows and stir until marshmallows have melted. Chill and beat 1 cup Pet milk until thick. Combine with above ingredients. Put into large graham cracker crust and chill.
Sift flour and measure. Add 1/2 cup sugar and sift to mix. Beat egg whites and salt until foamy. Add cream of tartar. Beat until egg whites are stiff. Sprinkle remaining sugar over whites, 4 tablespoons at a time. Beat for 25 strokes after each addition. Beat in flavoring. Fold in flour mixture by fourths (fold in with 15 strokes). Pour into tube pan. Bake at 375° for 30 to 35 minutes. Turn upside down to cool and remove from pan only after completely cool.
Drain off most of the oil in the salad dressing, using the seasonings at the bottom of the bottle. Mix all ingredients together, putting the tomato in last. Salad can be made the day before and refrigerated. A good hot weather dish because there is not mayo to spoil.
Grease 2-quart casserole dish; dump in pineapple. Sprinkle flour and sugar over top of pineapple. Sprinkle on cheese. Top with cracker crumbs. Pour melted butter over all. Bake at 350° for 30 minutes. Serve hot. Makes 8 to 10 servings.
Saute onion in margarine. Mix with cracker crumbs, milk, salt, pepper, sugar and squash. Fold in eggs. Pour into a well-greased baking dish. Bake for an hour at 350°.
Sift flour and baking powder together in bowl. Make well in flour, put in milk and oil. Stir with fork, then knead with hands. A 9 x 13-inch pan or pizza pan makes this crust, then add your sauce and toppings. Bake for 15 minutes, then add cheese. Bake five minutes more or until cheese is melted.
Saute the onion and celery in butter until soft, but not brown. Stir in the flour until well blended. Add the chicken stock, stirring constantly, and bring to a boil. Remove from the heat and puree in a food processor or a blender. Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot, but do not boil. Serve garnished with peanuts.
Cream butter, sugar and eggs. Add pineapple and juice to bread cubes in 2 quart casserole. Bake at 350° for 1 hour. Serve hot or cold.
Place 1 strip of bacon and onion on sirloin tip and roll up, secure with toothpick; brown. Cover with mushroom soup and simmer for 2 to 3 hours.
Let cream cheese and Cheddar cheese soften and mix together with deviled ham. Put into refrigerator until it gets firm. After it firms, roll into large ball and cover it completely with chopped walnuts. Refrigerate until ready to serve.
Mix cream cheese, sugar and flour until well blended. Mix sour cream, Ricotta cheese and 1 teaspoon vanilla; add to first mixture. Last beat in one egg at a time into mixture, using 4 eggs. Pour mixture on top of cake mix and bake for 1 1/2 hours at 350°. Turn oven off; let stand for 1 hour. Bake in lasagna pan.
Wash lentils, drain and set aside. In a pot, place garlic, onions and green pepper with some water. Steam. Stir about 5 minutes until tender. Add tomato sauce, water, basil, oregano and thyme. Stir in lentils. Bring to a boil. Cover, reduce heat and simmer 45 to 50 minutes until lentils are tender. I like this on a sandwich.
Cook rhubarb and add sugar; cook together for about 10 minutes. Add jello. Pour into jars. Makes approximately 3 pints.
Mix onion soup, mushroom soup with water and cooking wine and pour over roast. Cover and put in oven at 350°. Cook until tender. May have to add a little broth or water. May also add other spices.
Combine jelly and mustard in crock-pot; add sausages. Heat on high for about 1 hour, then simmer. Serve from pot.
Cook chicken and save broth. Saute peppers and onions in a little butter. Cook vermicelli in chicken broth. Add Ro-Tel tomatoes and Worcestershire sauce. Add peas, mushrooms, peppers and onions, then add cheese (just break or cut in small pieces). Stir until cheese begins to melt. Add chicken. Pour in pan. Bake 35 to 40 minutes at 350°. This serves about 15 people (may be frozen before cooking).
Combine first 4 ingredients in large bowl. Stir until dry ingredients are moist. Pat in greased 13 x 9 x 2-inch pan. Combine next 3 ingredients. Pour over chocolate mix and spread evenly. Bake at 350° for 40 minutes. Cool and slice. Makes 4 dozen.
Arrange Twinkies in a pyrex dish. Pour strawberries (with juice) over Twinkies. Slice bananas and make a layer over the strawberries.
Butter casserole dish. Drain Veg-All. Mix Veg-All and Cheez Whiz and put in casserole dish. Dot with butter, then top with Ritz crackers or onion rings. Bake at 375° until browned on top.
Let cheeses stand to room temperature. Mix all ingredients together; form into a ball. Chill for at least 2 hours before serving.
Cook chocolate pudding as directions on the package in a big enough pan so the cake mix will fit in after. Take pudding off stove and mix in chocolate cake mix as is. Mix with pudding, it will be thick. Almost like a brownie.
Rinse salmon and pat dry. Combine remaining ingredients in a small bowl. Mix well and brush over salmon. Place salmon on an oil grill over medium heat for about 5 minutes per side, basting with butter. Fish is done when it reaches an internal temperature of 150° and flakes easily when tested with a fork. Makes 4 to 6 servings.
Sift dry ingredients and set aside. Beat eggs until frothy; beat in the oil. Add sugar, chocolate and flavoring; fold in dry ingredients. Squeeze excess moisture from zucchini and add to mixture. Blend in dates and nuts. Bake at 350° for 1 hour and 15 minutes in preheated oven. Pour into a greased and floured 10-inch tube pan. Cool and frost with chocolate frosting.
Heat broiler. In medium bowl, combine all ingredients except muffins. Mix well. Divide tuna mixture evenly into muffin halves. Place on broiler pan 4 to 6-inches from heat. Broil for 6 to 8 minutes or until lightly browned and bubbly. Serve warm.
Place apples or peaches in a greased 5 x 9-inch pan. Mix remaining ingredients until crumbly. Spread over fruit. Bake at 350° for 30 to 35 minutes until golden brown.
Slice mushrooms thin; saute in butter or margarine for 3 minutes. Add onion, meat or fish, sprouts and seasonings. Add this to the well beaten eggs; blend well. Drop from large spoon into frying pan with about 1/4 inch of hot fat. Brown one side; turn and brown other side. Serve hot with Chinese Sauce.
Mix sugar, eggs, salt, shortening, mincemeat, vanilla and flour. Drop by teaspoonful 2 inches apart on greased baking sheet. Bake at 400° for 12 minutes. Makes 5 1/2 dozen.
Melt butter in Dutch oven over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic; cook until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next three ingredients. Bring to a boil and cover, reduce heat, and simmer 15 minutes, stirring occasionally, until potatoes are tender. Stir in milk and heat thoroughly.
Add peanut butter to melted chocolate. Stir to blend. Pour over all the other ingredients. Stir to mix. Drop on wax paper by the teaspoon. Allow to cool.
Preheat oven to 350°. Mix milk and peanut butter until smooth. Stir in cereal and chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes. Makes about 4 dozen.
Soak sauerkraut 5 minutes in cold water and drain well. Place ham hocks in Dutch oven or large heatproof casserole. Add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut. Heat to boiling; reduce heat and cover. Simmer very slowly 1 1/2 hours, tossing with a fork once or twice, or until ham hocks are almost tender.
Combine all ingredients and blend in blender. Refrigerate. Keeps well for a long period of time.
Form hamburger into 5 or 6 good sized balls. Roll in flour and salt and pepper mixture. Brown balls in pan with a little oil to keep from sticking. Add chopped peppers and onion soup. Cover and simmer 1/2 hour.
Coarsely chop cabbage. Remove core and boil until tender in salted water. Set aside. Wilt onion in melted butter. Add cheese. When melted, add soup. When blended, add boiled cabbage and mix well. Add spices. Put into 1 1/2-quart greased casserole. Sprinkle bread crumbs on top and bake 20 to 30 minutes in 350° oven.
Cream sugar and shortening; add egg and beat together. Add applesauce. Place dry ingredients in sifter together; beat well. Add raisins and mix together. Bake at 325° to 350° for 20 to 30 minutes. Makes about 16 muffins.