HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread crushed Oreo cookies on bottom of 9 x 13-inch pan (save 1/3 for top). Mix together cream cheese, margarine and powdered sugar; then fold in Cool Whip. Mix pudding, milk and vanilla in separate bowl; then mix in with other ingredients. Pour over cookie crumbs. Sprinkle remaining cookie crumbs on top. Chill and serve.
Mix pineapple, cheese, sugar and flour. Crumble crackers on top. Melt margarine and pour over all. Cook at 325°. Serves 6 to 8.
Combine ingredients in 2-quart casserole. Bake at 350° for 45 minutes on until fluid is absorbed.
Cut beef into thin strips; they should measure about 3 cups. Cut tomatoes into wedges and green pepper into strips. In mixing bowl, combine beef, tomatoes, green pepper, celery, onion and mushrooms.
Cook shells according to directions. Drain. Chop onions, pepper, celery, olives, salami, pepperoni and cheese. Mix with shells.
Drain corn; add all other ingredients together. Put in refrigerator overnight. Will be good for several days.
Saute zucchini and onions in margarine. Add seasonings. Beat eggs, add cheese and then add to vegetable mixture. Separate crescent rolls and press into ungreased pan. Spread Dijon mustard on crust. Top with vegetable mixture. Bake at 375° for 18 to 20 minutes (finished baking when knife inserted in middle comes out clean). Let stand for 10 minutes before serving.
Saute eggplant, onion, green pepper, celery and garlic in oil in a large skillet. Add tomato sauce, tomato paste, ripe olives, sugar and vinegar; cover, reduce heat and simmer 30 minutes, stirring frequently. Stir in hot sauce, oregano and salt and pepper; chill 24 hours. Serve with crackers. Yields 4 1/2 cups.
Cream together shortening, sugar and eggs. Add bananas and dry ingredients alternately. Add vanilla. Bake in greased and floured 13 x 9 x 2-inch pan for 45 minutes at 350°.
Combine first 5 ingredients in large bowl. Add eggs and oil, stirring until dry ingredients are moistened; do not beat. Stir in vanilla, pineapple, pecans and bananas. Pour batter into 3 greased and floured 9-inch pans; bake at 350° for 23 to 28 minutes, or until toothpick inserted comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire rack. Frost with cream cheese frosting.
Beat eggs and add sugar, salt, corn syrup, vanilla and butter. Fold in cereal. Pour into an unbaked pie shell. Bake at 375° for 35 to 40 minutes.
Preheat oven to 350°. Combine all ingredients except gelatin and flour in a large mixer bowl; mix 2 minutes at medium speed. Reserve 1 cup batter; spread remainder evenly in a heavily greased and floured 12-cup fluted tube pan or a 10-inch tube pan. Blend reserved batter, gelatin and flour; spoon in ring onto batter. Using a spoon, fold gelatin mixture gently into batter. Go around pan twice; avoid scraping side of pan.
Brown cubed steak in frypan on both sides; put in a large pot. Add 3 cups of water, flour, onion, mushrooms and dried soup; stir. Bring to a boil; reduce heat and simmer for 2 hours. Cover pot while simmering. May have to add water as gravy thickens. Stir occasionally.
Crumble ground turkey into 6-quart pot or Dutch oven; stir in onions and carrots. Cook over medium-high heat for 3 to 5 minutes or until turkey is lightly browned. Stir in chicken broth, rice, poultry seasoning, thyme and pepper. Bring to a boil; reduce heat. Cover and simmer 45 to 55 minutes or until rice is tender. Place flour in small bowl; gradually add milk, blending until smooth. Stir flour mixture into soup. Cook and stir over medium heat until soup bubbles and thickens slightly. Stir in pimento.
Mix all ingredients well. Pour into a 9-inch pie plate. Bake at 350° until brown for 35 minutes.
Combine liquid from vegetables, water and cornstarch. Add chicken and pour into skillet. Cook 2 minutes on medium. Add vegetables. Cook 10 minutes. Add cashews and soy sauce. Serve over rice.
Blend first 4 ingredients together well. Add coconut and juice. Pour into unbaked pie shell. Bake at 325° for 1 hour. Freezes well.
Combine vinegar, sugar, starch and water. Heat cooking oil. Fry catsup and vinegar mixture. Boil until thick. Serve with egg rolls.
Mix all together well. This makes a lot and keeps good. To use, put 1/3 cup into a mug and add hot water.
Mix flour, sugar, soda and salt in a bowl. Cut in shortening until mixture resembles cornmeal. Add egg and almond extract. Mix well. Add chopped almonds. Mix well. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Take your thumb and press down on the center of the ball to flatten slightly. Bake in slow oven at 325° for 15 minutes.
Preheat oven to 350°. Prepare cake mix according to directions. Pour half cake mix into greased and floured 9 x 13-inch cake pan. Bake for 15 minutes. (Meanwhile, melt oleo and caramels.) Pour oleo and caramels over baked cake along with chocolate chips and pecans. Pour rest of cake mix over top. Finish baking cake. Sprinkle confectioners sugar over top if desired.
Preheat oven to 325°. Combine all ingredients and mix until well blended, using a large spoon or your hands. Press into a loaf pan. Cover with foil and bake for 40 minutes. Uncover and bake 20 minutes more to brown the top.
Mix all ingredients together. Butter 13 x 9-inch pan. Pour mix ingredients into prepared pan. Cover. Bake at 350° for 45 minutes. Then top with buttered corn flake crumbs. Bake 10 minutes more, uncovered.
In 9 x 9 x 2-inch pan, melt margarine. Sift together flour, soda and salt; stir in brown sugar and nuts. Stir in eggs and vanilla. Carefully pour batter over butter in pan. Do not stir. Bake in 350° oven for 20 to 25 minutes. Sprinkle with confectioners sugar. Place waxed paper under wire rack. Invert pan immediately onto rack; cool.
Mix the cream cheese, peanut butter, powdered sugar and milk with electric mixer until creamy. Fold in whipped topping. Pour into graham cracker crust or baked pastry crust. Refrigerate several hours before serving.
Mix all ingredients together except the apples. Mixture will be thick! Add the apples. Bake at 325° approximately 40 minutes in an 8 x 8-inch pan.
Saute onion, celery and seasonings in butter until translucent. Add stock; fold in bread crumbs. Season cavity with salt and pepper. Stuff bird.
Prepare pudding according to package directions; blend in whipped topping, mayonnaise and lemon juice. Fold in remaining ingredients. Turn into a 9 x 5 x 3-inch loaf pan and freeze until firm. Slice to serve.
Preheat oven to 375°. Combine the rhubarb and strawberries in a 9-inch square pan. Sprinkle with white sugar. Mix together the remaining ingredients in a medium sized bowl. Distribute over the top of the fruit and pat firmly into place. Bake, uncovered, for 35 to 40 minutes, or until the top is crisp and lightly browned and the fruit is bubbling around the edges. Serve hot, warm or at room temperature; plain or ala mode.
Saute onion and green pepper in bacon drippings until tender. Add okra. Cook over medium heat 5 minutes, stirring constantly. Stir in remaining ingredients. Simmer, uncovered, 15 minutes. Add a small amount of water, if necessary. Makes 4 servings.
Bake at 300 degrees for 4 hours. Leave - Don't Peek!
Mix together in the order given. Bake in a floured pan slowly in a moderate oven at 350° for 40 minutes.
Combine the melted oleo, peanut butter and powdered sugar. Mix well. Add Rice Krispies and shape into balls the size of a walnut. Set in refrigerator to get cold.
Cook pasta and drain. In a large skillet, saute garlic in olive oil until browned. Add green onions and mushrooms. Saute for 1 minute. Add parsley and basil. Toss cooked pasta into the mixture. Add bread crumbs. Top with parmesan cheese, if desired.
Cook macaroni until done; drain. Cook beef; drain. Mix all other ingredients together. Place in a 9 x 13-inch pan and top with Mozzarella cheese. Bake at 350° for 30 minutes.
Cream butter, margarine and sugar well. Add eggs, one at a time, beating after each one. Add flour to mix and beat well. Pour 7-Up slowly to mix, then add lemon flavor; beat well. Pour into a well-greased tube pan. Bake at 325° for 1 hour and 15 minutes or until toothpick comes out clean.
Dredge fruit in flour. Add salt, coconut and nuts. Add milk and mix thoroughly. Drop by spoonfuls onto greased cookie sheet. Bake in 275 degree oven for 25-30 minutes. Store cooled cookies in airtight container about 5 days before serving. Yields: 4 dozen.
Combine all ingredients except for chocolate almond bark. Knead with hands. Refrigerate until cold and forms balls. Melt chocolate on low. Use toothpicks to dip into chocolate. Put on wax paper.
Combine eggs, flour and sugar; beat well. Add milk, corn and salt. Melt butter and place in a 8 or 9-inch baking dish. Add corn mixture and bake at 400° for 1 hour.
Combine all ingredients, except margarine and corn flakes. Place in a greased 2-quart casserole dish. Pour margarine over the top. Sprinkle corn flakes over all. Bake at 350° for 45 to 60 minutes.
Stir flour, pudding mix and baking powder together. Combine egg, milk and melted butter; add to dry ingredients. Mix well. Spread into 8 x 8 x 2-inch pan.
Beat eggs. Add salt, pepper, water and 3 tablespoons flour. Mix well until smooth. Melt butter with Crisco in frying pan. Coat chicken in 1/2 cup flour, then in egg batter. Slowly fry in melted butter and Crisco until golden brown, usually about 1/2 hour.
Combine all ingredients and pour into an unbaked 9-inch pie crust. Bake at 350° for one hour. Wonderful!
Cream butter, sugar and egg yolks; mix in flour. Cover bottom of 8 x 8-inch with 1/2 of mixture. Spread on preserves and nuts. Top with other 1/2 of mixture. Cook for about 40 minutes or until brown in 350° oven. Cut into squares.
Dice olives, green pepper and onion. Add tomato sauce and paste. Combine with CASHEW CHEESE. Spread on whole wheat French rolls. Broil until toasted. Serves 15.
Mix sugar, mustard, salt and vinegar. Add onion juice and mix thoroughly. Add oil slowly, beating constantly on slow speed until thick. Add poppy seed and refrigerate.
In a 6 to 8-quart saucepan, combine apple juice and pectin. On high heat, bring to full boil, stirring constantly. Quickly add sugar. Bring to full rolling boil and boil hard for one minute, stirring constantly. Remove from heat, sprinkle in cinnamon and stir. Immediately fill hot half-pint jars. Place hot lids on jars and close tightly. (Can process in water canner or just turn upside down for a while to seal.)
Melt butter with garlic in pan. Add cream, salt, pepper and Parmesan cheese. Stir until cheese is melted. Reduce heat; add fresh dill and diced tomatoes. Remove from heat and gently pour over pasta. Excellent over spinach fettucini or other flavored pastas.
Put meat in skillet. Mix ingredients and pour over meat. Stir; cover and simmer 1 hour or until tender. Serve on rice.
Arrange frozen vegetables on a microwave-safe round 12-inch platter. Cover tightly with heavy-duty plastic wrap. Vent and microwave at High 4 minutes. Sprinkle lemon juice, 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon basil over vegetables, stirring gently. Push vegetables to center, leaving a 3-inch border. Sprinkle chicken with remaining salt, pepper and basil; arrange chicken around vegetables with thickest portion to outside. Sprinkle with green onions. Cover tightly with heavy-duty plastic wrap; microwave at High 8 to 9 minutes, or until chicken is tender, giving platter a half turn after 4 minutes. Let stand 3 minutes. Drain liquid from platter.
Pour rice slowly into rapidly boiling water in large pot. Do not stir. Cover tightly and cook exactly 7 minutes (water will be absorbed). Add milk and butter. Stir a little. Bring to a boil. Cover and cook slowly over a low flame for approximately 1 hour. Meanwhile, beat eggs; add sugar, raisins and vanilla slowly until rice starts to thicken. Serve warm or cold with cinnamon (optional). Serves 4.
Mix shortening, sugar, 1/2 cup hot water, salt and yeast cake. (If you use dry yeast mix with 1/4 cup cold water and add the other 1/4 cup water later instead of 1/2 cup cold water.) Beat egg and add 1/2 of the flour and cold water. Beat thoroughly and add the rest of the flour. Mix and put in a tight container overnight in the refrigerator. Roll out on floured surface. Cut in 1 1/2-inch strips, then in 1 1/2-inch squares. Melt real butter. Dip each dough square in butter and lay in tube (angel food) pan. Fit the pieces together. Make two layers. Let rise 2 hours before baking. Bake at 400° for 15 to 20 minutes.
Combine salt, pepper, onion, mushrooms and tomato sauce. Pour over steak. Bake at 350° for 1-1/2 hours.
Squeeze water from spinach. Melt butter. Put spinach, onion, melted butter and sauteed mushrooms in casserole. Top with white Cheddar cheese and bake.
Cook noodles, but do not overcook. Drain tuna and mix mushroom soup and tuna with noodles. Bake at 350° for 30 minutes or until hot.
Place all ingredients in blender. Blend for about 30 seconds or until smooth and fluffy.
Pound meat thin. Dip in egg, then in cheese-crumb mixture. Brown in oil, then place in shallow wide baking dish.
Salt, pepper and coat steak in flour. Brown quickly in hot deep fat, turning often to prevent scorching. Place steak in large baking dish. Sprinkle 1 tablespoon of flour on hot steak with 1/4 teaspoon of salt and 1/4 teaspoon pepper. Pour water over steak. Cover tightly with foil. Bake at 400° for 45 minutes. Yields 6 servings.
Mix together dry ingredients. Add remaining ingredients. Mix well. Pour into 2 greased loaf pans. Let sit for 20 minutes. Bake at 350° for 50 minutes or until toothpick comes out clean. Cool in pan on rack for 10 minutes. Remove from pans and continue cooling on rack.
Sift the dry ingredients together. Cream together the fat, milk, egg and vanilla. Mix with dry ingredients and mix thoroughly. Bake in muffin tins at 374° until toothpick comes out clean. Makes 6 cupcakes.
In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling and gelatin is dissolved. Stir in undrained pineapple and ginger ale. When fizzing has stopped, pour into 5 cup star-shaped mold. Chill until set. Unmold on serving plate. Serves 8.
Beat sugar, oil and eggs. Add cinnamon, flour, soda and salt. Mix well. Add the baby food and mix well.
Shred cabbage and carrots; cook until tender. Drain and save 1/2 cup liquid for sauce. Make sauce with remaining ingredients. Alternate with vegetables in casserole dish. Top with blanched almonds. Bake at 350° for 30 minutes.
Saute chicken, onion, garlic, celery, green pepper and mushrooms until tender, about 5 minutes. Add flour and mix well. Add salt and pepper, then slowly stir in chicken broth and tomatoes. Simmer until thickened, about 3 minutes. Pour over spaghetti. Sprinkle 1/2 cup of grated Cheddar cheese and bake in oven until cheese melts.
Put all ingredients into a saucepan. Melt slowly on low heat until mix thickens slightly and is smooth. Increase heat; boil quickly to soft ball stage. Remove from heat; cool in pan of water. Beat with wooden soon until thick and just until it loses its gloss. Pour onto greased wax paper; spread out, mark in squares and leave to set. Cool.
Mix all ingredients together. Chill. Roll in balls. Put on ungreased cookie sheets. Press down with fork crosswise (like peanut butter cookies). Sprinkle with colored sugars. Bake 9 to 10 minutes at 350°. They melt in your mouth!!
Melt butter; add water. Drop flavoring into mixture plus coloring. Pour over sugar. Press in molds. Let stand 24 hours in open air to set.
Combine first 5 ingredients and cook over medium heat for 15 minutes or until vegetables are tender. Add tomatoes. Combine flour and 3 teaspoons tomato juice in a small bowl; add to vegetables. After tomatoes simmer 5 minutes, brown hamburger and drain. In casserole, layer vegetables, meat and cheese. Top with bread crumbs. Bake at 350° for 20 minutes.
Cook rotini according to package directions, omitting salt. Drain. Rinse in cold water and drain. Add broccoli and remaining ingredients, tossing well. Cover and chill at least 4 hours. Serves 25.
Cut vegetables into small pieces. Put 2 1/2 inches of water into vegetable steamer. Put vegetables in colander over water. Bring water to boil with lid on. Turn off heat and let	sit 15	minutes before serving. Season with butter, cheese, Mrs. Dash or wine vinegar.
Cream the sugar and shortening. Add the eggs and mix good. Add the dry ingredients. Add the sliced apples and sprinkle the lemon juice over the apples. Add the cinnamon and the nutmeg. Pour into 8 x 8-inch pan and bake at 350° for 40 minutes.
Combine barbecue sauce, brown sugar and vinegar; let simmer for a few minutes. Add sausage and let simmer until sausage is tender.
Cut together like pie crust. Press in 9 x 13-inch pan. Bake at 375° for 12 to 15 minutes. Cool completely.
Combine sugar, salt, vinegar and water. Tie spices in cheesecloth bag; add to vinegar mixture. Simmer 15 minutes. Liquid brine will make about 5 quarts.
Beat egg yolks until light yellow (about 5 minutes). Add flour slowly to egg yolks. Slowly add sugar, then butter. Beat egg whites, then fold into batter. Grease tube pan with butter, then shake about 2 tablespoons of flour around sides and bottom of pan. Preheat oven to 125°. Bake at 150° until top of cake springs back. Then cook on 200° for 1 1/2 hours until done.
Bring water, sugar, cloves and cinnamon to a boil and let simmer. As it simmers, add 2 tea bags. Take out tea bags when it is as dark as you want. Add fruit juices and let simmer. Serve warm. Smells and tastes wonderful!
Brown roast and place into Dutch oven. Season with salt and pepper. Add tomato sauce and rest of ingredients. Cover and simmer until meat is tender. Remove meat to platter; blend the flour and water and add to drippings, stirring until gravy is thick and smooth. Serve with meat.
Scrub potatoes thoroughly. Pat dry. Prick with fork. Wrap potatoes in foil. Bake at 425° for 40 to 60 minutes or until tender. Cut a lengthwise slice from top of each potato. Discard skin from slice and place pulp in a bowl. Gently scoop out each potato. Add pulp to the bowl. With electric mixer or potato masher, mash potato pulp. Add sour cream, chives, garlic salt and pepper. Beat until smooth. Refill potato shells. Place in shallow baking dish. Bake at 425° for 20 to 25 minutes. Sprinkle top with Cheddar cheese. Bake for 2 to 3 minutes more. Makes 4 servings.
Pour boiling water over sugar, salt and shortening. Add milk and let stand until warm. Dissolve yeast in 1/4 cup warm water and add to milk mix. Mix in egg. Stir in 2 cups flour. Beat well. Add flour to make a soft dough. Roll out 1/4 inch thick and cut in squares. Deep fry at 360°. Drain and glaze.
Cook bologna in oil in skillet until slices form cups. Fill each cup with beans. Top with cheese cubes. Drizzle with tomato sauce. Cook, covered, until heated through. Serves 8.
With pastry blender or fork, cut Crisco into flour and salt. Add beaten egg with vinegar. Slice through. Then add 5 tablespoons cold water. Slice through mixture. Divide into 4 parts, roll out on floured waxed paper to fit pie tin with 1-inch hang over. Turn under edge and flute.
Mix margarine, sugar, vanilla and coconut. Add milk and beat with mixer. Roll into balls.
Wash, seed and drain peppers. Put through blender. Mix all ingredients, but flour, together and cook 30 minutes. Add water to flour to make a thin paste. Add to other ingredients and cook 5 minutes longer. Put in warm jars and seal at once. Makes 11 to 12 pints (use a 2 or 3 gallon kettle to cook in).
Pour milk over coconut. Set aside. Cream the butter and sugar; add eggs and beat well. Add milk and coconut mixture. Put in unbaked 9-inch pie shell. Bake at 350° for 30 minutes or until done.
Wipe ribs with damp paper towels. Place ribs in a single layer in a shallow roasting pan. Roast ribs at 450° for 20 minutes, turning once. Mix all above remaining ingredients together. Remove ribs from oven. Brush ribs with sauce on both sides. Bake at 450° for 20 minutes longer, or until tender. Baste with remaining sauce from time to time. Serves 4.
In food processor, puree strawberries and force puree through a fine sieve into a saucepan. Add honey and lemon juice and boil the mixture, stirring, for 3 minutes or until thickened. Let the strawberry mixture cool to room temperature. In a bowl, cream together the butter and strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
Mix all together. Sprinkle top of casserole with cracker crumbs. Bake at 350° for 1 hour.
Melt butter in a pan; squeeze in lemon. Season chicken with your favorite seasoning and flour and saute. Add oregano, basil and garlic powder; cook until done. Cook fettucini noodles; follow directions on box. Drain when done and add to chicken in pan. Sprinkle on Parmesan cheese and simmer for 5 minutes.
Cook noodles, rinse and drain; set aside. Combine Cheddar, Ricotta, egg, granulated sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13 x 9-inch pan. Layer 4 noodles over filling, spread cheese mixture over noodles. Top with remaining 4 noodles, then remaining can of pie filling.
Brown meats and drain well. Put all ingredients in a crock-pot. When melted, serve on rye or any other toast or crackers.
Bring all ingredients to a boil, then pour over 3 large onions which have been sliced very thin and a 1/2 a peck of cucumbers, sliced thin. Put in jars and process in water bath. Makes 4 pints.
Preheat oven to 350 degrees. Lightly spray a 9X13 inch pan with cooking spray and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain. Melt butter in saucepan over medium heat. Add flour a little at a time and stir until smooth. Gradually stir in milk. Bring to a low boil, and cook for 1 minute, stirring constantly. Remove from heat and stir in Cheddar cheese until melted. Stir in cream cheese until melted. Add wine, and season with mustard, nutmeg and salt. Pour cooked noodles in pan. Layer chicken pieces over noodles. Pour sauce over chicken. In a small bowl, mix cracker crumbs, Parmesan cheese and butter, and sprinkle over sauce. Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling. Remove from oven, and stir to thoroughly coat pasta and chicken, and to keep top of casserole from hardening. Allow to cool 10 minutes before serving.
Mix all ingredients except the cup of chicken broth. Pour in greased 12 x 8 x 2-inch baking dish. Store overnight in the refrigerator. Set out 1 hour or longer before baking. Pour 1 cup chicken broth over the mixture and bake for 1 hour at 350°.
Combine molasses, sugar, water, vinegar and salt in heavy saucepan. Place over low heat, stirring until mixture begins to boil. Cook without stirring until it forms a hard ball. Remove from heat; add oleo, stirring only until mixed. Pour over popcorn in a large bowl. Butter hands and make into balls. Makes 12 popcorn balls.
Preheat oven to 350°. Butter and flour a 9-inch spring-form cake pan.
Dissolve jello in hot water (2 cups). Add lemon juice and marshmallows. Cool. Add pineapple, pecans and cottage cheese. Put in refrigerator. Chill until almost firm, then fold in Cool Whip and pour into a mold. Refrigerate until firm. Unmold.
Cook spaghetti, then rinse in cold water. Dice onions, peppers, cucumbers and tomatoes. Add spaghetti. Add Salad Supreme and salad dressing. Can be kept in refrigerator for several days.
Tear cake into bite sizes, in a large bowl. Mix the pudding following label directions. Add all other ingredients and mix with cake bites. Chill overnight in refrigerator.
Preheat oven to 425°. Wrap tortillas in foil. Bake 10 minutes. Cut squash and zucchini in half, cut halves crosswise into 1/4-inch slices. In large skillet, heat oil. Saute onion and garlic. Add squash, zucchini, carrot, pepper, cumin, basil, oregano and salt. Cook, stirring 3 minutes, then add tomatoes. Cook 1 minute. Add olives. Assemble burritos, spread with 3 tablespoons beans. Top with 1/2 cup vegetables and 1/4 cup cheese. Roll. Place in 13 x 9-inch baking dish. Cover. Bake 15 minutes. Serve with salsa, sour cream or avocados.
Beat eggs, sugar, syrup and oleo, then add oatmeal and flavoring. Bake 45 minutes at 350°.