HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put bread in 9 x 13-inch buttered pan. Add Cheddar cheese and crumbled bacon. Sprinkle with green chilies on top. Add grated Jack cheese. Beat eggs, milk and spices together and pour over top. Refrigerate overnight. Bake at 325° for 50 to 60 minutes. Let stand 10 minutes before cutting. Serves 8 or 10.
Boil zucchini until tender. Meanwhile saute carrots and onions in a little butter until limp. Add soup and sour cream. Add 3/4 cup croutons and zucchini, stirring gently. Pour into 2-quart greased casserole. Sprinkle remaining croutons on top. Bake at 350° for 20 to 25 minutes.
Combine zucchini, onions and salt and let stand overnight. Rinse and drain. Add rest of ingredients and put all in large kettle. Bring to a boil; simmer uncovered, stirring occasionally, 30 minutes or until of desired consistency. Place in clean sterilized jars and process in water bath for 5 minutes.
Combine sugar, paprika, salt and dry mustard. Slowly stir in vinegar and olive oil. Beat the dressing until thoroughly mixed, approximately 3 to 5 minutes.
Chop mushrooms, onion and garlic. Shred cheese; mix and put into a 10-inch pie plate. Mix Bisquick, milk, eggs and pepper in blender; pour over all vegetables. Bake at 400° for 35 to 45 minutes.
Heat oven to 325°. Butter a 1 1/2 qt. casserole. Cook broccoli and drain. Beat baking mix, eggs, milk and salt until smooth. Mix in broccoli and cheese. Bake 1 hr. or until knife inserted in center comes out clean.
Toss peppers and onion together in a small bowl. Spray a small frying pan with cooking spray. Cook garlic and chicken until thoroughly heated. For each pita half, fill with a layer of chicken strips, 2 halves of cheese and 1/4 cup pepper and onion mixture. Cover loosely. Microwave on High for 30 seconds or until cheese is melted. Add lettuce and serve with sour cream. Makes 4 pitas.
Sift all dry ingredients together, then add shortening, egg, molasses, water and vinegar. Mix well. Then roll out. Bake at 375° on cookie sheet about 10 to 15 minutes. Leave on tray about 1/2 minute. Then remove to cooling rack.
Saute onions in butter. Add remaining ingredients. Bring to a boil. Pour over rice. Cover tightly with foil and bake at 375° for 15 minutes.
Cook; keep stirring until it comes to a boil. Boil without stirring for 5 minutes. Remove from heat. Stir in 1 teaspoon salt and 1 teaspoon vanilla. Pour over 6 quarts of hot popcorn. Mix well. Pour on 2 pans. Bake at 250° for 1 hour. Stir every 15 minutes.
Mix all together and add enough Thousand Island or Miracle Whip salad dressing (approximately 1/3 cup) until it holds together. Put a teaspoonful on a rye cracker or a Triscuit. Put in microwave or under broiler until the cheese melts.
Fry hamburger, onion and seasoning together. Layer hamburger, beans, soup, milk and potatoes in a 9 x 13-inch pan. Bake at 350° for 45 minutes, covered. Then add grated cheese. Bake for 15 minutes, uncovered.
Dissolve Jell-O in boiling water. Add cranberry sauce and mix with blender or mixer. When mixture thickens slightly, stir in sour cream. Swirl it in and refrigerate. Top with sour cream.
Combine ingredients in order of water, sugar, salt, oil and flour, using only enough flour to make dough so that it can be handled. Knead until smooth on lightly floured board. Place in greased bowl and allow to rise. This takes longer then regular yeast dough. Knead down and allow to rise again. Divide into 4 parts. Shape and place into greased loaf pans and allow to rise again. Bake at 375° for 45 minutes or until brown.
Combine the first 4 ingredients together, then cook (boil for 1 minute). Remove from stove. Add the peanut butter, oats and vanilla. Drop onto wax paper until cool. Serve at once.
Combine cream and coffee in a saucepan and simmer for 5 minutes. Strain through a fine sieve and pour into cups. Top with whipped cream and serve with sugar. Serves 4.
Mix the last 10 ingredients and pour over 5 cups carrots, sliced, cooked and cooled, 1 medium onion, sliced into rings and 1 medium green pepper thinly sliced. Mix and refrigerate for 24 hours before serving. Keeps a long time in the refrigerator.
In skillet, brown chicken in hot fat. Season with salt and pepper and place in 2-quart casserole. Drain fat. Add remaining ingredients except celery and bay leaf. Pour over chicken; tuck in celery and bay leaf. Bake at 350° for 1 1/4 hours. Remove bay leaf and celery.
Mix all ingredients. Cover and refrigerate 3 hours. Just before serving, drain salad. Yields 6 servings. Has 40 calories per serving.
Slice the watermelon lengthwise so that one piece is slightly larger than the other. The larger piece will be the fruit bowl for the salad.
Mix vanilla wafers with 1 stick melted oleo; press in pan for crust. Mix cream cheese, powdered sugar, 1/2 stick oleo and milk. Beat until smooth. Spread mixture over crust.
Mix egg yolks, milk, lemon juice and lemon extract and pour into pie crust. Whip egg whites, adding 1 tablespoon sugar one at a time for meringue.
Combine picante sauce and cranberries and heat in saucepan on stove. Pour over meatballs and serve.
Combine first 6 ingredients. Combine pumpkin and evaporated milk. Cream shortening and sugar; add egg. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Bake at 350° for 30 minutes or until toothpick comes out clean.
Use 13 x 9-inch pan. Butter generously. Bake mixture until golden brown at 350° for 30 minutes on upper rack in oven. Cool. Cut into bite-size squares. Package and freeze. When ready to serve, be sure they are completely thawed. Bake again at 350° for 15 minutes. Serve hot on picks.
Mix brown sugar in with softened butter. Add powdered sugar and mix well. Add spices and mix well. Add ice cream. Heat mixture until creamy. Chill for 2 hours. Can be frozen.
Combine sugar and water in a saucepan. Cook and stir until sugar dissolves. Bring to a boil and cook 3 minutes. Gradually add hot syrup to the eggs, stirring constantly. Add butter and vanilla. Pour into pie shell; arrange pecan halves on filling. Bake at 350° for about 1 hour or until pie is set. Cool.
Cut drained tender bits in fourths, bread with meal and brown in hot oil. Saute mushrooms, celery and onion in corn oil. Add browned entree pieces and mix well. Place in oiled casserole and bake in a 350° oven for 30 minutes. Serves 8.
Cut up yellow and green squash in rounds. Make sauce by sauteing in butter the onion. Add squash to sauce. Season and cook under low flame for 15 minutes. Serves 4 to 6.
Mix all ingredients. Allow jello to start to set. Stir once again and allow to set.
Butter and flour a 9-inch spring-form pan. Heat oven to 350°. Mix together the Ricotta cheese and cream cheese. Add flour, sugar, lemon juice and vanilla, beating well. Blend in eggs, one at a time, using slow speed of mixer. Gently add sour cream, then pour mixture into prepared pan. Dust with cinnamon. Bake at 350° for 1 hour. Turn off oven; leave cake in for 4 to 5 hours. Remove from oven and refrigerate.
Mix the first 4 ingredients in casserole dish. Melt margarine. Add crushed Ritz crackers; top casserole with this. Bake in a 350° oven for 35 to 45 minutes, until brown and bubbly.
Place 1/4 pound of butter and onion in a large saucepan and simmer until onion is shiny. Add tomatoes, finely grated carrot, 1/2 grated beet and 1/2 chopped green pepper and boil 20 minutes, stirring constantly. Place 3 quarts boiling water in a large kettle. Add 3 potatoes, cut in half, remaining beet, diced carrot, diced celery and salt. Boil until potatoes are done. Remove potatoes and mash. Add the rest of the butter and the cream. Add 3 diced potatoes and let boil for 1 minute, then add boiled tomato mixture, shredded cabbage and mashed potatoes. Bring to a boil. Add chopped green pepper, dill and black pepper. Remove from heat. Cover with lid. Serve hot.
Melt margarine and chocolate together. Beat together eggs, sugar, vanilla, flour and salt. Mix in melted margarine and chocolate. Drop 3/4 teaspoon onto hot waffle iron and bake 1 minute. Frost with Waffle Cookie Frosting.
Mix egg, oil (or creamed shortening) and milk. Add flour sifted with salt and baking powder. Add meal. Grease muffin tins. Fill 2/3 full. Bake at 425° for 20 to 25 minutes.
Brown hamburger and drain. Prepare macaroni and cheese according to package directions. Mix hamburger, macaroni and cheese and soup. Bake at 350° for 30 minutes.
Cream shortening, brown sugar, molasses and eggs well. Add remaining ingredients to creamed mixture. Form dough into balls. Roll dough balls in white sugar. Bake at 325° for 17 minutes. Yields 50 cookies.
Mix Jell-O with hot water. Stir in orange juice and cool. Add oranges and pineapple. Pour into a 13 x 13-inch dish and congeal. Beat pudding with milk until slightly firm. Fold whipping cream into pudding mix. Spread over congealed orange salad. Yields 12 to 15 servings.
Mix all ingredients together. Pour in unbaked deep dish pie crust. Bake at 350° for 1 hour.
Preheat oven to 350°. In small bowl combine all ingredients but steak. Arrange steak on rack in broiler pan. Press onion mixture on top and sides of steak. Bake uncovered 45 minutes or until steak is done.
In large bowl, mix pineapple with marshmallows. Cover and set aside. In saucepan, mix juice, sugar, flour, egg and vinegar; cook until thickened, stirring with a wire whisk. Cool completely. Combine with Cool Whip. Fold into pineapple-marshmallows. Add nuts and apples.
Pour melted butter in a 9-inch square pan. Mix flour and milk; pour over butter. Add sweetener to apples or fruit and put over mixture. Do not stir. Bake at 375° for 40 minutes.
Combine and mix well in casserole dish. May also put in small slow cooker. Bake at 350° for 20 to 25 minutes or until hot all through. Spread on rye bread; may toast bread. Great to serve on a hors d'oeuvre table.
Combine margarine, cake mix and 1 egg. Pat into greased 15 x 10-inch jelly roll pan. Beat remaining 2 eggs, cream cheese and sugar. Stir in coconut and nuts. Pour over the cake mix in pan. Bake at 325° for 45 to 50 minutes or until golden brown. Enjoy!
Saute onion and bell pepper in butter. Combine onion, pepper, corn, tamales and seasonings. Taste and adjust seasonings to taste. Sprinkle with thick layer of grated cheese. Bake at 350° for approximately 30 minutes.
Prepare Jell-O with boiling water. Allow to partially congeal and add oranges, cranberry sauce and pineapple with juice. Stir into partially congealed gelatin and chill.
Mix all together. Pour into a greased muffin pan. Bake at 350° until done. Yields 6 rolls.
Empty gelatin into bowl. Add boiling water and stir well until dissolved. Add ice cream and stir until melted. Add undrained pineapple, orange juice and walnuts. Turn into a mold. Chill. As mixture cools, it separates. Serve as a salad or dessert.
Boil fresh corn cobs. Spread with mayonnaise while hot and sprinkle with parmesan cheese.
Melt red hots in juice until hot. Serve. Good for a cold winter night.
Saute leeks and mushrooms in butter without browning until soft. Remove from heat and mix in flour. Add broth and wine; bring to a boil. Add cream and simmer for 10 minutes. Add seasonings and sherry to taste. Serves six.
Put all ingredients in 1 bowl and mix together. Bake at 350° for 1 hour. It is a moist cake.
Note: Need 10 gallon crock, bottle caper, bottle caps (crown), 24 quart bottles, 4 foot tubing and one 2 x 4 x 4-inch.
Salt and pepper chicken. In a large skillet, heat the butter and oil; brown the chicken on both sides. Add Jack Daniels and carefully ignite, shaking the skillet until flames go out. Add the shallots and cook for 1 minute. Add thyme, parsley and water; cover skillet and cook over low heat, turning occasionally, 25 to 35 minutes.
Mix together in large bowl the cake mix, oil, apricot nectar, Jell-O and eggs. Pour into greased tube pan and cook until done at 300°. Mix lemon juice and powdered sugar and pour over cake as soon as you remove it from oven. Let cool in pan. If desired, add butter in sauce.
In a large mixing bowl, cream together the butter and sugar. Add the eggs; beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder; mix until smooth. Butter a 13 x 9-inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes, or until golden and cake tests done. Filling will sink into the cake while baking.
Brown onions in Wesson oil. Add all other ingredients. Cook on medium heat, stirring occasionally, until mixture cooks down about 1/2-inch in pan.
Mix half grape juice and half Sprite in quantity needed for your party. Pour over ice and serve.
Thoroughly mix the cream cheese, sour cream and taco seasoning. Spread over a large round platter, plate or tray. Cover with plastic wrap and refrigerate overnight. When ready to serve, top with the rest of the ingredients in the order given. Garnish with olives. Sprinkle a little taco sauce over all. Serve with tortilla chips.
Preheat oven to 325°. Combine sugar and cornstarch in a large bowl. Mix, pressing out any lumps. Stir in lemon peel. Beat in eggs, one at a time. Stir in lemon juice. Blend in butter. Pour filling into pie shell. Bake until puffed and golden brown, 50 to 60 minutes. Cool to room temperature before using. Filling will thicken, fall somewhat and acquire jelly like texture as it cools.
Tenderize pork chops lightly with a mallet and sprinkle with salt and pepper. Melt all the butter but 2 Tbsp. in a large skillet and cook the pork chops until done. Remove to a serving dish. Place mushrooms in a small skillet with remaining butter and fry for 2-3 minutes. Add tomatoes and garlic, cook 2-3 more minutes. Place mushroom and tomato mix and any remaining butter on each chop. Serve hot. Serves 6.
Soften butter. Add sugar, syrup and salt. Beat until blended. Beat eggs and add. Fold in pecans and add vanilla. Pour into 9-inch pie crust and bake at 350° for 40 to 50 minutes.
In the bottom of a large casserole, place 1 package of crushed Ritz crackers, a mixture of chicken pieces, soup and sour cream, then another package of crushed Ritz crackers mixed with 1 stick melted oleo. Bake at 350° for 15 to 30 minutes until hot. Make 4 to 6 servings.
Preheat oven to 350°. Drain artichokes; cut into squares. Cook spinach according to directions; drain. Combine cream cheese and butter in a saucepan. Cook over low heat until melted, stirring constantly. Layer artichokes, spinach, cream cheese mixture and bacon in an 8 x 8 square casserole. Sprinkle with Parmesan cheese. Bake for 30 minutes or until bubbly.
Place all ingredients together in a Dutch oven. Cover tightly. Do not stir. Place in a 250° oven for 7 to 8 hours or place in crock-pot on low heat for 7 to 8 hours.
Peel, core and cut pineapple crosswise into 1/2-inch thick slices. Set 5 slices aside, reserving remaining pineapple for another use. Combine 1 tablespoon margarine and brown sugar in a small saucepan. Stir well. Place over medium heat and cook 1 minute. Add pineapple juice. Cook an additional minute, stirring constantly. Spread evenly into an 8-inch round cake pan. Sprinkle walnuts around outside edge of pan. Arrange pineapple slices in a single layer over brown sugar mixture. Set aside.
Mix dressing, sour cream and mayonnaise. Chill. Bake corn bread. Cool and crumble. Chop bell pepper, green onion and tomato.
Beat egg whites until stiff; continue beating and add cream of tartar, salt and sugar, a little at a time. Continue beating until it holds peaks. Fold in chocolate chips. Drop by teaspoons onto a greased pan. Bake at 350° for 12 to 15 minutes (try to lift off from the cookie sheet; if you can lift off and the cookie does not stick to the pan then it is done).
Bone chicken and place in baking dish. Sprinkle with a little salt. Mix remaining ingredients and pour over chicken. Bake, uncovered, for 1 to 1 1/2 hours in a 350° oven. Serves 4 to 6.
Combine all ingredients in a medium-size saucepan. Bring to a boil and simmer until the rice is cooked and most of the liquid is absorbed, 5 to 20 minutes, depending on the kind of rice used. Vegetables and seasonings can be added to taste. Onion or bell peppers are especially good. Serves 4.
Heat oven to 350°. Lightly grease 9 x 13-inch pan. Mix all ingredients thoroughly. Pour into pan. Bake until golden brown on top (about 25 minutes). Cut into 1 x 1-inch squares. Serve warm or cold. Makes 4 dozen appetizers.
First, make a regular batch of yogurt, then mix together orange juice, vanilla and honey, then beat with yogurt. Put into 5 ounce paper cups. Freeze a little, then stick sticks into the middle. Freeze completely.
Arrange potato wedges peel side down in shallow baking pan. Mix remaining ingredients and brush over potatoes. Bake in a preheated 375° oven for 45 minutes. Baste occasionally with oil mixture.
Sprinkle dry ingredients over meat. Put liquid smoke into the water, then mix all ingredients. Shape into 3-inch rolls. Wrap in Saran Wrap and refrigerate 24 hours. Lay in pan and bake at 300° for 45 minutes.
Slice fruit in a 10-inch buttered pan or casserole dish, and cover with 1/4 cup sugar. Cream the butter and sugar, and then add beaten egg. Sift flour, salt and baking powder. Add to creamed mixture and spread over fruit. Bake in a moderate oven, 350°, for 45 minutes. Serve hot or cold with cream.
Brush dirt off mushrooms. Remove stems. Chop stems fine. Saute stems and garlic in butter. Add spices and sherry. Remove from heat. Stir in bread crumbs and cheese (add crabmeat). Stuff into caps. Dot with butter. Bake at 350° for 10 to 15 minutes.
Blend all together, folding in miniature marshmallows, in a large bowl. Refrigerate and serve.
In salted water, cook spaghetti until tender; drain and rinse with hot water. Drain mushrooms and save liquid. Melt butter and saute onion. Add seasonings and mushroom liquid. Blend in soup. Stir until smooth. Gradually add evaporated milk, stirring constantly, until smooth and thickened. In casserole pan, mix spaghetti, mushrooms, pimento and chicken. Pour in sauce and mix. Top with cheese. Bake in oven at 350° until it bubbles, about 30 minutes.
Melt butter in 9 x 13 pan. Beat eggs; add flour, baking powder and salt. Pour remaining butter in mixing bowl; add the rest of ingredients. Put in pan. Bake at 400° for 15 minutes. Reduce heat to 350° for 35 minutes. No cover.
Beat margarine, sugar, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Stir in nuts, chips and coconut. Drop from teaspoon 2 inches apart onto cookie sheet. Bake 10 minutes at 350°. Makes 6 dozen.
Cook squash until just tender with water halfway up (about 10 minutes). Beat eggs, mayonnaise, oleo, cheese and green pepper. Fold in zucchini and onion. Salt and pepper. Add bread crumbs. Bake 10 to 15 minutes at 350°.
Mix all ingredients together. Add corn bread mix last. Pour into a large 2 to 3-quart casserole dish. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients together. Spread mixture on prepared cookie sheet. Bake at 400° for 10 minutes. Cut in small squares and serve on miniature party buns. Serve with sauted onions and pickles if desired.
Prepare cake mix by package directions, adding tea and rind of lemon to the batter. Bake in greased and floured 9-inch layer cake pans; remove from pans and cool on rack.
Punch holes in brownies and pour Kahlua over them. Crumble 1/2 brownies in bottom of glass serving bowl. Layer all items. Chill to set.
Combine all ingredients except cucumber, mixing until well blended. Stir in cucumber. Chill several hours or overnight. Serve with chips or veggies. Makes 1 2/3 cups.
In large bowl, beat together cream cheese, horseradish, smoked barbecue sauce, lemon juice, pickle relish, chopped walnuts and chopped green onions. Add drained and boned salmon or tuna. Beat well. Put in covered dish and refrigerate until used. Spread on crackers, bread or vegetable slices.
Melt chocolate in top of double boiler over boiling water. Combine broken pretzels and peanuts; add to melted chocolate. Drop by teaspoonfuls onto waxed paper. Candy will harden and be ready to eat in 10 minutes.
Place the chicken breasts, one at a time, on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
Melt butter over medium heat. Add chocolate square and melt. Pour in cup of sugar and mix in eggs. Pour this mixture into mixing bowl. Add milk and the flour; monitor the amount of flour so that mixture resembles the consistency of pancake batter. Pour batter in hot waffle iron; cook 2 to 3 minutes. Eat with syrup or applesauce.
Fry hamburger. Drain. Add spaghetti sauce, enough to cover the meat thoroughly. Set rest aside. Cook noodles. Drain. In square 9 x 13-inch pan, put one layer of noodles. Add some hamburger on top and spread around. Sprinkle Mozzarella cheese on top of that. Continue with noodles, meat and cheese until you get to the top of the pan. (Should have 3 to 4 layers.) Take sauce and pour around the outside of the pan. Bake at 350° for about 1/2 hour or until cheese is melted on top.
Mix together the sugar, molasses and flour. Heat together the butter and milk. When hot, add soda and blend with sugar, flour and molasses. Add the well-beaten eggs last. Steam 1 1/2 hours. Serve with whipped cream or Cool Whip.
Drain dill pickles. Combine sugar and vinegar and boil. Cool and pour over pickles.
Sprinkle gelatin over 1/4 cup cold water. Combine chocolate, milk, sugar and salt in top of double boiler. Heat over hot water, stirring occasionally, until chocolate is melted. Stir in softened gelatin. Heat until melted. Add vanilla.
Beat sugar and margarine until light and fluffy. Beat in egg, juice and orange peel. Combine remaining ingredients. Stir into juice mixture until moistened. Spoon batter in 6 muffin cups, coated with cooking spray. Bake at 375° for 25 minutes. Cool on rack and serve warm. Makes 6 large muffins.
Preheat oven to 350°. Beat together cream cheese, 2/3 cup sugar and almond extract until fluffy. Add eggs, one at a time, beating after each one at low speed until blended. Pour into ungreased 9-inch pie pan. Bake at 350° for 35 minutes or until knife inserted comes out clean. Stir together sour cream, 3 tablespoons sugar and vanilla. Carefully spread atop hot pie. Cool. Cover and chill.
Mix shortening, brown sugar, egg and molasses thoroughly in a bowl. Stir flour, soda, cinnamon, ginger, cloves and salt together in another bowl. Mix these dry ingredients into the shortening mixture. Chill dough in refrigerator 2 hours or overnight. Heat oven to 375°. Lightly grease a baking sheet. Roll teaspoonfuls of chilled dough into balls the size of large walnuts. Dip tops into sugar. Bake 10 to 12 minutes. Makes 4 dozen cookies.
Cook broccoli as directed on package; save 1/3 cup of water. In a large pot, combine butter, onion and flour; cook until thick. Blend in milk, gradually. Cook until thick, stirring constantly. Add broccoli and 1/3 cup saved water. Cook until heated. Add cheese and melt, to taste.
Spoon cherry pie filling on bottom of Pam sprayed Pyrex dish. Spread pineapple over pie filling. Sprinkle "dry" cake mix over pineapple. Pour melted oleo evenly over all. Sprinkle with coconut and nuts. Bake at 325° for 1 hour. Everyone likes this.
Mix the first 3 ingredients in a saucepan on medium heat until they cook to a thick solid mass (like paste). Cool until cold. Add the margarine, sugar and vanilla. Beat well until very creamy and fluffy.
Prepare hot roll mix according to package directions. Divide dough into 12 portions. Divide each portion into 3 pieces. Shape each piece into a ball. Place 3 balls each into well-greased muffin tins. Brush with butter. Combine Parmesan with garlic powder and sprinkle over top of dough. Cover and let rise in a warm place for 12 to 15 minutes. Bake in 375° oven for 15 to 20 minutes, until golden brown.
Melt butter in saucepan and slowly stir sugar into it. Mix vinegar with corn meal and add to mixture. Slightly cool, add slightly beaten eggs. Stir well and pour into pie pan lined with uncooked pastry. Bake at 425° for 10 minutes. Reduce temperature to 275° and cook for 40 minutes.