HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and mix well. Spread on shallow pan and bake at 350° for 30 minutes.
Combine sugar, butter and milk in your electric skillet. Set at 280°. Bring to boil and boil 5 minutes, stirring constantly. Add remaining ingredients. Turn into buttered 8-inch or 9-inch square pan and cool before cutting into squares. Makes about 2 pounds. Store in covered tin.
Cook broccoli and rice until done. Melt in saucepan the Cheez Whiz, soup and butter. Mix into broccoli and rice until well coated. Pour into glass baking dish. Bake at 350° for 30 to 45 minutes. Add Cheddar cheese on top, if desired. Cook until cheese melts and top is golden brown.
Dissolve Jell-O in 1 cup of boiling water. Add sour cream; stir. Add pineapple with juice. Stir with mixer until real blended. Pour into mold and leave in refrigerator for 2 days before serving.
Mix all ingredients except flour in large bowl. Stir until yeast is well dissolved. Add enough flour to make a stiff dough. Stir well and knead. Make into rolls. Place in greased pan. Brush tops with butter. Let rise about 1 hour. Bake at 375° for approximately 10 to 20 minutes, or until light brown.
Mix all ingredients in a 12 x 8-inch baking dish. Bake at 375° for 30 minutes or until chicken is cooked through. Serves 6.
Mix together all ingredients. Bake at 350° until done, approximately 40 minutes.
Drain mushrooms, reserving liquid. Saute mushrooms in butter 2 minutes. Scatter in pie shell. Remove any membrane from crabmeat. Scatter crabmeat and cheese over mushrooms. Mix sour cream and mayonnaise with saved mushroom liquid, salt and flour. Add enough light cream to mixture to make 2 cups. Blend in eggs and hot pepper sauce and pour into pie shell. Bake at 350° for 55 minutes or until set. Let stand 15 minutes before cutting.
Melt butter in a large saucepan on medium heat. Add sugar, cocoa and milk. Turn heat to high and stir constantly until mixture comes to a full, rolling boil.
Mix all ingredients together. Put corn flakes on top and pour the butter on top of these. Bake at 350° for 1 hour.
Cream in order. Bake at 350° for 10 to 15 minutes. (Drop by teaspoon on cookie sheet; flatten slightly.)
Cream sugar and butter together and beat until light and fluffy. Add eggs, one at a time, beating each egg into creamed mixture well. Add flour. Beat well after each cup. Beat in vanilla and 7-Up. Pour batter into well-greased and floured jumbo tube pan. Bake in 325° oven for 1 hour or until toothpick inserted in center of cake comes out clean.
Brown ground beef in 2 tablespoons oil. When meat is almost cooked, stir in chopped onion and cook until onion is transparent. Add tomatoes, corn, chili powder and salt. Heat to boiling. Slowly stir in corn meal. Cook over low heat 10 to 15 minutes, stirring occasionally to prevent sticking. Add the olives; stir into tamale mixture and turn into 2-quart casserole. Sprinkle cheese on top. Bake in moderate oven, 250°, for 30 to 40 minutes. Serves six.
Combine squash, 4 tablespoons butter, salt and pepper in saucepan. Cook over low heat until squash is hot, stirring frequently. Add squash to eggs, mixing well. Pour squash into greased 1-quart casserole. Combine brown sugar, cinnamon, butter and pecans. Sprinkle praline mixture over squash. Bake for 30 minutes in a 350° oven. Yields 6 servings.
Combine all ingredients into large mixing bowl; stir until mixed thoroughly. Grease a Pyrex dish, 13 x 9-inch. Pour mixture into greased Pyrex dish; pat into dish. Chill until firm. Sprinkle top with brown sugar or top with icing or chocolate Cool Whip. Cut into desired amounts.
Mix all together. I always slice grapes in half. Chop apples size of croutons. Slice bananas. Serve on bibb lettuce for ladies' luncheon. Top with 1/2 cherry.
Shred lettuce in a medium sized bowl with a tight fitting lid. Mix together onion, celery, and bell pepper. Place these is a layer on top of lettuce. Add English peas as next layer. Beat mayonnaise and sugar together, spread on top of English pease. Sprinkle bacon bits on top of mayonnaise. sprinkle cheese on top. Cover tightly and refrigerate for 24 hours.
Mix together lightly and pile into 2-quart shallow baking dish or a 13 x 9-inch dish.
Melt margarine; add sugar, beaten eggs, pineapple and coconut. Pour into 1 large deep dish uncooked pie shell or 2 regular sized uncooked pie shells. Bake at 350° for 40 to 45 minutes, until set.
In a large saucepan, combine water and tea bags. Bring to a boil. Remove from heat and cover. Steep 5 minutes. Remove tea bags. Stir in remaining ingredients. Simmer over low heat 15 minutes or until hot. Yields 5 (1 cup) servings.
Cut steak or ribs in oblong shape. Flour meat and brown in oil. Put in crock-pot with water and au jus mix. Simmer 4 to 6 hours or until meat is tender. May also use pork chops and/or barbecue sauce.
Press crescent rolls into a jelly roll pan. Bake at 350° for 10 to 12 minutes. Cool crust. Mix together Miracle Whip, Hidden Valley Ranch dressing and cream cheese. Spread on crust. Top with vegetables and grated cheese (can use any raw vegetable). Refrigerate. Cut into squares to serve.
Mix sliced peaches with 1 cup sugar; set aside. Heat oven to 350°. Place butter in a 2-quart baking dish. Set in oven to melt butter. Combine remaining 1/2 cup sugar, flour, baking powder, salt and milk; pour over melted butter, but do not stir. Put sugared peaches on top of batter, again without stirring. Bake for about 1 hour, until batter has risen to top and is crisp and brown. Makes about 6 servings.
Mix dry ingredients. Add to boiling water. Stir over medium heat until thickens. Add butter and vanilla. Serve hot. Can be stored in refrigerator and served later. Great over homemade ice cream!
In a medium size pot put all ingredients and bring to boil; then reduce heat to medium heat and cook, covered, about 30 minutes. You may cook longer if you like your vegetables softer.
Brown beef; take off grease. Add onion, bacon, tomato soup, tomato sauce, tomato paste, cheese, salt and pepper. Cook elbow macaroni. Mix with beef mixture and pour into casserole. Bake in oven at 350° for one hour.
Cream the butter and sugar. Add eggs, water and vanilla. Sift together all dry ingredients. Beat dry ingredients into soft ingredients. Stir in apples and chocolate. Grease and flour tube pan. Bake at 325° for 1 1/4 hours. Cool and eat!
Cook carrots until tender, then pour off water. Mix remaining ingredients in bowl. Pour over carrots; mix well. Chill. Let carrots marinate several hours before serving. When ready to serve, heat in oven or on stove.
Simmer ground beef until almost done. Drain excess grease. Add onion and garlic and finish cooking. Add rest of ingredients and simmer 30 to 45 minutes. Add water as needed to help blend flavors. After 30 minutes, cook, uncovered, if needed, to remove excess moisture.
Wash and scoop out mushrooms. Blend remaining ingredients. Fill mushroom caps with cheese and clam mixture. Place filled mushroom caps under broiler until bubbly.
Preheat oven to 350°. Place fish on well-greased baking dish. Sprinkle with lemon juice and pepper. Fry bacon until crisp; drain and crumble. Combine bacon with breadcrumbs and parsley. Set aside. Remove all but 2 tablespoons of bacon drippings from the pan. Saute the onion slices until tender. Spread onions over fish. Sprinkle crumb mixture over onions. Bake 25 to 30 minutes. Serves 6.
Mix together sugar, butter or margarine and vanilla. Bring to a rolling boil. In a plastic bag, combine cinnamon and sugar. Cut biscuits into 1/4 pieces. Shake biscuit pieces in bag to coat with cinnamon-sugar. Spray a Bundt pan with Pam; place coated biscuit pieces in pan, alternating with hot sugar-syrup mixture. Bake at 350° for 30 minutes, or until biscuit pieces are done. (Excellent breakfast cake.)
Cut beef into 4 serving pieces. Sprinkle both sides of beef with seasoned salt. Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium high heat. Cook beef in skillet 4 to 5 minutes, turning once, until brown. Stir in tomatoes, paprika, ketchup and caraway seeds; reduce heat to low. Cover and simmer 15 to 20 minutes or until beef is tender. Top each serving with sour cream and chives. This has 8 grams carbohydrates.
Mix sugar, flour and salt in mixing bowl. Mix cocoa, water and margarine in pan. Bring to a boil. Pour over dry ingredients. Stir well and add buttermilk, eggs and soda plus vanilla. Pour in greased 9 x 11-inch pan. Bake in preheated 400° oven for 30 minutes.
Heat oven to 400° (moderately hot). Coat chicken with mixture of flour, salt, pepper and paprika. Dip in mixture of eggs and milk which has been slightly beaten. Roll in Parmesan cheese and bread crumb mixture. Let stand 5 to 10 minutes. Melt butter and oil in shallow baking pan in heated oven. Place coated chicken, skin-side down in pan. Bake 30 minutes. Turn skin-side up and continue baking until tender, about 30 minutes. Makes 6 servings.
Stir all ingredients in saucepan. Bake in greased baking pan for 25 minutes at 350°.
Beat together egg, oregano and parmesan cheese. Roll dough into two 8 x 14 inch rectangles. Spread egg mixture on the dough, reserving 3 Tbsp. Layer pepperoni and provolone cheese on top. Roll dough jelly-roll style. Place seam-side down on a greased baking sheet and seal the ends. Brush with reserved egg mixture. Bake in 350 oven for 35 to 40 minutes. Slice for appetizers size. Serve plain or with marinara sauce.
Cut the shrimp into small pieces; heat in the butter with salt and a shake of paprika to taste. Add the lemon juice. Remove the shrimp from the pan. When slightly thickened, add the beaten egg, return the shrimp to the mixture and cook one minute.
In basket of coffee percolator, put first 4 ingredients. In the pot, put last 3 ingredients. Perk.
Pour off liquid; slice pickles. Add sugar, vinegar and spices. Let set overnight and stir. Refrigerate 2 days before eating.
Heat oven to 350°. Grease pie plate, place all ingredients except preserves in blender. Cover and blend about 1 minute or until smooth. Pour into plate (pie). Bake about 40 minutes or until knife inserted in center comes out clean. Cool completely. Heat preserves over low heat until melted. Spread over pie; cool. Garnish with whipped cream, if desired.
Melt butter, fat, peanut butter, Accent, garlic salt and Tabasco sauce in pan. Pour melted sauce over cereals and nuts. Bake 45 minutes to 1 hour at 200°. Stir every 15 minutes while baking. These get better with age.
Cream butter with sugar and salt. Add vanilla, then sifted flour and pecans. Press mixture through cookie press (or shape into 1-inch balls). Place on slightly greased cookie sheet. Bake in 250° oven for 40 to 45 minutes. Cool. Dust with powdered sugar.
Combine egg, bread crumbs, cloves, cinnamon and salt in a large bowl. Add meat and currants. Mix well. Shape into 1-inch balls. Place in a 15 x 10 x 1-inch baking pan. Bake in 350° oven 15 to 18 minutes or until no longer pink. Mix orange juice, cornstarch, honey and soy sauce. Cook until thick. Cook and stir 2 more minutes. Place meat balls in a chafing dish. Pour sauce over meat balls. Serve warm. Makes 32.
Drain canned beans. Cook onion and pepper in 2 tablespoons oil or bacon drippings. Add to beans with Ro-Tel tomatoes and canned tomatoes. Add a clove of garlic if you like. Place in a baking dish. Place strip of bacon on top. Bake about 350° until brown on top about 45 minutes.
Preheat oven to 425°. Place potatoes in saucepan; cover with water and boil for 10 minutes. Put margarine and olive oil in shallow baking pan and place in oven until margarine melts.
In large glass dish (13 x 9-inches), crumble cake (pack tightly). In bowl, dissolve Jell-O in hot water and stir. Add sugar and strawberries. Pour mixture over crumbled cake evenly. Spread Cool Whip over entire surface and refrigerate overnight (or at least 6 hours until set). Cut in squares and serve. Makes 20 squares.
Mix all ingredients together. Roll and place in refrigerator overnight. Slice and bake in moderate oven at 350° until done.
Empty can of crushed pineapple in a bowl. Pour package of pistachio pudding over pineapple and mix together. Fold in Cool Whip. Enjoy!
Leave cream cheese out for 2 hours to soften. Prepare the chopped celery and onion. Combine the first 5 ingredients in a large bowl, then add shrimp. Form the mixture into a ball or other shape. Refrigerate overnight or longer. Use within 3 days. Spread on a variety of crackers.
Juice the orange; add 1/2 cup sugar. Set aside. Grind orange rind and pulp with the raisins. Cream together sugar, eggs, butter and sour milk. Add the orange rind mixture. Sift soda with flour and fold into mixture. Pour into a lightly greased and floured cake pan. Bake at 350° for approximately 45 minutes. Pour orange juice and sugar mixture over hot cake. Good served with whipped topping.
In large electric food blender, put all ingredients to blender, 3 or 4 items at a time, mixing in blender as you continue to add each additional series of ingredients. Do not add hard-boiled eggs until all other ingredients have been blended together. Chop hard-boiled eggs and fold into mixture by hand. Yields 2 quarts.
Lightly fry tortillas to soften, one at a time. Fill each with 2 tablespoons cheese and a sprinkle of onion. Roll and place in a 9 x 13-inch baking dish. Melt butter. Blend in flour. Add chicken broth, stirring constantly, until thickened. Stir in chicken, sour cream, bell pepper and jalapenos. Pour sauce over tortillas. Bake at 375° until sauce is bubbling.
Heat milk, sugar, shortening, and salt in saucepan over medium heat, just until shortening is melted. Let cool until lukewarm. Pour warm water into a large bowl. Sprinkle yeast over top. Let stand until foamy, about 5 minutes. Stir to dissolve yeast. Add cooled milk mixture, eggs, and 1/2 c. flour. Beat with wooden spoon until smooth. Stir in remaining flour until dough comes together. Turn out onto floured surface. Knead 5 minutes or until smooth and silky. Place dough in a greased bowl; turn to coat. Cover and let rise in a warm place until doubled, about 1 1/2 to 2 hours. Coat 13 x 9 x 2 inch baking pan with non-stick cooking spray. Punch dough down; press into pan and cover. Let rise in warm place 1 hour or until almost doubled. Heat oven to 375 degrees. Crumble streusel topping evenly over dough. Bake for 30 minutes or until knife inserted in center comes out clean and crumbs are slightly brown and crisp. Cool in pan on rack for 30 minutes. Sprinkle with confectioners sugar. Cut into 16 squares and serve warm or at room temperature.
In a large bowl, mix meat, eggs, onion, bell pepper, salt, black pepper, tomato sauce and mustard. Add oats and mix well. Place into a 9 x 13-inch baking pan. Pat down to 1-inch thickness, leaving at least 2-inches on the sides for potatoes. Add potatoes, then pour juice from tomatoes over meat. Bake in oven at 350° until done, about 45 minutes. Serves 6 to 8.
Place cake pieces in a loaf pan. Mix pudding and milk until it begins to thicken. Stir in ice cream; pour over cake. Dissolve jello in hot water and add frozen berries; pour over cake. Refrigerate until ready to eat.
Let jello partially set. Fold in other ingredients. Let set. Serve with Cool Whip or salad dressing.
Cook mixed vegetables according to pkg. directions and drain. Add cheese, mayonnaise, onion & celery. Mix and pour into a casserole dish. Top with crackers & butter. Bake at 350 degrees for 20-30 minutes.
Cook noodles according to package. Add oregano to spaghetti sauce. In greased 2-quart baking dish, make layers of each: noodles, cottage cheese, Mozzarella cheese and spaghetti sauce. Repeat 2 or 3 times. Bake at 375° about 30 minutes. Let cool 10 minutes before serving.
Cook sliced carrots until tender. Drain and cool in ice water. Add diced onion and green pepper. For dressing, mix tomato soup, salad oil, vinegar, Worcestershire sauce, yellow mustard and salt. Blend and beat well. Pour over onion, carrots and pepper. Mix and marinate for 1 day. Keeps well in refrigerator.
Heat sugar, syrup and vanilla until sugar dissolves. Add peanut butter and stir until smooth. Add Rice Krispies. Drop by spoonfuls onto waxed paper. Let cool and serve.
Cut fish in serving pieces and arrange in serving baking dish. Sprinkle with salt. Mix rest of ingredients except paprika. Spread on fish. Sprinkle with paprika. Bake in moderate oven (375°) for about 25 minutes. Serves 3.
Cream margarine and shortening until fluffy. Add sugar; beat well. Beat in egg yolks. Mix together flour and soda. Add alternately with buttermilk. Mix in vanilla. Add nuts and coconut. Fold in egg whites. Pour into 3 prepared (9-inch) layer pans. Bake at 350° for 30 minutes.
Melt chocolate and 3 tablespoons butter over low heat. Cool. Cream remaining butter with cream cheese until fluffy. Gradually add 1/4 cup sugar, creaming until light. Add 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Mix until smooth. Set aside. Gradually add and beat remaining sugar until thick. Fold in remaining flour, baking powder and salt. Blend in chocolate mixture. Add almond extract, remaining vanilla and nuts. Measure 1 cup batter and reserve (set aside). Spread remainder in 9-inch square pan. Grease pan first. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoons over top. Swirl mixtures together with spatula to marbleize. Bake in moderate oven (350°) for 35 to 40 minutes. Cool in pan on cake rack. Cut into 2 1/2-inch squares. Makes 16.
Cream the shortening and sugar. Beat in eggs. Sift together soda and flour. Stir in egg mixture. Stir in banana and peanut butter. Pour batter into greased and floured pan. Bake at 325° for 1 hour. Serves 6.
Cream the butter. Add sugar and cream well. Add beaten egg yolks and sour cream. Sift dry ingredients and gradually add to creamed mixture, mixing well after each addition. Add vanilla and mix well. Fill cookie press. Form desired shapes on ungreased sheets and sprinkle with colored sugar. Bake in 400° oven for 10 to 12 minutes. Yields 12 dozen.
Spray saucepan with Pam. Add apples, apple juice, sugar and cinnamon. Saute until apples are tender and juice caramelized, about 15 minutes. Spray Pam on a 6 x 8-inch baking dish. Place apples in pan and reserve juice. Preheat oven to 350°. Cover apples with granola and pour over reserved juice. Dot with butter. Bake 20 to 30 minutes. Serve warm with vanilla frozen yogurt.
Preheat oven to 350°. Remove skin from chicken; wipe dry. Melt butter with garlic, salt, poultry seasoning and pepper. Mix potato chips and cornflakes together. Dip chicken in butter mixture and then into crumbs. Arrange in baking pan. Remove garlic from butter mixture. Pour butter over chicken. Bake for about 1 hour.
Mix the cake mix, 2 eggs, oleo and pecans and spread in greased 13 x 9-inch pan. Combine the confectioners sugar, cream cheese and 2 eggs and pour on top of the cake. Bake at 350° for 45 minutes. Cool completely.
Take 2 slices of white bread. Spread mayonnaise on the slices. Add lettuce on 1 slice. Put American cheese on the other slice of bread. Spread ketchup on the cheese. Put sandwich together.
Cook macaroni in salt water until tender and put in an 8 x 12-inch baking dish. Mix grated cheese (leave out enough for topping) with all other ingredients and pour over macaroni. Top with cheese. Bake in 300° oven for 30 minutes.
Mix by hand all ingredients (you may add more or less according to your party). Be sure there is 1 1/2 cups water in the pan. Scoop meatballs with an extra large ice cream scoop (they should be the size of a small baseball). Place them on an aluminum tray and bake at 400° for at least 40 minutes.
Mix the first 5 ingredients. Add nuts. Pour into a 9-inch pie shell. Bake at 350° for 50 to 55 minutes, or until knife comes out clean when inserted.
Combine sugar, corn syrup and water in saucepan. Boil until it forms a hard ball in cold water or spins a thread. Gradually pour over egg whites, beating constantly until thickens. Add vanilla and nuts and continue beating until it holds its shape. Drop by spoonfuls on wax paper.
Mix first 6 ingredients. Blend in flour, salt and soda. Stir in chocolate chips. Bake in 350° oven for 10 to 15 minutes. Yield: 3 to 4 dozen.
Combine all ingredients, except cherries; mix thoroughly. Place in large, buttered pan, reserving one-fourth mixture for topping. Add cherries. Cover with topping. Bake at 350° for 40 minutes.
In large skillet, stir-fry zucchini and cauliflower in margarine until crisp and tender. Add tomatoes, macaroni and basil; heat thoroughly. Add process cheese spread. Continue cooking until cheese spread is melted. Yield: 4 servings. Calories: 340. Diabetic exchanges: 2 meats, 1 starch and 3 fats.
Mix flour, lard, salt and baking powder until crumbly. Add egg with water. Mix; sometimes it takes more water. This dough will keep for a while. Makes 6 pies. Best if use homemade lard.
Cream butter in small mixer bowl. Add cocoa and sugar alternately with milk (more milk if needed). Blend in vanilla. Mix to consistency to spread. Yields: About 2 cups.
Mix all together. When it starts to jell, mix with 1/2 of small container of Cool Whip.
Cook noodles and drain. Cook fresh broccoli 7 minutes (or frozen according to directions). Add butter, cheese, salt, pepper and nutmeg. Mix all together.
Mix salmon, potatoes, onion, egg and pepper until blended. Form into 8 patties. Spread crumbs on wax paper. Press patties in crumbs to coat. Heat oil in nonstick skillet. Add patties and cook over medium heat about 4 minutes per side until golden and crisp. Serve with green peas in cream sauce.
Mix all ingredients. Pour in greased baking dish. Top with buttered bread crumbs. Bake at 400° for 30 minutes.
Cook macaroni for about 9 minutes (do not overcook). Drain. In a Pyrex dish, layer macaroni on bottom. Put pepper and pieces of butter; put cheese on it (about 8 pieces of cheese; do not overlap). Repeat layers until top. Put bread crumbs on top of last layer. Pour milk on it halfway up the dish. Cook in oven for 1/2 hour at 350°.
Mix in large microwavable bowl. Stir with whisk until well blended. Cook in microwave 5 minutes on High. Take out, whisk again, put back in microwave and cook again at 2 minute intervals, stirring each time, until done. (It will change color and consistency.) Let cool to room temperature and whip in 1 cup Miracle Whip dressing. Now, it's ready to use, or can store in fridge for later use.
Preheat oven to 400°. Mix all ingredients except pie filling. Put 2/3 of the dough in a greased square pan, 9 x 9 x 2-inches. Spread pie filling over dough in pan. Crumble remaining dough over pie filling. Bake about 30 minutes. Serve warm. Serves 9 to 12.
Cream margarine and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour. The dough will be very stiff. Do not chill dough! Roll out, cut with cookie cutters and place on ungreased cookie sheet on top rack of oven for 6 to 7 minutes. Remove cookies from sheet immediately. Bake at 350°. Yield: 2 dozen.
Mix ingredients and put in pie shell. Bake for 45 minutes at 375 degrees.
Combine all ingredients, except bacon, and pour into casserole. Top with bacon. Bake at 350° for 45 minutes. Makes 8 servings.
Heat to a slow boil; cook 30 minutes. Put in cans. Put cans in hot water bath for 20 minutes.
Preheat oven to 350°. Grease a 9-inch glass pie plate with margarine. Combine egg and sugar, stir in next 5 ingredients. Spoon into pie plate; top with cinnamon and nutmeg. Bake for 30 minutes. Serve warm with whipped cream or vanilla ice cream. Serves 6.
Spread potatoes with egg whites. Spread into a sprayed pan and bake in a 400° oven.
Preheat oven to 350°. Combine beef, crumbs, parsley, eggs, soy sauce, pepper, garlic, catsup and minced onion in a large bowl. Mix well. Form into small meatballs and marinate in baking dish.
In a saucepan, combine the milk, butter and salt. Heat to boil for 1 minute. Stir constantly. Add chocolate chips and vanilla; heat and stir until chocolate melts. Add water slowly. Keep it warm. Dip fruit or cake cubes.