HumbleIntelligence/food-ner-1-Million huggingface dataset:
Reserve 1/4 cup tomato sauce. Mix all other ingredients together and shape into loaf in glass pan. Bake 1 hour and 20 minutes at 350°. Pour off all grease and top with reserved tomato sauce. Return to oven and bake 10 minutes more.
Mix Lipton onion soup mix and sour cream. Cut a hole in the top of the loaf nearly as large as the loaf itself. Keep the bread that was removed in one piece (or as close as possible). Put it on a plate and fill the hole with the dip. Place the removed bread on the side to tear off pieces and dip in onion dip.
Line 8 x 8 x 2-inch pan with plastic wrap. In heavy 2-quart saucepan, stir corn syrup and milk. Add chocolate. Stirring constantly, cook over medium-low heat until chocolate is melted. Remove from heat. Stir in vanilla; add confectioners sugar. With wooden spoon, beat until smooth and creamy. Stir in nuts. Turn into pan. Refrigerate 2 hours or until firm. Turn out onto cutting board; peel off plastic wrap. Cut into squares. Makes 1 1/2 pounds.
Crust berries completely (you should have about 2 cups mashed fruit). Measure 2 cups fruit with juices into bowl. Thoroughly mix in sugar; let stand 20 minutes, stirring occasionally.
Preheat oven to 325°. Combine flour, cocoa, salt and soda. Beat butter and sugar until creamy and add eggs and vanilla. Beat in flour mixture. Stir in M&M's. Bake for 12 to 15 minutes. Makes 3 dozen cookies.
Day or two ahead: Drain syrup from pineapple; add vinegar, sugar, salt, cloves and cinnamon. Heat 10 minutes; add pineapple. Bring to boil. Refrigerate. Drain pineapple and serve cold.
Thaw spinach. Blot on paper towels. Combine all ingredients and mix well. Chill several hours.
Preheat oven to 350 degrees. Beat egg whites till form soft peaks. (Stiff, not dry.) Gradually add small amounts of sugar beating slowly till sugar is gone. Fold in chocolate chips. Drop by teaspoon on greased cookie sheet. Place in oven; turn off heat. Leave in oven until it cools to room temp. Store in airtight containers.
Mix flour, butter and sugar and press into 9 x 13-inch baking pan. Press in chopped nuts. Bake at 350° for 15 minutes. Cool.
Brown hamburger; drain. Stir in taco seasonings. Cut lettuce and tomato salad style. Put cooled meat over lettuce and tomato. Add 1 package taco cheese. Crunch bag of taco chips and put over top. Add Catalina dressing just before serving; toss.
Mix all ingredients; form into 1-inch balls. Bake for 15 minutes, or until browned, at 400°. These may be frozen and reheated for 10 minutes.
Combine cake mix, butter and slightly beaten egg. Put into a 13 x 9-inch pan greased only on bottom. Blend frosting mix into cream cheese; reserve 3/4 cup. Add eggs to mixture and spread on top. Bake 30 to 40 minutes at 350°. Cool and frost with reserved mixture.
Combine all ingredients. Stir well. Cover and chill for 2 to 3 hours before using.
Cut up lettuce in large bowl, dice tomatoes. Mix hamburg, taco mix and cheese together into lettuce and tomatoes. Crush Doritos; fold into mixture. Pour dressing over and mix. Do not prepare until ready to serve.
Cover okra with water; add salt and vinegar. Bring to a boil; cook until okra changes color. Pack in jars and cover with liquid mixture. When opening, drain off liquid and rinse well. Batter and fry.
Brown meat and onions in electric skillet. Stir in the next 6 ingredients, 3/4 cup water and 1/2 teaspoon salt. Cover, reduce heat and simmer 20 minutes; stir often. Add cheese. Cover; melt cheese. Serves 6.
Mix in very large bowl in order listed. Make into small balls. Bake at 350° for 8 to 10 minutes. (Do not overbake; will be chewy.)
Peel and dice eggplant. Heat oil in heavy frypan and saute garlic 3 minutes. Remove garlic. Add onion, green pepper and eggplant and cook 3 minutes. Add tomatoes and salt. Cook slowly over low fire 20 minutes until eggplant is tender.
Cut tomatoes into 1/4-inch slices. Combine flour, salt and pepper; dredge tomato slices with this mixture. Place in heavy skillet containing hot bacon drippings. Fry slowly until brown, turning once. Yield: 6 to 8 servings.
Mix all together ingredients as given. Blend well. Pour into buttered baking dish (2-quart capacity). Bake in preheated oven. Stir pudding when baking is half done. Bake at 350° for 1 1/4 hours. Serves 6 to 8. No cover.
Mix stew, chow mein vegetables, chestnuts, soy sauce and 1/2 teaspoon ginger in 10-inch skillet. Heat to boiling over medium heat. Stir baking mix, milk and 1/4 teaspoon ginger until soft dough forms. Drop dough by small spoonfuls into boiling stew. Cook, uncovered, 10 minutes. Cook 10 more minutes, covered. Makes 6 to 8 servings.
Mix sugar, margarine and milk in saucepan. Bring to boil. Boil for 5 minutes (stir constantly). Remove from heat, stir in chocolate chips until melted. Add Marshmallow Creme, vanilla and nuts. Beat until blended. Pour into greased 9 x 13-inch pan. Let stand at room temperature. Cut into squares when cool.
Mix thoroughly the flour, milk and mayonnaise along with Sweet 'N Low. Stir in berries. Spray muffin pan with Pam. Fill about half full. Bake approximately 20 minutes at 375°. Makes 6 to 8 muffins.
Blend the pepperoni, sour cream and cream cheese in a blender. Set aside filling. Cut each biscuit in half and bake according to directions on can. Let cool. Slice the biscuits and put the filling in the middle. Serve.
In large bowl, combine ground beef and sausage. Add dry mix, egg, crackers and milk. Pat loaf to desired thickness. Coat bottom of oblong pan with vegetable oil or Pam. Bake at 350° to 400° until done.
Mix in a bowl cornmeal and 2 cups water and set aside. Bring to a boil 2 1/2 quarts water in a saucepan. Add the cornmeal mixture. Boil 3/4 to 1 hour. Add salt and let boil a few minutes longer.
Mix all ingredients in large baking dish. Bake at 350° for 30 to 45 minutes or until slightly brown on edges or liquids are taken up.
Mix eggs, salt, mustard and milk. Crumble sausage in skillet and brown. Drain off grease. Put bread cubes in 9 x 13 x 2-inch baking dish. Layer sausage on bread, then layer cheese over sausage. Pour egg mixture over all. Refrigerate overnight. Bake 45 minutes at 350°. Serve hot with bread sticks.
Combine all ingredients except chips; mix well. Refrigerate overnight. Serve with tortilla and corn chips. This keeps well in refrigerator for up to 5 days.
Make sauce of the flour, mayonnaise, broth, onion and curry powder. Cook on low heat about 10 minutes. It should be slightly thickened. Layer other ingredients in this order: rice, turkey, beans and chestnuts. Pour the sauce over all. Sprinkle with bread crumbs and dot with margarine. Bake in 350° oven for about 30 minutes.
Combine first 6 ingredients well and shape into a loaf. Cover and refrigerate overnight. Cut into 1/2 to 3/4-inch slices and dip in flour. Brown slightly on both sides in a small amount of hot oil. Place the slices in a casserole dish. Dilute a can of mushroom soup with 1/2 can of water. Pour into skillet after all meat is removed. (This will give the soup the flavor of the meat.) Pour the mixture over the meat slices. Cover and bake at 325° for 1 hour.
Mix all ingredients together. Shape into 1-inch balls. On greased cookie sheet, line up balls. Bake 20 minutes at 350°. Makes 7 dozen. Dip in honey mustard sauce (salad dressing works great!). Can be reheated in microwave for 30 seconds.
Sift dry ingredients together and cut in shortening. Add beaten egg and milk. Roll out dough and cut with biscuit cutter. Place on greased cookie sheet. Bake at 400° for 15 to 20 minutes.
Cream butter, gradually adding sugar. Beat well. Add eggs and mix well. Sift together dry ingredients and add to batter alternately with milk. Drop by tablespoons on cookie sheet and bake at 420° until lightly browned.
Melt butter or oleo in saucepan and add brown sugar. Cook until blended, stirring constantly. Cool slightly; add milk and beat until smooth. Add xxxx sugar gradually until right consistency to spread. May add more sugar, if needed. Makes a very creamy caramel frosting which never gets hard as it is used.
Heat up pan. Add oil to the pan. Put in rice and stir frequently. When rice is lightly toasted, add tomato sauce and stir. Add 4 cups water. Let it boil on low heat for about 45 minutes to 1 hour. Add garlic to rice when boiling. When rice is done, cover and let it simmer for 20 minutes.
Boil potatoes until done. Drain and combine with cream cheese, 1/2 stick of margarine, milk, salt and pepper. Whip until fluffy.
Combine and form into a roll; wrap in foil and refrigerate 24 hours. Puncture foil with fork all over roll. Place on rack over pan of water and place in oven. Bake 1 1/2 hours at 350°. After cooled, slice to serve on crackers, if desired. Store in refrigerator when not eating.
Mix all ingredients together. Chill for a couple of hours to let flavors mix. Serve with cut up veggies.
Heat milk and shortening in a saucepan until shortening melts. Cool to lukewarm. Sprinkle or crumble yeast into water and stir until dissolved. Add sugar, eggs and salt to mix. Pour into yeast and mix well.
Combine salt, flour, milk, butter and pepper to make cream sauce. Over low heat stir constantly until just ready to boil. Place diced potatoes in greased casserole alternately with cheese, ending with cheese. Pour sauce over all. Sprinkle paprika over top. Bake in 350° oven one hour.
Peel and cut apples into pieces. Add grapes and pecans. Drain pineapple and save juice. Add pineapple to apple mixture.	Bring juice, butter and sugar to boil. Turn down heat and add lemon juice. Mix cornstarch and cold water and add to juice mixture. When sauce thickens, remove from heat. Cool. Add poppy seeds and mayo. Fold into fruit and nut mixture. Chill and serve.
Chop drained broccoli. Mix all ingredients. Pour in a greased 9 x 13-inch pan. Bake at 375° for 30 to 45 minutes.
In 2-quart pitcher, combine all ingredients except lemon wedges; mix well. Pour into 6 tall glasses filled with ice. Garnish with lemon wedges. Yields: 6 (1 cup) servings.
Combine brown sugar, oil and egg in large bowl. Mix buttermilk with baking soda, salt and vanilla. Add to brown sugar mixture alternately with flour, mixing well after each addition. Fold in apples. Spoon into paper-lined muffin cups. Sprinkle with mixture of sugar and melted butter. Bake at 325° for 30 minutes or until golden brown. Makes 24 muffins.
Combine all of the ingredients and beat for 3 minutes. Pour into pan and bake. Use greased pan. Cooking Time: 45 to 50 minutes. Temperature: 350°. Pan Size: 9 x 12-inch or two 8-inch pans.
Mix all ingredients together and pour into the 2 pie shells. Bake at 300° for 1 hour. Add melted chocolate to batter before baking, or cover with fruit of choice after baking.
Grate all cheese and let stand until room temp. Add the rest of the ingredients, except paprika. Mix well with hands. Form in to logs about 2-inches in diameter and 6-8 inches long. Roll in paprika. Be sure to cover well. Wrap in plastic wrap and chill overnight. Slice and serve with Ritz crackers. Freezes well.
Mix all together. Put 1 cake of yeast in 1/2 cup lukewarm water. Let all ingredients cool. Add to the mixture as much flour as it takes to make dough workable. Let stand for 2 hours or until it rises. Shape into rolls after punching down and let rise until doubled in size (approximately 2 hours). Bake in 400° oven until done.
Drain fruit. Add water to juice to make 3 cups liquid. Add 2 tablespoons frozen orange juice. Add puddings; cook until thick. Cool. Pour over combined fruit. Fold together. Chill overnight. Before serving, add the bananas, sliced.
Brown onion and meat. Remove excess grease. Add tomato sauce, beans (drained), water and seasoning. Simmer over low heat, stirring occasionally, about 35 minutes or until mixture thickens.
Beat all ingredients together with the electric mixer for about 7 or 8 minutes. Bake in oven at 350° for 40 minutes.
Combine pretzels, margarine and 3 tablespoons sugar. Put in 9 x 13-inch pan. Bake at 350° for 8 minutes; do not overbake. Whip cream cheese and sugar. Fold in Cool Whip. Spread over cooled pretzel mix. Mix jello, water, berries with juice and pineapple with juice. Let this cool and spread over the second layer. Put in refrigerator to set.
Spread the pineapple (juice included) in a 13 x 9-inch pan. Next, spoon the cherry filling on top and sprinkle the cake mix over this. Spread the walnuts over all and dot top with margarine. Do not stir any of the ingredients. Bake at 350° for 1 hour.
Mix all together in a bowl and pour in a pan. Heat oven on 350° and bake for 25 to 30 minutes.
Preheat oven to 350°. Prepare cake according to box directions. Pour 1/2 cake batter into greased and floured 13 x 9 cake pan. Set remaining batter aside. Bake cake in oven for 18 minutes. Melt caramels; add milk and butter. Stir pecans into caramel mixture. Pour caramel nut mixture on top of cake. Sprinkle with chips. Pour rest of cake batter over top and bake in oven another 20 minutes or until cake is done. Serve plain or frosted. Serves 20 people.
Mix well. Spread in a 9 x 13-inch dish. Bake 8 minutes at 400°. Let cool.
Cook the first 6 ingredients until thick. Layer your vanilla wafers and bananas. Pour pudding over all.
Heat until blended over medium heat all ingredients but potatoes. Place hash browns in a 9 x 11-inch greased pan. Pour cheese mixture over and bake at 350° for 45 minutes.
Layer all ingredients in order listed in 9 x 13-inch baking pan. Cover and place in refrigerator overnight. Bake at 350°, uncovered, for 1 hour. Very handy when you are expecting guests. Serve with a tossed salad for a no-fuss meal.
Mix sugar, flour, soda and cinnamon in bowl. Bring butter, cocoa and water to a boil. Pour over dry ingredients. Mix well. Add eggs, vanilla and buttermilk. Bake 20 minutes in 400° oven in 17 x 11 x 1-inch pan.
Put flour in cooking bag and shake. Layer chicken in bag. Mix orange juice and barbecue sauce together; pour over chicken. Cook at 375° for 1 1/2 hours.
Combine cereal, peanuts, pretzels and caramels in large bowl. Microwave morsels on Medium-high power for 1 minute. Stir and microwave additional 10 to 20 second intervals, stirring until smooth. Pour over cereal. Stir and spread in 9 x 13 pan coated with nonstick cooking spray. Let stand 30 minutes until firm. Break into pieces.
Wash and drain crabapples--do not peel. Pierce peel with a large sterilized needle to prevend bursting. Mix vinegar, water and sugar. Add spice bag. Boil until syrup coats spoon. Add crabapples, reheat slowly to avoid bursting the skin. Simmer until apples are tender. Pack in hot jars. Fill jars with boiling syrup, process 20 minutes in a boiling water bath.
Prepare cornbread mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients; gently toss. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours. Yields 8 to 10 servings.
Mix together; press into a 9 x 13-inch glass baking dish for 20 minutes at 350°. Let cool completely.
In a deep pan, put sugar, milk and oleo. Place over moderate heat and let come to a boil. Let boil for 7 minutes; time carefully. Take off heat at once; set aside. In a large bowl, put the pecans, Marshmallow Creme and chocolate bits. Do not stir. Pour hot mixture over this and stir rapidly for 1 minute. Drop by teaspoon on waxed paper. Makes 5 pounds. Seal in foil. Keeps well.
Drain and chop artichokes. Mix artichokes, mayonnaise, Parmesan cheese and garlic; put in ungreased ovenproof dish. Bake in a 300° oven for 20 minutes until golden brown. Serve on crackers.
Put all ingredients into casserole dish and bake at 350° for approximately 45 minutes to 1 hour. Easy! Good with chicken or beef.
Mix first 5 ingredients and bake in greased and floured pan (17 x 11-inch) at 375° for 20 to 25 minutes.
Combine all ingredients, except chocolate pieces and peanut butter. Press into greased 13 x 9-inch pan. Bake in moderate oven 375° for 15-20 minutes, or until golden brown. Melt chocolate pieces and peanut butter over hot water. Spread over baked cookie while warm. Cool slightly in pan set on a rack. Cut into bars.
Cream the butter and cheese. Blend in egg and vanilla, then add cake mix, 1/3 cup at a time, until well mixed. Cover; chill for 30 minutes, then drop by teaspoon onto an ungreased cookie sheet. Cool before removing from cookie sheet. Bake at 375° for 8 to 10 minutes.
Pat crescent roll dough into 10 x 15-inch jelly roll pan. Bake 8 to 10 minutes. Cool.
In punch bowl, combine pineapple juice, rum and daiquiri mix; stir to dissolve daiquiri mix. Carefully pour carbonated beverage down side of bowl. Mix gently. Float lime slices atop punch. Makes 18 five ounce servings.
Drain artichokes and chop. Mix all ingredients together in a bowl and spoon into a greased casserole dish (small). Bake at 350° for 20 to 25 minutes, until very bubbly. Serve with Fritos Scoops chips.
Cook green pepper and onion in butter until soft. Add flour and seasonings. Mix well. Gradually add milk, stirring constantly, until thick and smooth. Add egg. Cook for 2 minutes longer. Add corn. Mix well. Turn into greased baking dish, 6 x 10 x 2-inch. Mix bread and melted butter. Sprinkle over top of corn mixture. Bake in hot oven at 400° for 20 to 25 minutes or until top is browned. Serves 5 to 6.
In medium size bowl, coarsely crush the crackers with your hands - you should have big cracker pieces. Add the remaining ingredients, mix well and serve immediately. Season to taste, with salt and pepper. Can be made ahead but add crackers last so they don't get soggy.
In large bowl mix berries. Pour into prepared pastry shell. In medium saucepan, mix sugar and cornstarch. Gradually add water and stir until smooth. Cook on medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature.
Peel tomatoes; remove cores and chop. In an 8-quart saucepan combine all ingredients. Bring to a rolling boil, stirring often. Reduce heat; simmer 30 minutes or until desired thickness. (I simmer 2 hours.) Prepare jars and lids as usual for canning. Pour into jars and seal. Process in boiling water 15 minutes. Makes 6 pints.
Heat oven to 375° and melt butter in a 9 x 13-inch pan. Put the brown sugar in a large mixing bowl and pour the melted butter over it. Cream in butter and sugar, then beat in eggs. Mix in flour, baking powder, vanilla and pecans and pour back into the already buttered pan. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. When cool, cut into squares.
Preheat oven to 375°. Grease baking sheets. Combine cake mix, melted butter and egg in a large bowl. Beat at low speed with electric mixer until just blended. Stir in chocolate chips, pecans and 1/4 cup almonds. Shape rounded tablespoonfuls dough into balls. Place remaining 3/4 cup almonds in shallow bowl. Press top of cookie in almonds. Place 2 inches apart on baking sheets. Bake at 375° for 9 to 11 minutes or until lightly browned. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.
Chop enough cabbage to make 10 or 12 quarts of kraut. Mix in large pan the cabbage, vinegar, salt and water. Mix well and spoon into quart jars. Press cabbage down. You will have some extra juice. Boil seals. Amount will vary according to the size of cabbage.
Use a heavy-duty mixer for this or knead well. Pour milk over the sugar and oleo. Add dissolved yeast. Mix dry ingredients. Add flour mixture one cup at a time. Put in large bowl and let rise until double. Add one more cup of flour and store in airtight container in refrigerator until ready to use. To use, roll out thin, cut into strips and dip strips into butter or oleo and layer into large baking pans. Let rise again and bake at 425° for 10 or 15 minutes. Serve hot. You don't have to use all this at one time. This will stay up to two weeks in the refrigerator. You will need about 2 sticks of melted oleo or butter to dip the strips into before layering into the pan.
Combine Bisquick, butter and milk until smooth. Grease a 2-quart baking dish, spread chicken and vegetables evenly in the dish. Stir together soup, broth and pepper in a boiler. Pour over chicken mixture. Cover with Bisquick mixture. Bake 45 to 50 minutes at 400° until brown.
Place bacon on a paper towel lined paper plate. Heat on Full power covered with paper toweling 3 minutes or until crisp. In a deep 1 1/2-quart heat-resistant, nonmetallic casserole combine beans, onion, catsup, mustard and brown sugar. Mix thoroughly. Crumble bacon and sprinkle over baked bean mixture. Heat uncovered on roast for 12 minutes or until sauce is bubbly.
Mix peanut butter, butter and powdered sugar. Add Rice Krispies. Roll into balls and freeze. Dip in chocolate or almond bark. Lay on waxed paper.
Mix margarine, peanut butter, sugar, brown sugar, egg and vanilla, then add flour, baking soda and salt. Mix well. Shape into 1-inch balls. Put into ungreased small tart pans. Bake for 8 to 10 minutes at 375°. As soon as you take them from oven, press a miniature peanut butter cup in center. Leave in pan until cooled, about 10 minutes. Makes 48 cookies.
Preheat oven to 400°. Grease 1-quart casserole dish. In saucepan over medium heat, stir in soup and cream cheese cubes. Cook until smooth. Layer frozen potatoes and hot cream sauce, ending with sauce. Cover and bake for 45 minutes. Sprinkle with cheese.
Combine all the ingredients in a jar. Shake well. Refrigerate until needed. Serve over salad greens. Makes 1/2 cup. One serving of 2 tablespoons = 6 calories, 09 protein, 25 g carbohydrate, 09 fat and 31 mg. sodium. One serving = free.
Preheat oven to 400°. Use muffin liners. In one bowl, combine all dry ingredients. In another bowl, combine all other ingredients. Pour onto dry ingredients and mix until just combined. Scoop by 1/4 cupfuls. Bake 15 to 17 minutes or until toothpick comes out sticky, but not wet.
On sheet of wax paper or a paper plate, combine seasonings and mix thoroughly; set aside. In 10-inch skillet, heat oil over high heat until oil begins to smoke, 3 to 4 minutes. While oil is heating, dredge fish in paprika mixture, coating both sides evenly. Carefully place fish in skillet and cook until bottom is charred, 2 to 3 minutes. Using a spatula, carefully turn fish over and cook until charred and cooked through, 2 to 3 minutes longer (depending on thickness of fillet). Transfer fish to serving platter and garnish with lemon wedges.
Moisten corn meal in water. Boil water, then add salt. Add polenta mixed with water. So it will not lump, keep mixing until right texture.
Pour melted margarine in baking dish. Layer ingredients in order listed. Bake at 325° for 30 minutes. Cool. Cut into squares.
Combine first 5 ingredients. Cover and chill until ready to serve. Then add cabbage and toss. Heap in bowl and sprinkle remaining chips on top. Yields 5 to 6 servings.
Put all ingredients in a 1 1/2-quart casserole dish. Bake for 1 hour at 325°. Stir after 1/2 hour.
Blend first 6 ingredients together. Fold in Cool Whip. Refrigerate at least 4 hours before serving.
Mix all ingredients together. Bake in four layers at 350° for 30 to 35 minutes. Let cake cool before icing.
Heat sugar and water until dissolved. Cool. Blend bananas in blender. Add dissolved sugar water, blended bananas, mixed orange juice, lemon juice or ReaLemon, pineapple juice and water. Mix and freeze, stirring when about half frozen. Take from freezer; let set out short while. Then mix half and half with 7-Up in your blender. Serve.
Mix 1 1/3 cups sugar, flour and cocoa in a 2-quart saucepan. Gradually stir in milk. Cook and stir over medium heat until thick. Cook and stir over low heat 5 minutes. Stir a small amount of hot mixture into the egg yolks. Return egg-chocolate mixture into saucepan. Cook and stir until very thick. Take from heat. Stir in pecans, butter or margarine and 1 teaspoon vanilla. Cool 5 minutes. Spread in baked shell. Heat oven to 350°.
Mix all dry ingredients, then blend in peanut butter and onions with cottage cheese. Fry in patties until brown.