HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 2-quart saucepan, cook onion in margarine until tender. Add milk and cream cheese. Stir over medium heat until cream cheese is melted. Add remaining ingredients. Heat thoroughly, stirring occasionally. Yields 5 (1 cup) servings.
Cook milk, sugar, cocoa and salt until sauce comes to a bubble and thickens slightly. Add butter and vanilla. Yummy over vanilla ice cream.
Cook beans as directed on package. Drain. Lightly grease pie plate, 10 x 1 1/2-inches. Mix beans, mushrooms, onion and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or one minute with hand beater. Pour into pie plate. Bake at 400° for 30 to 35 minutes, until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Serves 6 to 8.
Preheat oven to 350°. Combine first 5 ingredients. Mix well. Pour into greased casserole dish. Combine butter and crumbs in bowls. Mix well. Sprinkle over top. Bake about 30 minutes.
Add chicken base, celery, onion and carrots to 4 cups water. Bring to boil and simmer for 5 minutes. Add 1 cup water and broccoli and simmer another 5 minutes.
Heat oil in heavy skillet; toss in rice and heat until hot and golden. Add scallions, salt and chicken; mix well. Push rice to sides of pan and break 3 eggs into hollow. Stir until lightly scrambled, then stir together with rice mixture. Add soy sauce and cilantro; stir. Serve.
Sprinkle lemon juice over each piece of chicken. Roll or shake chicken in corn flake crumbs. Place in buttered casserole dish. Pour liquid whipping cream over chicken (almost covering it). Bake at 350° for about 1 hour.
Mix together butter, sugar and eggs first, then add vanilla. Then mix in flour well. Then add rest of ingredients. Mix well.
Heat oven to 400°. Heat water and margarine to a rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake until puffed and golden, 25 to 30 minutes. Cool thoroughly. Slice open and fill with Cream Puff Filling with powdered sugar.
Mix beans and soup. Place in casserole dish. Bake at 350° for 20 minutes or until bubbly. Sprinkle onions over top. Bake 5 more minutes.
Brown Hamburg. Fry Bacon, drain and crumble. Cut up Onion. When adding Beans, drain the Butter Beans and Kidney Beans. Mix all together in a large bowl. Bake in oven until bubbly or heat in pot on top of stove until bubbly. Stir from time to time and be thankful to God all the time. Serves 8 happy people.
Combine milk, pie filling and pineapple. Fold in Cool Whip. Put in 9-inch pan and freeze. Take out one half hour before serving.
Wash cauliflower well. Cut into small pieces. Cut onion into bite size pieces. Mix in bacon pieces and salt and pepper. In a separate bowl, mix sugar with mayonnaise, then pour over cauliflower mixture. Do not stir. Let set overnight in refrigerator. Take out and toss gently.
Combine softened cream cheese and 1/3 cup sugar. Mix until blended. Blend in 1 egg. In saucepan, combine water, margarine and chocolate; bring to a boil. Remove from heat. Add combined remaining sugar and flour; mix well. Blend in remaining eggs, sour cream, soda and salt. Pour into greased and floured 15 1/2 x 10 1/2 jelly roll pan. Spoon cream cheese mixture over chocolate batter. Cut through batter with knife several times for marble effect; sprinkle with chocolate bits. Bake at 375° for 25 to 30 minutes. Cool; cut into squares.
Boil potatoes 20 to 25 minutes or until tender. Drain well and cool. Peel and cube potatoes.
Mix juices; add ginger ale. While still bubbly, add sherbet in large dollops. Remove from freezer to let soften slightly! Serves 20 to 25.
Mix all ingredients and store in airtight container. Use about 2 heaping teaspoons for a cup of tea.
Boil potato then mash. (Do not overcook.) Saute meat until golden brown. Drain extra fat. Combine meat and mashed potato. Form into balls or egg shape. Coat with beaten egg and deep fry.
Keep potatoes warm. In skillet, cook bacon until crisp, drain and reserve drippings. Crumble bacon; set aside. To drippings in skillet, add flour and vinegar mix. Cook and stir until slightly thick and bubbly. After mix thickens, blend in sugar, salt, pepper, celery seed, onion, green pepper, pimientos, parsley and mustard. Gently stir in warm sliced potatoes and bacon. Add eggs. Heat through.
Heat all sauce ingredients and set aside to cool. Cook Japanese soba noodles in boiling water until barely tender. Drain and rinse well in cold water. Refrigerate until ready to serve. When eaten, noodles are picked up with chopsticks and dipped in the sauce and slurped. What we like is to mix the whole thing up and eat like pasta salad.
Simmer squash in water for 6 minutes. Drain squash. Mix sour cream, butter, salt and paprika. Gradually stir in cheese on low heat as it melts. Add egg and chives. Sprinkle top with bread crumbs. Bake at 375° until brown.
Mix up cake mix according to package directions. Put in a greased and floured 9 x 13-inch pan. Bake at 350° for 15 to 18 minutes. It will be a thin layer; cool. Blend the cream cheese with the milk. Add vanilla pudding. Mix 1 minute, then pour over cooled cake. Spread crushed pineapple over cheese layer, then cover all with a large container of Cool Whip and sprinkle with chopped nuts. May add some maraschino cherries for garnish. Cool 8 to 10 hours or overnight.
Cook vermicelli as directed; drain. Brown hamburger; drain. Mix hamburger and spaghetti sauce; add vermicelli. In a deep loaf pan, layer the spaghetti, Mozzarella cheese, Parmesan cheese, spaghetti, Cheddar cheese and Romano cheese. Preheat oven to 350°. Bake 10 minutes or until cheese has melted. Slice to serve.
Cut beef into 2-inch cubes and salt and pepper. Have sauces prepared. Pour oil into metal fondue pot and heat it on the stove. Place the pot on the chafing dish burner and begin.
Brown bacon and sprinkle in bottom of pie shell. Add cheese. Mix eggs, cream and seasonings. Pour over all. Bake for 25 to 30 minutes until brown and puffy.
Brown beef and sausage; drain fat and stir in cubed cheese. Add remaining ingredients, except bread; spread on bread. Put in single layer on cookie sheets and freeze. Microwave when you are ready to eat.
Dissolve 1/2 cup sugar in 1 cup hot water. Dissolve jello in 1 cup hot water. Add sauce and mix well. Add all other ingredients and chill until well set.
Make slits in pear and insert almonds for ears. Make slits for nose and eyes and then insert cherry pieces. Add marshmallow tail. Surround by shredded lettuce.
Brown hamburger and onion. Peel and cube raw potatoes. Line a 9 x 13-inch pan with raw potatoes. Cover with browned hamburger and onion. Pour soup and mixed vegetables together on top. Bake at 325° for 1 1/2 hours until potatoes are done.
Combine all ingredients. Bake in casserole 40 to 45 minutes at 400°.
Combine flour, salt, cream of tartar and soda. Cream sugar, butter, vanilla and lemon juice. Combine the two mixtures. Add eggs, buttermilk and strawberry jam. Mix well, finally adding nuts. Pour in 2 (8 x 4-inch) loaf pans that have been greased and floured. Bake at 350° for 55 minutes.
Fry beef, bacon and onion until tender. Drain and add remaining ingredients. Simmer at least 30 minutes to 1 hour.
Boil chicken. Cool and remove from bone. Mix in soup and sour cream. Place mixture in a baking dish. Top with herbed stuffing. Dot top with butter. Bake at 325° for 20 to 30 minutes. Serves 4 to 6.
Soften oleo and cheese (do not melt). Add flour, Rice Krispies and red pepper. Make small balls and flatten with fork on cookie sheet. Bake for 15 minutes at 350° until slightly browned. Yield: 4 dozen.
Cook broccoli slightly (not done) and drain. Cook rice in 2 cups water until done but not mushy. Saute onion in margarine. Combine broccoli soup, milk, rice, onion, margarine, salt, pepper and 3/4 cup cheese. Pour into two casserole dishes and sprinkle the remaining cheese on top. (I usually use more cheese on top that it calls for, just cover the casserole.) Makes two 2-quart casseroles. Bake at 300° for 30 minutes. Serves 8 to 10.
Saute onions, celery and bell pepper in butter until soft. Add chicken stock, basil, garlic and bay leaves. Bring to boil. Reduce heat to low and add the cheese a little at a time, whisking after each addition. When all cheese has melted, add broccoli. Add the wine and check the flavor.
Prepare and bake a 9-inch pie crust and cool. Combine sugar, cornstarch and water in a saucepan, and boil until it becomes thick. Remove from heat and add strawberry jello. Cool mixture at least 5 minutes. Arrange the whole strawberries in the pie crust and pour glaze slowly over the strawberries. Refrigerate 3-4 hours or until firm.
Cream the butter and sugar. Add egg yolks. Mix dry ingredients and add this to egg mixture alternately with the buttermilk. Add beaten egg whites. Add remaining ingredients. Bake at 350°.
Brown ground beef and drain. Mix soup and tomatoes; set aside. Add layer of tortillas, meat, beans and cheese in baking pan. Add second layer. Pour soup mixture over all. Add cheese. Bake at 350° for 45 minutes.
Layer ingredients in a large punch bowl as follows: 1/2 cake (crumbled), 3 bananas (sliced), 1/2 of the pudding, 1/2 of the drained pineapple, 1 can strawberry pie filling, 1/2 of the Cool Whip and 1 cup pecans.
Heat oven to 400°. In a large bowl, cream sugar, butter and eggs until light and fluffy. Mix in flour and cream of tartar. Stir in cereal. Put mixture into 1-inch balls and place 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool and eat.
Combine crumbs, 1/2 of cheese, oregano, garlic and pepper. Coat chicken with this mixture. Put chicken in shallow pan and bake for 20 minutes at 400°. Turn chicken and bake 20 more minutes. Mix soup and milk and pour over chicken. Sprinkle the rest of cheese over top. Bake 20 more minutes. Makes a nice gravy that can be served over rice or noodles.
Combine dates, soda and hot water, stir and set aside. Cream sugar and shortening. Add eggs, beating well. Add flour, allspice, pecans and vanilla. Mix well. Bake in layers at 350° until done.
Saute onions in butter or margarine until onions are transparent. Add chicken broth, sherry and flour. When slightly thickened, transfer to medium casserole dish. Top with crumbs and both cheeses. Bake at 350° for about 20 minutes or until lightly browned and bubbly. Serves 4 to 6.
Combine sugar, cornstarch and gelatin in saucepan. In a bowl, mix egg yolks and water until smooth. Gradually add to sugar mixture. Heat until mixture thickens, stirring constantly. Boil 1 minute. Pour into bowl. Add lime peel, juice and coloring. Refrigerate, stirring occasionally, until mixture mounds when dropped from spoon. Beat cream. Fold in sugar. Fold half of cream into lime mixture and fill pie. Pipe rest of cream on pie and garnish with lime slices. Refrigerate 2 hours.
Mix all ingredients together. Chill dough for 1 hour. Shape dough into 1-inch balls. Roll balls in sugar. Place 1-inch apart on ungreased cookie sheet. Bake at 375° for 9 to 11 minutes.
Use equal parts of jelly and barbecue sauce (approximately 1/2 cup of each per pound of meat). Add meat to the heated sauce and heat through. Serve with picks.
Combine all ingredients; mix well. Pour into a greased 1 1/2-quart casserole. Bake at 350° for 45 to 50 minutes. Yield: 4 to 6 servings.
Take pork cutlet, slice as thin as possible and beat with meat hammer. Dip into beaten eggs and bread crumbs; fry over medium heat until golden brown. After all cutlets are cooked, add 1 small can mushrooms to 2 cups gravy and pour over meat and serve.
Drain cooked vegetables and place in casserole. Mix together cheese, onion and mayonnaise; pour over vegetables. Crumble crackers and pour melted margarine over them. Put mixture over cheese mixture in casserole dish. Bake until crackers are golden brown at 350° about 30 or 40 minutes.
In a saucepan, cook onion in 2 tablespoons butter and olive oil until tender, but not brown. Stir in wine, bouillon granules, basil, salt, pepper and red pepper (optional). Bring to a boil gently, uncovered, for 12 to 15 minutes, until liquid is reduced by half.
Cook and stir ground beef, celery, onion and green pepper in Dutch oven until vegetables are tender; drain. Stir in cabbage and water. Cover and cook over low heat, stirring occasionally, until cabbage is desired doneness, about 10 minutes. Stir in milk, cheese, flour, salt, nutmeg and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Garnish each serving with pimiento. Makes 8 servings.
Preheat oven to 350°. In a large bowl, beat peanut butter and butter until smooth, 1 minute. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread into pan. Bake 25 to 30 minutes until edges begin to brown. Sprinkle chocolate chips over cookie layer. Let stand 5 minutes. Spread morsels evenly over top. Cool; cut into 1 1/2-inch bars.
Put cherry pie filling in oblong pan. Dump pineapple on top. Add 2 cups cake mix. Add 1/4 cup coconut. Pour 1 stick margarine over mix. Add remainder of cake mix on top, then place 1/4 cup coconut and nuts over mix. Melt margarine. Pour over all. Bake at 350° for 25 minutes or until brown.
Mix cereals and pretzel sticks in a bowl. Pour margarine and Worcestershire sauce, garlic powder and salt (optional) over mixture. Toss. Spread on a large shallow baking pan or cookie sheet. Bake at 250° for 30 minutes. Stir often. When cool, store in closed container. Great snack for traveling.
Cook cake mix according to box directions. Let cool. Poke holes in top of cake and pour Eagle Brand milk all over the cake. Let that soak in a few minutes. Do the same with the caramel topping. Let set for several hours. Top with Cool Whip and sprinkle with broken Heath bar pieces on top just before serving.
Melt butter, blend in flour, salt add milk, stirring constantly until thickened or instead of making white sauce, use either Knorr White Sauce Mix or McCormick White Sauce Mix. Add cheese to white sauce. Place half drained noodles in greased 2 quart baking dish, layer ham, spinach, mushrooms and half the sauce. Add remaining noodles and sauce. Top with buttered breadcrumbs. Bake for 25 minutes or until golden and bubbly in 350° oven.
Wash potatoes and cut in half lengthwise. Scoop out the centers, leaving a thick wall as a shell. Cook meat in a large skillet until brown. Add onion, pine nuts, spices and butter. Stir and cook for 10 minutes. Stuff potatoes with mixture and arrange, skin side down, in a buttered baking pan. Cover either with canned tomatoes or water. Bake in a preheated oven at 350° for 30 minutes.
Microwave Velveeta and salsa, mixed together, in 1 1/2-quart microwaveable bowl on High 5 minutes, stirring after 3 minutes.
Mix well. Putty must dry a bit before it is workable. It may be necessary to add a bit more glue or starch; you will have to experiment. Beware of contact with clothes and carpet. If you use Elmer's school glue instead of regular white glue, the putty will not bounce or pick up pictures. Store in an airtight container. Recipe may not work well on a humid day.
Grease a 9 x 13-inch cake pan. Mix dry ingredients together. Add remaining wet ingredients, except coconut. Pour into pan and sprinkle coconut on top. Bake at 350° for 1 hour.
Line the muffin or custard cups with paper cupcake liners. Beat whipping cream and sugar in a chilled bowl until stiff. Set aside 2 tablespoons macaroon crumbs. Fold rest of crumbs, almond extract, cherries and almonds into whipped cream. Spoon mixture into prepared cups and sprinkle with remaining crumbs. Cover with plastic wrap and freeze until firm.
Mix 4 packages jello with 4 cups hot water to dissolve. Add 4 cups cold water and mix. Add lemon juice, pineapple juice and sugar. Mix well; then add 3 quarts cold water. Stir.
Mix above ingredients, except ginger ale. Just before serving, add the ginger ale. Makes 1 gallon.
In large bowl, mix croutons with melted butter. Add hot water and sauerkraut. Stir. Grease large casserole dish. Begin layering with crouton mixture, sliced beef and Swiss cheese, ending with croutons on top. Bake, covered, at 350° for 20 minutes. Remove from oven and lay remaining cheese slices on top. Bake an additional 10 minutes, uncovered. Serve with Thousand Island dressing or mustard.
Mix veggies, mayonnaise and cheese together. Put in casserole dish and cover with crackers. Pour melted butter on top of crackers. Bake at 350° for 30 minutes.
Cream the butter and sugar until light and fluffy. Beat in the chips and flour, then mix in the nuts. Roll by heaping teaspoonfuls into small balls. Bake about 10 minutes at 350° until lightly browned around the edges. Roll in confectioners sugar while warm. Makes about 5 dozen.
Melt butter over low heat. Remove from heat. Stir in brown sugar. Add eggs, 1 at a time. Beat well. Stir in vanilla. Stir together flour, baking powder and 1/4 teaspoon salt. Add to brown sugar mixture with coconut and nuts. Mix well. Spread in a greased baking pan. Bake at 350° for 25 minutes. Cut into bars.
Mix lime in water (2 quarts). Wash and slice cucumbers. Put sliced cucumbers in lime mixture. Use enough water to cover cucumbers. Soak in lime mixture for 12 hours. After 12 hours wash and drain cucumbers. Mix all the other ingredients. Soak the drained cucumbers in the vinegar mixture for 12 hours. After the 12 hours cook cucumbers in vinegar mixture for 20 minutes from the time it starts to boil. Pack in hot jars.
Spread onion over bottom of 5 to 5 1/2-quart slow-cooker. Place the pork roast on top of the onion. Stir together the ketchup, chili sauce, 1/2 cup of the apple juice, the honey, vinegar, Worcestershire sauce, garlic and red pepper flakes in a small bowl until well blended. Pour evenly over the pork roast. Cover the slow-cooker pot. Cook on high for 5 to 6 hours or on low for 10 to 11 hours, until the pork is very fork-tender. Remove the pork to a large platter; cover with aluminum foil to keep warm. Stir together the remaining 1/2 cup apple juice and the cornstarch in a small cup until well blended and smooth. Stir into the barbecue sauce in the slow-cooker. Cover the pot and cook on high for 15 minutes or until thickened. Slice the pork into thin slices. Spoon sauce over top. Serve with mashed potatoes or shredded on kaiser buns, if desired.
Cook and drain macaroni. Chop pepper and onion; shred carrots. Add all other ingredients and mix well. Set in refrigerator for at least 4 hours.
Cut round rump into dices and make batter. Beat egg very lightly; stir into milk with salt. Pour gradually over flour, beating until light and smooth. Butter a 2-quart baking dish; put in the meat. Season with butter, pepper and salt. Pour in the batter. Bake in a moderate oven for 1 hour. Serve hot.
Marinate chestnuts overnight in soy sauce. Wrap bacon around each chestnut and secure with toothpick. Broil for 6 to 8 minutes and serve.
Combine all ingredients until well blended. Brush on chicken, pork or shortribs when grilling. Or spoon over sliced, cooked beef brisket for a healthy, hearty barbecue sandwich. Makes 1 1/2 cups.
Sift first 4 ingredients together. Rub in shortening. Beat egg and add milk. Add to mixture only enough to moisten flour. Toss out on floured board and knead gently 1/2 minute. Roll into rectangular shape 1/4-inch thick, spreading with softened butter and sugar mixture. (Mix 1/2 cup sugar and 1/2 teaspoon cinnamon to make cinnamon sugar.) Roll up like jelly roll and cut into 1/2-inch slices. Bake at 425° for 12 to 15 minutes.
Saute celery, onion and pepper in butter. Add remaining ingredients, except potato chips. Bake in casserole at 350° for 30 minutes. Can crumble potato chips on top before serving if desired.
Use as many Twist Rolls from package of six as you need. Place the rolls on foil. Slice butter and put on top of rolls. Sprinkle dill weed and garlic powder on top of butter. Bake at 350° for 15 minutes.
Fill pie pan 2/3 full of sliced apples. Sprinkle on 1 tablespoon of sugar and cinnamon. In small bowl combine rest of ingredients. Pour over apples. Put in oven at 350° for 45 to 50 minutes until brown. Serve with ice cream or whipped cream.
Preheat oven to 350°. Roll cookie dough out on a cookie sheet or pizza pan. Bake until done. Let cool. Mix confectioners sugar, cream cheese and non-dairy whipped topping together. Spread on cookie dough. Mix strawberries with glaze. Spread over cream cheese mixture. Refrigerate before serving.
Slice potatoes thinly. Mix all other ingredients together. Toss together with potatoes. Spread in single layer on baking sheet. Bake at 425° for 15 to 20 minutes or until tender and beginning to brown.
Mix flour, paprika, salt and pepper. Coat chicken with mixture. Heat 1/2 of each margarine and shortening in each of two 15 1/2 x 10 1/2 x 1-inch pans in 425° oven until melted. Place chicken in pans, skin side down. Stagger pans on oven racks. Cook uncovered 30 minutes. Turn chicken and rotate pans. Cook uncovered 30 minutes longer.
Slice chicken breasts in small pieces. Place in casserole dish. Place onion rings on top of chicken. Pour salad dressing over onions and chicken. Cover. Microwave on High for 20 minutes.
Heat juice, candies and sugar until dissolved. Chill. Add ginger ale and crushed ice; mix to slushy consistency. Makes 20 servings.
Brown beef and drain. Add onions and green peppers. Add next 8 ingredients and simmer uncovered for 30 minutes, stirring occasionally. In baking dish arrange layers of half the noodles, half the cottage cheese, half the meat sauce, and half the Mozzarella cheese. Sprinkle with Parmesan cheese. Repeat layers. Bake for 30 minutes at 350°.
Cut large cucumbers in eighths lengthwise; let stand in ice water 8 hours or overnight. Pack in hot sterilized jars; fill center of each jar with 2 pieces celery and 6 pickling onions.
Brown and drain meat. Mix with 1/2 can of refried beans and 1/2 can of enchilada sauce. Fill tortillas with meat mixture. Place in 9 x 13 pan. Top with 1/2 can of enchilada sauce, sour cream and Cheddar cheese. Bake at 350° until cheese is melted.
Return fat to pan over low heat. Blend in 3 teaspoons flour, stirring with spoon until brown. Pour in stock, giblets and eggs. Stir until boiling. Add evaporated milk. Simmer until thick and smooth.
In a punch bowl, combine cider, lemon juice and sugar. Stir until sugar dissolves. Chill; just before serving, add ginger ale. Garnish as desired. Serve over ice. Makes about 3 quarts.
Cover figs with water. Cook until tender. Drain and mash. Add sugar and jello. Stir and boil 3 minutes. Pour into sterilized jars and seal.
Salt and pepper cubed steaks. Put a little A.1. steak sauce on each cubed steak. Get filling ready (chopped bread and flavoring). Put a handful of filling in each steak. Roll the steak and put in ungreased Pyrex dish. Mix mushroom soup with 1 or 1/2 can of milk. Spoon over steaks. Cover with foil and bake at 375° for 1 to 1 1/2 hours.
Cream margarine, Crisco and sugar. Add eggs, one at a time. Add flour and milk alternately, then add vanilla. Bake at 300° for approximately 1 1/2 hours or until done. Use tube pan.
Heat together the Jell-O and pineapple (undrained). Beat the cream cheese (softened). Slowly mix in Jell-O mixture. Add the baby food and Cool Whip. Put in a 9 x 13-inch pan or large mold.
Mix flour and sugar in a bowl. Heat butter, cocoa and Coke to boiling and pour over flour mixture; mix well. Add buttermilk, eggs, vanilla and marshmallows. Mix well. Bake in a 9 x 13-inch pan at 300° for 35 minutes. Ice while hot.
Cook celery and onions in a little chicken broth before mixing into mixture. Mix and bake at 350° for 20 minutes. Remove from oven and top with cracker crumbs and butter and return and bake another 10 minutes or until done.
Dissolve Jell-O in 2 cups boiling water; add pineapple (not drained) and food coloring. Cool until syrupy. Mix other ingredients and add to Jell-O mixture. Refrigerate until set. Serves 16 to 20.