HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put cooked macaroni in crock pot. Pour melted oleo over macaroni. Add shredded cheese, reserving enough for top. Toss well to mix. Stir together soup, eggs, and milk. Mix with macaroni. Season with salt and pepper. Top with remaining cheese. Cook in crock pot on low for three hours. Makes 20 servings.
Brown sausage in skillet. Leave the sausage and natural juices inside skillet. Keep mixture on medium heat. Mix thoroughly flour. More flour may be necessary to properly absorb juices. Pour in milk, stirring slowly. Continue to stir until gravy thickens to desired consistency. Remove from heat. Salt and pepper to taste.
Mix oil and sugar. Add eggs and vanilla. Beat well. Add dry ingredients. Stir in apples and pecans. Pour into a greased and floured Bundt pan. Smooth with spatula. Bake at 350° for 45 to 50 minutes. Do not overbake. Cool 15 minutes and invert on plate. Pour hot frosting on immediately.
Blend together and spread onto greased cookie sheet. Cover with plastic wrap. bake 2 hours at 200 degrees. Prop open oven door a small bit while baking.
Brown hamburger and onion. Pour off fat. Add other ingredients (except cheese and chips). Cover and reduce heat. Simmer, stirring occasionally, about 20 minutes. Top with cheese. Cover and heat until melted. Serve with corn chips.
Process oil, vinegar, basil, green onions, Parmesan cheese, salt and pepper in blender until smooth. Put pasta, bell pepper strips, tomato wedges and olives in large bowl. Pour in dressing; toss to mix. Roll cheese cubes in remaining 2 tablespoons basil to coat. Add to salad; sprinkle with oregano. Toss lightly. Serve at room temperature. Serves 4 main dish servings.
Break eggs into a bowl and stir until creamy. Add sugar and continue to stir. Gradually add enough flour to make a stiff dough. Roll out between 2 sheets of lightly floured wax paper to about 3/4-inch thickness. Cut in round shapes. Place on a lightly greased cookie sheet. Let stand overnight (10 to 12 hours). Bake at 325° until browned and hard. Makes 12 almost crumb-free biscuits.
Pound chicken to approximately 1/4-inch thickness. Combine the egg, milk and 1 tablespoon Parmesan cheese in one bowl. In another bowl, mix the bread crumbs, 2 tablespoons of the cheese, parsley, salt and pepper. Dip each cutlet first into the egg wash and then into the bread crumb mixture. Press the cutlets gently so that the crumbs will adhere to the meat on both sides.
Melt butter. Beat together with the sugars, vanilla, peanut butter and eggs. In a separate bowl combine the flour, bran and baking soda. Stir mixture into butter mixture. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes.
Let sugar and milk boil over medium heat until firm ball in cold water forms. Take off heat and add vanilla and peanut butter. Stir, with bottom of pan sitting in cold water, until it starts to thicken. Add walnuts, if desired. Pour in square dish that is buttered on the bottom. Refrigerate. Excellent!
Prepare Jell-O with boiling water and salt. Add all remaining ingredients. Chill for 1/2 hour. Stir and place in mold. Let set in refrigerator for 24 hours.
Put all ingredients (except peaches) in pan. Cook on medium heat; stir until smooth. Batter will be thin. Pour into a 9 x 9-inch pan. Put peaches on top of batter. Sprinkle with brown sugar; top with some nutmeg. Bake at 400° for 40 to 45 minutes. Pretty good made with blackberries, also!
Brown sausage in butter. Arrange both in baking dish. Sift together flour and salt. Whisk egg and milk. Combine together; pour over sausage. Bake at 300° until brown. Serve immediately with gravy.
In casserole, combine onion, chili pepper and oil; stir. Microwave on High 1 minute. Add tomatoes with liquid, beans, barbecue sauce and chili powder. Stir. Microwave on High 3 minutes. Serve with 3 tortilla wedges. Serves 2. Contains 194 calories, 4 gm fat and 705 mg sodium.
Place butter in deep dish. Heat in a 375° oven. Heat fruit just to boiling point. Mix flour and sugar. Add milk and stir until butter is smooth. Pour batter onto hot butter. Add heated fruit. Bake for 30 to 45 minutes.
Drain the pickles; cut in quarters. Replace in jar. Bring to a boil the 4 ingredients listed. Boil a minute or two, then pour over pickles. Seal; let stand for 6 weeks. Sooo good! And you made them in about 20 minutes.
Brown and drain ground beef. Add rest of ingredients. Simmer for 20 minutes. Makes 10 to 12 servings.
Steam rice, milk and salt in a double boiler, stirring occasionally, for 1 hour. Add sugar, butter and raisins. Steam 1/2 hour longer. Remove from heat and fold in eggs and vanilla. Cool.
Wrap each water chestnut in 1/2 strip of bacon. Fasten with a toothpick. Bake in a 400° oven for 40 minutes.
Wash and cut broccoli into bite sized pieces. Combine broccoli, bacon, raisins and onions. In another bowl, combine mayonnaise, sugar and vinegar; mix well. Pour dressing over broccoli and toss. Refrigerate 2 hours. Serves 8.
In large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water. Beat on low speed for 30 seconds and on high speed for 3 minutes. Stir in remaining flour. Dough will be stiff. Do not knead. Grease 2 loaf pans; sprinkle with cornmeal. Spoon batter into pans. Sprinkle cornmeal on top. Cover; let rise until double, about 45 minutes. Bake at 375° for 35 minutes. Remove from pans immediately; cool on rack. Slice and toast.
Mix altogether, except cornflakes and butter. Place in large casserole and bake at 350° for 45 minutes. Top with cornflakes and butter. Bake 15 minutes longer.
Slice cookie dough into 1/8-inch slices and press over bottom and sides of 12-inch pizza pan. Bake at 350° for 12 minutes. Cool completely.
Put the first 5 ingredients all together in a large kettle overnight in a cool spot. Next day, add remaining ingredients. Mix with a large wooden spoon, then mix all together. Put Crisco and flour into bread pans. Makes 3 large loaves. Bake at 300° for about 2 hours. If using smaller pans, bake for a lot less time. Check with a toothpick for doneness.
Cook chicken in water until tender. Cool broth and skim off fat. Cut chicken into bite size pieces, put in same large pot as chicken broth and remaining ingredients. Simmer, covered, 1 hour until tender. Remove bay leaf.
Mix the cream cheese, powdered sugar and Cool Whip. Spread over cooled crust. Cook the pudding and milk. Cool and spread over white layer. Top with Cool Whip.
Saute dry ingredients in oil until golden brown. Put celery, clams and broth in blender. Chop well. Mix in bowl with sauteed mixture. Let stand for a few minutes. Stuff into oiled clam shells. (Shells can be washed and reused.) Sprinkle with paprika. Bake at 350° until golden and bubbly. Makes approximately 5 to 6 dozen. Serve with lemon slices.
Combine all ingredients into a quart jar; screw lid on tightly and shake like the dickens. Chill. A blender works quite well if you have one.
Scald 1 1/2 cups milk in top of double boiler. Combine sugar, salt and cornstarch. Add remaining milk to paste and pour into hot milk. Cook until thickened. Beat egg yolks. Pour small amount of hot mixture into yolks. Stir, then add to milk mixture. Cook 2 minutes longer. Remove from heat and add butter, vanilla and 3/4 cup coconut. Cool and pour into a baked pie shell. Cover with meringue made of 4 tablespoons sugar and beaten egg whites. Put meringue on top of pie; sprinkle with remaining coconut. Bake at 325° until golden brown. Makes one 9-inch pie.
With 1 tablespoon butter, grease a 12 x 8-inch pan. In medium bowl, combine eggs, half and half, yogurt, Swiss cheese, Feta cheese, parsley, basil and oregano. Mix well. Spread 1/2 of the pasta on bottom of prepared pan. Cover with salsa. Add 1/2 of the shrimp. Cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle Jack cheese over top. Bake in preheated 350° oven for 30 minutes or until bubbly. Let stand 10 minutes.
Cook ground beef until done and drain. Add remaining ingredients and stir until mixed well. Heat until hot.
Cook cabbage, kielbasa and noodles. Combine rest of ingredients and saute with oil.
Mix first 3 ingredients until cream cheese is melted. Then add remaining ingredients. Mix well. Chill until firm.
Dissolve Jell-O in hot water. Add juice; add apricots, pineapple and marshmallows. Chill until set. In double boiler, mix sugar, flour, egg, juice and butter. Cook until thick, then cool. Fold in Dream Whip. Spread on top of Jell-O. If desired, put nuts or cheese on top.
Put cabbage leaves in boiling water for about 10 minutes; drain. Roll meat mixture in cabbage leaves; put in pan. (Use water to cool them in.) Pour 1 can Campbell's tomato soup over them; cook for 2 hours in a 350° oven.
Mix water, corn meal, salt and shortening. Cool. Add milk and beaten egg yolks; mix well. Fold in stiffly beaten egg whites. Pour into greased baking dish and bake in hot oven (400°) for 30 to 40 minutes. Serve from dish. Serves 6 to 8.
Drain vegetables and combine. Add remaining ingredients and stir into vegetables. Cover and refrigerate several hours or overnight.
In a saucepan, combine sugars, salt and milk. Cook to 240°, soft ball. Remove from heat and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Spread in a buttered 8-inch pan.
Combine all ingredients except mayonnaise and cream. Chill. Just before serving, blend mayonnaise and whipped cream. Toss dressing and salad.
Mix well. Freeze for 2 hours; stir. Let set in freezer for 24 hours. Serve in small glasses (old fashion) or paper cups with a spoon.
Combine shrimp and celery in a bowl. Stir in mayonnaise, mixed with lemon juice and onion. Add cool rice and mix with fork. Chill. Very good second day. Serve on lettuce and garnish with tomato wedges.
Mix rice with melted butter or margarine in cooker. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and some green onions to sprinkle over top. Cover and cook on low for 6 to 8 hours. (High: 2 to 3 hours.)
Heat oven to 350°. With serrated knife, trim ends from bread (save ends for snacking or bread crumbs). Cut bread into 1/4-inch thick slices. Arrange bread slices on 2 baking sheets. Brush oil over both sides of bread. Sprinkle with salt and pepper. Bake in 350° oven for 2 to 3 minutes or until golden. Remove sheets from oven; turn slices over. Return to oven; bake 3 to 4 minutes or until golden and crusty. Let cool.
Brown pork in oil until done. Add garlic, flours, chopped chilies, jalapeno pepper and canned tomatoes. Simmer until flavors blend. Brown hamburger, seasoned with salt, in separate skillet until done. Serve on flour or corn tortilla with layer of burger meat, layer of pork mixture, lettuce, fresh tomatoes and topped with cheese. Nacho chips may be substituted.
Heat oven to 400°. Combine flour, sugar, baking powder and salt. Add egg, milk and vegetable oil. Stir just until blended. Stir in chocolate chips, mashed bananas and nuts. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 14 muffins.
Preheat oven at 350°. Lightly grease 2 (9-inch) cake pans. Melt chocolate chips and milk in a saucepan. Mix Bisquick, chocolate, eggs and oil 3 minutes with a mixer. Pour into cake pans and cook for 20 to 25 minutes. Mix sugar into the whip topping. When cake is done, split layers. Put frozen strawberries between second and third layers. Put whip cream between remaining layers. Put remaining whip cream on the sides of cake and put remaining strawberries on the top of the cake.
Mix first 4 ingredients well. Mix together with remaining ingredients and put in cupcake papers and freeze until frozen, then put the salad in a Tupperware container to store in the freezer. Keeps a long time, unless you eat it. Makes 18 servings.
Place ingredients in blender. Whirl until smooth. Makes 2 servings at 195 calories per serving and 1 gram fat.
Preheat oven to 400°. Whisk together eggs, flour and soda. Add chillies, cheese and half and half. Lightly spray quiche pan. Pour mixture into pan and bake at 400° for 35 to 45 minutes.
Flavor and sweeten to taste. Mix all together and set in icebox several hours. Can be made the day before serving. Just before serving, fold in 1 cup of nuts. Serves 12 people.
Peel potatoes and slice (like you are making scalloped potatoes). Peel carrots and slice thin (like potatoes). Parboil both potatoes and carrots in separate pans. Drain when almost done. Grease a 9 x 13-inch pan. Now put a layer of spaghetti sauce in bottom of pan. Then add potatoes; add another layer of sauce, then put the layer of carrots on top and cover with sauce. Bake in 350° oven until warmed through.
Mix sugar, margarine and Crisco together. Add all other ingredients and mix until creamy. Bake at 275° for 2 hours and 10 minutes.
Mix lime jello in 1 can of applesauce. Mix raspberry jello in the other can of applesauce. Put a layer of graham crackers on the bottom of dish. Then put lime jello and applesauce mixture next. Put another layer of graham crackers. Then put a layer of the raspberry jello and applesauce mixture. Top with Cool Whip. May put some Sweet'N Low in applesauce.
Cook green pepper and onions in butter until tender, but not brown. Stir in tomatoes, tomato sauce, salt, pepper, thyme and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Arrange fish in lightly greased, shallow baking pan. Season with additional salt and pepper. Spoon sauce over fillets. Bake in preheated 375° oven for 15 minutes or until fish flakes easily with a fork. Stir peas, if used, into rice. Serve fish over beds of fluffy rice. Contains 258 calories per serving.
Brown ground beef, onion, salt, pepper and garlic powder. Mix soups, enchilada sauce and milk. Add both mixtures. Heat to a boil. Pour over Doritos. Bake 20 minutes at 350°. Sprinkle with cheese.
Beat eggs in bowl, add salt, pepper, bread crumbs and grated cheese. Mix and let stand for 20 minutes. Fry sausage and fold into egg mixture. Roll dough, spread mixture on top. Roll up and brush top with beaten egg, salt, pepper and garlic powder. Bake at 375° for 45 minutes.
Mix together in a bowl the Quaker oats and cocoa. In a pan on stove mix 1/2 cup evaporated milk, sugar and butter. Bring to soft boil stage. Mix into bowl with oats and cocoa. Drop onto wax paper by spoonful and allow to cool.
Let set 30 minutes. Stir every 10 minutes. Put in container and put in freezer.
Cream butter and sugars until fluffy. Add eggs and vanilla. Beat well. Add sifted dry ingredients, oats and chips. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes approximately 6 dozen cookies.
Mix together cake, pudding mixes, oil, water, eggs and vanilla (1 teaspoon). In separate bowl, mix brown sugar, nuts and vanilla.
Boil chicken or squirrels with salt and pepper until tender. When done, have at least 2 quarts broth left.
Heat oil in large skillet over medium heat, and saute onions, garlic, zucchini and tomatoes. Combine rice and cheese and add to the vegetable mixture. Stuff peppers with the vegetable mixture and replace pepper top. Pour tomato juice into the bottom of a casserole dish. Place peppers in casserole. Bake for 30 minutes at 325°.
Grease and line bottom and sides of a 9 or 10-inch spring-form pan. Beat cream cheese, sugar and vanilla until smooth. Add beaten egg yolks and melted chocolate. Mix. With a clean bowl and beaters, beat egg whites until stiff. Fold in chocolate mixture and whipped cream. Pour into pan and chill until firm. Serves 10 to 16.
Preheat oven to 350°. In a 13 x 9-inch pan, melt butter. Sprinkle crumbs over butter; pour milk evenly over crumbs. Top evenly with remaining ingredients. Press down gently. Bake 25 to 30 minutes or until lightly brown. Cool; store loosely covered. Makes 24 bars.
Combine all ingredients except bread. Refrigerate 2 hours. Scoop out center of bread and fill with dip. Dip out with bread pieces.
Fill a 5-quart crock-pot heaping full of chopped apples, quartered or smaller, no need to peel. Tart apples are best. Pour sugar, cinnamon, cloves and salt over apples. Lid won't fit tight at first, but settles down as apples cook. Begin cooking on high and when bubbling good, put heat on low and cook all day or night, until thick and dark color. Stir now and then. If need be, blend a few seconds to soften peels. Pour into jars and seal.
Wrap halved bacon slices around chestnuts. Fasten with toothpicks. Broil until bacon is done.
Sift flour, soda, baking powder and salt together. Melt butter in saucepan; remove from heat. Add sugar and mix well. Add eggs and vanilla. Add flour mixture. Pour into a greased 10 x 13 x 2-inch pan. Bake at 350° for 20 to 25 minutes.
In 6 quart saucepan, melt margarine. Add sugar, milk and boil (full) 5 minutes. Take off heat. Add peanut butter, fluff and flour. (Hint: Fudge hardens quickly after flour is added. Have to move quickly to get it in a pan to harden.) Pour in pan and let set. Use a 12 x 18-inch cookie sheet to pour the fudge into.
Cut into small pieces. Cook in a large container. When tomatoes change color from green to brown, pack in jars and seal. Never boil.
Pour all ingredients except fruit into a bowl and mix well or until smooth. Pour into baking dish and spread evenly. The dough needs to be just soft enough to spread with a spoon. Pour fruit gently over dough. Do not stir dough. Sprinkle 1/4 to 1 cup sugar over fruit; sprinkle with ground cinnamon and cloves. Dot with butter. Do not stir! Bake 45 minutes at 400°. Crust will rise to the top.
Mix onion soup mix and rice together in a casserole dish. Add mushroom soup and water. Stir. Put chicken on mixture. Cover and bake at 350° for 1 to 1 1/2 hours to brown chicken. Remove lid for last few minutes.
Mix all ingredients, except margarine. Roll out like biscuits, saving some of biscuit mix to work with. Melt 1/2 of margarine and coat top and bottom of each biscuit. Bake at 425° until done. Melt 1/2 stick butter and brush the top.
Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Let stand 5 minutes. Combine oil and next 4 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer until blended. Add yeast mixture and 2 cups flour; beat until smooth. Gradually stir in enough remaining flour to make a soft dough. (Dough should be sticky.) Cover dough and let rest 10 minutes.
Mix meat loaf ingredients well; form 2 loaves. Bake at 350° for 1 1/2 hours, approximately. "Why waste perfectly good hot oven; make two and freeze one for later."
Place cream cheese in a medium bowl; microwave at Medium (50%) until softened, 1 to 2 minutes, stirring once. Shred crabmeat; stir into cream cheese with remaining ingredients. Microwave at Medium (50%) until dip is heated through, 4 to 7 minutes or heat in a small crock-pot and keep stirring until mixed. Serve with crackers.
Mix well, pineapple, Jell-O and hot water. Refrigerate until just set. Whip together sour cream and Cool Whip; add nuts. Flake in Jell-O mixture and mix well. Can be put in mold, if desired. Refrigerate 3 hours.
Place butter in a 12 x 8 x 2-inch baking dish; microwave at High 45 seconds or until melted. Stir in sugar, garlic salt and cinnamon. Add nuts; toss gently to coat well. Microwave at High 7 to 8 minutes, stirring after 4 minutes. Let stand until cooled, stirring often. Yields 4 cups.
Cook and mash sweet potatoes to equal 3 cups. Mix potatoes, sugar, eggs, butter, milk and vanilla. Spread in a greased, very shallow baking dish or heavy cookie sheet.
Heat oven to 400°. Prepare 12 cupcake holders. Mix dry ingredients. Fold in milk, oil and egg. Mix well. Add blueberries after ingredients are well mixed. Bake until golden brown, approximately 18 to 20 minutes.
Wash apples. Cut into large pieces and put in melted butter. Add water. Cover and fry until apples are tender. Takes about 15 minutes.
Combine first 5 ingredients. Hollow out bread loaf. Put dip in bread. Use bread chunks for dippers.
Melt marshmallows in a double boiler with the stick of margarine. Add the food coloring and cereal. Stir quickly to cover all flakes. Drop from boiler onto greased waxed paper. While hot, put 3 or 4 red hot candies on to look like holly berries.
In a large pot or Dutch oven, brown the ground beef and ground pork sausage with garlic and onion. Add bell pepper and smoke sausage chunks. Cook 5 to 10 minutes longer over medium heat. Reduce to low and drain fat. Blend in spices and tomatoes. Simmer 5 to 10 minutes. Stir in kidney beans. In a bowl, blend some of the bean liquid with cornmeal to consistency similar to pancake batter. Mix with chili and simmer another 5 to 10 minutes. Stir occasionally. Serve with hot corn bread.
Beat eggs and sugar. Add rest of ingredients. Pour into a greased and floured Bundt pan. Bake at 350° for 1 hour. Let stand in pan 10 minutes, then turn out on wire rack and cool.
Mix cake mix, butter and 3 eggs well (will be thick). Pour into greased and floured pan. Mix sugar, cream cheese and 2 eggs and pour on top of first mixture. Bake at 350° for 35 minutes or until brown.
Set dough on counter for 10 minutes. Cut in 1 1/2-inch slices, then 1/4 of 1/6. Grease Bundt pan. Put pieces in Bundt pan. Sprinkle butterscotch pudding over. Melt oleo and add sugar. Add nuts. Pour over dough. Let set on counter overnight. In the morning, bake for 30 minutes at 350° in preheated oven. Remove from oven and set overnight.
Mix well. Knead with hands. Roll into balls. Chill. Dip into chocolate. Melt wax and chocolate chips in a double boiler. Insert toothpicks into balls and dip in chocolate.
In saucepan, stir milk into flour and cheese. Cook, stirring constantly until a smooth paste is made. Put potatoes and wieners which have been sliced around 1/4 inch thick into a 2-quart casserole. Reserve 3 or 4 wieners for decorating top of casserole. Bake, covered, 40 minutes at 350°. Uncover; arrange reserved wieners in pinwheel on top of casserole. Bake 10 minutes until brown. Decorate with parsley.
Cream butter and sugar; add eggs, beating after each. Add coconut, flour, cocoa, vanilla and nuts. Mix well with spoon. Spread in 9 x 13-inch pan. Bake at 350° for 45 minutes. As soon as cake is done, remove from oven. Spread marshmallows on top. Let cool.
Cream butter and sugar. Add syrup, eggs, salt and vanilla; mix thoroughly. Add pecans. Pour into unbaked 9 or 10-inch pie shell. Bake for 5 minutes at 450°, then reduce heat to 350° and bake until firm (about 40 minutes).
Beat pudding and milk well. Mix ice cream well with pudding. Add Dream Whip to ice cream mixture. Pour over cracker crumbs (save a few crumbs to sprinkle over top). Refrigerate.
In a saucepan, saute onions slowly over low heat until transparent. Add potatoes; cook until potatoes are tender, about 15 minutes. Add corn and liquid to potatoes. Add a few shakes of pepper and heat thoroughly.
Cut crust off bread and cut into strips (electric knife works well). Beat cheese, margarine and egg with mixer. Brush bread with mixture and place on greased cookie sheet. Bake 15 minutes at 350°. (Spraying cookie sheet with Pam works well.)
Dissolve lemon jello in 1 cup boiling water; add marshmallows and cool. Add cheese, celery, pineapple, dressing, nuts and whipped cream. Sprinkle strawberry jello over the top.
Combine all juices in large pitcher. Add ginger ale and ice. Pour into 6 tall glasses and garnish with orange wedges.
Mix all ingredients and cook until it foms a soft boil. Add flavor (vanilla) and coconut, then pour on a greased platter.
Cream all ingredients except whipped cream. Beat whipping cream in separate bowl until stiff. Fold into cream cheese mixture. Cure for one hour (let set in refrigerator). Serve with crackers.
Mix eggs. Add sugar and salt, stirring until dissolved. Stir in corn syrup and melted margarine. Mix well. Stir in pecan halves. Bake at 350° until knife inserted in center comes out clean.
Cream the cheese and butter. Mix in flour and coarsely chopped nuts. Take teaspoons of mixture and form into balls. Roll balls in finely chopped nuts and bake at 350° for 15 to 17 minutes. Serve cold.