HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread some cheese on top of potatoes. Place in a 9 x 13-inch baking dish. Bake at 350° for 30 minutes, then before serving, sprinkle bread crumbs or rest of cheese on top.
Shoo Fly Pie and Apple Pandowdy makes your tummy say yummy and your mouth say howdy.
Brown hamburger, onion and bacon; drain. Put in large pot. Add beans; cover and simmer. The longer, the better. Add balance of ingredients. This freezes very well. Makes large batch.
Mix noodles and sour cream. Set for 10 minutes. Put in bottom of 9 x 13-inch pan. Sprinkle crushed garlic over noodles. Sprinkle salt over noodles. Pour spaghetti sauce over noodles.
Grind the first 3 ingredients together. Cook the the remaining ingredients. Put vinegar in while dressing cooks. May curdle but will be alright. Cook until smooth and pour over cheese. Mix. Grease cheese ring well. Pour mixture in ring. Cook for 30 minutes or more, until brown, at 350°.
Mix dry ingredients together. Stir in crackers. Pour oil over cracker mix and stir from bottom, mixing well. Pour crackers into baking pan and heat in 225° oven for 5 minutes; stir and heat for another 5 minutes. Store in airtight containers and will keep several weeks.
Night before, brown and drain sausage. Mix all other ingredients and pour over sausage in a 9 x 13-inch baking dish. Cover and refrigerate either overnight or a minimum of 2 hours. Bake at 350° for 1 hour, uncovered.
Cream the butter, add sugar, and beat well. Then blend thoroughly with the flour. Pat mixture into a greased cake pan and bake in a moderately hot oven, 375° for 15 minutes, or until a delicate brown. Now add the brown sugar to the beaten egg yolks and blend in well. Add chopped nuts and coconut, then fold in the beaten egg whites. Pour over baked mixture and return to the oven for 25 to 30 minutes. Cut into 1 in. squares and dust with confectioners sugar. Makes 35 squares.
Brown rice in margarine. Add chopped onion and saute for a short time. Meanwhile, heat water with beef bouillon cubes until cubes are dissolved. Add salt. May cook on top of stove or in oven. If cooking on top, bring rice mixture to a boil and turn to lowest setting after stirring once with a fork. Keep covered until done (approximately 30 to 40 minutes). If cooking in oven, use 350°.
Combine all items, except cheese. Place in baking dish; top with cheese. Bake for 40 minutes at 350°.
In a large pot of boiling water, add cored cabbage and simmer. Remove leaves of cabbage as they soften. Allow to cool and carefully remove large rib of each leaf. (Or cut out core of cabbage, wrap tightly in plastic wrap and microwave on High for 15 to 20 minutes. Cabbage will turn bright green and yield to pressure. Let stand 5 minutes. Unwrap and rinse under cold running water.)
Dump all ingredients in a large mixing bowl. Mix well. Chill at least 1 hour before serving.
Remove crust from bread. Place in a well-greased, 9 x 13-inch pan. Layer bacon (cooked, drained and broken), cheese and parsley flakes over the bread. Beat eggs and milk until fluffy. Pour over the top of everything. Refrigerate for 24 hours. Bake at 325° for 45 minutes or until eggs are set.
Slice bread into 1/2-inch cubes. Spread bread cubes evenly in a large shallow baking pan. Toast bread cubes in a 300° oven for 40 to 45 minutes or until golden, stirring once. Remove from oven. Cool slightly.
Cream butter and sugar. Add eggs, one at a time. Mix in applesauce and spices. Sift together salt, baking soda and flour. Add to applesauce mixture and beat well. Stir in nuts. Bake in greased mini muffin pans at 350° for 8 to 10 minutes. Sprinkle with powdered sugar, if desired. Batter will keep indefinitely in refrigerator. Baked muffins freeze well.
Combine first 6 ingredients; mix well. Divide mixture into 8 portions. Shape into croquettes. Roll in cracker crumbs. Place on lightly greased cookie sheet. Cover and refrigerate up to 24 hours. Combine butter and paprika. Drizzle over croquettes. Bake at 375° for 20 to 25 minutes or until golden.
Cook sugar, milk, butter and Karo to boil. Turn to a low medium heat. Cook 15 minutes, stirring constantly. Add nuts. Spoon onto a buttered cookie sheet. Cool; wrap in Saran Wrap. Enjoy.
Stir in Eagle Brand milk and 2 tablespoons lemon juice. Drain crushed pineapple. Add to mixture. Add the Cool Whip and blend all together. Add pecan pieces and mix. Pour mixture into graham cracker crusts and chill.
In skillet, brown meat and onion. Drain fat. Stir in undrained tomatoes, undrained beans, tomato sauce, seasonings, 1/2 cup water and 1 1/4 teaspoons salt. Bring to boiling, add macaroni. Cover and simmer over low heat, stirring often, for 15 to 20 minutes, or until macaroni is done.
Melt chocolate chips with condensed milk in heavy saucepan over low heat. Remove from heat and stir in the other ingredients. Spread evenly into wax paper or buttered pan. Chill about 2 hours and cut into squares.
Add sugar, flour, salt and pepper to the corn. Then add the beaten eggs and the melted butter. Last stir in the milk. Mix well. Pour into a well-greased (use butter) casserole dish. Bake in a 400° oven for approximately one hour or until light brown on top.
Pinch 1/2 angel food cake into large pieces into a large bowl, cover with 1/2 fruit. Cover with 1/2 pudding, then repeat with remainder of angel food cake, fruit and pudding. Top with whipped cream and garnish with nuts or fruit.
Beat egg yolks, add sugar. Add cooled milk and vanilla. Add sifted dry ingredients. Fold in the butter. Bake at 350° oven for 30 to 40 minutes. Bake in a 9 x 13-inch loaf pan. Freezes well and needs no frosting.
Sprinkle chicken with salt, pepper and thyme; brown in oil. Set aside. Saute onion and garlic in same pan. Add chicken and rest of ingredients. Serve over noodles or rice.
Break graham crackers into 3 sections. Line a 10 x 15 jelly roll pan with crackers. Bring butter and sugar to a boil in a saucepan. Boil for 3 minutes, stirring constantly. Pour evenly over crackers. Sprinkle with pecans. Bake at 350° for 12 to 15 minutes. Cool. Remove from pan with spatula and cool on waxed paper.
Scramble cooked hamburger. Add other ingredients. Simmer for 20 minutes. Pour over cooked noodles. Add salt and pepper as desired. Mix well.
Grind carrots and walnuts with the fine blade of a food grinder or use a food processor. In a small mixer bowl, beat egg yolks until light (about 5 minutes); gradually add 1 cup sugar, beating until thick and lemon colored (about 5 minutes longer). Blend in walnuts, carrots and vanilla; stir in matzo meal. Wash beaters thoroughly. In a large mixer bowl, beat egg whites to stiff peaks (tips stand straight). Fold some of the egg whites into matzo mixture to lighten, then fold matzo mixture into egg whites. Turn batter into ungreased 8 or 8 1/2-inch springform pan. Bake in a 350° oven for 40 to 50 minutes or until tests done. Good for Seder meal.
Mix 2 1/2 cups flour, salt and alum. Add the water and oil and stir. Knead and add about 1 cup more flour; add coloring to desired shade.
Run warm water over the container of sherbet for about 2 minutes. Gently squeeze the container as the water runs over it. When sherbet breaks loose, remove the lid, gently squeeze sherbet into punch bowl. Pour lemonade over the sherbet. Never chop up the sherbet. Prepare about 30 minutes before serving.
Cream shortening. Add sugars. Mix well and add eggs. Sift flour, soda, salt and baking powder. Add to sugar mixture. Add remaining ingredients. Bake at 350° for 10 to 12 minutes.
Brown beef and onions. Drain. Add cumin and pepper to beef and stir. Put beef in large saucepan and add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Pour 2 bags of the oyster crackers into a large bowl. Slowly add canola oil mixing carefully with a spoon. Mix Ranch dressing and dill weed; stir well into cracker mixture.
Dissolve lemon jello in 1 cup of hot water. Beat milk and sugar until it stand in peaks (beat milk first, then add sugar). Add jello; mix well. Pour into crumb crust and chill. Makes 2 large pies.
Combine first four ingredients. Set aside. Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using meat mallet. Brush half of soy sauce mixture over chicken, both sides.
Mix with mixer. Preheat oven to 350°. Cook until done, about 35 to 40 minutes.
Rip bread into bite sized pieces. Pour potatoes over. Mix in onion. Mix eggs, flour, salt, water and parsley. Pour over bread/potato mixture. Put dabs of butter in bottom of casserole. Add a little broth from whatever meat you're making. Pour potato mixture into pan. Bake at 325° for 1 1/2 hours, stirring occasionally during baking.
Cook macaroni according to package directions and drain well. Combine ground beef, onions and seasonings in a heavy skillet, stirring to crumble. Saute until lightly browned. Drain off pan drippings. Stir in cream of celery soup, cover and simmer 10 minutes. Stir in macaroni and remaining ingredients. Spoon mixture into a lightly greased 2 1/2-quart casserole. Bake at 350° for 35 minutes. Yields 8 servings.
In a bowl, mix the vanilla instant pudding according to directions. Add pineapple. Blend in Cool Whip; refrigerate.
Preheat oven to 350°. Line 13 x 9-inch pan with foil. Spray with cooking spray. Combine first 7 ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small bowl to stiff peaks. Fold into carrot mixture, 1/2 at a time. Pour batter into pan. Bake 40 minutes or until a toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper. Remove pan and foil. Ice with Molasses Icing.
Place on greased pan. Cut dough in a circle. Place a teaspoon of preserves and fold over and seal. Bake at 400° until brown.
Combine all ingredients in a large bowl; toss in fat-free dressing (Italian or Spring Garden). You may also use your own fat-free dressing. Two cups has only 150 calories.
Combine peas, celery, pepper, tomato, garlic, 2 onions, mushrooms, pimento and salad dressing. Cover and chill at least 8 hours, stirring once in awhile. Drain and spoon into lettuce lined bowl. Garnish with bacon bits and onions.
Make a white sauce of first 3 ingredients. Add next 3 ingredients. Make it into the shape you require. When cold, cover with egg and bread crumbs. Fry 3 to 4 minutes, until light brown.
Mix the liquids, except the water together. Then mix the flour, sugar, soda, cinnamon, and nutmeg together. Combine with liquid mixture. Add potatoes, nuts, and water. Place in a bundt pan or 3 small loaf pans. Bake at 350° until done.
Rub oil on chicken breasts. Salt, pepper and paprika chicken (to taste). Place chicken breasts in pan with dots of butter on each piece. Bake 15 minutes at 300°.
Melt the butter in a skillet. Fry the onion and bacon for 5 minutes over medium heat. Add bread crumbs. Stir and cook for another minute. Stir in remaining ingredients, adding a little milk, as necessary, to bind the stuffing to a moist consistency.
Fry bacon until crisp, then dice. Cook chopped onions until tender. Add to bacon; add beans, mustard, sauces, sugar and cloves. Pour into baking dish. Bake at 350° for 25 to 35 minutes.
Combine all ingredients, except pasta, in a large bowl, tossing well. Cover; let stand at room temperature. Cook pasta according to package directions, omitting salt and fat. Drain. Combine pasta and vegetable mixture in a large saucepan. Cook over medium heat for 5 minutes, or until thoroughly heated. Serve immediately. Makes 12 servings.
Cook macaroni according to package directions; drain and set aside. Chop broccoli and onion. Combine broccoli, onion and water in 4-quart pan. Bring to boil and cook 2 minutes. Do not drain. Stir in cooked macaroni, cheese sauce from package, milk, cheese soup and ham. Return to boil, stirring occasionally. Yields 6 servings.
Heat oven to 350°. Mix all ingredients. Spoon into 9-inch shallow baking dish. Bake 20 to 25 minutes until lightly browned. Sprinkle with green chilies. Serve with tortilla chips, crackers, etc. Makes 2 cups.
Mix together cheeses, worcestershire sauce and onion. Shape into a ball and roll in chopped pecans. Wrap in plastic wrap and chill until ready to serve. Serve with crackers.
Melt chocolate bars. Beat smooth. Stir in marshmallows and nuts. Butter an 8 x 8 x 2-inch pan. Pour mixture into pan. Chill. Cut when firm.
Slice cucumbers and onions. Let stand overnight in salt water. Drain well. Mix remaining ingredients. Boil syrup well. Drop in cucumber and onion slices and let boil once good.
Layer ham, turkey and cheese on a hoagie roll. Heat in microwave. Add lettuce, tomato and mayonnaise.
Mix egg yolks and flour together in medium size pot or pan. Cook over low heat. Pour in milk, stirring constantly. Add margarine, flour and sugar. Bring to a boil. Remove from heat and cool.
Cut avocados in half, remove pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, not pepper sauce, onion, garlic, salt and pepper. Toss well.
Mix all but soup and water. Form into balls. Brown in frypan. Pour soup mix over and boil slowly one hour.
Combine beef, potatoes, pickles, onions, egg and olive. In another bowl, combine mustard, oil, vinegar, garlic powder and pepper. Pour over beef mixture; toss. Cover and refrigerate 8 hours. Serve beef mixture on salad greens torn into bite size pieces. Sprinkle cheese over top before serving.
In small saucepan, melt chocolate. Pour into large mixing bowl. Add sugar, shortening, eggs and vanilla. Cream with electric mixer until light and fluffy. Add remaining ingredients. Beat on low speed for 2 minutes. Pour batter into greased and floured pans. Bake at 325° for 25 to 30 minutes. When cool, frost with Marshmallow Fluff Icing.
Cook peas and onions in small amount of boiling water. Add 1 tablespoon margarine and 3/4 teaspoon salt. Mix cornstarch with milk. Add this to	the vegetables and bring to boil. Serve hot.
Mix all but 1 cup pecans. Make into ball. Let stand overnight in refrigerator. Next day, roll in remaining pecans. Great for holiday parties.
Grease a 9 x 13-inch pan. Dump can of applesauce into pan. Dump can of pineapple on top. Spread cake mix over top. Melt margarine on top of cake mix. Sprinkle nuts over margarine. Do not stir. Bake at 350° for 1 hour. Top with whipped cream.
Boil chicken with carrots and onion until completely cooked, about 1 hour. Remove chicken and continue vegetables with 8 ounces of egg noodles for 5 minutes. Drain mixture and set aside.
Melt chocolate. Add peanut butter. Stir in cereal. Coat well. Drop in clusters on wax paper.
Beat together butter and sugar; add eggs and dry ingredients. Roll thin. If you like chocolate chips or peanut butter chips, punch them in cookies after you get them on cookie sheet, then sprinkle with sugar. Bake at 350° for about 15 minutes or until done.
Combine lemon juice and grated lemon rind. Gradually stir into Eagle Brand milk. Add egg yolks and stir until well blended. Pour into chilled crust. Add cream of tartar to egg whites. Beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on pie filling. Bake in slow oven at 325° until lightly browned, about 15 minutes. Cool.
Cream shortening, sugar, vanilla and eggs. Add flour, soda and salt and mix together. Add chips. Bake at 375° for 10 to 12 minutes.
Mix and bake at 350° until bubbly on top, 25 to 30 minutes.
Mix all ingredients together. Bake in oven at 350° for 25 to 30 minutes. This will make 3 layers. Let cool; slit layers in half to make 6 layers.
Crust: Melt butter and mix with cracker crumbs. Press in pan. Add 1 cup crushed nuts before pressing in 9 x 13-inch pan.
Cook broccoli for 5 minutes in salted water; drain well. Mix soup, mayonnaise, eggs, onions and cheese. Pour mixture over broccoli in 1 1/2 quart casserole dish. Sprinkle with crushed crackers. Bake at 350° for 30 minutes or until bubbly.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Cover bottom of pan with nuts and coconut.
Cream shortening, sugar, egg and vanilla in mixing bowl until light and fluffy. Combine flour, cocoa, soda and salt; add alternately with milk to creamed mixture until ingredients are combined. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 11 to 12 minutes, or just until set (do not overbake). Cool 1 minute; remove from sheet. Cool completely. Prepare filling. Spread bottom of 1 cookie with about 1 tablespoon filling. Cover with another cookie. Repeat with remaining cookies and filling. Makes about 15 cookies.
Separate eggs, reserve whites. Add canned milk in steady stream to egg yolks that have been creamed. Add salt. Add lime juice and rind. Whip altogether. Whip egg whites until foamy. Add 1/2 teaspoon cream of tartar and whip until whites hold peaks, but are not dry. Add 1/2 cup sugar, a tablespoon at a time, beating all the time. Pour first mixture into baked shell and top with meringue. Sprinkle with finely grated rind. Bake until meringue is golden. Watch it.
Combine flour, baking powder and salt together. Cut in shortening until well blended. Slowly add milk, using only enough to make soft dough but not sticky. Turn dough onto floured board. Knead a few strokes. Roll 3/4 inch thick. Cut with cutter or glass or square with knife. Bake at 450° for 15 minutes until done. Butter tops and serve.
Melt butter and cocoa. Beat eggs and sugar. Pour butter mixture into egg mixture. Add flour. Mix well. Add nuts and vanilla. Bake at 350° for 1 hour in 10 x 13-inch pan. Spread Marshmallow Creme over hot cake. Pour icing over Marshmallow Creme.
Mix all ingredients together. Put in the freezer for 12 hours. Mix with a spoon and keep frozen.
Wash the apricots well in warm water, then chop. Put into a saucepan with the dates and water. Heat gently for 15 minutes or until soft; remove any pits. Place in a blender or food processor along with the raisins and nuts and whiz to a puree. Press the mixture into a lightly greased cake pan, making it about 1/2-inch deep. Chill, then cut into 24 squares.
Cream margarine and sugar in large pan. Separate egg yolks and whites. Add yolks (one at a time) to creamed mixture. Add sifted flour and grape juice alternately. Roll chopped fruit in additional flour until pieces separate. Add fruit and mix well. Fold in beaten egg whites. Batter should be almost pouring consistency. If not, add additional grape juice. With nonsalted shortening, generously grease tube cake pan and line with Kraft brown paper. Bake at 250° for 5 hours for a 10 pound cake. (If recipe is halved for 5 pound cake, bake for 4 hours.)
Wash and dry chicken. Combine flour, salt, pepper and paprika. Coat each chicken piece evenly with flour mixture. Roll each chicken piece in melted butter. Place chicken in single layer, skin side down, in a greased shallow baking pan. Bake in a preheated 400° oven about 1 hour, turning once at the end of 30 minutes. Serves 4.
Chop cabbage fine using sharp knife. Take stone jar, layer cabbage, layer salt, alternating until jar is almost full. Press down with a plate. Weight plate down with a rock and cover with cloth. Let it set until fermented, about 2 weeks.
Boil sugar and milk until it forms a soft ball in water. Remove from heat, add peanut butter and marshmallow. Cool and beat until creamy.
Grease and flour 9 x 13-inch pan. Mix chopped pecans and coconut; pour in pan. Mix German chocolate cake mix according to directions on box. Pour batter evenly on top of nuts and coconut. Do not stir. Mix softened butter and cream cheese. Add sugar; beat until smooth. Pour on top of cake batter. Do not stir. Bake in 350° oven for 40 minutes.
Preheat oven to 350°. Mix all ingredients for 4 minutes. Save 3 tablespoons of the strawberry juice for the frosting. Bake for 25 to 30 minutes.
Mix sour cream and mayo. Add remaining ingredients (excluding bread). Cover and chill at least 4 hours. Cut out top of bread. Remove soft insides. Put dip inside. Serve with bread around bread bowl. Also good with veggies.
In a mixing bowl, blend butter, brown sugar, vinegar, glaze or bouillon, rosemary and thyme. Place each mushroom cap on a 12 x 12-inch square of foil and top with one-fourth of the butter mixture. Top each with an onion and draw the foil from 4 corners to top center. Seal well. Bake at 350° for about 40 minutes, or until soft. Remove onions and mushroom mixture to serving plates and reserve juices. Combine reserved cooking juices from onions in saucepan and gently heat with ham, chives and tomatoes. Season to taste with salt and pepper. Divide sauce among onions and serve. Makes 4 appetizer servings.
In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar. Fold in whipped topping. Spoon in crust. Refrigerate until chilled, at least 5 hours.
Place all ingredients, except lemons and sour salt in pot. Let cook 2 hours. Add sour salt, brown sugar, lemon juice, salt and pepper. Let simmer one more hour. Taste for any needed seasonings.
In a skillet, brown ground beef until done, drain and transfer to a large pot or Dutch oven. Add tomatoes, rice, pepper, onion, salt, pepper and bay leaves. Cover and simmer for 30 minutes. Remove from heat and cool. Place in refrigerator overnight. Reheat the next day and serve.
Mix ingredients, adding milk if needed for right consistency. Drop by spoonful. Cook with pizzele cookie/waffle iron as directed.
Combine all ingredients except pie crust in large bowl; mix well. Pour into pie crust. Bake in preheated 350° oven for 30 minutes or until golden brown.
Combine squash, eggs and butter. Add salt and pepper to taste. Mix gently and pour in greased casserole. Top with bread crumbs and bake in 350° oven until bubbly and brown on top. Makes about 6 servings.
Fill an 8 x 8-inch pan with a layer of fruit. Sprinkle fruit with sugar, vanilla, cinnamon and cold water. Mix together until crumbly the flour, margarine and sugar. Sprinkle mixture over fruit and bake at 400° for 25 minutes.
Line a 15 x 10-inch baking pan with waxed paper. Spray with nonstick cooking spray. Set aside. In small skillet, bring to a boil syrup and pecans. Reduce heat to low; simmer uncovered without stirring 12 minutes. Pour praline mixture onto waxed paper. Spread to form single layer. Let stand until hardened, about 45 minutes. Break into pieces.
Butter an 8 x 8 x 2-inch baking pan. In heavy medium-sized saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in marshmallows and nuts. Spread mixture in the prepared pan. Cover and chill several hours or until firm. Cut into squares. Makes 1 1/2 pounds of candy.
In saucepan, bring to a boil and boil for 3 minutes the raisins and water. Remove and let cool to room temperature. (Do not drain.) In a large bowl, sift together all dry ingredients. In separate bowl, cream shortening and gradually add sugar, beating well. Add the eggs, then the cool raisins with any liquid. Then add the dry ingredients, blending well. Add the vanilla and nuts last. Drop by tablespoon about 2-inches apart on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Combine sugar, syrup, water and salt in 2-quart casserole dish. Cook in microwave over 19 minutes on High power. Stir every 5 minutes. Beat egg whites. Add syrup. Beat for 12 minutes. Add vanilla and nuts. Drop from teaspoon.
Preheat oven to 350°. Cream together butter, sugar and almond extract. Beat in egg yolks, one at a time. Sift together flour, baking powder, baking soda and salt. Add dry ingredients alternately with strawberries to creamed mixture.
In a saucepan, mix the ingredients and bring to a rolling boil, stirring constantly. Boil 5 more minutes, stirring. Remove from heat. Stir in a 12 ounce package of semi-sweet chocolate chips until melted. Add a 7 ounce container of fluff, 1 teaspoon vanilla and 1 cup chopped nuts.
Melt butter. Add flour and stir, allowing mixture to bubble well. Add liquid from can or the liquid from fresh veggies (approximately 1 cup liquid). Season. I use salt, pepper, garlic and onion salt. Pour over veggies. Really good over fresh carrots (sliced and cooked).
Boil raisins and water together for 5 minutes. Cool and combine with other ingredients. Grease a loaf pan and pour mixture in it. Bake for one hour at 350°.