HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt almond bark and chocolate chips until smooth. Add peanuts and mix. Drop by teaspoonfuls onto wax paper.
Mix sugar, eggs and oil together. Add rest of ingredients. Blend in loaf pan for 1 hour at 350°. Makes 1 loaf.
Combine applesauce, squash, brown sugar, nutmeg, salt, butter, eggs and milk. Mix well. Pour into buttered baking dish. Sprinkle with nuts and bread crumbs. Bake at 375° for 25 to 30 minutes. Serve hot.
Pour hot milk over soft bread crumbs and cheese. Cover until cheese melts, then add macaroni, beaten egg yolks, parsley, salt, onions and melted butter. Beat egg whites until stiff but not dry. Fold into mixture. Pour into well-greased casserole and bake in a preheated 350° oven for 35 to 45 minutes (must be eaten immediately or it will fall). Good dish for the Fridays of Lent.
Mix cake according to directions. Put in 9 x 13-inch greased pan. Mix rhubarb and sugar and place on top of cake batter. Pour 1 pint unwhipped cream over top. Bake at 350° for 1 hour or until done.
Heat oven to 350°. Combine cracker crumbs, sugar and margarine; mix well. Pat crumbs mixture into the bottom of a 9 or 10-inch pan and set aside.
Arrange broccoli with flowers toward the sides of an 8 x 11-inch Pyrex dish. Combine soup, mayonnaise, lemon juice and curry powder. Top broccoli with the chicken, then soup mixture, then cheese. Bake at 350° for 30 minutes. Serves 4 to 6.
Dice tomatoes as small as possible. In bowl, put tomatoes, then add all ingredients and toss well. Let it marinade at least 2 hours at room temperature. If it has been chilled, remove at least 2 hours before using. Mix with cooked pasta.
Heat oven to 250°. Mix cereals, pretzels and nuts in baking dish, 13 x 9 x 2-inch. Blend butter and seasonings. Pour over cereal mixture. Bake 30 minutes, stirring gently after 15 minutes. Makes about 8 cups.
Cream sugar and shortening. Add eggs and then add orange rind, orange juice and milk to the creamed mixture. Mix in dry ingredients. Bake at 350° for 10 to 12 minutes. Cool and ice with powdered sugar icing.
Mix mayonnaise, vinegar, raisins, onions and broccoli. Let it set overnight. Next day, when ready to serve, fry bacon and crumble in salad.
Preheat oven to 400°. Mix potatoes as directed on the package. In a 2-quart ovenproof dish, mix together ham, peas, onion, green pepper and celery. Stir in potato mixture. Sprinkle cheese on top. Bake 30 minutes. Serve hot. Makes 6 to 8 servings.
Saute onion in butter in large fry pan and add Kielbasa. When heated or lightly browned, add cabbage and seasonings. Cover until cabbage is cooked through. Add noodles and sour cream. Heat and serve.
Cook noodles with garlic salt as directed; drain. Brown beef; drain, leaving some drippings to saute celery, onions and green pepper until tender. (Add some butter as needed.) Mix all ingredients in a large bowl. Place in casserole dish and cover with grated cheese. Bake at 325° for one hour.
In a 4-quart pot, over medium-high heat, bring stock, water, potatoes, onion, garlic, basil, pepper and thyme to a boil. Cook 10 minutes or until potatoes are tender. Let cool a few minutes, then ladle half the vegetables and about 2 cups of the liquid into a blender. Add 1 cup corn. Process 30 seconds or until coarsely pureed. Return to saucepan. Stir in zucchini and remaining 2 cups corn. Cook over medium heat 8 minutes or until zucchini is tender. Stir in milk and heat briefly. Makes 8 servings.
Combine first 5 ingredients. Mix together the next 4 ingredients and add to bean mixture. Cover and chill overnight if possible.
Cover the onions, cucumbers and peppers with boiling water and 1 cup table salt. Soak 3 hours or overnight. Strain and heat in weak vinegar water (enough water to cover and 1/2 cup vinegar) until they turn color. Strain.
In greased 9 x	13-inch pan, mix rice, water, mushroom and onion soup together. Layer chicken in rice mixture and sprinkle seasoning on top.	Bake 1 1/2 hours in 350° oven.
Blend cream cheese and mayonnaise until creamy. Add celery, onions and shrimp. Garnish with your favorite vegetables, crackers or chips.
Unroll crescent roll dough; separate into 8 triangles. Snip drained sauerkraut in can to cut up long strands; combine with salad dressing. Place 1 slice of corned beef across wide end of each triangle. Spread 2 tablespoons of sauerkraut on beef; top with 2 strips of cheese. Beginning at the wide end, roll up each triangle. Bake on ungreased baking sheet at 375° for 10 to 15 minutes or until golden brown.
Mix flour with sugar. Stir in remaining ingredients and pour in buttered dish. Place dish in pan of water and bake at 350° for 45 minutes. Yields 4 servings.
Combine spaghetti sauce, tomatoes with liquid and water in bowl. Stir to blend and break up the tomatoes; set aside. Combine Ricotta cheese, 1/2 cup Mozzarella, egg and garlic powder in bowl; mix well. Spread 1/3 spaghetti sauce mixture in bottom of microwave-safe baking dish (about 12 x 8 x 2-inch). Place 3 noodles on top of sauce. Spread half Ricotta mixture over noodles. Layer with half of the spinach and 1 cup Mozzarella. Repeat layers (sauce, noodles, Ricotta, spinach and Mozzarella). Cover with the remaining noodles; pour on remaining sauce mixture.
Combine soup and cheese and cook on simmer until cheese melts, stirring constantly. Pour this mixture while hot over gelatine which has been dissolved in cold water. Add mayonnaise. Grind together celery, cucumber, green pepper and onion. Add to mixture with shrimp. Pour into mold and let chill. Serves 8 to 10.
In blender container, puree 1 cup beans with 1 cup vegetable broth until smooth. Set aside. In large saucepan, heat water and saute onion and garlic until softened. Mix seasonings, except parsley and stir. Add bean puree and simmer, covered, for 10 minutes. Add potatoes and carrots; cook for 5 minutes. Add reserve beans and cook for an additional 5 minutes. Add reserved beans and cook for an additional 5 minutes. Sprinkle with parsley and serve. Makes 4 servings.
Mix sugar, flour, cheese and pineapple. Place in oblong dish. Crush Ritz crackers to cover. Drizzle melted oleo over cracker crumbs. Bake 20 to 30 minutes at 325°. Serve warm.
Preheat oven to 400°. Drop chicken into egg and then bread crumbs, coating thoroughly. In medium skillet, heat olive oil. Cook chicken in oil until done and well browned.
In a 10 or 12-inch frying pan, fry garlic and shallots in oil. Add sausages, pork and shrimp. Season with soy sauce and parsley. Add rice. Continue frying and turning for 5 to 10 minutes to blend all ingredients. When done, garnish with scallions. Serves 8.
Place potatoes in a large saucepan and cover with water; add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 25 to 30 minutes or until tender. Drain.
Cream together the cheese, lemon juice, mayonnaise, Worcestershire sauce and green onion. Chill. Shape into a patty. Mix together cocktail sauce, horseradish and Tabasco. Pour this mixture over the patty. Spread over this the crabmeat. Press down on top of cheese and sauce. Sprinkle with chopped parsley.
Separate eggs; beat egg whites until they form stiff peaks. In another bowl combine egg yolks, cold rice, milk and cheese. Gently fold in egg whites. Butter baking dish; gently spoon in mixture. Bake at 300° for 30 to 40 minutes or until top is golden brown.
Mix drained chicken and mayonnaise until creamy. Add celery, nuts and grapes. Add salt and pepper to taste. Chill before serving. Served best with croissants.
Cream together butter and sugars. Beat in eggs. Add vanilla. Sift together flour, soda and spices. Add to creamed mixture and stir in oats. Cover dough and let set at room temperature for 2 hours. Bake at 375° for 10 minutes.
Boil the chicken. Cut into bite sized pieces. Combine all ingredients (EXCEPT THE CHIPS) in a large bowl and mix well. Once the mixture is stirred, thoroughly, crush the chips and add to casserole mixture. Pour into a 9 x 13 baking dish and bake for 60 minutes at 300 degrees.
Combine all ingredients except chops. Mix well. Pour over chops and marinate overnight. Remove from marinade and broil 4 to 5 minutes each side.
Beat egg whites until stiff but not dry. Cook sugar, Karo and water with margarine until it forms a soft ball when dropped in cold water. Pour slowly over beaten egg whites. Add melted chocolate and vanilla. Beat until thick enough to spread.
Cut Velveeta (dental floss works really well for this) in half lengthwise. Roll out to 1/4-inch thickness. Spread with cream cheese and green chilies. Roll up; refrigerate. Serve with wheat thins.
Cook vegetables 10 to 15 minutes. Add soup and sour cream. Melt butter in casserole dish with 1/2 of dressing. Add vegetables and soup mixture. Cover top with remaining dressing. Bake at 300° for 20 to 25 minutes.
In large pan, stir together soups, then broth and milk. Add cornstarch mixed with water. Heat, stirring constantly, until slightly thickened. Place about 2 tablespoons cheese in bottom of each bowl before adding soup. This is a great snack for special holidays.
Cream butter and sugar. Add eggs. Sift flour, soda and salt; add gradually. Add sour cream, vanilla and extract. Pour into Bundt pan. Bake at 350° for 1 hour. Drizzle a glaze while warm.
Put Crisco in bowl; add hot broth and stir until Crisco is melted. Then add flour. Make a ball and roll out and cut in strips. Add to boiling broth. One can cream of chicken soup makes it better.
In large soup pot; cook onion in butter with garlic, cayenne, and bacon until onion is tender. Pour in the rest of the ingredients. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender. Stir occasionally.
Crumble sausage in large skillet. Add mushrooms. Cook over high heat about 15 minutes, stirring frequently, until meat and mushrooms are lightly browned and liquid from mushrooms has evaporated. Drain off excess grease. Add parsley. Beat eggs with cream and cheese. Blend into mushroom mixture; stir in salt. Pour mixture into pastry. Bake at 400° for 25 to 30 minutes, until well browned. Let stand for 10 minutes before serving.
Cook squash until barely tender. Drain well. In a 2-quart glass casserole, layer squash, tomato, onion and chilies. Drizzle with butter. Toss together remaining ingredients. Sprinkle over vegetables. Bake in a 375° oven for 15 to 20 minutes.
Lightly brown beef and onion. Season. Cook until tender. Add beans and soup. Pour into greased casserole. Top with mounds of mashed potatoes and sprinkle with grated cheese. Bake 25 to 30 minutes at 350°.
Brown sausage and drain. Put croutons in bottom of a 9 x 13-inch pan. Cover with cheese and then sausage. Beat eggs. Add milk, mustard and soup. Pour over mix in pan. Refrigerate overnight. Cover to refrigerate, uncover to bake. Bake for 1 1/4 hours at 300°.
Thaw and skin the fillets. Cook the spinach according to package directions and drain thoroughly. Blend the flour, salt, pepper and nutmeg into fat in a saucepan. Add milk gradually and cook until thick and smooth, stirring constantly. Add the cheese and Worcestershire sauce and stir until blended. Arrange half the fillets in casserole dish and layer spinach and cheese mixture. Repeat until all is completed. Bake in oven at 350° for 1 hour.
Mix sugar, cocoa, milk, syrup and salt together. Cook on medium heat until it forms a soft ball when dropped in cold water. Remove from heat. Add margarine and vanilla. Beat until cool.
Mix strawberries and Sure-Jell together with electric mixer on slow speed until well mixed; let stand for 20 minutes. Add syrup and sugar to strawberry mixture. Stir with a spoon until sugar is dissolved. Place in containers; store in freezer. Allow to set about 2 weeks before using. This jam is good on toast or biscuits and makes a delicious topping for ice cream. Yields about 10 (8 ounce) containers.
Mix all ingredients except the butter. Put into greased casserole dish. Melt butter and pour over top. Bake 30 to 40 minutes at 350°.
Combine ingredients in large saucepan. Bring to boil, stirring. Simmer 20 minutes. Let cool. Strain. Serve with a wedge or 1/4 slice of orange. Makes 1/2 gallon.
Beat butter, sugar, corn syrup, lemon juice and eggs on medium until creamy. Gradually add flour and salt. Beat until well mixed. Cover and chill about 20 minutes.
Grate the raw potatoes, then the lemon and orange rinds. Beat eggs and sugar. Add potatoes, spices, molasses, milk and butter. Put mixture into buttered baking dish and bake slowly for 1 hour. Serve hot with meat course or cold, cut in slices.
Beat eggs, milk and butter with a whisk. Add flour and salt. Beat until light, not foamy. Let batter stand for 5 minutes. Heat muffin pan, coated with cooking spray, in a 400° oven for 3 minutes or until very hot. Spoon 1/2 cup batter into each cup of pan or fill area 1/2 full. Bake for 55 minutes. Cut a 1 1/2-inch split in the top of each popover and bake 5 additional minutes. Serve immediately.
Cook bacon until crisp and crumble. In a mixer with paddle attachment, beat cream cheese until softened. Slowly add buttermilk to cream cheese. Continue to beat until smooth; add salt, garlic powder, Tabasco, Worcestershire sauce and bacon. Mix well.
Saute onion in butter and add salt and pepper to taste. Mix ingredients. Reserve some onion rings for top. Bake in greased 9 x 13-inch dish 30 to 35 minutes at 350°.
The day before or at least 4 hours before preparing casserole, combine cream cheese, sour cream and onions. Refrigerate. Brown the ground beef. Add garlic salt, salt, pepper, sugar and tomato sauce. Simmer for 15 minutes. Cook the noodles.
In large skillet, cook the rice, celery and onion in butter; stir constantly until rice browned. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from heat and let stand. Cover for 10 minutes.
Preheat oven to 350°. Spray 9 x 13-inch pan with Pam. Spread 1 can rolls on bottom of pan. Mix cream cheese, egg yolk, sugar and vanilla. Spread over rolls. Spread second can of rolls on top. Whip egg whites. Spread over top and sprinkle with cinnamon and sugar. Bake at 350° for 35 minutes. Let cool. Can be glazed with powdered sugar and milk. Very good without glaze.
In large bowl, beat egg yolks; stir in milk, water and vanilla. Fold in cookies and whipping cream. Pour into aluminum foil-lined 9 x 5-inch loaf pan or other 2-quart container. Cover; freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer.
Cream butter, sugar and eggs together until fluffy. Sift dry ingredients. Add raisins and nuts. Add alternately with applesauce to the butter and sugar mixture. Mix thoroughly and turn into well-buttered pan and bake.
Combine flour, softened cream cheese and oleo. Make into small balls and press into bottom and up sides of tiny muffin tins. Bake until very light brown at 400°. Remove from pans and cool.
Cut a piece of waxed paper to fit the bottom of a 9-inch square baking pan. Lightly oil pan sides and paper. Preheat oven to 350°. With a mixer, beat together egg whites, sugar, orange peel and vanilla until light and fluffy. In a small saucepan, heat the milk and margarine until hot, then stir into the egg mixture. In a bowl, stir together the flour, baking powder, salt and nutmeg. Add to the batter and stir to blend well. Pour batter into prepared pan.
Place beans in a large bowl or pot. Cover with cold water and soak overnight. Drain beans.
Combine cream cheese and butter. Add sweetener. Add egg and beat well. Add vanilla and lemon juice. Whip the cream and fold into mixture. Pour into 6 single-serving custard cups. Chill at least 6 hours. It can be frozen. Serve with fresh strawberries.
Mix the melted oleo, flour and nuts together. Press firmly into a 9 x 13-inch Pyrex pan. Bake at 350° until lightly browned, then cool completely. Mix chocolate pudding with milk; cook until thickened. Let cool completely. Mix together cream cheese, powdered sugar and 1/2 of the Cool Whip.
Mix all together and drop by teaspoon on hot waffle iron set on medium heat. Frost with favorite chocolate frosting.
Spread cream cheese on large platter. Top with onion, pepper, tomatoes and Cheddar. Pour taco sauce over top. Serve with taco chips.
Place ground beef, onions and green pepper in a skillet. Cook until done and drain. Combine all beans, undrained, with barbecue sauce and add to ground beef mixture. Cook over medium heat for 1 hour or in a crockpot for 4 hours. This freezes very well.
Place 3/4 cup chopped onion and 2 cloves garlic in oil in deep heavy pan and cook until tender (but not brown). Drain off remaining oil and add rest of ingredients. Simmer while making meat balls. After sauce has simmered for 3 to 4 hours, remove bay leaf and serve with Romano cheese.
With a mixer, combine cream cheese and condensed milk. Add milk, pudding mix, vanilla and one-half of the Cool Whip. Blend until thick. In a 9 x 13 inch baking dish, layer half of the vanilla wafers, half of the bananas and half of the pudding mixture. Repeat layers. Top with remaining Cool Whip and chill until set.
Thaw all frozen juices. Stir pineapple juice into concentrates and undiluted lemonade. Add water; mix well. Chill. To serve, slowly pour champagne into juices in punch bowl. Garnish with thin slices of fruit of your choice. Makes 28 cups.
Dissolve the gelatin in the boiling water. Stir in the cold water. Chill until thickened. Fold in the apples, celery and walnuts. Pour into a 5-cup ring mold. Chill until firm. Unmold; surround with lettuce.
Cook orzo pasta. In large bowl add chopped garlic, spinach; chopped, and cherry tomatoes cut in half.
Boil potato until done. While still hot, mash thoroughly. Add powdered sugar, small amounts at a time, until potato and powdered sugar mixture is at a rolled dough stage. Roll out to 1/4-inch thickness. Spread evenly with peanut butter and roll up. Chill 5 to 6 hours or overnight. Slice into 1/4 or 1/2-inch pieces. Serve cold.
Cut up vegetables and meat into bite size pieces. Boil water and add Gravy Master and bouillon cubes. Add vegetables. Cook on medium heat for 1/2 hour. Add meat an cook for another 1/2 hour.
Mix all ingredients in baking casserole. Bake at 350° for 45 to 60 minutes.
Mix well and use 1 heaping teaspoon to 1 cup hot water. Increase to suit taste.
Heat oil in large skillet over medium heat. Add shrimp, onion, pepper and celery. Cook and stir until shrimp is pink. Add tomatoes, sauce, hot pepper sauce, thyme and garlic powder. Bring to boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Serves 4.
Saute onions; add celery and bell pepper; add mushrooms and tuna. Cover and simmer for one hour. Add chow chow to taste. Serve warm.
Beat eggs with electric mixer until fluffy. Add cream cheese, cottage cheese, Romano cheese and flour. Continue beating until well blended. Crumble Feta cheese with fork and combine with egg mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic and saut 30 seconds. Add tomatoes, onions, 2 tablespoons parsley and juice. Cook 2 minutes or until heated.
Cream butter and sugars in large bowl. Add eggs and beat in pumpkin. Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Add to pumpkin mixture. Mix until just blended. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour and 10 minutes.
Cream oleo and sugar. Add egg, bananas and vanilla. Beat in flour, salt, soda and baking powder. Add nuts; beat well. Bake in greased loaf pan at 350° for 50 minutes.
Melt chocolate and butter in a heavy pan. Add butter flavoring and pecans and stir to coat pecans. Remove from heat.
Boil potatoes, onions, celery, and carrots. Drain. Mix all ingredients together. Simmer on medium heat until it starts to boil. Turn heat down and simmer 2 minutes or until thick in texture. Serve hot.
Break spaghetti into thirds and cook. Drain and rinse with cold water. Combine Miracle Whip, mustard, salt and sugar. Stir into cooked spaghetti and remaining ingredients. Cover and chill well or overnight. Good summer salad.
Pound flour, salt and pepper into steak. Cut into bite size pieces. Brown with the onions in butter. Add tomato paste and consomme and simmer 2 hours. Add 1 can mushrooms and the sour cream before serving. Serve on cooked rice or noodles. Serves 4.
Combine blueberries, water, sugar and cornstarch. Heat to boiling, stirring occasionally. Stir in lemon juice. Serve warm or chilled. Makes about 1 3/4 cups.
Trim excess fat from ribs. Heat fat in Dutch oven. Roll ribs in flour. Brown in hot fat; spoon off fat. Season. Add water. Cover; simmer on top of range or slow in oven (325°) until tender, about 2 hours. Add extra water if needed. Put meat on warm platter. Keep hot. Make onion gravy. Makes 6 servings.
Beat eggs. Add sugar, melted butter, salt, milk, vanilla and coconut. Pour into pastry lined pie plate. Bake at 350° for 25 or 30 minutes.
Cook pasta according to package directions; drain well and cool. Brown meat and drain fat. Add taco seasoning. Cool. Combine pasta, meat, green pepper, onion, cheese, tomatoes and seasonings in large bowl. Chill. Just before serving, stir in dressing and corn chips. Can also add chopped lettuce if desired.
Preheat oven to 350°. Coat 3-quart baking dish with cooking spray. Bring water and salt to a boil in a large saucepan. Slowly stir in grits. Cover, reduce heat and cook for 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and margarine until melted. Add egg substitute, milk and sausage; blend well. Pour mixture into prepared dish. Bake 1 hour or until set. Makes 6 to 8 servings.
Brown meat in 2 tablespoons shortening. Add 2 cups hot water and next 9 ingredients. Cover and simmer for 1 1/2 hours. Remove bay leaves and garlic. Add vegetables; cover and cook 30 to 45 minutes.
Mix together and pour into unbaked pie crust. Bake at 350°. Makes 2 deep dish pies.
Spread butter on saltine cracker and sprinkle sugar on butter. Place in mouth and enjoy!
Combine rice, seasoning packet of rice mix and hot water; place in lightly greased 13 x 9 x 2-inch baking dish. Set aside. Sprinkle pork chops with pepper and place over rice mixture. Cover and bake at 350° for 1 hour. Uncover casserole. Combine soup and milk and pour over casserole. Bake casserole uncovered 15 minutes or until thoroughly heated. Yield: 6 servings.
One hour before serving, cook green beans; drain and put in 1 1/2-quart casserole. In a 2-quart saucepan, cook bacon and onions over medium heat until bacon is crispy and onions are soft. Stir in flour. Gradually add 1 1/2 cups water, bouillon and pepper. Cook to thicken, stirring constantly. Gently mix in with the beans. Sprinkle with cheese. Bake 30 minutes at 350°. Makes 8 servings.
Combine sugar, corn syrup, water, salt and vinegar. Cook slowly to hard-boil stage. Remove from heat and add butter and vanilla. Slowly pour over popped corn and mix well, stirring constantly. Grease hands and form balls.
Stir Jell-O in boiling water until dissolved. Combine rest of ingredients. Pour into greased salad mold or rectangular Pyrex dish. Make 16 servings.
Mix all ingredients. Place in greased 2-quart casserole dish. Bake at 350° for 45 minutes. Top with 2 cups of grated cheese. Bake for 5 more minutes.
Layer the ingredients in the order given, in an ovenproof Dutch oven with a lid, and bake for five (5) hours at 275°. Sprinkle top with salt and pepper.
Combine first 4 ingredients. Add chocolate chips and set aside. In large bowl, mix remaining ingredients well. Fill muffin tins, lined with cupcake papers, 1/3 to 1/2 full with this mixture. Drop large spoonfuls of cheese mixture in center of each cup. Bake 20 to 25 minutes at 350°. Makes 20 to 24 cupcakes.
Dissolve jello in hot water. Cool. Mix in sugar, cream cheese, vanilla, salt and whipped cream. Add jello and cream cheese mixture. Beat until smooth.
Mix yeast in 1/4 cup warm water. Add milk, butter, sugar and salt. Mix in flour, 1 cup at a time. (Let rise once its double size, about 15 minutes.) Pull apart into 12 pieces. Tuck one cube of cheese in each piece and close. Bake at 375° for 15 minutes or until golden brown.
Mix together the first 5 ingredients in a small bowl and chill. In a large bowl, combine the remaining ingredients. Add chilled dressing. Toss lightly.