HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook lima beans using package directions; drain. Combine lima beans, soup, pimentos and melted butter in 2-quart casserole; mix well. Sprinkle with cracker crumbs. Bake at 350° for 35 minutes. Yield: 6 servings.
Combine pudding mix, sugar and milk in a small bowl. Beat slowly with electric beater on lowest speed about 1 minute. Fold in Cool Whip. Spread on cake at once. Store frosted cake in refrigerator.
Mix butter or margarine and sugar thoroughly. Add eggs, flour, salt, baking powder, chocolate syrup and vanilla. Bake 30 minutes at 350°. Cool cake.
Put all ingredients in blender, except bacon and cheese. Remove from blender and heat with cheese. Serve topped with crumbled bacon. Serves 8.
Brown beef and onion in shortening. Add remaining ingredients. Simmer, covered, for 1 hour or until vegetables are tender. Add more water if stew becomes too thick.
Mix oil and sugar together, then add beaten eggs. Mix well. Add sifted dry ingredients. Batter will be fairly stiff. Then fold in nuts and carrots. Grease and flour a 13 x 9 x 2-inch pan. Bake in a 350° oven approximately 55 to 60 minutes. (May take a little longer.) Test with a toothpick for doneness.
Mix together all ingredients except milk and baking powder; remove 1 cup of mixture to be used later. Mix remaining dough with milk and baking powder (may use less milk). Dough should be moist but thick. Spread dough in 2 greased round pans or 1 oblong cake pan. Sprinkle reserved crumb mixture over each pan of dough. Bake 45 minutes at 375°. When done, sprinkle with powdered sugar.
Mix all ingredients together and form into 1 1/2-inch balls. Bake in a 400° oven for 15 minutes. Drain fat.
Melt margarine in a saucepan. Mix Bisquick and corn well. Roll out and cut into strips (small). Dip into butter and bake at 350° for 30 minutes.
In a 13 x 9 x 2-inch baking pan, spread about 1 cup sauce; arrange a layer of uncooked lasagna. Top with some sauce, Ricotta, Mozzarella, Parmesan and sauce. Repeat, gently pressing lasagna pieces into cheese mixture below. End with a final layer of lasagna; pour remaining sauce over, making sure all lasagna pieces are covered with sauce. Top with remaining Mozzarella and Parmesan. (Don't be concerned with empty space at ends of the pan.) Bake at 350° for 45 to 55 minutes, until lightly browned and bubbling. Allow to stand 15 minutes; cut in squares to serve. Serves 6 to 8.
In saucepan with steamer basket, steam zucchini over boiling water until just tender, 3 to 5 minutes. Do not overcook. Meanwhile in mixing bowl, combine melted butter and stuffing mix. Spread half of mixture over bottom of 13 x 9-inch pan. In another bowl, combine zucchini, carrots, onion, soup and sour cream. Spoon vegetable mixture over stuffing in baking pan. Cover with remaining stuffing mix. Bake, uncovered, at 350° for 30 minutes.
Melt margarine in saucepan; remove from heat. Stir in brown sugar until well mixed. Add eggs, one at a time, beating well after each. Mix in vanilla, flour and baking powder; stir until smooth. Add nuts; mix lightly. Smooth batter in greased oblong pan. Bake at 350° for 30 minutes, or until lightly browned. Do not overbake!
Put Oreo cookies in a plastic bag. Roll with rolling pin. Grease 9 x 13-inch pan with butter. Press crumbs down tightly. Melt margarine, then melt chocolate in with margarine. Beat eggs well. Put in chocolate mixture. Cook 4 to 5 minutes on medium heat until eggs are mixed well. Remove from heat; add powdered sugar and nuts. Spread over Oreo crust. Chill about 30 minutes. Spread softened ice cream. Top with Cool Whip and more crushed Oreo cookies. Keep in freezer.
Mix together all ingredients and place in 9 x 13-inch dish. Bake 1 hour at 350°.
In a large bowl, add yellow cake mix, lemon Jell-O and 3/4 cup water; mix well. Add eggs and cooking oil; mix well. Bake in a greased oblong pan at 350° for 30 to 35 minutes. While cake is baking, mix together powdered sugar and juice from lemons. Remove cake from oven and while still warm, make holes with fork over every inch of cake, going about half way down. Pour lemon and powdered sugar glaze over top and let stand. Spread any remaining glaze over top of cake.
Saute onion in margarine in skillet until soft. Stir in ground beef and brown well. Drain grease. Stir in peas, rice and tomatoes. Place in 2-quart casserole and top with Cheddar cheese. Bake at 350° for 20 minutes.
In a large bowl, combine hamburger, bread crumbs, onion, parsley, salt, pepper and milk. Mix together. Shape into 1 1/2-inch balls. In a large skillet, saute meat balls, half at the time, in hot butter. Remove meat balls. Gradually stir in 1 cup of water and bouillon cube. Bring to boil over medium heat, stirring constantly. Reduce heat. Return meat balls to skillet. Cover; simmer for 10 minutes. Stir occasionally.
Mix sugar, butter and evaporated milk together and cook uncovered 8 minutes. Stir occasionally. Stir in chocolate chips, marshmallow cream and vanilla. Pour into buttered pan. Let set until hard.
Cream the Crisco and sugar together. Add milk and vanilla. Beat well. Add eggs, one at a time, beating well. Alternate with flour. Beat well after each addition. Pour into a well-greased tube pan. Bake at 350° for 1 hour and 15 minutes.
Peel potatoes and slice lengthwise approximately 1/4-inch thick or less. Arrange slices in baking dish for top of range; pour sugar over top. Add stick of butter on top; does not need to be cut up. Add water. Put top on dish and cook on top of range at medium until it boils, then turn down to low; cook until syrup becomes thick and potatoes are tender (stick ice pick through potatoes to see if tender). If syrup becomes too thick, add a small amount of water and continue to cook until done. Serves 8 to 10.
Mix all together and bake in mini muffin pans at 400° for about 10 minutes or until golden brown.
In a non-stick skillet, saute onions. Add the chili & cheese. Heat until cheese is melted, stirring constantly. Pour over baked potatoes & serve.
Preheat oven to 350 degrees. Grease and lightly flour a bundt pan. Cream together the butter, cream cheese, and sugar. Add the eggs, one at a time, beating well after each addition. Combine the all-purpose flour, self-rising flour, and cocoa. Stir to mix. Add to the creamed mixture alternately with the whipping cream. Add the vanilla extract and mix well. Stir in walnuts. Pour into the prepared pan and bake for about 1 hour 15 minutes or until a toothpick inserted into center of cake comes out clean. Remove from pan immediately and cool before slicing.
In crock-pot, add water and salt. Add beans and bacon; cook until beans soften. Add barbecue sauce; cook until beans are done. Add tomato sauce. Simmer for 10 to 15 minutes. Serves 10 to 12.
Fry bacon until crisp; drain and crumble. Place onion in skillet; add sugar, mustard, garlic powder, salt and vinegar. Cook 20 minutes covered. Add onion mixture to combined beans. Add crumbled bacon. Pour into 3-quart casserole. Bake at 350° for 1 hour.
Wash fruit. Peel apples and oranges. Cut into small pieces. Put fruit into blender or food processor and blend. Pour into bowl and add sugar. Mix well. Keep refrigerated.
In large kettle, cook bacon to crisp. Remove bacon. Pour off fat, except for 3 tablespoons. Add next 3 ingredients and cook for 5 minutes. Blend in flour. Add water and potatoes. Bring to a boil. Simmer for 15 minutes, covered. Add corn and milk. Heat well. Season. Add bacon. Serve with parsley and paprika.
Cook in medium size saucepan on medium heat the squash, onion, salt, pepper, butter and water until vegetables are tender; drain. Add Ro-Tel and bread crumbs. Pour mixture into a quart casserole dish. Top with Velveeta slices. Bake in a 350° oven for 20 minutes, or until hot and bubbly. Serve at once.
In saucepan, cover potatoes and onions with water. Simmer until tender, about 20 minutes. Drain, reserving 1/2 cup liquid. Transfer potatoes and onions to large bowl. In saucepan, combine potato liquid, parsley, flour and thyme. Simmer until smooth and slightly thickened. Reduce heat; add egg, stirring constantly until mixture becomes light yellow in color. Season with pepper. Pour sauce over potatoes and mix well. Makes 12 servings, 1/2 cup each.
Combine eggs, olives and onion; blend in mayonnaise and mustard. Spread bread rounds (or other shapes) with egg mixture. Garnish with sliced olive or tiny stars cut from jelled cranberry sauce.
Sliver chicken. Make chicken gravy mix as directed, except use asparagus juice for 1/4 of the liquid. To chicken gravy, add lemon pepper, sherry, salt and pepper. Cook until thick. Add mayonnaise and stir until well blended. Make crepes by favorite recipe. To a crepe, add a little slivered chicken, a stalk or two of asparagus and 1 tablespoon gravy mix. Fold crepe over and lay in long baking dish. Pour remaining gravy over crepes. Sprinkle with Parmesan cheese and run under broiler in oven for 5 to 10 minutes or until slightly brown and bubbly.
Bake at 325° for 15 to 20 minutes on greased cookie sheet. Makes 3 1/2 dozen.
Divide all ingredients in half. Crumble on half of sheet cake into the bottom of a punch bowl. Prepare pudding according to package directions and pour half (1 package) over cake. Layer pie filling, pineapple, coconut and Cool Whip in that order. Repeat layers, beginning with cake again and top with Cool Whip. Refrigerate until served.
Mix Crisco, sugars, vanilla, water and egg well. Add the flour and salt. Blend well. Add M&M's last. Bake at 375° for 10 to 12 minutes.
Saute shallots in butter in small saucepan. Add flour and herbs; cook and stir until mixture bubbles and thickens. Gradually add water; stir in blueberries. Cook and stir until mixture thickens and boils. Simmer 2 minutes. Makes 2 cups.
Grease microwave tube pan and coat with cinnamon and sugar. Cook 10 minutes on Low power and 5 minutes on High power (depending on microwave). Mix all ingredients together and pour into prepared microwave tube pan. Invert on cake dish and cool, then slip pan off. Yum, yum.
Combine vinegar, sugar and salt. Pour over cucumber mixture. Refrigerate at least 24 hours. Keeps well, like pickles.
In large skillet, heat oil till hot. Cook steak and onions till almost done. Add green peppers, cook 4-5 min. more. Stir broth mixture, add to steak. Reduce heat, cook till sauce thickens, stirring constantly. Serve over cooked rice. Serves 4.
Preheat oven to 350°. Grease and flour a baking sheet. Sift first 3 ingredients into a large bowl. Make a well in the center; add the remaining ingredients. By hand, work this into the dry mixture until a dough is formed. Divide dough in half. On the baking sheet, shape each half into a flat strip, 1 inch high and 2 1/2 inches wide. Bake for 30 to 35 minutes. Cool slightly, then cut into 1/2-inch diagonal slices. Put slices, cut side down, on baking sheet. Return to oven for 15 minutes to brown. Remove from oven; lightly sprinkle Jamaican Orange Duster over the top.
In double boiler, melt white chocolate with Eagle Brand milk. Remove from heat; add remaining ingredients. Cool and eat.
Slice sausage into 1/4 inch slices and brown in 2 Tbsp. of the oil in a large heavy skillet, turning occasionally 8-10 minutes. Meanwhile, saut onion, red pepper and garlic in remaining oil in separate skillet until vegetables are slightly wilted. Stir in vinegar, tomato, salt and oregano. Remove sausages with slotted spoon from skillet letting fat drain; add to tomato mixture. Cook covered over medium heat for 15 minutes. Uncover skillet; cook, stirring occasionally until vegetables are cooked through and vegetable mixture has thickened slightly, about 15 minutes more. Stir in parsley, basil, pepper and a little more salt, if needed. Add a few drops more vinegar if you wish. Serve with lots of warm French bread and a green salad. Can serve with rice also. This may be made ahead, refrigerated and re-heated. Serves about 6.
Combine cream cheese, brown sugar and vanilla. Serve the "caramel" dip with the apples or popcorn.
Brown sausage in butter. Take out sausage, saute onions and bell pepper. Take out onions and bell pepper, then brown tomato sauce until thick, then add rice, water and other ingredients. Cook until rice is done.
Sift flour and sugar together in large mixing bowl. Boil oleo, shortening, cocoa, salt and water. Bring to rapid boil and pour over flour and sugar mixture. Add buttermilk and soda mixture, eggs and vanilla. Mix well and pour into greased 16 x 11 x 1-inch pan (cookie pan) and bake for 20 minutes at 400°.
Mix well and roll into small balls. Place on cookie sheet and bake at 325° to 350° until done and nicely brown. Makes about 125 balls.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Pour into pie crust and chill 4 hours.
Mix all the above. Put in unbaked pie shells. Bake at 450° for 10 minutes. Reduce heat to 350° and continue baking for 30 to 35 minutes. Top with egg whites, beaten with sugar and cream of tartar. Put back in the oven for the last 10 minutes.
Cook chicken. Remove from bones. Cut up in large pieces and mix with sour cream and soup that have been combined. Put into a casserole. Make topping of the cracker crumbs and melted oleo. Spread on top of chicken and cover with poppy seed. Be sure crumbs are well covered. Bake at 350° for 25 to 30 minutes or until brown. May be served alone or on top of rice or noodles.
Cook chocolate and milk together until thick and smooth; let completely cool. Then add beaten egg yolks, sugar, flour, baking powder, salt and vanilla. Beat well after each addition. Fold into the stiffly beaten egg whites. Bake in a loaf pan 1 hour at 350°. Frost if desired.
Sift flour, baking powder and sugar. Mix in shortening. Break eggs into measuring cup and fill with milk to measure 1 cup. Pour into mixture and beat vigorously. Spread into 9 x 13-inch pan.
Saute peppers and onion in shortening. Stir continuously while adding tomatoes; cook five minutes. Add green chilies, salt, chili powder and cheese. Cook on low heat until cheese is melted. Serve hot with tortillas or corn chips. May be made ahead of time and reheated for serving.
Blend all together to form a ball. Can sprinkle with crushed nuts or parsley.
Mix oil, orange juice, salt and cornstarch. Heat on High. Add all vegetables. Stirring, turn heat on medium. Cook until vegetables are tender.
Melt butter in	saucepan. Blend in flour, salt and pepper. Add milk gradually, stirring constantly.	Cook until sauce is thickened. Place	a bed of cooked noodles in greased casserole dish. Add shrimp and crab meat on top of noodles. Cover with above cream sauce. Sprinkle cheese and top with bread crumbs. Pour melted butter over bread crumbs. Bake in moderate 350° oven until sauce is bubbly and crumbs are golden brown (approximately 30 minutes).
Boil potatoes in skins, cool, peel and slice in cubes. Put in a large bowl. Fry bacon until crispy; drain on towels. Leave grease. Cut up onion; fry in grease. Spoon on top of potatoes. Also, put parsley, sugar, salt and pepper over potatoes. In grease, add vinegar and water; bring to a boil. Pour over potatoes. Crumble bacon over potatoes. Mix gently.
In a large bowl, gently toss kidney beans, corn, olives, green onions, green pepper and onion; set aside.
Cover the bottom of an 8-inch square pan, to a depth of 2-inches, with apples. Mix together rest of the ingredients and sprinkle on top of the apples. Bake at 350° for 45 minutes.
Put crackers in a large bowl. In another bowl, mix the other ingredients well. Pour over the crackers and mix with hands. When totally coated, put on a cookie sheet to dry. Store in a tin.
Spread 1/2 of package of chipped beef in casserole bottom. Wrap 2 slices bacon around each breast and place in casserole. Use rest of chipped beef on top. Bake at 350° for 30 minutes, then take out of oven and pour cream of chicken soup over top. Bake 30 minutes more. Serve over seasoned cooked rice.
Dissolve the yeast in 1 cup lukewarm water. Mix flour and sugar. Add yeast mixture and oil to dry ingredients. Cut and bake at 400° until brown. Dough may be refrigerated for up to 3 days.
Heat oven to 225°. Put butter on jelly roll pan and let melt. In small bowl, mix sugar and spices. In larger bowl, beat egg white and water until frothy. Add nuts and toss until coated well. Add sugar/spice mixture and toss again. Spread out on jelly roll pan and bake 1 hour, turning every 15 minutes.
Cook macaroni, drain and rinse. Place in large bowl. Add peas, ham, pineapple and celery. Over low heat, warm vinegar and sugar until sugar dissolves; cool. Pour over ham mixture and toss. Cover and refrigerate until ready to serve. Makes 4 cups.
In a large frying pan, cook the venison medallions with the onion in 1 Tbsp. butter until the medallions are done. Remove the venison and keep it warm in the oven. Add mushrooms and gravy mix (using red wine instead of water) to the pan. Simmer for about 1/2 hour. Make the red potatoes, and mash with the cream, butter and paprika. To serve, add the medallions to the sauce and pour over the mashed potatoes. Serves 6-8.
Mix softened cream cheese and jam. Fold marshmallow cream into mixture. Chill to serve with fresh fruit, cookies or as a topping for pound cake.
Preheat oven to 300°. Keep cheese at room temperature and beat until soft. Add condensed milk to cheese and beat until smooth. Add eggs and melted chips; beat. Add vanilla. Pour on crust (make crust with crumbs, butter and sugar; press in a greased 9-inch spring-form pan). Bake at 300° for 1 hour and 5 minutes. Cool. Chill. Garnish with whipped cream.
Freeze all but Sprite; set out to thaw approximately 3 hours before serving. Thaw to slush stage. Add Sprite. Yield: 40 servings.
Melt shortening in water over high heat. Add sifted flour, stirring rapidly until thickened. Put mixture in mixing bowl. Add eggs, one at a time, blending well after each. Drop onto greased cookie sheet. Bake 40 minutes in oven set at 400°. Let set in oven 10 minutes after heat is turned off. Remove and slit to let moisture escape. Do not put in plastic bag. Serve with ice cream and hot fudge. Makes 12.
Cook cake as directed on box except use milk instead of water. Let cool, then split layers. Mix cream cheese, sugar and Cool Whip. Put between layers and put icing on top.
Prepare pie crust according to package directions for two crust pie using 9-inch pie pan. Sprinkle coconut over bottom of pie crust lined pan.
Boil noodles as directed on package; drain. In large skillet, mix ground beef and onion. Cook until beef is browned; drain. In large bowl, add remaining ingredients and mix well. Add beef mixture and noodles; mix well. Pour into baking dish and bake in preheated oven for 30 minutes at 350°.
Drain pineapple. Mix all ingredients, including dry gelatin. No bother; it's all done.
Melt butter in a 4-quart pan. Add flour; stir until smooth. Add 2 cups water and stir. Saute steak in pan; add to mixture. Preboil onion, carrot and celery in remaining 2 cups water; add to soup. Add all other ingredients to soup. Bring to a boil, then simmer for 1 hour, stirring occasionally. Makes 12 servings. Steak soup is considered "the" soup in Kansas City!
Mix dry ingredients. Stir in butter, egg and vanilla. Blend and drop by 1/2 teaspoon at least 2-inches apart on heavy foil on cookie sheet. Bake at 375° until lightly brown (7 minutes). Cool, then remove. Store with wax paper between layers. Makes 8 dozen.
Preheat oven to 300°. Cream butter, shortening and sugar together. Add eggs, one at a time. Sift dry ingredients together; add alternately with milk. Add vanilla. Bake in greased 9-inch tube pan for 1 hour and 25 minutes. Serves 24.
Combine sugar and syrup; boil for 3 minutes, stirring constantly. Remove from heat; stir in peanut butter. Add noodles. Drop onto wax paper and cool.
In a large pan (stock pot), saute bacon until cooked through and crisp. Add onion and cook until onion is tender. Add stock and cook until hot. Drain and rinse beans. Add to mixture. Add cabbage and cook until cabbage is tender. Add sage and cayenne to taste.
Roll beef into meatballs. Put meatballs into a pot and add enough water to just cover meatballs. Boil until done. Empty water and add new water, filling to middle of the pot. Add celery, onion and tomato sauce to meatballs and water. Boil until celery is done. Add spices. Cook 10 minutes more. Serve with shredded Cheddar cheese.
Preheat oven to 350°. Combine lemon juice, oil, garlic and salt. Cut and wash chicken; drain. Arrange chicken pieces in baking pan and pour oil and lemon mixture over it. Cover and bake 30 minutes, basting once. Remove cover; baste and bake 30 minutes longer or until golden brown. Serves 6.
Bring to boil in large saucepan, margarine, sugar and milk. Boil exactly 2 minutes. Remove from heat; add vanilla, peanut butter and oatmeal. Drop by tablespoonfuls onto wax paper; let harden. Makes about 2 dozen.
Beat eggs with milk, salt and mustard. Layer bread cubes, sausage and cheese in 13 x 9-inch pan. Pour egg mixture over layers. Cover and chill overnight. Bake at 350° for 45 minutes.
Brown in a heavy skillet the bacon, cut into 2-inch pieces. Add and cook until well blended the vinegar, sugar, mustard, flour and salt. Add and heat until steaming well. Reduce heat and simmer for 1 hour the potatoes and onions. Add frankfurters 20 minutes before cooking is finished.
Beat the cream cheese and mayonnaise until smooth. Stir in all ingredients, except nuts. Chill several hours, covered. Form into ball. Roll in chopped nuts to coat. Serve with crackers.
Take 1 English muffin; cut in half to have 2 slices. Spread Ragu or other brand of spaghetti sauce on each (about 2 tablespoons each). Sprinkle on Mozzarella cheese to taste. Add extra pizza toppings (cooked hamburger, pepperoni, green onion, etc.). Place on foil and place in broiler until cheese is melted (3 to 5 minutes).
Combine all ingredients in a large bowl. Mix with electric mixer at medium speed for 10 minutes. Scrape bottom of bowl occasionally. Pour into greased 10-inch pie pan and place in preheated oven at 350° for 50 minutes. When finished, put shaved chocolate over top of it. When cool, refrigerate.
Melt butter in electric skillet; add dry rice and arrange chicken pieces on top of rice. Sprinkle soup mix over the chicken and add water. Simmer for about 1 hour or until chicken is tender. Sometimes, you may need to add more water.
In a blender container or food processor bowl, combine basil, spinach, cheese, nuts, garlic and 1/4 teaspoon salt. Cover. Blend or process with several on/off turns until a paste forms. Scrape sides several times and blend well. With machine running, slowly add the oil and 2 tablespoons water and blend until reaches consistency of soft butter. Transfer to storage container, cover and refrigerate up to 2 days or freeze up to one month. Makes 3/4 cup. Contains 29 calories, 2 grams fat and 2 milligrams cholesterol.
Microwave margarine; add onion and garlic. Microwave 3 minutes until onion is soft. Stir in flour. Cook 1 minute more. Gradually stir in milk 1/4 teaspoon pepper and salt. Microwave 10 minutes until sauce is thickened and smooth. Combine cheese, egg and 1/2 Mozzarella cheese, Parmesan cheese and 1/2 teaspoon pepper. Stir in carrots, zucchini, broccoli and spinach. Layer pan, 1/4 onion sauce, 1/3 noodles, 1/2 vegetable mixture. Repeat. Top with onion sauce and cheese. Bake at 375° for 45 to 50 minutes if browning too fast; cover with foil.
Steam or slightly brown celery and onion in butter; add next 5 ingredients. Simmer all for 5 minutes. Put in buttered casserole topped with nuts and noodles. Heat in oven at 350°.
Brown ground beef, then add other ingredients and simmer for 20 to 30 minutes. Fix rice according to package directions. Pour hamburger mixture over rice.
Soak corn in two cups hot milk for one hour. Add cold milk, eggs, sugar, salt, butter and pepper. Put all ingredients in blender and blend until fine. Bake in 350° oven for 45 minutes.
Mash enough strawberries to make 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil about 1 minute. Stir in a few drops of food color. Cool.