HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove crusts from bread; spread lightly with butter. Cut each slice into 20 small cubes. Add onion and eggs. Refrigerate overnight. Add shrimp, crab meat, celery and mayonnaise. Mix well. Cover and refrigerate for 3 to 4 hours. Serves 8 to 12 people.
Pour marinade over carrots, onion and bell pepper. Cover and refrigerate. Flavor is better if prepared 1 day before serving.
Boil potatoes until tender. Mash and mix with eggs, milk, butter, cinnamon and sugar. Pour into casserole dish and bake for 20 minutes or until done at 325°. Sprinkle with marshmallows and brown.
In a medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours. Serve with raw vegetables, chips or Triscuits. If desired, can be served in round bread, scooped out in center.
Heat liquid Butter Buds in a 10-inch nonstick skillet over medium heat until hot. Add pinto beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chili powder, cumin, salt and pepper. Add more liquid Butter Buds to skillet if necessary. Cook and stir until a smooth paste forms, about 5 minutes. Garnish with grated Alpine Lace nonfat Cheddar cheese or Kraft Free cheese slices, melted on top. Serves 4.
Pour boiling water over the oats and let stand for 20 minutes. Meanwhile, cream the shortening with the two sugars. Then beat in the eggs; stir in the cooled oats mixture. Sift the flour and other dry ingredients together and add to the batter. Stir in the nuts. Bake for 35 minutes at 350°.
Combine all ingredients until well blended. Cover and chill. Serve as a dip for raw veggies. Yields about 3 cups.
In a frying pan melt butter. Add flour. Cook for a minute. Add vinegar, hot water, sugar and seasonings. Cook until the consistency of thick cream. Add the beets to this sauce. Lightly mix and cook for two minutes or until thoroughly heated.
Combine sugar and milk. Cook 4 to 5 minutes, stirring constantly. Add Marshmallow Creme, chocolate chips and vanilla. Stir well until creamy. Pour into pan that has been buttered. Cool and cut.
Mix sour cream, cream cheese, Ranch dip, olives and onion. Cover burrito skin; roll up and chill. Cut in one-inch pieces. Serve with taco sauce. Can be made ahead and kept in refrigerator.
Mix all the above ingredients together. To serve, stir 2 heaping teaspoons of the mix into an 8 ox mug of hot water or a 10 oz glass of cold water. This drink is great hot or cold.
Cook spaghetti. Drain and wash under cold water. Cut up pepper and tomato into small pieces. Add to drained spaghetti along with seasoning and Italian dressing. Sprinkle in the cheese and allow to set overnight for best flavor.
Put all ingredients into a large pot. Let cook until celery and onion are cooked tender. Include the juices from the cans of clams. Do not add anything to the cans of soup.
Mix together, slice an orange thin and add to punch. Add some maraschino cherries. Serve with ice cubes. Makes about 7 cups.
Mix together and spread on top of casserole. Bake at 350° for 30 minutes.
Preheat oven to 250°. Fill large roaster with salted popcorn. Keep warm in oven. Melt butter. Add brown sugar and corn syrup. Boil to 250° for 5 minutes. Pour over warmed popcorn. Mix well. Bake 1 hour. Stir every 15 minutes. Remove from oven. Cool.
With fork, stir cold water into Bisquick. When soft dough is formed, roll out into rectangle, on floured board.
Mix well and store in large plastic container. Boil water. Put 3 to 4 tablespoons of chocolate mix in cup and fill with the water. Mix well. Makes lots!! Enjoy!!
Combine butterscotch chips and peanut butter in a large saucepan. Stir over low heat until smooth. Remove from heat and add cereal. Stir until well coated. Press mixture into a buttered 9 x 13-inch pan. Chill until firm. Cut into squares.
Combine all ingredients. Place in casserole sprayed with oil. Sprinkle top with bread crumbs or food yeast. Bake at 350° for 30 minutes.
Mix 1 1/2 cups of sugar, salt, flour, eggs, soda and crushed pineapple together. Pour into greased 9 x 13-inch pan. Before baking, mix together brown sugar and nuts. Sprinkle on top of raw cake mixture. Bake at 350° for 30 minutes.
Mix cake according to directions on box. Pour half of mixture in a greased and floured 13 x 9-inch pan. Bake 10 minutes at 350°. Melt caramels with milk over low heat to make a sauce. Pour over cake that has been baked. Sprinkle with chocolate chips and nuts. Pour remaining batter over this and bake 17 to 20 minutes.
Mix crumbs, sugar and butter together for crust. Pat into 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes. Set aside to cool.
Butter a 9-inch pie plate and fill with sliced apples. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon and sprinkle over apples. Mix together remaining 1/4 cup of sugar, salt, flour, beaten egg and margarine. Pour over apples (batter should be thick). Sprinkle with chopped nuts. Bake at 350° for 40 to 45 minutes.
Cook macaroni in salted water until tender; drain. Melt butter and add flour until well blended and smooth. Add milk gradually, constantly stirring until mixture boils. Add salt and pepper; cook for 3 minutes. Stir in grated cheese and add the macaroni. Serve.
Mix sugar, oil and egg until well blended. Sift flour, salt and soda. Add bananas to sugar mixture, then the flour and nuts. Mix well. Grease and flour a 9 x 5-inch loaf pan. Pour batter into pan; bake for 1 hour at 350°.
Blend ingredients together. Serve with fresh strawberries, pineapple, cantaloupe and watermelon balls.
Soak beans overnight. Leave just enough water in the beans so that you can see it. Add brown sugar, molasses, onions, salt, bacon or salt pork, pepper and mustard. Add bacon drippings. Bake at 325° until beans are done, approximately 5 hours. If roaster cooks fast, reduce heat. These beans are baked in a large electric roaster. I cut this recipe in half for a smaller amount. When cool, you can freeze them.
Prepare spaghetti; drain. In medium bowl, blend milk and egg. Add spaghetti and toss to coat. Spray a 15 x 10-inch jelly roll pan with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan.
Soften and mix together all ingredients. Form a ball. One hour before serving, roll in chopped pecans.
Blend all ingredients well and pack in a crock. Serve with crackers or bread sticks. This is better if it is made several days before serving.
Preheat oven to 400°. Cream butter and sugar. Add well beaten egg. Sift flour, baking powder and salt together. Add alternately with milk to the butter and sugar mixture. Add blueberries. Bake in greased muffin tins for 20 to 25 minutes. Yield: 12 muffins.
Mix dry ingredients in large mixing bowl. Add milk, eggs and oil. Beat well. Pour into 8-inch square baking pan. Bake at 400° for 20 to 25 minutes. Yields 9 squares.
Sift flour and salt into 9-inch pie plate. Boil water and Crisco together; pour over flour and salt. Mix with fork until flour is all wet. Then pat out and flute edges with fingers. Bake at 350° for 10 to 12 minutes.
Line a pan with cookies and slice 1 1/2 bananas over cookies. Add more cookies and bananas. Repeat until all bananas and cookies are gone, making a crust on top with cookies. Set aside. Separate eggs; put whites in a bowl and set in refrigerator. Beat yolks well and put in a double boiler. Add sweetener and milk and whip well. Set over medium heat; keep stirring until thick. Add flavoring and pour over bananas and cookies. Beat egg whites until stiff. Add 2 tablespoons sugar and 1/4 teaspoon cream of tartar. Spread over banana pudding. Bake at 300° until brown.
Butter a 9 x 12-inch baking dish. Brown sausage and drain grease. Cut edges off of bread; cut into squares. Butter both sides of bread, then place in dish. Spread small pieces of sausage over buttered squares; sprinkle grated cheese over sausage. Beat eggs and milk together; pour over top. Cover; refrigerate overnight. Bake in a 350° oven for 30 minutes.
Mix flour, melted butter and 3/4 c. nuts. Press into a 9 x 13 pan. Cook 15 minutes at 300. Cool. Mix 8 oz. cream cheese (softened), sugar, and cool whip. Spread over cooled flour crust. Mix pudding and milk, spread over cream cheese mixture. Top with remaining nuts.
To a large box of instant vanilla pudding, add 3 cups of milk and beat until no lumps. Add the Cool Whip; mix together. Take a pudding bowl and layer with crackers; set aside. Mix sugar, cocoa and milk; mix real good. Cook for 1 minute at a hard boil, stirring constantly. Add butter while cooking, then pour over stack of filling and crackers.
Wash cucumbers. Cut in thin slices. Peel and slice onions. Combine onions and cucumbers. Add salt. Let stand 2 hours. Drain. Heat vinegar, water, celery seed, mustard seed, sugar, ginger and turmeric to boiling. Add cucumbers and onions. Boil slowly until tender. Pack while hot in freshly sterilized jars or let cool and pack into freezer containers for freezing or keeping in refrigerator.
Combine chopped chicken, cabbage (chopped) and green onion tops in large bowl; set aside. Reserve the seasoning packs from noodle packs. Place noodles in large bowl and crush coarsely. Stir seed and almonds in with noodles. Melt oleo in skillet. Add noodle mixture and cook, stirring until toasted. In another bowl, combine the flavor packs from noodles with sugar, oil, Accent, salt, pepper and vinegar. Mix well. Toss all mixtures together 20 to 30 minutes before serving.
In a skillet, melt 1/4 cup butter. When hot, add 1 cup drained oysters. Watch out, they pop and spit a little. Turn until done (they will harden). Then dice. Add to prepared stuffing. Mix well.
Mix flour, salt and alum in a large container. Combine water and the drink mix in a pan and bring to boil. Add water to mix of dry ingredients and then add oil. Mix and knead until smooth. Store in an airtight container.
Bake biscuits according to package directions. Cool and split biscuits. Leave on baking sheet. Chop shrimp and combine with remaining ingredients, except sesame seed. Spread mixture evenly on cut biscuit halves. Toast sesame seed in dry frying pan over medium to low heat until light golden brown in color. Sprinkle seed on canapes and broil until lightly browned and bubbly. Serve while hot. This is good to make ahead and broil at the last minute.
Mix all ingredients in a large bowl. Pour into greased 9 x 13-inch pan. Cover and refrigerate overnight. Bake at 350° for 35 minutes or until firm in center. Yields 6 to 8 servings.
Boil potatoes in jackets; cool, peel and shred, using medium grater. Shred cheese with same grater. Butter 2-quart casserole. Alternate layer of potatoes and cheese in casserole; sprinkle with salt. Pour cream over potato-cheese layers. Combine crumbs and butter; sprinkle over top. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a 350° oven until heated through (55 to 65 minutes).
Mix apples and sugar together; set aside approximately 20 minutes, then add remaining ingredients. Mix well by hand. Pour into greased and floured oblong cake pan. Bake at 350° for approximately 1 hour or until toothpick comes out clean. This batter will be quite thick.
Prepare cake according to directions, making two 8-inch layers. Split both layers horizontally after they have cooled. Blend together sugar, sour cream and coconut. Chill. Spread all but 1 cup of sour cream mixture between the four layers. Mix the one cup of mixture with Cool Whip and spread on top and sides. Seal in airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting. Will keep in freezer for several weeks.
Preheat oven to 350°. Spread about 2/3 roll cookie dough on 13-inch pizza pan. Bake 10 to 15 minutes until brown. Remove from oven and cool completely. Combine cream cheese and sugar, mixing until blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill. Cut into wedges or squares. Top with a glaze, optional. Yields 8 to 10 servings.
Boil sugar and 4 cups water; add Jell-O. Mix other ingredients together and add to Jell-O liquid. Makes 2 gallons.
Combine all ingredients (except coconut) in blender. Cover and blend on low speed 3 minutes. Pour into greased 9-inch pie plate and let stand 5 minutes. Then sprinkle with coconut. Bake at 350° for 40 minutes.
Preheat oven to 350°. Grease Bundt pan; set aside. In large mixer bowl, combine all cake ingredients except walnuts. Beat at low speed until all ingredients are moistened. Increase speed to medium; continue beating until smooth. Stir in nuts. Pour into pan. Bake for 1 hour and 15 minutes. Cool cake in pan just long enough until you can remove cake from pan.
Stir dry ingredients together thoroughly; mix in cherries (with liquid), eggs and oil. Pour into greased and floured 9 x 12 x 2-inch pan. Bake 50 to 60 minutes at 350°. Serve with whipped topping. (Preheat oven to 350°.)
Drain pineapple and save juice. Mix pineapple and cheese. Mix flour, 6 tablespoons juice and sugar. Add to pineapple and cheese. Pour into casserole dish. Crumble crackers. Melt butter and mix with crackers. Put on top of casserole. Bake for 25 or 30 minutes at 350°.
Add toast cubes to tomatoes, salt, pepper, sugar and onion. Mix flour and milk; add to tomatoes. Stir in cheese. Bake at 350° for 30 to 35 minutes.
In large Ziploc bag, combine flour, salt and pepper. In shallow dish, combine eggs and water. In another shallow dish, put bread crumbs in.
In bowl, combine first 4 ingredients. Fold in whipped topping. Place half of cake cubes in a trifle bowl. Sprinkle half the raspberries on top. Top with half of lemon mixture. Repeat. Top with raspberries. Serves 14.
Mix ingredients. Spread in a 9 x 13-inch pan that has been sprayed. Freeze.
Pour boiling water over 1 cup All-Bran. Set aside to cool. Cream sugar and shortening. Add eggs, one at a time. Sift together salt and flour. Combine soda and buttermilk. Alternate flour and buttermilk mixtures into sugar mixture. Mix until smooth. Add first mixture of All-Bran. Blend in raisins. Blend in 2 cups All-Bran; refrigerate.
Sift together sugar, flour, salt and baking powder. Add milk and egg. Beat until smooth, then add chopped apples. Drop by teaspoonfuls in hot 375° grease. Leave in fat for 4 minutes or until brown.
Saute onion and pepper in tablespoon of butter until tender. Add sausage and brown. Drain sausage mixture and add remaining ingredients in a casserole dish. Bake at 350° for 30 minutes.
Heat oven to 425°. Cut tops off tomatoes; save tops. Scoop out pulp and chop. Heat 1 tsp. oil in large nonstick skillet. Add carrot. Add pulp and curry powder. Cook and stir until all liquid evaporates. Add spinach, adding more as it wilts. Stir in raisins, nuts and salt. Spoon into tomatoes; replace tops. Place in baking dish, drizzle with remaining oil. Bake 10 minutes until hot. Serves 4.
Boil potatoes; peel and mash. Mix well with margarine, sugar and nuts. Form a ball around one large marshmallow, then roll in crushed cornflakes.
Butter the dish. Place asparagus on bottom of dish. Mix soup and onions and cover the asparagus with mixture. Bake at 350° until brown (uncovered).
Mix together. Serve with potato chips or corn chips. Makes 1 2/3 cups.
Place ingredients in order given in foil and seal tightly. Place foil in shallow baking pan and bake at 375° for 1 1/2 hours.
In skillet, in hot oil, cook chicken 10 minutes or until golden brown on both sides. Spoon off fat.
Mix all ingredients well, except bananas. Mash bananas, then add to batter. Bake at 350° for 30 minutes in 3 layers. Frost with Caramel Frosting.
Melt marshmallows in 1 tablespoon water in double boiler or microwave.
Mix the first 6 ingredients all together. Add the butter or oleo. Add flavoring of your choice. Can add vanilla, cloves, nutmeg and cinnamon. Mix all ingredients together. You will have to add more flour for stiffer dough. Roll out; cut in size you want. I use a medium glass. Bake at 325°. Do not overbake.
Add butter to boiling water; heat to boiling. Add flour all at once. Stir over heat until smooth. Cook until mixture leaves the sides of pan. Don't overcook. Cool slightly. Add unbeaten eggs, one at a time. Stir until smooth after adding each egg. Beat until mixture gets glossy. Chill (Until stiff enough to hold its shape). Place on a baking sheet in bars or balls. Bake 30 to 35 minutes at 375°. Cool and fill.
Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make 1 cup. Bring to a boil in saucepan over moderate heat. When boiling, remove from heat, stir in gelatin and stir until dissolved. Add cold water; chill until mixture is consistency of unbeaten egg whites. In medium bowl combine drained pineapple and cranberry sauce; when well mixed stir into gelatin mixture. Pour into 9 inch square pan. Cover and chill until firm. Meanwhile, heat oven to 350°. Place pecans and butter in a shallow pan and bake about 8 minutes, stirring occasionally, until pecans are toasted. Cool nuts. When gelatin mixture is firm, spread Creamy Cheese Topping over the top. Sprinkle pecans over frosting. Chill 3 to 4 hours until frosting is firm. Using wet knife, cut salad into 9 squares. With small pancake turner lift squares onto a serving plate. Chill until serving time. Decorate with salad greens if desired. Makes 9 servings.
Boil the above 3 minutes, stirring occasionally. Add 1 cup of heavy whipping cream boil to 248. Add 1 cup chopped nuts (optional). Pour with stirring into a buttered 9 x 13 pan let set until real cool then cut & wrap.
Boil 2 cups water. Remove from heat and add tea bags and mint. Steep for 6 minutes. Discard tea bags and mint leaves. Stir in remaining ingredients. Refrigerate overnight before using.
Spread mixture of salt and food coloring in flat pan to dry. Place in shakers (each different colors). Sprinkle over wet paste or glue.
Mix and spread pie filling and pineapple in a large baking dish. Sprinkle 1 box of yellow cake mix on top of mixture. Chip 2 sticks of oleo and cover top of cake mix. Bake at 350° for 1 hour.
No need to use mixer. Mix sugars, brown and white, with flour. Cut in margarine with a pastry blender. Take out 1/2 cup and put in separate bowl. To buttermilk, add slightly beaten egg and soda. Stir this into the largest amount of dry mixture. Mix well and pour into a greased 9 x 13-inch pan. Break Heath bars using a hammer. Stir into 1/2 cup dry mixture. Sprinkle over batter. Bake at 350° for 30 minutes. Freezes well. Quick and easy.
Skin and debone chicken breasts. Roll in flour and spray with nonstick Pam, both sides. Broil until brown. Place in baking dish and cover with spaghetti sauce. Bake at 450° until bubbly. Turn heat off. Place cheese slices on chicken and leave in hot oven until melted. Cook spaghetti as directed on box. Serve chicken over spaghetti.
Cream sugar and 2 eggs; stir in sour cream and soda and add vanilla. Stir. Add enough flour to handle dough. Roll 1/4-inch thick and cut out and bake at 350°.
Drain cherries, reserving liquid. Combine cherry syrup, lemon juice and enough water to make 1 3/4 cups liquid. Heat. Pour over jello and stir until dissolved. Chill until partially set. Add cherries, nuts and olives. Pour into mold. May also be chilled in a shallow pan and cut into squares. Serve on crisp lettuce with mayonnaise.
Microwave broccoli in open packages on paper towels on High for 10 minutes; drain well. Combine with cheese, soup and seasonings in 3-quart glass bowl. Microwave, covered, on Medium-high until creamy, stirring occasionally. Stir in pimento.
Cream sugar and shortening. Add eggs. Mix flour and salt. Add flour and milk alternately. Add vanilla. Add soda to bananas. Add bananas and nuts to mixture. Bake 1 hour at 350°.
Cream together first 3 ingredients. Add eggs and vanilla; beat. Add flour, salt, soda and M&M's. Bake at 350° for 8 to 10 minutes.
Chop mushrooms, onion and celery and saute them in butter until tender (5 minutes); most of the liquid should be gone. Beat other ingredients and add to mushroom mixture. Stir until well blended.
Combine flour and yeast. Heat and stir milk, sugar, butter or margarine and salt until warm and butter almost melted. Add to flour mixture plus eggs. Beat with electric mixer on low for 30 seconds. Scrape bowl and beat on high for 3 minutes. Use a spoon and stir in 2 to 2 1/3 cups flour. Knead dough on floured surface until smooth and elastic, about 3 to 5 minutes. Shape into ball and place in slightly greased bowl. Turn once, cover and let rise (about 1 hour). Punch dough down. Divide in half and let rest 10 minutes. Roll 1/2 of dough into a 12 x 8-inch rectangle. Melt 3 tablespoons butter. Brush 1/2 of butter over dough. Combine 1/2 cup sugar, 2 teaspoons cinnamon and 3/4 cup raisins (if desired). Sprinkle over dough. Roll up from one of the long sides, seal seams, cut into 12 pieces. Place in greased pan cover. Let rise until nearly doubled (30 minutes). Bake at 375° for 20 to 25 minutes. Cool and cover with Powdered Sugar Icing.
Combine all ingredients except cheese and potato chips. Place in greased oblong Pyrex casserole. Top with cheese and chips. Bake at 375° for 20 minutes.
Butter sides of heavy 3-quart saucepan. In prepared pan, combine sugar, eggnog and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cook to soft ball stage (238°), stirring only as necessary. Immediately remove from heat and cool to lukewarm (110°) without stirring. Add the 2 tablespoons butter or margarine and the vanilla. Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts. Spread in buttered 8 x 4 x 2-inch pan. In glass 1-cup measure, combine chocolate pieces and remaining butter. Set cup in saucepan filled with 1-inch water; heat until melted. Drizzle over top of fudge; score in squares while warm. Cut when cool and firm. Makes 1 pound candy.
Cook 2/3 cup rice in 2 cups water. Simmer 20 minutes with lid on. Brown meat, onion, garlic, celery and pepper. Add salt and pepper. Add tomato puree and water. Simmer a few minutes. Add rice and mix well. Top with Mozzarella cheese. Bake at 350° for 15 minutes.
Mix ingredients. Take half of dough and roll between 2 pieces of wax paper. Remove 1 piece of wax paper. Place dough into pan; remove remaining wax paper. Makes 2 pie crusts.
In a large bowl, beat egg yolks. Stir in Eagle Brand milk and vanilla. Fold in cookies and whipped cream.
Mix flour, baking powder, sugar, salt and 2 tablespoons cocoa. Stir in milk, oil and nuts. Spread in 9-inch square pan, ungreased. In a small bowl, blend brown sugar and 1/4 cup cocoa. Sprinkle over mixture in the pan. Pour hot water over all. Do not stir. Bake at 350° for 45 minutes. Serve warm.
Mix like pie dough with hands. Press into a 9 x 13-inch pan. Bake at 325° for 25 minutes. Sprinkle with 6 ounces chocolate chips. Cover with bread board to melt chips. Smooth evenly. Cut while hot. Cool.
Cut up chicken in serving pieces. Place in large baking dish or pan. Mix preserves, salad dressing and soup mix together. Pour over chicken. Cover. Bake for 1 1/2 hours at 350°.
Combine beef and ham with milk, eggs, onion, pepper, bread crumbs, salt and pepper. Mix well and form into balls 2-inches or smaller in diameter. Arrange meat balls in slow cooker. Cover and cook 2 1/2 to 3 1/2 hours on low heat. Turn control to high. Stir in flour that has been dissolved in 1/4 cup water. Add catsup and cook on high for 15 to 20 minutes or until slightly thickened. Turn heat off and stir in sour cream. Makes 7 to 8 servings.
To Stuff: Make hole in center of eye of round by twisting small knife through roast. (Enter from both ends.) Season hole with salt. Stuff sausage into hole. Heat 1 teaspoon shortening or oil and braise eye of round until it is brown on all sides. Mix onions, bay leaves, pepper, garlic, oregano, paprika and 3 teaspoons shortening or oil. Rub mixture over the surface of roast. Place in a deep pan or baking dish. Add the water and marinate overnight in the refrigerator. Remove and roast in 325° oven, uncovered, for 1 hour. Cover and roast for approximately 2 1/2 hours. Remove from oven. Carve and serve. (Cooking time for eye of round roast is 70 minutes per pound.)
Cover with 1 can drained mushrooms. Bake at 325° for 3 hours (covered). Serve over rice, noodles or mashed potatoes.