HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, except breadcrumbs and butter; place in a 13 x 9 x 2-inch baking dish. Brown breadcrumbs in butter; sprinkle over top of casserole. Refrigerate, covered, overnight. Bake at 350° for 40 to 50 minutes. Yields 10 to 12 servings.
Brown meat in shortening in skillet, add remaining ingredients, except buns. Simmer for 15 to 20 minutes, adding more tomato juice, if necessary. Spoon onto split hamburger buns.
In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
Cream first 6 ingredients together well. Add to mixture the remaining ingredients. Shape into balls. Press down with a fork. Bake at 350° for 13 to 15 minutes.
Measure 1 cup pasta and cook according to directions. Cool. Add all ingredients until mixed well. (Cream cheese mixes better if at room temperature.) Place in a loaf pan and refrigerate an hour or longer, overnight is even better. Serve with crackers.
Mix condensed milk and lemon juice. Add Cool Whip. Drain pineapple and add. Add nuts. Stir to mix and pour into crusts. Chill.
Layer ingredients in greased casserole until full. Add milk. Bake at 350° for 1 hour.
Mix all ingredients and place in baking dish. Mix 1 cup crushed corn flake crumbs and 1/4 cup melted margarine and sprinkle over chicken. Top with slivered almonds. Bake at 350° until bubbly.
Combine the oleo, sugar and peanut butter. Mix well. Shape into eggs and chill real well. Melt chocolate and paraffin together in a small pan set inside a larger pan of warm water. Dip eggs in chocolate.
Blend or shake all ingredients except nutmeg. (Add a little milk to thin, if desired.) Chill. Serve in chilled mug. Sprinkle with nutmeg. Serves 4 to 5.
Raise dough. While dough is rising, saute sausage. When cooked, drain and cool. Take risen dough and roll out oblong (not too thin). Add egg and parsley to sausage. Scatter over dough, not too close to edge. Then add grated Mozzarella and grated Romano. Overlap your sides, then start to roll from long end. Brush with egg yolk on top. Bake at 400° for 20 minutes. Cool and slice.
Combine veggies. Pour salad dressing over and toss to coat evenly. Refrigerate until serving time. Yields 4 to 6 servings.
Brown beef and onions; drain. Add all the ingredients. Cook slowly for about 2 hours. Serves 25.
Drain artichoke hearts. Place 1 artichoke heart on each slice of bread. Stir together cheese and mayonnaise. Spread about 1 tablespoon cheese mixture on top of each artichoke heart. Place on baking sheet. Broil for 2 to 3 minutes or until the cheese is melted and light golden brown. Serve immediately.
Mix yeast and warm water in a large mixing bowl. Add remaining ingredients in the order listed, mixing well. Do not let rise. Cover and place in refrigerator until ready to use. Then roll out dough on lightly floured board to about 1/2-inch thick. Cut into biscuits. Again do not let rise. Have oven heated to 450°. Bake until brown. Time depends on the size of the biscuits.
In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened. In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping. Place a third of the cake cubes in a 4-quart trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Yield: 14 servings.
Put milk and margarine into pot and heat. When margarine is melted, add salmon, salt and pepper. Heat to boiling and serve with saltines.
Preliminary: Fill a teakettle with water and bring to a boil. Combine vinegar, water, sugar, salt and peppercorns in a medium-sized bowl and stir until the sugar is dissolved. Place onion slices in a colander in the sink and slowly pour all the boiling water over them. They will wilt slightly. Drain well and transfer to the bowl of marinade.
Boil macaroni in salted water, drain and return to pan. Pour 1/2 of the melted butter over the macaroni. Add the grated cheese (save a little to sprinkle on the top) and 3 slightly beaten eggs. Set aside. Prepare meat sauce by frying the onions in a little butter. Add ground meat and brown. Drain off excess grease. Add tomato paste, wine, salt and pepper. Spread 1/2 of the macaroni in the bottom of a large rectangular baking pan. Cover entirely with meat. Spread the rest of the macaroni on top. Make cream sauce by putting 1/2 of the original butter in medium saucepan, add cornstarch, then milk. Stir constantly over medium-low heat until slightly thick. Add salt and remove from heat. When slightly cooled, add 2 beaten eggs and mix well. Pour sauce over macaroni and sprinkle with the rest of the grated cheese.
Peel the potatoes and dice. Melt the butter. Remove from heat and blend in flour until smooth. Return to heat; add milk and cream, stirring constantly, until thickened. Season with salt and pepper. Add the diced potatoes and chives or parsley and heat through. When ready to serve, sprinkle with paprika. Makes 4 to 6 servings.
Cut Velveeta cheese into small pieces; melt in microwave until soft. Add the salsa and milk. Keep hot in serving dish. Makes 6 servings.
Microwave 10 minutes or until set or bake in 350° oven, using the toothpick test.
Preheat oven to 350°. In a large skillet, heat bell pepper, onion, jalapeno and garlic. Cook over medium-high heat, stirring frequently until vegies are tender, about 5 minutes. Add turkey and cook, stirring frequently until no longer pink. Add tomato sauce, corn, 1/2 teaspoon salt and the chili powder.
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp; set pulp and shells aside. In a skillet, brown meat, onion and garlic; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. Place in a greased 2-quart baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender.
Rinse shrimp in cold water and drain well. Mash shrimp with fork (however, my pastry cutter works quite well). Add 1/2 cup of mayonnaise and mix lightly. Add garlic powder (not garlic salt), then add more of mayonnaise to make it a light dip consistency. Chill, covered, for an hour, if possible. Serve with chips.
Combine all ingredients. Add salt, pepper, garlic powder and onion powder to taste. Sprinkle top with paprika.
Put pie filling in a 13 x 9-inch cake pan. Add pineapple. Spread cake mix over top. Pour margarine over cake; sprinkle with nuts. Bake at 350° for 1 hour.
Boil macaroni until tender. While the macaroni are cooking, mix the tuna, soup and cheese package. Add salt, black pepper, and red pepper to taste. Bake in 350° oven for 30 minutes or until cheese has melted.
Pour cherry pie filling into greased casserole dish. Sprinkle cake mix over top of cherries, spreading it evenly. Next, slice butter and dot evenly over cake mix. Sprinkle with nuts. Bake for 30 minutes at 350°.
Cut cabbage in quarters. Remove core; shred. In heavy skillet or Dutch oven, slice pre-frozen bacon into cubes. Place in cold skillet and fry uncovered until transparent. Put some of the sliced onion on top of bacon, then add some of the shredded cabbage; toss after approximately 5 minutes.
Cook milk and flour over medium heat, stirring until mixture becomes thick. Remove from heat and let cool. In separate pan, beat oleo and shortening on high for 4 minutes. Add sugar and vanilla and beat 4 more minutes. Mix in flour mixture and beat 4 minutes. Spread on cake.
Mix all ingredients well and dip out on a greased cookie sheet and bake at 400° for about 15 minutes.
Chop onion and chip beef finely. Mix in cream cheese, Worcestershire sauce, garlic, salt and pepper. Roll into a log or ball. Roll in ground pepper if desired. Will keep in refrigerator for two weeks. Great on crackers.
Mix Bisquick and water. Form into a ball. Half the ball and put between wax paper and roll out in a 6 x 8-inch rectangle. Spread 1/2 of sausage on each rectangle. Roll tight and refrigerate until firm. Slice 1/4-inch pinwheels. Bake 15 to 20 minutes until done at 425°.
Spread cherry pie filling in bottom of baking dish. Spread crushed pineapple over cherries. Sprinkle dry cake mix on top of pineapple, pecan pieces on top and slice margarine on top. Bake at 350° for 40 minutes.
Make pudding and refrigerate. Mix together flour, oleo and pecans. Press in bottom of glass baking dish or pan. Brown at 300° about 10 minutes or until brown. Cool.
Combine all ingredients. Roll out 1/2-inch thick. Cut out with doughnut cutter. Drop in hot grease. Turn over to brown other side. If you want sweet doughnuts, powder them with confectioners sugar while hot or eat plain.
Cook squash until tender (slice with peel on). Drain well. Season with salt and pepper. Mix squash, carrots, onions, sour cream, pimentos, margarine, water chestnuts and soup together. Make layer of half the mixture, then half the crumbs, rest of squash mixture, then the rest of the crumbs on top. Bake at 350° for about 40 minutes or until done.
Put egg in bottom of cup; beat with fork. Add enough water to measure 1 cup. Add all ingredients together and mix thoroughly. Roll out. Makes 2 double crusts or 5 singles.
Cut roast in half; rub with 1/4 cup flour. Place a 5-quart slow cooker. In a bowl, combine soup and gravy mixes and remaining flour; stir in water until blended. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Slice roast. Yes, serve with mashed potatoes and gravy. Yield: 16 servings.
Combine in blender all ingredients. Process until smooth. Store in refrigerator until ready to use. Yield: 1 1/4 cups.
Cream together first 4 ingredients; add milk. Sift together flour, tartar, soda and salt. Add flour mixture to sugar mixture and add vanilla. Roll out on a floured board to 1/4-inch thickness. Cut with a very small cookie cutter 2-inches. Place a teaspoonful of date filling on each cookie and cover with a second cookie; press edges together. With a fork, punch holes in top of cookie. Bake at 375° until light brown, about 12 minutes.
In skillet, combine ground beef, Chili-O mix and tomato sauce. Cook yellow rice, add milk to cheese soup to thin. Layer in pan the beef, rice and soup. Cook at 325° for 30 minutes.
Mix milk, cheese, lemon juice and pour into cooled crust. Layer peaches in small slices on top. Cover with peach jello dissolved by package directions.
Thaw spinach, then pour boiling water over spinach. Let it stand for 10 minutes; drain. Mix with all ingredients and chill overnight. Roll into balls. Freeze, then store in plastic bags. Bake from the frozen bags as needed. (Great for receptions.) Bake at 375° for about 25 minutes.
Mix sugar, potato flakes and water together in bowl, then pour in starter. Leave out of refrigerator, uncovered, for 8 to 12 hours. When bubbly, take out 1 cup to make bread and return to refrigerator. If not making bread, after feeding starter, give or throw away 1 cup. Always feed every 3 to 5 days to keep from deflating starter. When your container gets too full to feed double batch, throw away or give away 1 cup. I use extra starter in bread; just makes it tastier.
Tie garlic, bay leaves and cloves in double thickness of cheesecloth. Cut each slab of ribs in half. Put ribs and spice mixture into oven. Add cold water to cover and simmer 30 minutes or until fork-tender. Drain.
Mix salt, flour, cinnamon, nutmeg and sugar. Sprinkle mixture into bottom of pie shell. Place a thick layer of tomatoes over mixture. Sprinkle more sugar mixture over top of tomatoes. Dot with margarine. Add another layer of tomatoes and mixture. Dot with margarine. Dribble 3 tablespoons lemon juice over top. Add topping. Bake 400° for 10 to 15 minutes. Lower to 350°. Bake 50 minutes until brown.
Pour hot milk over bread crumbs. Add butter, cheese, salt to taste and well beaten eggs. Mix with macaroni. Place in baking dish. Bake in moderate oven for about 40 minutes, or until firm.
Mix all of the	ingredients into a ball. Roll in an extra cup of chopped pecans until covered. Refrigerate before serving.
Mix sugar and eggs. Pour in oil and mix at medium speed until no visible trace of oil. Mix at least 3 minutes. Add flour and spices. Then add pumpkin at a lower speed until the batter is well blended. Pour into greased pan. Bake 1 hour at 350°.
Brown ground beef, onion, green pepper and celery over low heat. Add crushed bay leaf, kidney beans, macaroni and carrots. Mix gently. Add salt and pepper. Pour into casserole dish. Cover; bake at 350° for 40 minutes. Yields 1 serving.
Preheat oven to 375°. Mix dry ingredients, then cut in butter. Mix eggs, almond extract and buttermilk. Pour into flour mixture. Fold together just until mixed. Spoon into greased muffin tins and bake until done, 20 to 30 minutes. Makes 1 dozen.
Combine first 6 ingredients. Add macaroni. Bake 45 minutes at 350°. Let stand 10 to 15 minutes.
Combine flour, salt, baking powder and chips. Stir well until mixed. Add shortening and milk all at once. Stir lightly and quickly. Drop from tablespoon on oiled cookie sheet and bake 12 to 15 minutes at 450°.
Blend all of first 5 ingredients until smooth. Pour into crust. Chill. Serve small slices with syrup drizzled on top. Very rich!
Brown ham in butter and brown sugar. Remove ham and pour off drippings. Mix soup, milk, water, onion, salt and pepper. Stir in potatoes and carrots; cook over low heat, stirring occasionally, until vegetables are tender, about 35 minutes. Place ham over vegetables. Cover and cook about 10 minutes or until heated through.
Sift flour, soda, spices and salt together. Cream shortening and sugar together. Add the well beaten egg. Mix hot water and molasses. Add dry ingredients and liquid alternately to creamed mixture. Mix well. Drop from teaspoon on ungreased cookie sheet. Bake in a 375° oven for 12 to 15 minutes.
Melt, in double boiler, the butter and chocolate. In separate dish, pour scalding hot milk over powdered sugar and salt, stirring constantly, until completely dissolved. Add vanilla and stir. To this add the melted butter and chocolate. Beat until consistency is smooth and glossy.
Flatten chicken breasts with flat side of knife. Lay a slice of cheese on one end of chicken breast. Lay the slice of ham on top of the cheese. Roll chicken breasts so that the cheese and ham are covered. Secure with toothpicks. Roll chicken in bread crumbs and brown in butter until golden. Place chicken in casserole. Heat soup and milk in pan; add sour cream. Pour over chicken and bake at 325° for 1/2 hour or until done. Serve with rice.
Mix all ingredients. Spoon into a serving dish. Cover and chill at least one hour before serving.
Mix cake mix according to directions and cook in sheet pan. While hot, poke full of holes. Pour condensed milk and cream of coconut into cake. Chill thoroughly. When chilled, spread Cool Whip on cake and cover with coconut.
Cut stalks of rhubarb into 3-inch lengths. Add to water and bring to a boil. Simmer 1 hour. Strain the liquid and add sugar. Serve iced with a sprig of mint.
Makes 2 medium punch bowls full, 50 cups. It is a tangy, tart citrus type punch. Do not leave anything out or it will taste like too much grapefruit. Very refreshing, often served at lunches.
Cook the ground round in a skillet until pink. Add onion and continue cooking until the pink is gone and onions are transparent. Add remaining ingredients; cover and simmer for 30 minutes. Serve on hamburger buns.
Beat together butter, sugar and eggs. Add other ingredients and mix well. Pour into greased 9 x 13-inch pan. Bake at 350° until edges start to turn brown. Do not overbake.
Preheat oven to 350°. Butter 3-quart baking dish. Spread rice evenly in bottom of dish. Top with chicken or turkey. Sprinkle with mushrooms. Mix soup with milk and pour over top. Add layers of olives and top with cheese. Sprinkle with almonds. Bake 45 minutes.
Bake cake, let cool, cut into three parts and then cut into small pieces. Add one layer of cake, then pineapple, Cool Whip, another layer of cake, cherry pie filling, pudding, another layer of cake and then Cool Whip. Sprinkle with nuts, if desired.
Mix all ingredients except parmesan cheese. Pour in shallow baking dish. Sprinkle top with the parmesan cheese. Bake at 350° for 45 minutes.
Mix ground beef (uncooked), taco seasoning and refried beans together. If adding oregano, add into this mixture. In a baking pan, put a layer of lasagna noodles on the bottom. Top with layer of meat. Make three layers, ending with meat. Mix salsa and water together and pour over top of last layer. Bake, covered, for 1 hour on 350°. Spread sour cream and Cheddar cheese over the top. Then put a few chopped green onions on top. Bake an additional 15 to 20 minutes or until cheese is melted (uncovered). Let stand at least 10 minutes before serving.
Add all the ingredients at once and cook over slow heat until raisins become plump. Do not add bread crumbs until almost time to remove from heat as it is bad to stick. This should make two or three pies.
Mix all ingredients. Scoop with ice cream scoop. Flatten bottom. Put on waxed paper on cookie sheet. Freeze. Place on tomato slice. Bake 30 minutes at 350°.
Brown hamburger in olive oil. Add onions, pepper and garlic. Simmer 5 minutes. Stir in corn meal mixture. Cover and simmer 10 minutes. Add olives. Put in 3-quart casserole (9 x 13-inch). Heat milk, butter/margarine and salt. Slowly stir in 1/2 cup corn meal. Cook, stirring, until thick. Remove from heat. Stir in cheese and eggs. Pour over meat mixture. Refrigerate or bake at 375° (chilled 1 1/2 hours) for 35 to 45 minutes. Serves 6 to 8.
Lightly brown onion in butter. In separate pan, combine water and celery and simmer until tender. When onion is tender, add flour. Mix until smooth. Add milk slowly, stirring constantly. Add celery and water. Season to taste and heat thoroughly. This is great for turkey dressing.
Mix flour and salt in a large mixing bowl. Cut shortening into flour until mixture is very fine. Store in covered container, no refrigeration needed. Makes:
Boil chicken until tender; cool and separate meat from bone. Set aside. Save 3/4 cup broth. Cook in oleo, onion, celery and green pepper until tender. Boil water; add rice.
Mix all ingredients well except ham. Spread on the ham and roll as a jelly roll. Wrap in waxed paper and chill. Slice and put on Ritz crackers.
In large mixing bowl, sift together all dry ingredients. In smaller bowl, beat eggs and oil. Add pecans and strawberries. Add to dry ingredients.
In a heavy 2-quart saucepan, melt butter; stir in flour, salt and pepper. Remove from heat. Gradually stir in chicken broth or bouillon, then cream. Cook, stirring constantly, until thickened. Cook 2 additional minutes. Add chicken and pimento and heat to serving temperature. Do not boil.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can fried onions. Spread mixture into a greased 8 x 12-inch dish. Bake, uncovered, at 425° for 10 minutes.
Combine all ingredients and chill until ready to serve. Arrange in center of tray and surround with meat cubes for dipping.
Mix all ingredients. Pour in pan. Sprinkle with cinnamon and sugar. Bake at 350° for 25 to 30 minutes.
Mix pretzels, 3 tablespoons sugar and butter. Spread in a 9 x 13-inch pan and bake 10 minutes at 350°. Beat cream cheese and 1 cup sugar until fluffy. Fold in Cool Whip. Cover pretzel layer. Stir jello into boiling water and add cold water. While hot, add frozen strawberries and stir until syrupy. Pour over layers in pan. Refrigerate. Serve with a dollop of Cool Whip for garnish.
Melt together chocolate and margarine over very low heat. Add to powdered sugar and vanilla. Beat in enough milk until smooth and spreading consistency. Spread on cooled cake.
Cook and sweeten apples; add cinnamon to taste. Mix ingredients and pour over apples. Bake until done at 325° to 350°.
Beat eggs until foamy; add sugar and oil. Beat together. Add vanilla, soda, flour, cinnamon and salt; mix well. Batter will be thick. Stir in apples and nuts. Pour into greased baking dish. Bake at 350° for 50 to 60 minutes. Let stand 10 minutes to cool. Frost when cool.
*Drained berries or peaches from No. 2 can or about 2 cups of fresh fruit (a little more or less); 1/4 to 1 cup sugar and 1 cup fruit juice for canned fruit or 1 cup sugar and 1 cup boiling water for fresh fruit.
Combine first 5 ingredients in heavy saucepan. Cook, stirring constantly, over medium heat for 10 minutes. Remove from heat. Add rice cereal and nuts. Mix. Cool and form into balls. Roll in coconut.
Cut chicken into small pieces, removing bones. Mix with lettuce, cauliflower, thin rings of red pepper and/or cucumber and peas. Pour on French or Italian salad dressing and garnish with bacon slices on top. Makes 4 to 6 servings.
Heat large nonstick skillet over medium heat. Add pork chops; brown lightly on both sides (8 minutes). Slightly overlap chops in skillet. Pour in 1/2 cup apple cider. Add potatoes in a single layer along with white part of green onions. Sprinkle with sage, salt and pepper. Simmer, covered, 10 minutes.
Boil zucchini and onion for 3 minutes. Mix soup and sour cream. Add carrots and soup mixture with zucchini and onions. Melt oleo and mix with stuffing. Put 1/2 of stuffing in bottom of 9 x 13-inch pan. Add vegetables. Put rest of stuffing on top. Bake at 350° for 30 minutes.
Preheat oven to 350 degrees. Place 1 1/4 cups of apple pie filling in a saucepan. Divide the remaining apple pie filling and place half in each pie crust. Beat sugar, vanilla and cream cheese until smooth. Add eggs and mix well. Pour half of mixture into each pie crust. Bake at 350 degrees for 35 minutes or until a knife inserted in the center comes out clean. Cool cakes to room temperature, about one hour. Drizzle caramel topping and remaining apple pie filling over cooled cheesecake and garnish with pecan halves.
Scrape and slice carrots (medium size slices, not too thin). Boil carrots until tender; drain. Slice onion into thin slices; cut bell pepper into strips. Mix onion, pepper and all other ingredients (except carrots) together. Pour this mixture into pot with drained carrots; bring to a boil. Cool a little and refrigerate.
Beat eggs for 4 minutes. Add cake mix, oil and mandarin oranges. Beat for 5 minutes. Put in greased 9 x 13-inch pan and bake 35 minutes at 350°.
Brown ground beef with onions. Layer cabbage on bottom of 9 x 13 Pyrex baking dish. Add ground meat mixed with dry rice on top of cabbage. Add soup with 1 can of water. Top with Parmesan cheese (tall thin can). Bake at 350° for 1 hour and 20 minutes.
Cream oil and sugar. Add eggs, flour, buttermilk, coconut and coconut flavoring. Pour in sprayed 9 x 13-inch pan or tube pan. Bake at 350° until done.
Cook over medium heat until stiff. Add a few drops of food coloring. Use wire whip to mix and then when smooth, use wooden spoon to stir.
In a blender put boiling water, gelatin and onion and blend. Add sour cream and salad dressing. Slowly add tuna. While it is blending, don't let it get too liquified. Put in a 2 1/2 cup mold and refrigerate at least 2 hours.
Mix together and pour into an unbaked pie shell. Bake at 450° for 10 minutes. Then reduce heat to 350° and bake until filling is firm (about 30 minutes).
Mix cantaloupe, oranges and lemon juice and boil mixture 15 minutes. Add sugar and lemon and orange peels. Cook mixture over high heat, stirring constantly, until thick and clear. Pour into hot sterilized jars and seal.
In skillet, brown sausage; drain fat. Crumble sausage and put in a crock-pot. Add remaining ingredients except mustard. Cook on high for 3 hours or on low for 5 hours, or until the vegetables and lentils are tender. Stir in mustard and remove bay leaf before serving. Yields 6 servings.
Combine all ingredients. Spread on toast cutouts or crackers. Broil until bubbly. Serve hot. Makes 30.
Mix flour, baking powder and salt. Beat margarine until light. Gradually beat in sugar. Mix in egg and vanilla. Stir in flour mixture until well blended. Stir in cereal and raisins. Drop by level tablespoon onto greased baking sheet. Bake at 350° for 12 to 14 minutes.