HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat yolks of eggs well, then mix with rice. Add sugar, milk and pineapple. Fold in the stiffly beaten egg whites; pour into a buttered pan or glass ovenware. Bake 1/2 hour at 350°. Serve with whipped cream.
Stir together and spread in greased 9 x 13-inch pan. Bake 25 to 30 minutes at 350°. Brownies are very moist and delicious.
In 10-inch skillet, combine broth, wine, dill and lemon. Over medium-high heat, heat to boiling. Arrange fish in broth mixture. Reduce heat to low. Cover. Cook for 10 minutes or until fish flakes easily when tested with a fork. Discard poaching liquid. Makes 4 servings.
Preheat oven to 350°. Grease pans. In large bowl, with fork, mix flour with the first 7 ingredients. Add remaining ingredients and mix until blended. Bake about 1 hour.
Brown hamburger with onion. Cook macaroni. Mix pizza sauce with hamburger and macaroni. Put this mixture on bottom of a roaster; top with pepperoni and cheese. Bake at 350° for 30 to 40 minutes.
Add water and eggs together. Beat until mixed well. Add flour and stir until stiff. Roll out on floured area. Cut into squares or noodles and let dry. Add to chicken broth, beef broth or soup broth. Cook until done.
Coat a skillet with nonstick cooking spray. Cook and stir onion over medium heat until transparent, approximately 5 minutes. Add spinach; cook until thoroughly heated, 1 to 2 minutes. Reduce heat; add cream cheese. Stir until melted smooth. Stir in sour cream, Parmesan cheese and artichoke hearts. Remove from heat. Season with peppers and salt. Transfer to 1 1/2-quart microwave-safe bowl. Top with Jack cheese and heat in microwave until cheese melts.
Brown and drain hamburger. Add onion and garlic and cook until blended. Add remaining ingredients and simmer a couple of hours.
Wash and cut squash lengthwise. Scoop out center to 1/4-inch of edge. Place in salted boiling water for about 5 minutes; remove and drain. Fry sausage and drain well. Mix stuffing according to directions. Let sit and then mix sausage with dressing. Spoon mixture into squash. Place in baking pan. Place enough water in pan to cover bottom. Cover with foil; bake at 350° for 30 to 35 minutes.
Beat well. Let raise; cut out with cutter. Fry in hot fat until golden brown, turning once. Very good and easy!
Combine corn syrup, water and butter in saucepan. Bring to boil quickly, stirring until butter is melted. Remove from heat; add chocolate. Stir until completely melted. Cool to room temperature before pouring over cake, petit fours or desired dessert to glaze; chill until set. Yields about 2 1/2 cups.
Mix in bowl beets, carrots, onion, egg, milk, salt and pepper. Shape in 1 1/2-inch meatballs. Heat oil in large skillet and brown meatballs. Add gravy. Cover and simmer 15 minutes or until meatballs are done. If desired, serve over noodles or rice. Yields 4 servings.
Cook fish, potatoes and carrots in the water for about 15 minutes. Do not drain.
Mix soy sauce, sherry, brown sugar and seasoning. Add beef, let stand 20 minutes to marinate. Stir-fry beef in hot oil in skillet until browned. Add vegetables; stir-fry until tender-crisp. Mix broth and cornstarch, add to skillet. Bring to boil and boil 1 minute.
Press ingredients in 9 x 13-inch pan and chill. Top with chocolate icing and keep refrigerated.
Drain pineapple, reserving juice in a small saucepan. Set pineapple aside. Add enough water to make 1 1/3 cups; bring to a boil. Place Jell-O in a bowl. Add boiling liquid and stir to dissolve. Cool until slightly thickened. In a mixing bowl, whip cream; gradually add in the sugar. Fold in the Jell-O mixture. Stir in the crushed pineapple and cottage cheese. Blend well. Pour into a 1 1/2 quart serving bowl. Chill at least overnight. Yield: 8 to 10 servings.
Press dough into ungreased cookie sheet (both packages). Be sure that it's pressed together (like a pizza crust). Cook 5 to 6 minutes at 375°. Let cool. Mix Hidden Valley dip mix, mayo and cream cheese together. Spread over top of cooled crust. Sprinkle with diced veggies. Refrigerate overnight.
Combine wafer crumbs with butter and brown sugar. Reserve 1 cup; spread remaining mixture in 9 x 14-inch dish. Blend vanilla with whipped cream; spread over crumb mixture. Sprinkle with marshmallows. Cover with pie filling. Sprinkle with remaining crumbs. Chill overnight. Yields 8 servings.
Heat oven to 350°. Grease a 13 x 9-inch pan. Sprinkle coconut and pecans on bottom of pan. In large bowl mix cake mix, water, oil and eggs. Beat on low speed until moistened. Then beat for 2 minutes on high. Spoon batter evenly over coconut and pecans.
Mix together in order given. Pour into two 7 1/2 x 4-inch loaf pans. Bake at 350° for 45 minutes.
Melt butter; add flour and salt. Stir until smooth paste. Combine chicken stock and evaporated milk. Remove from heat and add cheese. In casserole dish, make a bottom layer of broccoli and top layer of chicken. Pour mixture over chicken. Bake at 375° for 45 minutes or until bubbly. Serves 4 to 6 people.
Preheat oven to 350°. Combine all ingredients in a large bowl, except for bagel. Mix well. Spray medium size casserole dish with nonstick cooking spray. Pour in mixture. Sprinkle top with fat-free cheese and chopped bagel. Bake in a 350° oven for 30 to 40 minutes. Remove from oven and serve. Yields 4 servings. Per serving has 1 gram fat and 220 calories.
Beat ingredients together until creamy and fluffy with mixer. Store in plastic container and use to grease cake and cookie pans. Also good on pizza pans, sprinkled with a little corn meal.
Mix dry ingredients. Combine beaten egg yolks, milk and shortening; add to dry ingredients, beating until smooth. Fold in stiffly beaten egg whites. Pour batter on hot waffle iron and bake until brown.
Sprinkle cut up pieces of chicken well with Season-All (both sides). Place in baking dish, skin side up. Melt 1/2 stick margarine. Add 1/4 cup lemon juice and pour over chicken pieces in baking dish. Bake, uncovered, at 225° for 2 hours or 375° to 400° for 45 to 60 minutes. Turn once to brown on both sides.
Mix together in a 9 x 13-inch oblong pan. Top with crushed cheese bits. Cook in a 375° oven for about 45 minutes.
Chill milk in freezer until icy. Whip until it holds peaks. Add sugar; whip well. Add Kool-Aid. Chill crust slightly. Pour pie mix into crust and freeze. Do not use pre-sweetened Kool-Aid!
Cook potatoes until done. Reserve potato water. In saucepan, melt butter, flour, salt and pepper. Add 1 cup reserved potato water and milk. Cook until almost as thick as mashed potatoes, stirring constantly. Add Cheddar cheese, pimentos and onions. Stir well. Pour over drained potatoes and stir. Cube 4 cups bread crumbs and pour first melted butter over them. Arrange on top of potatoes. Sprinkle with paprika and bake at 350° until crisp.
In skillet, in hot margarine, cook chicken 10 minutes or until browned. Set aside. In skillet, combine remaining ingredients. Heat to boil. Return chicken to skillet. Cover and cook over low heat 10 minutes.
Combine flour mixture of your choice with salt, soda, baking powder, dry milk, wheat germ, sugar, nuts and raisins in a large bowl, then blend thoroughly. Whirl eggs in container of electric blender until foamy. Add oil, molasses, orange juice and bananas, whirling after each addition. Add apricots; whirl just to chop coarsely. Pour mixture into bowl with dry ingredients. Stir just until all flour is moistened. Pour into 2 greased loaf pans, 7 1/2 x 3 1/2 x 2 1/2-inch. Bake in a slow oven (325°) for 1 hour until center is firm when touched lightly with fingertip. Cool slightly on pan or wire rack, then remove from pan and cool completely. When cool, wrap tightly and store overnight to mellow flavors. Can be baked in muffin pans at 350° for 20 minutes. Recipe makes 3 dozen or 36 muffins.
Mix and spread in casserole dish: apples, cranberries and sugar. Mix and spread over fruit: oatmeal, flour, brown sugar, margarine and pecans. Bake at 350° for 1 hour.
Cream together oleo and sugar; add egg and vanilla. Mix together the flour, soda, cinnamon, cloves and salt. Add to creamed mixture. Add zucchini, chopped nuts and raisins. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes. Cool. Frost with icing.
In a large shallow baking dish, microwave butter on High until melted, about 1 1/2 minutes. Stir in brown sugar and corn syrup. Microwave on High until boils, about 3 minutes, stirring once. Microwave on High 3 to 4 minutes without stirring. Stir in soda and vanilla. Stir in popped popcorn. Microwave on 75% for approximately 6 minutes. Stir every 2 minutes to coat. Cool 100%. Break apart and store in tightly covered container. Makes about 2 quarts.
Brown the ground beef and drain. Add remaining ingredients. Bake at 350° for 1 hour.
Stir together flour, baking powder, 2 teaspoons cinnamon, baking soda and salt. In a medium mixing bowl combine eggs, pumpkin, 1 1/2 cups sugar and oil. Add flour mixture and mix just until moistened. Stir in chocolate pieces. Spread in an ungreased 15 x 10 x 1-inch baking pan. Stir together 3 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle evenly over batter. Bake in a 350° oven for 25 to 30 minutes or until done. Cool. Cut into bars. Makes 36.
Spread cherry pie filling in a 13 x 9-inch pan. Spread the pineapple over the pie filling. Sprinkle the cake mix over the pineapple. Put pats of butter over the whole thing by cutting it into squares and placing on cake spacing apart. Sprinkle the coconut over the cake. Cover with foil and bake 1 hour at 375°. Remove foil. Brown top.
Melt butter and chocolate slowly in saucepan. Add remaining ingredients to melted mixture, stirring while bringing to a boil. Then chill. Warm in microwave or boiling water and use over ice cream.
Drain pineapple; drain cherries and chip very fine. Blend cream cheese, adding cherry juice to soften and color the cheese. Add pineapple, nuts and cherries. If more liquid is needed, use pineapple juice. Makes 100 party sandwiches. Cut with fancy cutters or into tiny squares, strips or triangles.
Drain beets and reserve juice. Add enough water to beet juice to make 1 cup liquid. In medium saucepan, combine beet juice mixture with vinegar and sugar. Bring to a boil, then remove from heat. Stir in dry gelatin until completely dissolved. Allow mixture to cool in saucepan for 15 to 20 minutes. Add beets and pour into an 8-inch square pan. Refrigerate overnight, until set.
Melt oleo. Beat eggs until foamy. Boil noodles, leave slightly underdone. Let stand in cold water until needed. Pare and slice thinly the apples; add cinnamon, nutmeg, orange juice, lemon peel and sugar. Mix and let stand. Grease a 2-quart casserole. Put ingredients in layers, starting with noodles and ending with apples. Sprinkle raisins on each layer. Pour remaining juice over all. Sprinkle with bread crumbs. No raisins on top. Bake at 350° for 1 hour.
Dissolve and chill until syrupy the jello and boiling water. Add the drained crushed pineapple and blueberry pie filling. Pour into a 12 x 8 x 2-inch cake pan. Chill until set. Spread the mixture of creamed cream cheese, sour cream, sugar and vanilla over top. Sprinkle top with chopped nuts.
Add all ingredients including juice and stir. Put in serving dish. Add nuts on top. Refrigerate 4 hours.
Mix all but the carrots, green pepper and onion in a saucepan. Heat until all ingredients are well mixed and sugar is dissolved. Pour sauce (while still hot) over carrots, onion and green peppers. Refrigerate.
Beat 1/3 cup sugar, margarine or butter, shortening and 1/4 teaspoon vanilla until combined. Blend in flour and salt until crumbly. Pat on bottom of a 9-inch spring-form pan. Set aside. Place apple slices in shallow baking pan; cover with foil. Bake at 400° for 15 minutes.
Saute onion lightly in margarine; blend well the soup, milk and Velveeta. Stir in onion. Add potatoes and ham; mix gently. No added salt needed. Bake in covered dish at 325° for 45 minutes. Be sure entire mixture bubbles. May add additional milk if needed while baking. Remove cover last 10 minutes.
Beat eggs and add sugar and milk; beat again. Pour into a 9-inch unbaked pie shell. Put in cold oven and turn oven on 350°. Bake until set. You may add 1 cup coconut, if you want coconut custard. Takes about 45 minutes or longer to bake. Serves 6 to 8.
Make half slice marks down across hot dogs. Fry onion in oil or butter. Place hot dogs on top. Mix together ketchup, vinegar, water, Worcestershire sauce, salt, sugar and dry mustard. Pour over hot dogs and simmer on stove until hot dogs are cooked.
Mix butter, sugar and vanilla. Blend in salt and flour; mix in nuts. Chill dough. Heat oven to 400°. Roll dough into 1-inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes. Roll in sugar while warm, then cool and roll in sugar again. Makes about 4 dozen.
Cream the sugar, oleo and eggs. Add flour and chopped nuts. Add the Hershey's syrup; mix well. Pour into a 12 x 17-inch greased cookie sheet. Bake at 350° for 20 to 25 minutes.
Prepare chocolate pudding as directed on box. Remove from stove and add the box of chocolate cake mix. Stir until cake mix is moistened. Pour mixture into a greased and floured 9 x 13-inch pan or dish. Sprinkle with chocolate chips. Bake in a 350° oven for 20 minutes.
Bake cake according to package. Crumble into pieces and place in punch bowl. Pour pineapple, with part of the juice reserved, over the cake. Prepare vanilla pudding mix and add the bananas. Pour over the cake mixture, then on top of pudding, pour the cherry pie filling. Top with Cool Whip. Cover and chill. Add nuts, coconut and cherries on top before serving.
Precook rice; strain. Using a large bowl, mix all the ingredients except the margarine, tomato soup and cabbage. Prepare cabbage by cutting around the heart to loosen the leaves. Heat the cabbage in a pot with about three inches of water to loosen leaves.
Cook sausage in skillet until brown and drain. Set aside. Separate dough in 8 triangles; point toward center in greased 12-inch pizza pan. Press bottom and sides to form a crust. Press perforations. Spoon sausage over dough; sprinkle with hash browns and cheese. Combine eggs, milk, salt and pepper; pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes.
Mix all ingredients together, stirring well. Store in tightly covered jar in the refrigerator. Makes about 1 3/4 cups.
Mix the first 4 ingredients together in a large mixing bowl. Melt chocolate in microwave or in a double boiler, being careful not to overheat. Pour over cereal mixture and blend thoroughly. Spread thin on waxed paper. When cool, break into pieces and store in airtight container. Makes 1 gallon of candy treats.
Mix together and shake well each time before using. Recipe makes almost a quart and will keep indefinitely in the refrigerator.
Mix all ingredients except butter. Melt butter and pour over mix. Spread on jelly roll pan. Bake at 325° for 30 minutes, stirring every 10 minutes.	Cool.
In large bowl, combine mayonnaise, lemon juice, salt and pepper sauce. Stir in macaroni, tuna, celery, onion and green pepper. Cover. Refrigerate at least 2 hours. Toss before serving. Makes 6 cups.
Mix all ingredients together. Roll into balls and press with a fork. Bake at 350° for 12 minutes.
Heat oven to 350°. Mix brown sugar, 1 cup butter, 1 teaspoon vanilla and eggs. Stir in flour, baking soda and 1/2 teaspoon salt. Stir in oats. Reserve 1/3 of the oat mixture. Press remaining oat mixture in greased 15 1/2 x 10 1/2 x 1-inch pan.
Combine soft butter and powdered sugar with enough cherry liquid to spread. Frost. Sprinkle with coconut, if desired.
Line bottom of baking dish with beef and wrap each breast with 1/2 slice of bacon. Lightly pepper. Combine soup, sour cream and cheese and pour over chicken. Bake at 325° for 2 1/2 hours.
Combine egg, milk, 2/3 cup cracker crumbs, salt and pepper. Stir in corn, onion, pimento; mix well. Turn into 1-quart casserole. Toss butter with the rest of cracker crumbs; sprinkle on top of corn mixture. Bake uncovered in a 350° oven for 1 hour or until done. Serves 6.
Break spaghetti in half; cook in boiling water until tender and drain. While spaghetti is warm, combine with eggs and parmesan cheese, and pour into well greased 10 inch pie pan. Gently press mixture up and around sides. Saute onions in melted butter, cool and stir in sour cream, gently place over spaghetti mixture. combine sausage, tomato paste and water, pour over sour cream mixture. Bake at 350° for 25 minutes. Sprinkle with mozzarella cheese and allow to melt. Serve hot.
Mix milk and Cool Whip together. Mix in pudding. Stir in pie filling. Stir until all ingredients are blended. Serve alone or with pound cake.
Grease a 9 x 13-inch casserole. Layer broccoli and chicken in bottom. Combine mayonnaise, soup and lemon juice and pour over chicken and broccoli. Top with cheese and onions. Bake at 350° for 30 minutes or until bubbly. Makes 5 servings.
Beat eggs until very light; add milk. Sift and fold in the flour and sugar. Add cream, butter and milk. Bake in large cakes on a hot griddle. Place 2 tablespoons fresh sweetened strawberries on each cake and roll up. Sprinkle with confectioners sugar or top with Cool Whip.
Cut elephant into chunks and coat with flour and salt. Brown in hot oil. Place in large container and bake in medium hot oven for 48 hours. Serves 3800 people. If you are expecting a larger crowd, put in the rabbit. Don't do this unless it's necessary, as most people don't like hare in their stew.
Mix first 6 items together well. Form into balls. Bake in shallow pan 1 hour at 300°. Drain off grease, then cover with last 6 items cooked until slightly thickened. Pour sauce over balls. Cover pan and bake at 350° for 15 minutes. This can be frozen before baking last 15 minutes. Serves 18.
In electric mixer, beat butter; add sugar gradually and flour sifted with baking powder and salt. Fold in last half cup of flour by hand. Roll in 1/3-inch thick, cut in squares or rounds, price with fork and decorate, if desired. Bake 20 to 25 minutes in moderate 350° oven or until delicately brown. Makes 24 or more.
Cream butter and sugar until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in chocolate chips and Macadamia nuts. Drop by teaspoonfuls onto ungreased baking pans. Bake at 350° for 15 minutes or until slightly brown. Makes about 6 dozen cookies.
Cook pasta as directed on package. In large skillet, saute onion and garlic in olive oil. Cut all vegetables julienne style and add to pan. Stir-fry until tender. Add salt to taste and heavy cream. Heat to just boiling. Serve over pasta. Sprinkle with grated cheese.
Using a 9 x 13-inch pan, layer the lettuce, eggs, bacon, onion and peas. Mix the mayonnaise, sour cream and salad dressing mix and seal the salad with it. Cover and refrigerate at least 8 hours before serving.
Mix first 4 ingredients. Add enough milk to make mixture the consistency of corn bread. Cook at 450° in iron skillet until just lightly brown. Break up. Add chicken (or turkey) broth, onion and celery (chopped fine) and eggs. (Make soupy.) Cook 1 hour at 400°.
Butter pan. Put bread slices in a 9 x 13-inch dish. Spread butter on top of bread. Sprinkle sausage and cheese on top of bread. Beat eggs, milk and salt together. Pour on top of bread and sausage/cheese layers. Place in refrigerator overnight. Bake, uncovered, at 350° for 45 minutes.
Cook potatoes and onion in chicken broth, about 30 minutes or until tender. Add butter. Cool slightly and pure. Stir in seasonings, milk and parsley. Serve hot. Freezes well.
Heat a 5-quart saucepan. Add olive oil to hot pan. Add Italian sausage cut into 1 1/2-inch pieces and cook until brown, then push sausage to one side of pan. Add chicken liver that has been chopped very fine or chopped in a food processor. (Chop when still half frozen.) Cook a few minutes and mix with sausage. Push to one side and saute chopped onions and cook until transparent, then mix ingredients together. Then add your sauce, paste, garlic, salt and pepper to taste. Add just enough water to make thick sauce. When sauce begins to boil, add cheese and mushrooms. Simmer 2 to 3 hours, the longer the better the sauce. Stir often. Good for any kind of pasta.
Dissolve in boiling water, the Jell-O. Stir in cranberry sauce until melted. Stir in applesauce. Makes 10 servings.
Saute onion and celery. Place cooked rice in bottom of casserole dish then cooked broccoli over rice. Mix soup and Cheez Whiz in onions and celery until all is smooth. Pour over broccoli and rice. Bake at 350° to 375° for 10 to 20 minutes or until bubbly. You can freeze.
Drain fruit cocktail, reserving liquid. In saucepan, combine sugar, cornstarch and salt. Blend in water. Add fruit cocktail liquid and orange juice concentrate. Cook and stir until thick and boiling. Add fruit cocktail and nuts. Chill. Serve as a sundae sauce or over pound cake. Makes topping for 24 sundaes or about 5 cups.
Cut up 1 large, fat hen (6 to 8 pounds) and put in a large pot to cook until tender. Make sure to have enough broth on the chicken. Put aside about a quart of broth for the dumplings. Take the broth and add to the flour. Keep adding flour to broth until the dough is very stiff. If you use plain flour, add salt. If you use self-rising flour, do not add salt. Divide the dough into 2 parts. Roll until thin. Cut and drop dumplings into boiling broth. Let cook until done. Never stir dumplings. Shake pot to keep dumplings from sticking. This is an old recipe, handed down in the family.
Mix all ingredients together and spoon onto ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
Cream the butter and sugar; add eggs and rest of ingredients. Shape into 2 rolls and chill. Slice and bake at 375° for 10 to 12 minutes.
In a medium bowl, mix milk and cream cheese. Add remaining ingredients. Blend well until creamy. Makes 1 1/2 cups.
Mix the first five ingredients. Press 1/2 of mixture into greased cake pan or glass dish. Cover with diced rhubarb. Combine granulated sugar, cornstarch, vanilla and water. Cook until thick and clear. Pour over rhubarb mixture and cover with remaining crumbs. Bake at 350° for one hour.
Rinse and drain raisins. Cream shortening; add sugar and then well-beaten eggs. Add melted chocolate and mix thoroughly. Then add sifted dry ingredients, oats, raisins and flavoring. Drop by spoonfuls on greased cookie sheets and bake in a moderate 350° oven for about 15 minutes. Cool on rack or clean newspaper. Makes 2 and 1/2 dozen cookies. Recipe may be doubled.
Melt chocolate and butter in saucepan over very low heat, stirring constantly. (Or heat chocolate and butter at High power in nonmetal bowl in microwave for 2 1/2 minutes, stirring after 1 minute. Then stir until melted and smooth.) Cool slightly. Beat eggs, sugar and vanilla in a large mixing bowl on high speed for 10 minutes. Blend chocolate mixture on low speed. Add flour, beating just to blend. Stir in nuts. Spread in greased 9 x 13-inch pan. Bake at 375° for 35 to 40 minutes. (Do not overbake.) Cool in pan, then cut into squares. Makes 32 brownies.
Peel carrots and cut in julienne strips. Steam until just tender. Mix sugar, butter and cinnamon in large skillet. Cook and stir until well blended. Add carrots. Cook over low heat, stirring often, until carrots are shiny and well glazed (about 5 minutes). Makes 8 servings.
Cube bacon and fry until crisp. Pour off fat. Add hamburg and sugar. Add remaining ingredients. Do not stir too much. Place in casserole. Cover and bake at 300° for one hour.
In bowl, combine egg, bread crumbs, onion, relish, salad dressing, Worcestershire sauce, salt and pepper. Blend. Add ground meat and mix well. Pat meat mixture into 8 x 12-inch rectangle on wax paper. Top with sauerkraut and cheese. Beginning at short end, roll by lifting end of wax paper. Press ends to seal. Place seam side down on a 9 x 13-inch baking pan. Bake 50 minutes in 350° oven. Remove from oven and sprinkle top with cheese. Turn off oven. Return to oven to melt cheese. Serves 4 to 6.
Grate zucchini (coarse) unpeeled. Add cracker crumbs, bacon and egg. Saute mushrooms, butter, onion and garlic. Add to other mixture and put into buttered casserole. Top with cheese. Bake at 350° for 40 minutes.