HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour butter into 13 x 9 x 2 baking pan. Sprinkle cheese over butter. Place potatoes, cut side down, over cheese. Bake, uncovered, at 400°, for 40 to 45 minutes.
Slice bananas. Sprinkle juice of limes and grated rind on bananas. Add remaining ingredients and well drained fruit. Mix lightly, but thoroughly. Freeze. (I use a Bundt pan; we enjoy this when served with pound cake.)
In large skillet, stir-fry Italian beans, peppers and onions in margarine until crisp-tender. Add garbanzo beans, olives and Italian seasoning; mix lightly. Reduce heat to low. Add process cheese spread and milk; stir until process cheese spread is melted. Yields 4 to 6 servings.
Mix sugar and flour together. Add milk or water and egg yolks and stir well. Spray saucepan with Pam, then pour mixture in pan and cook over medium heat, stirring constantly, until thickened. Remove from heat and add margarine and vanilla. Beat until margarine is melted. In an oblong dish, put a layer of wafers, then a layer of pudding. Then sprinkle a layer of chopped pecans. Repeat this again with a layer of each. In a medium bowl, pour egg whites and 1/4 teaspoon soda. Beat until fluffy and will stand in a peak. Add 6 tablespoons sugar and beat a little. Spread over pudding. Put in oven and brown meringue.
Mix and let rise 1 hour. Make stiff dough. Put in icebox and make rolls when ready. Roll out and cut with round cutter. Brush melted butter on this. Fold as you would half moon pie. Put on cookie sheet and let rise 1 1/2 hours. Cook until brown. Brush with melted butter. Put back in oven for about 1 minute.
Preheat heavy frypan or wok about 3 minutes on medium-high heat. Spray with nonstick corn oil cooking spray. Add chicken strips and garlic; stir-fry about 3 minutes. Increase heat to high and add onion and snow peas. Stir-fry about 3 minutes. Add salt, pepper, ginger and pineapple. Continue to stir-fry about 3 minutes more.
Cream butter and sugar; add eggs. Beat thoroughly. Add prunes and mix well. Add soda to buttermilk. Add flour and milk alternately. Bake in a well-greased, floured tube pan at 350° for 45 minutes. While cake is still hot in pan, pour mixture of juice of 2 oranges, 2 teaspoons grated orange rind and 2 cups confectioners sugar over the cake and let stand until cake has absorbed it. This cake stays moist for days.
Mix milk and Cool Whip. Add pineapple (drained), lemon juice and pecans. Pour into graham cracker crust. Chill for 2 hours before serving.
Preheat oven to 350° and spray an 8 or 9-inch square pan with cooking spray.
Tear the cake into a 9 x 13-inch pan. Prepare the pudding and pour over the cake while the pudding is thin. Spread the pie filling over the pudding. Let stand several hours. Spread the Cool Whip over the pie filling and serve. It freezes well and will keep for some time frozen.
Wash shrimp in cold water, drain. Place in crock-pot. Add remaining ingredients and stir well. Cover and cook on high setting for 2 hours or until shrimp turn pink, if desired. Turn to low setting until serving time, up to 2 hours. Yields 4 to 6 servings, 2 1/2 quarts.
Mix flour, salt and pepper. Dredge steak with the dry ingredients. Pound the flour into the steak well on both sides; keep adding flour as needed. Brown in a hot skillet on both sides and bake at 325° until tender, approximately 2 hours. Add about 1 cup water during cooking and a little flour to make gravy while baking.
Mix all ingredients together. Onion may be added if so desired. Add milk to the consistency desired for vegetables or chips.
Spread pie filling in 13 x 9 x 2 pan. Place crushed pineapple evenly over filling. Mix together cake mix and margarine until crumbly. Sprinkle over fruit. Bake at 350° for 35 to 40 minutes.
Saute celery and onion in oleo. Add other ingredients. Mix well. Bake at 325° for 30 minutes.
Put cubes in Dutch oven with cover. Pour beef broth over meat. Fill can with water and add to pot along with salt, pepper, thyme and bay leaf. Cover and bake at 350° for 2 hours. Add veggies and cook on stove top until tender.
Heat oven to 450 degrees. Thoroughly cut shortening into flour, baking powder and salt. Stir in just enough milk until dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Knead 10 times. Roll or pat dough into 1/2 inch thick. Cut with floured 2 1/2 inch cutter. Place about 2 inches apart on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Yield about 8 biscuits.
Mix flour with baking powder, salt and soda. Cream butter. Gradually blend in sugars, beating well after each addition. Add egg and vanilla. Blend well. Add flour mixture and blend well. Stir in cereal. Drop from teaspoon onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until golden brown. Cool. Store in tightly covered container. Makes 2 dozen.
Cream butter, oil, sugars and extracts. Stir in eggs, one at a time, then beat well. Sift dry ingredients and add to creamed mixture. Chill dough. Roll dough into walnut size pieces; flatten with glass dipped in granulated sugar. Bake on ungreased pan at 350° for approximately 10 minutes.
Drain corn and put in bottom of 2 quart casserole. Add pepper. Saute onion in small amount of melted oleo. Stir in soup, sour cream	and grated cheese. Pour this mixture over corn in casserole. Pour rest of melted oleo over this layer. Crush Ritz crackers fine (I crumb in the blender). Sprinkle over melted oleo. Bake in slow 300° oven for 45 minutes.
Cook noodles according to package directions; drain. In greased 10 x 6 x 1 1/2-inch baking dish, make layers in order half each of noodles, cottage cheese, Mozzarella cheese slices and spaghetti sauce. Repeat layers. Bake at 375° for 30 minutes. Serves 4.
Wash and scrub potatoes. Cut lengthwise into halves or quarters. Combine ingredients; dip each half or quarter into mixture. Place in 13 x 9 x 2-inch baking dish. Bake 1 hour at 375°. Spoon remaining mixture over potatoes and sprinkle with fine bread crumbs.
Cook cauliflower according to package directions; drain. Place in 1-quart baking dish that has been sprayed with nonstick spray. Preheat oven to 350°. Place eggs, cottage cheese, onion flakes, salt and pepper in blender. Blend until smooth. Pour over cauliflower. Bake, uncovered, for 30 minutes until set and lightly browned. Makes 2 servings. Each serving equals 2 protein and 2 vegetable exchanges.
Combine the water and sugar and bring to a boil while stirring constantly. Remove from the heat and cool. Then add the lemon juice and mint extract, next enough green food coloring to tint a very delicate green. Before serving, add the ginger ale and serve with or without chopped ice. Makes 5 cups before adding ice. Serve and enjoy.
Cook potatoes in jackets until fork-tender. Peel, then shred into a large bowl. Stir in sour cream, onions, 1 cup cheese, salt and pepper. Turn into a greased casserole dish. Top with the 1/2 cup cheese and paprika. Cover and refrigerate several hours or overnight. Bake uncovered at 350° for about 40 minutes or until heated thoroughly. Yields 8 to 10 servings.
Mix sugar, margarine, eggs, cocoa, flour, salt and nuts. Bake in greased pan (11 x 16-inch) at 325° for 20 minutes.
Separate onions into rings. Once done, set aside. In a bowl, combine egg, milk, the 3 tablespoons oil, flour and 1/2 teaspoon salt. Beat just until well moistened. Using a fork, dip onion rings into batter; drain off excess batter. Add to deep hot fat (375°). Fry onion rings in a single layer, stirring once with a fork to separate rings. Once onions are golden brown, about 2 to 3 minutes, remove from fat and drain, using a paper towel. Sprinkle with salt and serve.
Crush cookies and add oleo. Pat in pan and freeze for 1 hour. Soften ice cream. Put on top of crust and freeze. Mix chocolate chips, oleo, powdered sugar and evaporated milk. Boil 8 minutes, stirring constantly. Let cool thoroughly and put on top of ice cream; sprinkle with chopped walnuts if desired. Freeze 2 hours.
Combine all ingredients except ginger ale. Stir until sugar is dissolved. Add ginger ale just before serving. May freeze and serve slushy. Makes a dull yellow color. Makes 2 gallons.
Soften and mix ice cream and Cool Whip. Crumble Oreos and add to ice cream mixture. Freeze in a 9 x 13-inch pan.
Separate and flatten crescent rolls. In microwave or in saucepan, melt butter or margarine. Add parsley flakes to suit your taste. Brush crescent rolls with butter mixture. Sprinkle each crescent roll with Parmesan cheese. Carefully roll one sausage in each crescent roll, starting at the side end of the crescent roll. Place on ungreased cookie sheet and bake according to crescent roll directions until rolls are lightly browned. Remove from baking sheet and cut each roll into 4 pieces. Serve with toothpicks.
Dissolve Jell-O gelatin in water. Beat in cream cheese with electric mixer. Slowly add 7-Up and vanilla. Let thicken; add drained pineapple and pecans. Chill in 1-quart mold.
Dissolve gelatin in hot water. Add cold water, vinegar and salt. Chill. When gelatin becomes thick and syrupy, add remaining ingredients. Turn into 1-quart shallow pan. Chill until firm. Cut in squares and serve on a bed of lettuce with mayonnaise. Makes 4 to 6 servings. This is very good.
Place chicken and onion in plenty of salted water. Boil until the chicken is very tender. Remove the meat from the bones and cut into bite size pieces. Save the broth to cook spaghetti. Make a sauce by mixing soups, cheese and Worcestershire sauce. Heat until the cheese melts. Cook spaghetti in broth. Place in a baking dish a layer of spaghetti, a layer of chicken and a layer of sauce. Repeat until all the ingredients are used. Top with bread crumbs. Bake at 350° until bubbly and top is browned.
Cut steak into thin strips. Stir-fry in hot oil in skillet. Add gravy, sauce mix and water; mix well. Cook, covered, over low heat for 20 minutes, stirring occasionally. Add zucchini. Cook for 10 minutes or until zucchini is tender-crisp, stirring occasionally. Serve over hot cooked rice or noodles. Yield: 4 servings.
Place chicken in bottom of casserole. Pour drained peas over chicken. Mix soup and broth together and pour on top. Mix biscuit mix, margarine and buttermilk. Pour over other ingredients. Bake at 375° for 30 to 40 minutes.
Mix flour, melted oleo and 1/2 cup ground nuts well and press into a 9 x 13-inch pan. Bake in preheated oven at 350° for 15 minutes.
Beat ingredients with a wire whisk or hand beater until smooth. For each pancake, pour 1/4 cup onto griddle or frypan. (Grease pan, if necessary.) Cook until edges are dry. Flip with spatula and cook until golden. Use banana slices, grapes, raisins, blueberries, and any other fruit to decorate with.
Sift powdered sugar and cream of tartar through very fine sifter. Add egg white with mixer at high speed. Beat mixture so stiff that a knife drawn through it leaves a clean path. Work quickly to ice cookies before frosting stiffens and dries.
*Can substitute canned tomatoes with 3 pounds ripe plum (Roma) tomatoes, peeled, seeded and chopped.
Dissolve gelatin in boiling water. Chill until slightly thickened, then blend in whipped topping. Makes 4 cups or enough for tops of 24 cupcakes or for two 9-inch layers. Store in refrigerator.
In large pan, melt butter and sugar, then quickly add beaten eggs, stirring constantly. Add dates. Cook on medium. Add vanilla and salt. Cook until it slightly comes to a bubbly mix and until dates make mixture darker. Remove from heat. Add Rice Krispies and walnuts. Let cool enough to handle and roll in coconut. Keep refrigerated.
Peel and boil potatoes; drain. Mash them with mixer, adding butter while they are hot. Add eggs and mix well. Add remaining ingredients and mix well (consistency should be loose). Rinse beaters to remove strings. Strain mix into a clean bowl to remove lumps. Fill pie shell and bake at 425° (hot) for 55 to 60 minutes. Center may look soft but it will set later. Yields 3 pies.
Brown pork chops on both sides in a skillet; set aside. Place rice in greased casserole and place chops on top of rice. On the top of each pork chop add pork chop drippings, onion slices, tomatoes and green pepper rings. Season with salt and pepper. Pour tomato juice over all. Sprinkle with basil. Cover and bake at 350° for 1 hour.
Reserve 2 tablespoons flour. Wash blueberries and drain well. Combine with reserved flour. Grease 12 muffin pans. Combine rest of flour, salt, baking powder and sugar. Combine egg, milk and melted shortening and stir swiftly into dry ingredients. Add floured blueberries; mix well. Spoon into muffin pans. Bake for 25 minutes or until browned. Serve hot.
Drain Veg-All, corn and beans; mix with celery soup, sour cream and grated cheese. Pour in casserole dish. Crumble crackers and mix with melted margarine. Pour on top of casserole. Bake in oven for 30 minutes at 350°.
Cook and drain sausage. Trim crusts from bread and roll flat. Mix cheese and butter together. Spread on both sides of each bread slice. Roll a sausage in each slice. Bake on greased baking sheet at 400° for 10 to 12 minutes. Slice into bite-sized pieces.
Place breasts in casserole dish. Squeeze sauerkraut and place some on each breast. Put slice of Swiss cheese on top; spread Thousand Island dressing over all. Cover and bake for 35 to 40 minutes at 375°.
Brown hamburger. Drain well. Mix drained meat, drained Veg-All and soup together (may use cream of chicken). Place in greased casserole dish. Top with 1 can of biscuits. Cook at 350° until biscuits are brown.
Molasses may be used instead of syrup. Cook sugar and vinegar in a heavy saucepan over moderate high heat. Stir until sugar dissolves. Then cook, uncovered, without stirring until a drop forms a hard ball when put into cold water. Remove from heat and mix in butter and vanilla. Pour over the popcorn and stir quickly until well mixed. With buttered hands, shape into balls. Cool on waxed paper. Serves 24.
For coconut topping, in a bowl stir together the 1/3 cup biscuit mix and the 2 tablespoons sugar. Cut in butter until crumbly. Add the coconut, tossing with crumb mixture to coat. Set aside.
Combine milk, 1/2 cup butter, sugar and salt in a saucepan. Heat until butter melts. Cool to 105° to 115°. Add yeast, stirring until dissolved. Place flour in a large bowl. Add milk mixture and stir until well blended. Cover and let rise in warm place (85°) free from drafts, about 1 hour and 20 minutes or until doubled in bulk. Roll into 1 1/2-inch balls. Dip each in melted butter. Layer balls of dough in a 10-inch one-piece tube pan or Bundt pan. Cover and let rise about 45 minutes or until doubled in bulk. Bake at 375° for 35 minutes. Cool in pan 5 minutes. Invert onto serving plate. Yields one 10-inch loaf.
Let tea bags steep in boiling water until strong. Add sugar while tea is warm, stirring until dissolved. Add orange juice, lemonade, bourbon and water, mixing until dissolved. Pour into individual plastic glasses and freeze.
Make a thin batter of flour and lukewarm water; let it stand in a warm place until it ferments and is full of bubbles. Two cups of this liquid yeast is equal to one cup of old yeast. Yeast is good when foamy and full of beads, has a brisk pungent odor and has snap and vim; it is bad when it has an acid odor, is watery and has a thin film on top.
Beat well and add 1 cup very hot water. Bake at 325° for 30 minutes.
Cook and cut up chicken into bite size pieces. Saute onion and celery in a little butter. Blend soups, broth, green chiles, onion and celery. Pour half of the soup mixture into large baking dish. Put half of the chicken on top of the soup mixture and all of the tortillas, torn in pieces. Layer remaining chicken and soup. Bake at 350° until bubbly. Top with cheese and melt.
Scald milk. Stir in soup mix. Blend well. Stir in sugar and margarine. Mix until margarine melts. Cool to lukewarm. Sprinkle yeast over warm water. When dissolved, add yeast mixture, egg and 2 cups flour to the lukewarm milk mixture. Beat until smooth. Add remaining flour to make a stiff batter. Cover tightly and chill at least 2 hours. Cut dough in half. Flatten and press into 2 well-greased 9-inch round pans. Brush with melted margarine. Cover and let rise in warm place until doubled in size, about 45 minutes. Bake at 375° for about 35 minutes. Remove from pans and cool on racks. Brush again with melted margarine while still hot.
Heat oven to 375°. Beat eggs; add sugar, corn syrup, melted margarine and pecans. Pour into unbaked shell. Bake 35 to 40 minutes. Firm when cool.
Mix frozen juice with water as directed on cans. Cut sherbet in two-inch squares and add to fruit juices. Chill. Add ginger ale just before serving.
Beat eggs for 5 minutes on high in large bowl. Gradually add sugar, beating constantly. Add pumpkin, lemon juice and dry ingredients. Beat well. Pour into greased and floured 15 x 10 x 1-inch jelly roll pan. Sprinkle nuts on top. Bake at 350° for 15 minutes.
Mix first three ingredients. Roll into ball and chill. Bring next 4 ingredients to a boil and put in 9 x 13-inch pan. Roll dough into large circle. Sprinkle with apples, brown sugar and cinnamon. Roll into jelly roll. Cut into 1 1/2-inch slices. Put in pan and bake 45 minutes at 350°.
Soften yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough, beating well. Brush top lightly with soft shortening. Cover and let rise in warm place until double (1 1/2 to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12 x 8-inch rectangle, about 3/8-inch thick.
Place graham crackers on a cookie sheet sprayed with food release. Melt butter and margarine together slowly. Add sugar. Bring to boil and boil 2 minutes, stirring constantly. Pour mixture quickly over graham crackers. Sprinkle with nuts. Bake 10 minutes at 325°. Remove from pan immediately with spatula. Place on waxed paper.
Peel cucumbers; slice thinly. Mix remaining ingredients and pour over cucumbers. Stir carefully; chill. Makes 6 servings. Preparation Time: 0:30.
Fry bacon until crisp. Drain off fat. Add cabbage, pinch of red pepper and salt to taste. Add garlic and potatoes. Add 1/2 cup water and cook over low heat. When potatoes are done, serve.
Makes 2 cups. Dip apple, oranges, bananas, grapes, strawberries, etc.
Cut slices of bacon into bits and place in stewpot. Saute until almost done. In the meantime, clean and cut up leeks, including the green part. Add to bacon. Saute until limp. Add mushrooms and cook for 5 minutes. Then add water and salt and pepper to taste. Simmer for 30 minutes.
Boil chicken. Debone. Cut in small pieces. Crumble chips in baking pan. Mix cream of chicken soup and Ro-Tel in saucepan. Add chicken and heat. Pour over chips. Top with cheese. Heat in oven until cheese melts.
Remove peel from tangerines; scrape off excess white membrane. Cut and peel into very thin strips. Reserve 3/4 cup strips.
Mix together with fork. Reserve 1/2 c. mix for later use. Press remaining mix into 9x13 pan. Bake at 375° for 15 minutes and cool.
Melt chocolate chips with peanut butter over hot (not boiling) water. Remove from water. Add remaining ingredients; mix until well coated. Spoon into tiny 1/2 ounce paper cups or drop by heaping teaspoon onto waxed paper lined cookie sheets. Chill until set.
Saute garlic and onions, then add sausage meat and wine and simmer five minutes. Add tomatoes and cook 20 minutes. Add all other items and simmer slowly for 5 minutes longer; serve on cooked pasta.
In bowl, combine milk, sugar, eggs, vanilla, salt and nutmeg. Beat well to blend. Sprinkle coconut into pastry shell. Pour egg mixture over coconut. Bake at 425° for 20 to 25 minutes or until knife inserted in center comes out clean. Cool. Can be served with whipped cream.
Bring pineapple to a boil, juice and all. Add jello, cool. When cool, add orange juice and ginger ale. Chill until partially set. Add rest of ingredients. Pour into mold. Let set until firm. Serves 12 to 15.
Mix together and pour into graham cracker crust. Store in refrigerator. Makes 2 pies.
Put all ingredients in pot and barely cover with water. Cook until desired texture is reached. Thicken with cornstarch if needed.
Sprinkle dry cake mix over pumpkin mixture and drizzle melted margarine over top. Top with pecans. Bake at 350° for 1 hour.
Preheat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons oleo until smooth. Add remaining ingredients except crescents. Mix. Separate crescents into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup mixture onto the center of each. Pull the 4 corners to center and twist slightly. Brush with the rest of the oleo. Bake on ungreased cookie sheet 20 to 25 minutes.
Grind or cut up finely apricots. Mix with coconut and milk. Mix chopped nuts into mixture. shape in 1-inch balls and roll in powdered sugar. Do not bake. Let stand 2 hours or until firm.
Stew hen with salt, pepper and a stalk of celery until tender. Cool and remove bones; cut into bite size. Cook peppers, celery and onions in a small amount of broth until tender. Add chili powder, soup, mushrooms and pimentos. Cook spaghetti as directed on box. Mix chicken, vegetables and spaghetti together. Pour into large casserole. Cover with grated cheese and bake at 350° until mixture bubbles.
Sift confectioners sugar. Heat marshmallow cream in microwave 30 seconds. Let cream cheese get to room temperature. Mix all ingredients together. Cover and refrigerate until used.
Cook chicken or beef until almost done. Add all the vegetables. Just before serving, add the cream.
Cream the sugar and shortening. Add boiling water. Beat well. Add eggs. Dissolve yeast in warm water. Mix salt with 6 cups flour. Mix well. Knead in about 2 more cups of flour. Put in large greased bowl. Let raise 1 hour. Shape into buns and let raise 1 hour. Bake at 350° about 15 to 20 minutes until lightly browned.
Pour water over oats. Beat butter and add sugars, vanilla and eggs. Beat until fluffy. Add to oat mixture. Sift together dry ingredients and add to creamed mixture. Bake 50-55 minutes at 350°.
Brown bacon, then ground beef and onion in bacon drippings. Mix browned meats and remaining ingredients with one can each of: lima, kidney, Northern and pork and beans. Pour into 3-quart casserole and bake for 45 minutes to 1 hour in 350° oven.
Mix peanut butter, cream cheese and powdered sugar. Fold in Cool Whip. Put in prebaked deep dish pie shell. Sprinkle chips on top or you can mix in with other ingredients.
Soften margarine; combine in order listed. Pour into greased and floured 8-inch square pan. Can be frosted or nuts omitted.
For shortbreads, preheat oven to 350°. Generously butter a 9-inch square baking dish. Cream butter and sugar in processor until light and fluffy. Add flour and process until blended; do not form a ball. Pat into bottom of prepared dish. Bake until shortbread is light brown, about 25 minutes.
Crush the berries in a blender. Add sugar and chill. Add milk and ice cream. Stir until ice cream is partially melted. Pour into glasses and top each serving with whipped cream. Makes about 4 servings.
Brown ground beef and onions. Fry, salt, drain and break tortillas into small pieces or use Doritos. Grate cheese (reserve 1/2 cup cheese for topping). Mix green chili, cheese, soup, tomato sauce and tortillas or Doritos with ground beef and onions. Put in casserole dish and top with 1/2 cup cheese. Bake in 350° oven for 25 to 30 minutes.
Put thawed orange juice into 48-ounce Tupperware container. Add pineapple juice and stir. Banana is pureed with 1 tablespoon of lemon juice in blender. Add to orange juice mixture. Seal container and freeze several hours until slushy. Stir in ginger ale when ready to serve. Yields eight 6-ounce servings.
Melt butter in baking dish. In bowl, combine flour, sugar, baking powder, salt and milk; stir until smooth. Pour over melted butter in baking dish. Layer cherries over batter. Add 1/2 cup sugar to cherry juice and pour over mixture. Bake 1 hour at 375°.
In a saucepan, stir together ingredients. Stirring frequently, bring to a boil. Reduce heat and boil gently for 15 minutes to thicken. Makes 2 cups.