HumbleIntelligence/food-ner-1-Million huggingface dataset:
This is a great way to use leftover pasta and sauce. Stir butter, egg and Parmesan cheese into warm spaghetti. Form mixture into a "crust" in a 10 to 12-inch pie plate. Spread cottage cheese over bottom of crust. Spread spaghetti sauce over crust. Bake at 350° uncovered for 20 minutes. Sprinkle with Mozzarella cheese on top and bake 5 minutes more until cheese melts. Serves about 6.
Melt butter and mix with half of stuffing mix. Pat into greased long baking dish. Combine squash, eggs, sour cream, mushroom soup, onion and cheese, mixing well by hand.
Mix together all ingredients by hand. Pour into a greased and floured Bundt pan. Bake at 350° for 50 to 60 minutes. Allow to cool before removing from pan. Dust with powdered sugar, if desired.
Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yams in 1 1/2-quart casserole. Dot with margarine. Cover. Bake at 350° for 35 to 45 minutes. Makes 6 to 8 servings.
Add onion, salt, catsup, Worcestershire sauce, Tabasco and butter to HOT cooked rice. Gradually add 1 1/2 cups of the cream. Pour into 1 1/2-quart baking dish, 8 x 12 x 2-inch. Let stand in warm place for several hours, then add shrimp and rest of cream. Put buttered crumbs on top. Bake at 325° for about 40 minutes until hot and slightly browned on top.
Peel potatoes, if skin is tough, or rinse and pat dry. Cut potatoes into thin slices, but not all the way through. Use a handle of a spoon to accomplish this.
Mix broccoli, onion and bacon bits. Cook flour, sugar, vinegar, salt and water until clear. Cool 1 hour. Add mayonnaise and mustard. Mix altogether with the vegetables a short while before serving.
Mix and pour over meat (chuck steak, ribs, round steak). Refrigerate several hours or overnight.
Melt oleo and mix with sugar until creamy. Beat eggs and add vinegar. Add egg mix to creamed mix. Mix well. Add coconut, raisins and nuts, blending well. Bake at 325° for 30 to 40 minutes.
Put butter in a small granite-ware kettle. Place over fire and when melted, add molasses and sugar, stirring until sugar is dissolved. Boil steadily until when a little is dropped in cold water, the candy will become brittle. Stir constantly to prevent burning and boiling over. Just before removing from fire, add vinegar and then pour the mixture on a well-buttered plate. When cool enough to handle, pull until the candy is porous and light colored, keeping the hands well buttered but be careful to handle the candy lightly, between fingers and thumbs. Squeezing between the hands would spoil it. Cut in small pieces with a sharp knife and arrange on a buttered plate to cool.
Combine flour, salt and pepper. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut venison into 1 1/2 x 1-inch strips. Heat oleo in deep skillet. Brown meat strips in it, turning them often. Add onions and saute until golden. Add water; stir to dissolve brown bits in bottom of pan. Add soup, mushrooms and cook, uncovered, over low heat, stirring until mixture is thick and meat is fork-tender, about 20 minutes. Just before serving, stir in sour cream; heat but do not boil. Serve with rice, boiled noodles or mashed potatoes. Makes 4 to 6 servings.
Roll wafers and crackers. Cut marshmallows in small pieces. Cut nutmeats fine as well as dates. Mix the first 5 ingredients with enough Milnot to hold together, not sticky. Shape in roll in foil paper and leave 2 or 3 days. Put in refrigerator freezer.
Sift dry ingredients together. Add beaten egg yolks and buttermilk, stirring until well blended. Beat egg whites until peaks form and fold into batter gently. Set aebelskivei pan over low to medium heat and heat until a few drops of water sputter in pan. Put a dab of butter or shortening in each well. Fill 2/3 full with batter. Turn with a hat pin or skewer until well browned on all sides and cooked through. Serve with jam and powdered sugar.
Put 2 cups confectioners sugar in mixing bowl; add cream cheese and mix by spoon. Add remaining sugar. Melt chocolate squares; add to mixture. Add vanilla and chopped nuts. Put mixture into 8-inch or 9-inch square pan. Chill 2 hours. Cut into squares.
Melt butter in a frying pan. Add Cheerios and fry until golden brown, stirring frequently. Remove from heat. Cool completely and add the other ingredients. Store in covered container.
Mix first 7 ingredients; make into balls. Melt shortening in skillet; brown meatballs and remove meatballs and keep warm. Drain off fat. Mix until smooth, cornstarch, brown sugar, pineapple juice, vinegar and soy sauce. Pour into skillet; stir over medium heat, stirring constantly to a boil. Boil 1 minute, stirring constantly. Add meatballs, pineapple and pepper. Stir to heat through. Serve over rice.
Mix together and top with 1/4 cup cracker crumbs mixed with 2 tablespoons melted butter. Bake at 350° for 45 minutes. Serves 6. Double recipe for 9 x 13-inch pan.
Place chicken in bottom of 9 x 13-inch glass baking dish. Mix soup and sour cream; pour over chicken. Top with crackers; dot with margarine. (You may freeze the casserole at this point, thaw overnight in refrigerator.) Bake at 350° for 25 to 30 minutes, or until mixture bubbles on sides of casserole. Serves 10 to 12.
Preheat oven to 350°. Grease 13 x 9-inch pan; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In	large bowl, beat eggs, add oil, buttermilk, sugar and vanilla. Mix well. Add flour mixture, pineapple, carrots, coconut and nuts. Stir well. Pour into baking dish and cook 55 to 60 minutes. While cake is baking, fix Buttermilk Glaze.
Grease a 9 x 13-inch cake pan. Tightly fit slices of bread in a single layer on bottom of pan. Layer ham, cheese and other filling ingredients on top. End with another layer of tightly fitting bread. (You can trim the crust if you prefer.) Press down hard on bread to condense all. Pour eggs over entire pan. Cover pan and refrigerate for at least 12 hours. (Can set as long as 24 hours.) Bake, covered, at 350° for 1 hour.
Combine granulated sugar, flour and baking powder. Add the dates and nuts. Add enough sweet milk to make a batter as for a cake.
Cream the butter and cheese until soft. Add egg and water; beat well. Sift flour, salt, cayenne and paprika together; add in 3 additions. Beat well after each addition. Chill dough 10 minutes. Pack into Wear-Ever cookie gun. Using saw-toothed (spritz) cookie disc, make long strips lengthwise on ungreased cookie sheet. Bake 18 to 20 minutes at 350°. Cut into 3-inch strips. Yields 8 dozen 3-inch straws when dial is set on thick.
Mix shrimp, scallops, green pepper, mushrooms, lemon and onion in a baking dish (13 1/2 x 8 3/4 x 1 3/4 inches). Mix vinegar, oil, sugar, 1 teaspoon salt, tarragon and bay leaf; pour on shrimp mixture. Cover; refrigerate 8 hours, occasionally spooning marinade onto shrimp mixture. Drain shrimp, reserving marinade. Stir parsley into marinade. Serve shrimp with lettuce and reserved marinade (in a separate bowl). Your guests can make and toss their own salads, then season them with salt and pepper. Makes 6 to 8 servings.
Mix sugar and flour together; add beaten egg yolks, corn and milk. Fold into stiffly beaten egg whites. Pour into buttered pan and bake for 40 minutes at 375°.
Cut up and boil chicken until tender. Stir in cream of chicken soup and turmeric and cook about 5 or 10 more minutes. Put flour in bowl and make a hole in center. Stir in water slowly until 2/3 of flour is mixed in a heavy ball, then make 3 balls and roll each out on a floured board and cut into dumplings. Turn fire on low and drop dumplings in; cook only 5 or 6 minutes.
Ask fishmonger to remove the head and backbone from the fish. Sprinkle mackerel with salt and pepper and grill on both sides for a few minutes. Put butter in a saucepan; add vegetables and cook for about 5 minutes, stirring frequently. Add tomato puree, sherry, pepper and salt. Arrange vegetables in casserole and put mackerel on top. Sprinkle each fish with paprika. Cover with lid and cook in gas oven on gas mark 4 (350°) for about 15 minutes.
Here is a favorite recipe which I use very often, especially as a light meal for hot summer days, lunch or dinner. Very easy and quick to prepare! lettuce. Tear or slice thinly and place in bottom of salad bowl or large bowl.
Mix together. Drop by teaspoonfuls on greased cookie sheet and bake at 350° for 12 to 15 minutes. Makes 100 cookies.
Veggies: Bring to a boil 2 cups water. Add potatoes, carrots, celery, onion, salt and pepper. Cover and cook until tender. Don't drain!
Cook vegetables as directed on package; cool. Combine all ingredients thoroughly and bake in large covered casserole dish for 25 minutes at 350°.
Cook together over medium heat in heavy pan sugar, butter and Milnot. Bring to rolling boil and boil for 5 minutes, stirring constantly. Remove from heat and stir in peanut butter, marshmallows and vanilla. Pour into 9-inch buttered pan. When cool, cut in squares.
In shallow dish or bag, combine all ingredients, except chicken. Add chicken, cover, marinate overnight or at least 4 hours. Remove marinade from pan.
Snap, wash and cook green beans with salt pork or bacon. Cook until beans are tender, 3 hours or better. Add salt.
Combine sugar and syrup in 3-quart saucepan. Cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove from heat and stir in peanut butter; mix well. Add Rice Krispies; stir until well blended. Press mixture into buttered 13 x 9-inch pan.
Cut biscuits in four pieces each. Combine 1 cup sugar and 1 tablespoon cinnamon. Put in plastic bag. Place biscuit pieces in bag and shake until well coated. Put coated pieces in a greased cake pan (or a Bundt pan works well). In a pan, combine oleo, 3/4 cup sugar and 1/2 tablespoon cinnamon. Bring contents to a boil. Let boil 2 to 3 minutes and pour over biscuits. Bake 10 to 15 minutes at 425° or until biscuits are done.
Using large salad bowl, layer chopped lettuce, chili beans, Cheddar cheese and crushed Fritos. Just before serving, pour on dressing to cover. Best if served soon after preparation.
Shred 3/4 pound sharp Cheddar cheese (3 cups). In large pan, brown sausage over medium heat; drain excess fat and set sausage aside. Lightly butter one side of 5 slices bread; cut into cubes. Sprinkle 1/2 bread cubes in bottom of greased 12 x 7-inch baking dish. Sprinkle with half the cheese, 1/2 can chilies and 1/2 the sausage. Layer remaining bread cubes, cheese, chilies and sausage. Beat 4 eggs together with 2 cups milk, salt and pepper. Pour evenly over casserole layers. Cover and chill overnight. Place uncovered baking dish in 350° oven. Bake 1 hour or until golden brown. Let stand 10 minutes before serving.
Brown beef with onion and drain off fat. Stir in tomato sauce, catsup and pepper. Heat until bubbly. Pour 1/2 of mixture in an 8-inch square pan. Lay cheese slices on top. Pour remaining meat mixture over cheese. Top with biscuits and bake at 400° for 15 to 20 minutes or until biscuits are golden brown. Serves 4 to 6 people.
In a medium bowl, combine cream cheese, crab, onion, Worcestershire sauce and salt. Mix well. Add enough catsup to give a pleasing color. Serve warm in chafing dish, accompanied by basket of crackers.
Mix flour and shortening. Save 3/4 cup mixture for top crumbs. To remainder, add baking powder, eggs, soda, milk and cinnamon. Beat briskly until batter is smooth. Pour into greased pan. Scatter crumbs over top. Bake 25 minutes at 375° in 9 x 13-inch pan.
Preheat oven to 350°. Combine sugar and oil, then add eggs. Combine the flour, soda, salt and spices together and add alternately with water. Mix well, then add pumpkin, then nuts. Pour into loaf pan that has been greased. Bake 1 hour or until toothpick comes out clean.
Soften cream cheese in a bowl or microwave for 1 minute. Add Ranch salad dressing mix to cream cheese and mix thoroughly. Split garlic bread loaf in half. Spread cream cheese mixture onto bread. Dice green pepper, onion and tomatoes and sprinkle over cream cheese mixture on bread. Sprinkle cheese on top and bake at 400° for 10 minutes.
Combine all ingredients. Chill at least 4 hours or overnight. Serve on lettuce leaves. Yields 4 to 6 servings.
Cook spaghetti. Drain. Mix with spaghetti sauce and mushrooms. Bake at 350° in a 9 x 13-inch pan for 45 minutes. Take out of oven and add 2 cups Cheddar cheese on top. Put back in oven for 5 minutes.
Beat eggs with fork until well blended. Stir in sugar and oil; beat well. Add vanilla and lemon flavoring. Add flour. Drop out by teaspoon onto ungreased cookie sheet. Press cookie with flat bottom glass, about 2 inches apart. Bake in oven at 350° for 8 to 10 minutes, or until lightly browned. Take up with spatula as soon as it gets done, or they will stick. Makes about 3 dozen.
Put the first 5 ingredients in saucepan on medium heat; stir constantly. Cook until thick, then let cool completely. Fold in Cool Whip. Serve as dip with strawberries, pineapple chunks, celery, etc.
Mix. Roll in sugar and bake at 375° for 5 minutes and put a chocolate star on top.
Combine wild rice and the 1 1/2 cups chicken stock. Simmer 1 hour or until rice is fluffy. Set aside. In large saucepan, saute mushrooms in 2 tablespoons of the butter until the liquid has evaporated, about 10 minutes. Remove from pan and reserve. Heat remaining butter in saucepan. Add onions, celery and green pepper. Saute until tender, about 3 minutes. Press this mixture through a sieve or puree in a blender, adding a little of the chicken stock, if necessary. Return vegetables to saucepan with all but 1/2 cup of the chicken broth. Heat to boiling. Blend flour with the reserved chicken stock to make a paste. Stir into boiling mixture. Cook until thickened. Add mushrooms and wild rice. Add salt and pepper to taste.
Bring 3 cups water to a boil, add pudding and jello. Boil 1 minute. Pour into 8 x 8 pan. Refrigerate until Jello sets, then fold in drained oranges and cool whip. Refrigerate overnight.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Mix cake according to package directions, adding 1/3 cup evaporated milk and butter. Pour half of the batter into prepared pan. Bake for 20 minutes at 350°.
Press rolls into a 9-inch pie plate. Saute zucchini and onion in margarine until tender. Beat eggs. Add eggs, salt, pepper, parsley flakes and oregano to zucchini and onion. Pour into pie plate. Cover with Mozzarella cheese. Bake at 375° for 20 to 25 minutes.
Mix first 3 ingredients; then mix in the dry ingredients. Last, add the fruits and nuts. Bake in a greased tube pan for 1 hour at 325°.
Beat together with an electric mixer the cream cheese, sugar and vanilla. When fluffy, fold in Cool Whip and marshmallows. Chill for several hours. Serve in long-stemmed or sherbet glasses or in a large crystal bowl. Top each serving with the cherry pie filling.
Pat dry fish pieces and place fish in 13 x 9-inch pan. Melt margarine and pour over fish. Sprinkle onion soup mix over fish. Sprinkle heavily with dill weed. Bake at 350° until fish flakes. Baste occasionally with margarine and soup liquid.
Cook beans in salted water in Dutch oven until tender (20 to 30 minutes). Drain and reserve 1 cup liquid. Return to pot and set aside. Cook beef, onions and garlic until brown. Add beans, liquid, tomatoes and spices. Cover and simmer 50 minutes. Stir in cheese. Cover and cook an additional 10 minutes.
Boil potatoes whole; cut into cubes. Melt butter and Cheddar cheese together. Add to this the sour cream and chopped green onions. Mix and add to cold cubed potatoes. Stir and put in greased casserole dish. Bake for 30 minutes at 350°.
Prepare stuffing according to package directions for dry stuffing. Spread into a 13 x 9 x 2-inch pan and top with chicken. Melt butter or margarine. Blend in flour and seasoning. Add to cool broth. Cook and stir until thick. Stir small amount of hot mixture into eggs. Return to hot mixture and pour over chicken. Bake in slow oven at 325° for 40 to 45 minutes or until knife inserted comes out clean. Let stand 5 minutes to set. Cut in squares and serve with Pimento Mushroom Sauce.
Caramelize sugar until brown; dissolve with boiling water. Add milk and let boil. Combine brown sugar, flour and beaten egg yolk. Thin with milk or water and add to boiling mixture. Cook until thick, add a small lump of butter and flavoring. Pour into baked shell. Beat egg whites and cold water until it peaks. Fold in sugar and pour on pie filling. Brown in oven.
Mix cake mix, eggs, baking soda, oats and oil together. Add chocolate chips and nuts. Drop by spoonfuls on greased cookie sheets. Bake at 350° for about 13 minutes.
In a large dish crumble cornbread. Spread beans on bread. Layer tomatoes, peppers, onions and bacon on top. Set aside. Mix mayonnaise and pickle juice. Blend well. Pour over top. Ready to eat.
Spread bean dip in 12 x 6-inch dish. Mash avocados and add lemon juice. Spread on bean dip. Mix taco seasoning, garlic powder, sour cream and mayonnaise.	Spread on avocados. Sprinkle grated cheese over seasoning layer. Layer onions on cheese. Layer tomatoes on onions. Layer drained black olives on top. Refrigerate overnight to enhance flavor. Serve with tortilla chips. Serves 10 to 12.
Cook veggies in oil until tender. Add crabmeat, eggs, oleo, salt, pepper and garlic salt. Cook on low heat for 15 minutes, stirring. Place in casserole; sprinkle with bread crumbs. Bake at 350° for 45 minutes.
Beat well with mixer. Makes enough for 4 dozen doughnuts. We cut out round pieces, omitting hole in center. Fry as usual, then using a bread knife, slice 3/4 way through horizontally. They freeze well. We touch tops in powdered sugar before serving.
Bring broth to a boil and add mushrooms, bamboo shoots and chestnuts. Cook for 1 minute. Add soy sauce, salt and tofu. Bring to a boil again. Mix vinegar, pepper, cornstarch and water and stir until thick. Remove from heat and gradually stir in egg. Garnish with chopped scallion.
Mix all ingredients together. Pour in floured and greased 9 x 13-inch pan. Bake at 350° until toothpick comes out clean.
Let salmon and lemon juice stand 1 hour. Mix well and garnish with hard-cooked eggs in a lettuce lined bowl.
In large mixing bowl cream butter and sugar. Add eggs 1 at a time. Beat until creamy. Add flour, one cup at a time to mixture; add baking powder and salt. Beat well. Pour into 10-inch tube pan. Bake at 350° for 1 1/2 hours.
Mix apples and sugar in a bowl and set aside. Sift dry ingredients and mix with apples. Add eggs, oil, vanilla and nuts if desired. Pour batter into well-greased 9 x 13-inch pan. Bake at 325° for 50 minutes or until cake tests done.
Mix all ingredients into a ball or can be put into a serving dish. Spread onto crackers.
Mix all ingredients together in punch bowl. Completely cover top of punch with crushed ice. Layer strawberries on top of ice.
Combine cream cheese, flour, Miracle Whip and 4 sticks of margarine for dough. Make into balls and spread into shells in muffin pans. Mix together eggs, pecans, margarine, vanilla and brown sugar. Fill shells and bake at 325° for 20 minutes. Makes 7 dozen.
Preheat oven to 425°. Grease skillet. Brown sausage and onion. Drain. Combine eggs, cornmeal, corn, milk and oil. Pour half of cornmeal mixture in skillet, then put sausage and onion mixture, then cheese, then pour remaining batter over all. Bake at 425° for 30 to 40 minutes.
Wash and peel eggplant. Cut into thin slices. Sprinkle with salt and pepper. Dip in flour and brown on both sides in small amount of oil. Drain. Arrange layers of eggplant and tomato slices in a greased 13 x 9-inch pan. Sprinkle each layer with onion, butter, sugar, salt and pepper. End with layer of cheese. Bake at 375° for 45 minutes or until tender.
Mix brownies according to the package directions, adding egg, oil and water. Grease lightly a pizza pan (round). Pour brownies onto pan and spread. Bake at 350° for 20 minutes (cool completely).
Scrub potatoes; pare off narrow strip of peel around center of each. Cook in boiling salted water 15 to 20 minutes; drain. Meanwhile, cook peas and onion in small amount boiling salted water 8 to 15 minutes; drain. Make a white sauce of margarine, flour, salt and milk. Combine vegetables and sauce.
First mix yeast and water in large bowl until dissolved; set aside. Second mix remaining ingredients together. Blend the yeast mixture into these remaining ingredients. Place by spoonfuls into greased muffin pan. Bake at 450° for 20 minutes or until golden brown. Batter will keep 1 week in refrigerator.
Blend strawberries, lemonade, water and ice cream until smooth. Gently add lemon-lime drink and serve. Makes 8 (5 1/2 oz.) servings.
Cut potatoes into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake, add a few at a time in bag, coating well with the cheese mixture. Melt butter in 13 x 9-inch baking dish. Place potatoes in a layer in dish. Bake at 375° for 1 hour; turn potatoes once during baking. When golden brown, sprinkle with parsley. Makes 6 to 8 servings.
Combine dry milk, crushed pineapple and lemon juice. Beat until fluffy. Add vanilla, cinnamon and sweetener; continue beating. Add baking powder and flour. Fold in blueberries, cranberries and apples. Bake at 325° for 1 1/2 hours.
Mix sugar, salt and flour. To separate starch granules, beat eggs thoroughly until frothy and lemon color. Mix eggs with dry ingredients and beat well. Add milk and cook at medium to low temperature until mixture coats a metal spoon. When cool, add half and half and vanilla. Freeze in crank or electric freezer.
In large mixing bowl, combine yams, brown sugar, cream, milk, eggs, salt, cinnamon, nutmeg and ginger. Pour into pastry shell. Bake at 350° for 1 hour or until knife inserted comes out clean; cool. Mix together sour cream, confectioners sugar and vanilla. Top pie.
Mix first 5 ingredients. Fold in chocolate chips and pecans. Pour into Bundt pan. Bake at 350° for 45 minutes.
Saute mushrooms in the butter. Blend in the flour, salt and pepper. Add milk. Cook and stir until thick and bubbly. Add cream cheese; stir until melted. Stir in peas and onions. Turn into 1 1/2-quart casserole. Bake at 425° for 25 minutes. Sprinkle onion rings over casserole. Bake an additional 5 minutes.
Beat the first 5 ingredients with electric mixer until creamy and fluffy. Cool in refrigerator. Shape into ball and roll in pecans.
Mix meat in a glass bowl with salt and a little vinegar (about 1/4 cup). May mix 1/2 beef and 1/2 pork. Put all the remaining ingredients in blender to liquefy. Heat blender stuff with a little oil (cover bottom of pan). Add salt to taste. Pour chile sauce into meat (in glass bowl) and mix until all red. Leave set out of refrigerator for at least overnight to absorb flavor. Stir/mix next morning and taste. Add salt if required. Leave set until the evening. Pour any liquid out (if any) that has risen to the top. Put bowl in refrigerator and use as needed, or wrap in freezer clear wrap (portions for 1, 2 or more persons) and freeze.
Mix yeast, powdered milk, warm water, sugar, salt and wheat germ, if used. Let bubble after stirring. Turn oven on to lowest temperature and let mixture rise for 10 minutes. Add flour and baking soda. Mix and knead well. Grease well 2 loaf pans. Put half of dough into each pan and let rise in warm oven for about 40 minutes or until doubled in size. Bake at 350° for 40 to 45 minutes, until the bread sounds hollow. Remove from pans immediately.
To plump raisins, cover with boiling water and let stand about 5 minutes until they are plump and soft; drain well before using.
Mix all ingredients and refrigerate overnight. Use Ro-Tel to increase spiciness. Do not try to can this, it will explode!
Add water, raspberry filling and raspberry preserves in large lobster pot. Mix thoroughly until smooth. Cook on medium heat, stirring constantly so mixture does not stick or burn to the bottom of the pan. Add lemon juice to taste. Should be slightly tart. Keep heating until a slow boil, then start adding cornstarch thickener until it starts to thicken. Should be the consistency of very thick gravy! Makes 3 gallons. Take 2 1/2 hours to cook. Do not cook too fast!
Cook macaroni. Add vegetables. Mix mayonnaise and vinegar together and add to mixture. Mix thoroughly. Chill.