HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine and mix all ingredients. Pour into 2 greased and floured 9 x 5 x 2-inch loaf pans. Bake 60 minutes at 325°. Freezes well.
In large stock pot, place one layer of cabbage on bottom, then start layering onions, cabbage and sausage until all are used. Add wine and seasonings. Pour only about 2 to 3 inches of water in pot, enough to cover bottom and prevent sticking. Bring to a light boil, then reduce heat, cover and simmer until cabbage and onions are tender.
Melt margarine in 2 qt. oven safe dish. Add rice and stir until rice is coated. Add consomme beef and soup. Cover and cook at 350° for 45 minutes.
Toast pecans in butter in 350° oven until golden. Whip remaining ingredients in a bowl. Add 1/2 cup toasted pecans. Stir well. Spoon into an 8 or 9-inch pie pan. Bake at 325° for 20 minutes. Sprinkle 1/2 cup pecans on top. Serve hot or cold. Serve with crackers.
Saute onion in butter in microwave. Combine remaining ingredients except cheese. Put microwave on High for 15 minutes.
Melt butter in saucepan. Stir in sugar and mustard. Heat to boiling, stirring occasionally. Remove from heat and stir in fruits. Pour into an 8 x 8 x 2-inch baking dish. Sprinkle lightly with nutmeg. Bake 20 minutes at 375° or until all fruits are heated through. Serve warm with ham, turkey, pork or cold cuts.
Mix together shortening, sugar, salt and boiling water. Stir until shortening is melted. Add oats and let stand until lukewarm. Mix yeast in the 1/2 cup warm water and add egg. Add this to the oatmeal mixture. Stir in 1 cup flour and beat hard. Add remaining flour and mix well. Cover with towel and refrigerate. Two hours before baking, roll dough into a large circle on floured surface. Cut into pie shaped wedges (about 24). Brush with melted butter. Roll each wedge from wide edge to point. Place on baking pan. Brush with butter and let rise until doubled. Bake at 400° until golden brown, 15 to 20 minutes.
Mix Cool Whip with yogurt and Sweet 'N Low. Dry jello may be added for extra color. If you use low calorie Cool Whip, yogurt and jello this pie has very few calories per serving.
Grease 9 x 13-inch pan. Make two complete layers as follows: layer of tortillas, cheese, olives, onion and chiles.
Mix cornbread per directions on box using 2 eggs. Add corn and set aside. Brown hamburger meat with onion and green chilies. Salt and pepper meat mixture to taste. Grease iron skillet or bread pan and pour in half of cornbread mixture. Add meat mixture. Add grated cheese. Add rest of cornbread mixture, being careful to smooth out over cheese. Bake at 350° for 45 minutes. May require a little longer for golden brown top. Great with beans!
Combine Soup Starter with beef, corn, potatoes, onion, celery, carrots and seasonings. Add 8 cups of water. Cook on medium for 1 1/2 hours. Add tomatoes and cook 15 minutes longer on low heat. It makes a delicious stew for those cold winter days.
Beat all together until well blended and thickened. Place in covered container and chill for several hours. Shake before serving.
Beat eggs; add oil, sugar, zucchini and vanilla. Mix dry ingredients together and add to other mixture. Mix lightly but thoroughly. Grease and flour 2 loaf pans. Bake at 325° for 60 to 65 minutes.
Brown the sausage and ground chuck separately and drain the fat. Over low heat mix the meats, cheese, garlic salt and oregano until cheese melts. Spread over the party rye rounds and freeze. (May store in freezer bags until needed.) Remove from freezer, place on a cookie sheet and broil for 10 to 12 minutes or until lightly browned.
Bring sugar, cream of tartar and water to a boil, stirring constantly, until sugar dissolves. Boil 3 minutes. Remove from heat and add maple flavoring.
Divide whipped topping among ten dessert glasses, using about 1/3 cup in each. With the back of a spoon, make a depression in the center and spread topping up the sides of glasses. Prepare pudding mix with milk as directed on package. Spoon into glasses. Chill. Makes 10 servings.
Mix the broccoli, raisins, sunflower seeds and onion with mixture of the mayonnaise, vinegar and sugar.
Mix all ingredients together. Pour boiling water in mixture to blend. Mixture should be thick and almost dry consistency. Drop or pat out into patties and fry in canola oil for 1 to 2 minutes. Please serve to humans; let the dog eat dog food!
Cook rice according to package, except replace water with chicken stock. Saut green onions in butter, then add onion mixture to rice right before serving. Mix well.
Mix flour and oleo. Press into a 9 x 12-inch pan. Bake at 350° for 15 minutes. Cool. Beat Cool Whip, powdered sugar and cream cheese together. Spread on cooled crust. Mix pudding and milk. Spread on the cream cheese mixture. Top with chopped nuts. Refrigerate for several hours before serving.
Cream shortening and sugar for 10 minutes. Combine dry ingredients, add to creamed mixture. Mix at low speed until crumbly. Spread 2/3 of dough on greased 18 x 26-inch bun pan. Spread tart cherry pie filling evenly on entire surface. Cover with remaining dough and pat down. Bake at 325° for 40 minutes.
Combine soups, water and chicken. Add Minute rice and stir to mix. Bring quickly to boil. Cover, reduce heat and simmer 7 minutes. Top with onions. Serve on waffles. Yield: 4 to 6 servings.
Drain all beans well, saving liquids for soups. Add onion and green pepper to beans in a large bowl; mix well.
In a 2 quart skillet, melt butter and add flour. Whisk flour until completely blended. Add heavy cream a little at a time, whisking constantly until blended. Keep heat on high and continue to whisk until mixture thickens. Add basil, thyme, salt and white pepper; whisk until blended. Bring mixture to a medium boil and slowly add cream cheese a little at a time, whisking or stirring until blended. If mixture is too thick, add a little milk until mixture is perfect for dipping. Remove from heat; add crabmeat. Stir gently until completely blended. Cover and allow to sit, off the stove, for 10 minutes. Serve hot with crackers or with pastry shells.
Cook berries in water and sugar. Thicken with cornstarch. Cool; spoon berries in Cool Whip and serve or put on top of angel food cake.
Saute meat in oil until brown and crumbly. Add diced water chestnuts and onions. Season with soy sauce, garlic powder, pepper and monosodium glutamate and cook for 1 to 2 minutes. Stir in cornstarch dissolved in sake wine. Add green onions and cook for 1 minute more. Cool. Wrap a teaspoon in won ton wrapper, folding diagonally and sealing edges by wetting with a dab of water or egg white. Deep-fry in 360° oil until golden.
Shred cabbage. Sprinkle salt. Let stand 2 hours. Mix remaining ingredients. Cook and boil for 5 minutes. Let mixture cool. Pour over cabbage. Mix well. Will keep in refrigerator up to 1 month.
Combine first 3 ingredients. Gently stir in ginger ale just before serving. Serve over crushed ice. Yield: 1 gallon.
Mix and spread on pizza pan or cookie sheet. Bake at 350° for 25 to 30 minutes. Cool.
Mix powdered sugar, condensed milk, chopped nuts, coconut and melted margarine; shape into desired shapes. Dip into melted mixture of paraffin and chocolate chips. Place on waxed paper until set. This candy stores well in airtight container.
Grease muffin pan generously with shortening. Set in a 400° oven. Sift cornmeal, salt, soda and baking powder into mixing bowl. Add sour milk and stir well. Add the beaten egg and melted butter. Heat muffin pan very hot. Fill each cup and bake in 400° oven for 20 to 25 minutes. Serve hot.
In a large bowl, combine ground beef, pork, bread crumbs, onions, parsley, egg, salt, 1/4 teaspoon of the pepper and nutmeg. Mix well and shape into 1 1/2 inch balls. In a large skillet, heat 1 1/2 teaspoons of the oil. Add half the meatballs and cook over medium heat until browned, about 8 minutes; transfer to plate. Repeat with remaining oil and meatballs. Add broths to skillet and return other meatballs. Bring to a boil, lower heat and simmer, covered, for 30 minutes. Remove meatballs to a bowl. Strain cooking liquid and reserve. Return 1/2 cup of the liquid to the skillet. Whisk in flour until smooth. Cook over medium heat 2 minutes. Slowly whisk in remaining liquid, 1/4 teaspoon pepper and thyme; simmer 5 minutes more. Return meatballs to skillet and simmer in gravy until heated through. Serve with whipped potatoes. Makes about 6 servings.
Bake cake mix according to directions on box. Use jellyroll pan; cool. Drain pineapple; spread on cooled cake. Mix pudding with milk and beat until thickens. Add softened cream cheese and beat until thickens. Spread on top of pineapple. Add Cool Whip over pudding mix; sprinkle with coconut. Chill; keep refrigerated.
Take pineapple and cherry filling and dump in a 9 x 13 x 2-inch pan. Mix together. In bowl, put cake mix and melted butter. Work together until crumbly. Put over fruit; sprinkle nuts on top and press down lightly. Bake at 350° for 1 hour.
Heat oven to 400°. Grease 10 muffin cups. Brown hamburger in large skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 5 minutes on low heat to blend flavors.
Combine sugar, cocoa, margarine and milk in saucepan. Bring to full boil and boil for one minute. Add vanilla, peanut butter and oats. Beat together. Drop from teaspoon onto wax paper.
Saute in covered skillet for 15 minutes. Mix 2 eggs and 1 tablespoon of grated cheese; spread over mixture. Cook, covered, until eggs are firm. Put skillet under broiler until brown.
Combine all ingredients except butter and brown sugar in a 1 1/2-quart casserole. Dot with butter and sprinkle with brown sugar. Bake, covered, at 350° for 45 to 50 minutes.
Combine all ingredients and stir only to mix. Fry in hot Crisco oil.
Mix all ingredients together and pour into unbaked pie shell. Bake at 325° for approximately 1 hour.
Sprinkle seafood and apple with curry; brown in melted butter. Put cooked rice in bottom of greased casserole. Spoon lobster mixture over rice. Combine mushroom soup with cream; pour over lobster. Sprinkle corn flakes on top. Bake in moderate oven at 350° for 30 minutes.
Mix in order and bake in 350° oven for 25 minutes. Makes 100 bars.
Mix all ingredients. Pour into 3-quart baking dish. Bake at 350° for 1 hour. Serves 6.
Put graham cracker crumbs in bowl. Mix in 1 stick softened butter and pat into pan.
(If you don't have cream can, you can use a Dutch oven or large covered pot or kettle on fire pit, outside with grill or indoors on stove.)
Brown meat and onion. Place in the bottom of a casserole. Add green beans (drained). Add soup and place potato tots on top to cover casserole. Bake at 350° about 15 to 20 minutes or until potatoes are brown.
Brown hamburger; drain and spread in the bottom of casserole dish. Cover with thawed mixed vegetables. Heat together soup and Cheez Whiz until smooth. Pour over meat/vegetables. Top with the Tater Tots in a solid single layer. Bake at 325° until bubbly and Tater Tots are browned.
Place all ingredients in blender container. Cover and blend on high speed until smooth. Makes 2 servings.
Mix all ingredients together and bake covered in a 275° oven for 5 hours. Not necessary to brown meat. Serves 6. I always add celery to mine.
Cut zucchini into pieces 1/4-inch thick and 2 1/2-inches long. Heat oil in large skillet. Add zucchini (it shouldn't be layered more than 1/2-inch thick so it will steam and soften without browning). Saute 4 1/2 to 5 minutes. Add chives, salt and pepper. Mix well. The zucchini should be soft and a bit transparent, not soggy.
Combine all the ingredients in a mixer. Mix until combined. Pour into the pie crust. Bake at 375° for 1 hour. Makes 1 pie.
Blend butter and cream cheese. Add sugar, eggs and vanilla. Mix well. Add dry ingredients alternately with milk. Spread 1/2 batter in greased 9 x 13-inch pan. Sprinkle 1/2 of topping over batter. Repeat with rest of batter and topping.
Mix first 4 ingredients in a large pitcher. Chill. Add orange cubes and ginger ale before serving. Float cherries and orange slices on top. Add fresh mint to each glass as a garnish.
Melt shortening in large skillet; brown chicken and remove from skillet. In remaining shortening, saute onion, green pepper, mushrooms and garlic. Stir in remaining ingredients. Place chicken on top of mixture. Cover and simmer about 30 minutes or until chicken is tender and rice is cooked. Makes 4 to 6 servings.
Broil haddock, cool and then flake. Add celery, onion, catsup and mayonnaise. Make a day ahead. Serve with crackers.
Drain pineapple. Put all ingredients together and whip with mixer until light and fluffy.
Bake at 350° for 45 minutes or until it does not stick to knife.
Cut up chicken and layer in 9 x 13-inch baking dish. Pour melted oleo over chicken. Mix flour and milk over chicken. Mix soup and broth. Pour over chicken. Bake at 400° about 30 minutes or until brown.
Mix pretzels and margarine in 9 x 13 pan. Bake 10 minutes at 350°. Beat cream cheese, powdered sugar and egg. Fold in 8 ounce Cool Whip. Pour over pretzel mix and cool. Dissolve jello in 2 1/2 cups boiling water. Add frozen raspberries. Cool and pour over top. Refrigerate.
Stir together the first 4 ingredients. Add apples, celery and raisins; toss. Cover; chill. Sprinkle with walnuts. Makes eight 1/2-cup servings.
Combine all ingredients except cheese. Place in greased casserole. Sprinkle with cheese. Bake at 350° for 45 minutes.
Soak broccoli and cauliflower in salt water for three hours. Rinse and chop vegetables; add dressing.
Cook lima beans and drain. Fry bacon and remove from pan when crisp. Using bacon drippings, add flour and then milk to make a sauce. Add Italian dressing mix and lima beans. Mix well. Put into casserole dish. Top with crumbled bacon and the cheese. Bake at 350° for 1/2 hour.
In 10-inch skillet over low heat, melt together sugar and butter, stirring frequently. Add raisins and bananas; cook 5 minutes or until fruit is heated thoroughly, gently turning fruit. Serve over ice cream; top with nuts.
Slice onions and saute until light brown. Add flour, mustard and seasonings carefully. Add water or broth and simmer for at least 3 hours or more.
Cream butter and sugar. Add egg yolks, flour, salt and peaches. Turn into unbaked pie shell. Bake 40 minutes at 350°. Add meringue and brown.
Heat oven to 400°. Grease pie plate (9 x 1 1/4-inch). Heat water and butter to rolling boil in 2 quart saucepan. Add Bisquick mix all at once. Stir vigorously over medium heat until mixture forms a ball, about 1 1/2 minutes. Remove from heat. Beat in eggs, one at a time, with a spoon. Continue beating until smooth. Spread in pie plate (do not spread up side). Bake until center is dry, 35 to 40 minutes. Cool completely. Fill with fruit and/or ice cream. Cut into wedges. Serves 6 to 8.
Dissolve gelatin in boiling water; add sherbet, stirring until melted. Chill until consistency of unbeaten egg white. Fold in remaining ingredients. Spoon into a lightly oiled 6-cup mold. Chill until firm. Yields 8 servings.
Melt one stick oleo. Add 1 1/2 cups graham crackers, crushed. Put into oblong pan and press.
Combine first two ingredients in 1 1/2-quart microwavable casserole. Microwave on High 5 to 6 minutes or until heated through. If desired, line each pita half with lettuce leaf and tomato slices. Spoon heaping 1/2 cup bean mixture into each pita half; sprinkle with cheese. Makes 4 sandwiches.
Prepare macaroni dinner and set aside. Combine remaining ingredients and press half into bottom of baking pan. Make an indentation in the shape of a large well. Fill with the macaroni dinner. Cover with remaining meat mixture, pressing well around edges to seal macaroni in the center of the meat loaf. Bake at 400° for 45 minutes or until done.
If you want to leave the skins on the potatoes, you may. Otherwise, peel each potato and drop it into a bowl of cold water to keep it from browning. Slice each potato into 1/4 inch slices and return slices to the cold water. Line a 15 x 10 inch pan with foil. Distribute the butter, garlic, thyme and onion over the foil and heat in a 450° oven just until the butter is melted. Stir well. Drain the potato slices and dry on paper towels. Arrange the slices in the butter mixture, turning to coat both sides of the slices; overlap as/if necessary. Bake for 15 minutes at 450°. Remove from oven and drizzle with lemon juice and sprinkle with parmesan. Return to the oven and continue baking 10-15 minutes, or until golden.
Cook sausage 6 to 8 minutes; break up and drain fat. Heat oven to 350°. In a large bowl, combine biscuit mix, cheese and cooked sausage with a fork. In a small bowl, beat remaining ingredients with another fork. Add sausage mixture; blend well. Shape into balls using 1 tablespoon. Place 2 inches apart on an ungreased baking sheet. Flatten each ball slightly. Bake for 20 minutes. Can be made ahead and frozen.
Mix well. Roll into balls and bake about 15 to 20 minutes at 350°. Easier to work with if cheese is at room temperature. (Can be mixed, ready to bake, frozen, then bake as you need them.)
In large saucepan, dissolve concentrate in water. Add sugar, lemon, cinnamon stick and cloves. Bring to boil, stirring to dissolve sugar, adding 5 or 6 apple halves once, 6 to 8 minutes, or until almost tender. Discard lemon, cinnamon and cloves. Chill and serve or store, covered, in refrigerator up to 3 weeks.
Beat well the eggs, sugar and butter. Add Cool Whip and peaches. Layer vanilla wafers, then the pudding. Makes 2 to 3 layers. Refrigerate.
Heat oven to 350°. Combine chocolate chips and butter; stir over very low heat until chips are melted and smooth. Add milk; mix well. In medium bowl, combine 1 level cup of flour, finely chopped nuts, chocolate mixture and vanilla. Mix well. Shape 1 tablespoon of dough completely around each kiss. Place 1-inch apart on ungreased cookie sheet. Bake 6 to 8 minutes. Cookies will be soft and appear shiney but become firm as they cool. Remove and cool. In saucepan, mix baking bar and shortening. Stir over low heat until melted and smooth. Drizzle over cookies. Makes 5 dozen.
Cook macaroni in boiling, salted water until tender; drain. Melt margarine; blend in flour. Add milk; cook and stir until thick. Add salt, pepper, onion and cheese; stir until cheese is melted. Mix sauce with macaroni. Turn into 1 1/2 quart casserole. Bake in moderate oven at 350° about 45 minutes.
In greased baking dish, layer potatoes, onion, carrots and beef. Combine soup, water, salt and pepper. Pour over top of casserole. Cover and bake for 55 minutes at 350°. Uncover and cook an additional 20 minutes.
Mix well. Form ball. Add more powdered sugar if desired for thicker consistency. Sprinkle with chopped pecans. Serve with graham crackers.
Separate eggs and reserve egg whites in separate bowl. Cream shortening, 1 cup sugar, milk, vanilla and eggs. Add flour, baking powder and salt. Whip egg whites until stiff and fold in. Roll blueberries in flour and fold in. Grease and flour pan, 13 x 9-inch. Pour batter in pan and sprinkle 1/4 cup sugar over top of mix. Bake at 350° for 50 minutes or until golden brown and toothpick clean.
Heat oven to 350°. Melt butter. Stir in honey, mustard, salt and curry powder. Arrange chicken in dish in a single layer and cover with honey mixture. Cover. Bake for 30 minutes. Remove cover and bake another 30 minutes. Great served with rice.
Combine eggs and milk in a large bowl and mix well. Butter both sides of all bread slices. Dip each slice in egg mixture. Place 1 layer of bread in bottom of 9 x 12-inch baking dish. Cover with 1 cup cheese, all of the ham, the remaining bread slices and the remaining cheese. Pour remaining egg mixture over the cheese. Refrigerate 24 hours. Remove from refrigerator 1 hour before baking. Bake in preheated 350° oven for 1 hour. Serves 12.
Mix sugar and Crisco; beat until creamy. Add flavoring and milk alternately with flour. Last, add eggs, one at a time. Use tube cake pan and start in a cold oven. Bake at 350° for 1 hour or until done.
Slice hot dogs up and mix with all other ingredients. Bake at 350° for 30 minutes.
Cover bottom of casserole dish with bacon slices. Press the ground beef on top of bacon followed with sliced onion, carrots and sliced raw potatoes. Season with salt and pepper. Pour on one can of soup. Cover and bake until vegetables are tender at 325° for 1 1/2 hours.
Blend room temperature cream cheese, butter, and flour; chill one hour. Divide into 24 equal parts. Shape each part into a small ball. Press onto bottom and 1/2-inch up the side of small buttered (2-inch) muffin cups; chill.
Mix yogurt and Cool Whip. Add fresh cut up berries. Pour into pie shell. Freeze for several hours. Remove from freezer a few minutes before serving.
Beat eggs until foamy in medium size pan. Stir in sugar, salt and pepper. Stir in flour until mixture is smooth. Add milk and stir; add vinegar and mix well. Put on stove and add boiling water and stir constantly until mixture is boiling good. Remove from stove and stir in oleo until melted. Pour into bowl and cover with waxed paper or plastic wrap to keep crust from forming. Cool.
Mix well the sugar, salt, flour and cocoa. Beat in eggs and melted margarine. Add milk. Add pecans, coconut and vanilla. Pour into unbaked pie shell. Bake 40 minutes at 350°.
Heat together rice (uncooked), milk, mushrooms with liquid and soups. Pour into buttered 9 x 13-inch pan. Arrange chicken pieces on top. Sprinkle with onion soup mix. Cover with foil. Bake at 350° for 1 hour.
Add sugar to sliced, fresh strawberries. In saucepan, add strawberries and gelatin. Dissolve over medium heat. Cool.
Cut chicken into 1/4-inch slices; add dressing. Cover and marinate in refrigerator overnight. Drain chicken; keep dressing. Microwave chicken in a 2-quart bowl on High 4 to 5 minutes; cook until tender. Drain chicken. Combine pepper, onion and 2 tablespoons dressing. Put back into the bowl (2-quart), microwave 4 to 5 minutes until tender. Add chicken and tomatoes; mix lightly. Microwave 2 minutes or until hot. Fill tortillas with chicken mixture.
Cream shortening and sugar. Add well-beaten eggs. Mix well. Sift flour, nutmeg, cinnamon, soda and salt together and add to mixture. Add nuts, dates and apples. Pour into well-greased and floured pan (9 x 13-inches) and bake 1 hour at 325°.
Mix well and put out on your floured cloth. Knead gently, adding a little flour as needed so you can roll it out like pie crust. Let it lay a while to dry, 10 to 15 minutes. I use my pizza cutter to cut in strips. I bring the pot of chicken broth to a boil before I drop the strips in one by one; after all are in, turn heat down. Stir and cook slowly for 20 or 30 minutes.
In large bowl, beat egg whites until soft peaks form. Add yolks and honey; mix well. Stir in milk, rum extract, vanilla and cinnamon. Chill. Just before serving, fold in whipped cream; pour into large pitcher or punch bowl. Sprinkle lightly with nutmeg. Makes 16 (4 oz.) servings.
Heat oil in skillet and cook onion until browned. Place refried beans, salt, garlic powder and spices in skillet and heat through. Pour about half of the Chili Sauce in ungreased 3-quart baking dish. Warm tortillas (directions on package). Place 1/3 cup bean mixture on tortilla and roll up. Place flap side down in sauce in baking dish. Repeat until all tortillas are used. Pour remaining sauce over all. Bake, uncovered in 350° oven for 15 to 20 minutes. Serves 6.
Cook broccoli according to directions. Drain. Add soup, mayonnaise and chopped pecans. Mix well. Add eggs and onion. Pour into 2-quart casserole dish. Sprinkle with cheese and bread crumbs. Drizzle top with melted butter.
Mash the potatoes until smooth with the remaining ingredients. Should be moist to form into patties. Place on a well-oiled baking sheet. Bake at 400° for 20 to 40 minutes, turning once. Pancakes should form a brown crust. Serve with fresh parsley and tomatoes. A complement to tofu. Yields 1 dozen.
Heat pineapple and juice with lemon juice and sugar. Stir until dissolved. Soak gelatin in cold water and add to heated mixture. Pour into 9 inch by 12 inch casserole dish and put in refrigerator. When it begins to congeal, add cheese, pimento, and cool whip. Stir and put back in refrigerator. Let chill overnight. Makes 15 generous servings.