HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together margarine, sugar and milk in heavy 3 qt. saucepan. Bring to full boil stirring constantly. Boil five minutes over medium heat, or until candy thermometer reaches 234 degrees with constant stirring to prevent scorching. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients, mix until well-blended. Pour into greased 9 x 9 or 13 x 9 pan. Cool at room temperature. Cut into squares. Makes about 3 pounds of fudge.
Break up tuna in a bowl. Add softened cream cheese and 1/2 cup sour cream. Mix well, then add remaining ingredients and mix well again. For a larger group of people, double the recipe. Serve cold.
Mix and put in greased square pan. Mix 1/2 cup brown sugar and 1/2 cup chopped walnuts. Mix together and sprinkle over top of batter. Put in oven at 350° for 30 to 45 minutes.
Place chicken in long casserole dish and cover with French dressing topped with onion slices. Bake at 350° for 1 1/2 hours. Serve over rice.
Cream butter and sugar. Mix all except sesame seed. Chill dough 1 hour. Form small balls; roll in sesame seed. Flatten on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 10 dozen.
Mix together and put in mini muffin tins. Cook 15 minutes at 400°. Makes 30.
Steam broccoli until crisp-tender. Mix remaining ingredients except crumbs. Add broccoli. Place into greased casserole and top with crumbs. Bake at 350° for 30 minutes.
Cook and drain macaroni. Combine rest of ingredients. Layer ingredients with macaroni in baking dish. Top with 3/4 cup buttered bread crumbs. Garnish with parsley and olive slices. Serves 6 to 8. Cook 1 hour at 375°.
Beat cream cheese until smooth. Add powdered sugar and vanilla. Blend with cream cheese. Fold in Cool Whip and cherry pie filling. Pour into pie shell and refrigerate.
Combine all ingredients to make a marinade sauce. Rinse fillets under cold water and pat dry. Place into a shallow dish in a single layer. Pour marinade over fillets, turning to coat. Cover with plastic wrap and marinate for 30 minutes. Prepare grill and spray with Pam. Grill salmon about 10 minutes per inch or until done. Brush with remaining marinade sauce. Be sure to use fresh herbs. Great on chicken, too.
Preheat oven to 350°. Cream brown sugar, white sugar and shortening, then add eggs. Mix all the rest of ingredients together in large bowl. Drop on cookie sheet. Cook until brown.
Brown chops in hot oil. Pour combined remaining ingredients over chops. Cover and bake at 325 for 1 1/2 hours.
Remove crust from bread. Spread with butter. Place in a greased 9 x 13-inch baking dish. Set aside. Cook sausage until browned, stirring until crumbled and drain well. Spoon over bread slices. Sprinkle with cheese. Combine eggs, half and half and salt. Mix well and pour over cheese. Cover casserole and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake at 350° uncovered for 45 minutes or until set. Serves 8.
Mix together. Heat in a 350° oven for 15 minutes. Serve with crackers.
Mix butter, sugar and flavoring together. Add flour, salt and figs; mix thoroughly. Drop by teaspoonfuls on baking sheet and bake 10 to 12 minutes at 350°.
Cream shortening and sugar. Add sour cream, flour, baking powder, soda and salt; mix well. Mash 3/4 cup bananas and add to batter and chopped nuts. Bake for about 45 minutes at 350°. Makes 2 loaves in 5 x 3 x 2-inch pans.
Heat oven to 375°. Separate dough into 8 triangles. Cut triangles in half lengthwise. Place hot dog on shortest side of each triangle. Place cheese on hot dog; roll up, starting at shortest side of triangle and rolling to opposite point. Place on ungreased cookie sheets. Bake at 375° for 12 to 15 minutes or until golden brown. Serve warm with catsup and mustard. Makes 32 snacks.
Melt first 3 ingredients together in pan and add about 6 cups of Rice Krispies. Spread out in buttered pan.
Melt butter in small saucepan. Add flour and stir to combine well. Add milk in a slow stream, whisking constantly over medium heat. Allow sauce to thicken, stirring often. Add cheese and stir to melt. Season to taste. Place toast on heatproof platter. Top with turkey and cover each with 1/4 cup sauce. Divide bacon and Parmesan cheese among sandwiches. Broil until cheese has browned and sauce bubbles. Serve immediately. Serves 4. Good luncheon dish when served with hot rolls and a congealed salad.
Brown meat and onions. Drain off all fat. Mix in remaining ingredients and heat thoroughly. Thin with evaporated milk. Serve with nacho chips.
Boil sugar and water together. Steep tea bags in the sugar-water for 10 minutes. Pour into gallon container. Add orange juice and lemon juice. Fill rest of container with water and mix thoroughly. Refrigerate.
Place all ingredients, except frozen vegetables and cabbage, in crock-pot. Cover and cook on low 12 to 18 hours. Turn to high and remove ham. Add peas, limas and cabbage. Cook for 1 to 2 hours on high or until vegetables are tender. Return ham to crock-pot for last 1/2 hour of cooking. Serve bowls of the soup with crusty French bread.
Beat eggs with fork. Add remaining ingredients and mix well. Pour into greased 1-quart casserole. Bake at 350° for 45 minutes. Serves 4.
Mix undrained pineapple and pudding mix together. Fold in Cool Whip. Pile into pie shell and chill. Garnish with more Cool Whip if desired. Makes 8 servings.
Melt butter. Blend in lemon juice and seasonings. Heat gently; do not let butter brown. Broil cleaned shrimp about 5 minutes. Place on heated dishes and pour butter sauce over. Garnish with chopped parsley.
Boil cabbage until the leaves separate. Take ground beef and mix in onions and salt. Add tomato sauce. Take cabbage leaf and put a small ball of mixture and wrap. Use toothpick to hold together. Put cabbage rolls in casserole dish and pour whole tomatoes over cabbage rolls. Cover with foil and cook at 375° for about 1 hour.
Prepare rice according to package directions. Prepare mixed vegetables according to package directions, omitting margarine and salt.
Add yeast to 3/4 cup warm water and mix until it dissolves. Add egg and beat until mixed. Add hot roll mix, then work into a ball. Put your ball into a bowl and let raise for 1/2 hour. Take it out and work with it, then put it back in bowl and let it raise for 1 hour. Roll into a rectangle and add apricot filling. Roll like jelly roll.
Mix well. Put on meat for several hours. Stir occasionally. This marinade is great for rolled rump roasts or shish kabobs.
Cut onions in small pieces. Fry bacon and set aside. Cut and peel potatoes like for mashed potatoes. Cook until done and drain. Put sour cream, margarine and potatoes together and mash or whip good. Add bacon (crushed), onions and drippings and stir salt and pepper to taste.
Mix graham cracker crumbs with melted margarine. Spread 1/2 in bottom of large long dish or pan. Store in refrigerator while preparing filling. Whip 2 envelopes of Dream Whip with milk. Add sugar and creamed cheese. Beat until stiff. Spread 1/2 the filling on cracker crumbs. Spread 2 cups cherry pie filling. Add remaining filling and top with remaining crumbs. Chill 2 to 4 hours.
Blend margarine, eggs, milk, cornstarch, sugar and salt. Add corn and pour into greased baking dish. Bake at 325° for 45 minutes or until golden brown.
Combine in a saucepan the sugar, cornstarch and salt. Stir in reserved liquid, vinegar and batter. Cook and stir until mixture thickens and bubbles. Add beets; heat through. Serves 4 or 5.
Dissolve yeast in water. Cream butter with sugar and egg. Add together with yeast; add flour. Mix well. Put in airtight container. Store in icebox. Use as needed. Cook in muffin tins or knead a little and roll and cut.
Mix popcorn and nuts. Put other ingredients in a pan and boil to hard-ball stage or 10 minutes after boil. Take off heat and add baking soda and vanilla; stir. Pour over popcorn and mix well. WORK FAST! Spread out on cookie sheets so it won't glob together. Break up and put in a bowl.
Add all ingredients and stir well. Bake at 350° for 45 minutes.
Mix flour, 1/2 cup sugar and salt in top of double boiler. Slowly stir in hot milk; cook over direct heat until mixture thickens. Stir a little of the hot mixture into well beaten egg yolks; cook until thick. Add the sliced bananas and vanilla. Beat egg whites until soft peaks. Cover the cream mixture and brown.
Put broccoli in hot water to thaw. Drain thoroughly and place in casserole dish. Saute onion in oleo. Pour over broccoli. Add remaining ingredients and mix well. Bake at 350° for 45 minutes.
Grease a 9 x 13-inch pan or spray with Pam. Mix all ingredients and then spread in pan evenly. Bake for 30 minutes at 350° or until brown. Cut into squares. Best to serve warm.
Saute onion and garlic in oleo. Remove from the pan, brown meat and drain. Stir in onion, garlic, soup, tomato sauce and paste, chiles and salt. Cook until mixture begins to boil. Place 3/4 of chips in bottom of a 9 x 13-inch or 10 x 10-inch pan. Pour meat mixture over chips. Top with remaining chips and cheese. Bake at 375° for 20 to 25 minutes. Serve with sour cream, if desired.
Mix cheese and margarine together. Add chips and flour. Form into 1-inch round balls. Bake at 375° for 12 to 15 minutes. Do not overbake. Sprinkle with Parmesan cheese. Yields 50.
Crumble and brown meat; drain and cool. Combine eggs, milk, salt and mustard. Add bread and mix well. Add meat and cheese. Put in greased 8 x 13-inch dish. Cover with Saran Wrap and refrigerate overnight. Bake 45 minutes at 350°. Serves 6 to 8.
Heat oven to 400°. Mix shortening, butter, sugar and eggs thoroughly. Sift together flour, cream of tartar, soda and salt. Blend into first mixture. Form 1-inch balls and roll in cinnamon and sugar mixture. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Makes about 6 dozen.
Sift together flour, baking powder, salt and pepper. Beat egg slightly and milk. Add dry ingredients and beat until smooth. Dip shrimp into batter, one at a time. Fry in deep fat until brown. Drain on paper.
Cream sugar and butter together and add egg yolks; beat. Dissolve soda in buttermilk. Sift cake flour and regular flour. Add the flour and the buttermilk alternately to the sugar, butter and egg mixture. Mix well. Melt chocolate in boiling water; stir until chocolate is all melted, then add to cake mixture. Add vanilla and mix well. And lastly, add the egg whites. Bake at 375° for 30 minutes. This makes 1 large cake or 2 squares.
Mix dressing by blending mayonnaise, sugar and vinegar. Combine broccoli florets, crumbled bacon, diced onion and raisins in mixing bowl and gently fold in the dressing. Serve salad slightly chilled.
Heat Jell-O, sugar, water and pie filling until warm, not quite boiling. Remove from heat and add pineapple and Coke. Put into jello mold or serving dish and chill until set.
Combine all ingredients and mix well. Shape into flat loaf and place into 9-inch baking pan. Bake at 400° for 1 hour or until well done.
Mix all ingredients together in order except cheese. Pour half of batter in a greased baking dish. Add half of cheese. Add remaining batter, cover with cheese.
Place butterscotch bits and peanut butter in large deep glass mixing bowl. Microwave on 100% power 2 1/2 to 3 minutes, stirring once. Blend until smooth. Pour cornflakes into bowl, blending lightly but thoroughly. Drop by teaspoons onto wax paper. Cool.
Mix all ingredients and pour in pie crust. Then place 2nd pie crust on top. Punch holes in top crust. Cook at medium heat until done.
Preheat oven to 400°. Sift the flour, cream of tartar, baking soda and salt together and set aside. Beat butter, sugar (1 1/2 cups) and eggs together. Gradually add the flour mixture until well mixed.
Have butter and cheese at room temperature. Mix all ingredients together. Roll in 1 inch balls and flatten with fork. Bake at 350° for about 15 minutes.
Salt and pepper each side of meat. Sprinkle each side generously with Morton Nature's Seasons. Dip meat into flour and coat each side. Pour small amount of vegetable oil into skillet, heating at 375°. Add meat, browning on both sides. Remove from pan. Saute in oil one cut up large onion until lightly tender. Remove onion from pan and place with browned meat. Add 2 tablespoons flour (from flour used for coating meat) to small amount of oil in hot skillet and brown, stirring constantly. Gradually pour water into browned flour, stirring until thickened. Add more water as necessary. Add 1/2 teaspoon Kitchen Bouquet and stir.
Pan #1: Saute 1/2 stick margarine, mushrooms and oregano.
Combine soup, sour cream, salt and pepper. In greased 3-quart casserole dish, alternate layers of ham, potatoes and onion with sour cream mixture. Top with cheese. Cover with aluminum foil and bake at 325° for 2 hours.
Beat Dream Whip and milk in mixer bowl until stiff. Add cream cheese and beat well. Add sugar and beat well. Pour half of this mixture into baked and cooled crust in 9 x 13-inch casserole dish. Spread all of the pie filling over this and cover with the remainder of the Dream Whip mixture.
Mix all ingredients and put in pan. Put bacon on top. Cook at 350° for 1 to 2 hours or until almost dry.
Arrange potatoes in casserole dish in layers. Sprinkle each layer with onion, salt and pepper. Dot top with butter. Pour hot milk on top. Bake at 350°, uncovered, for 1 1/4 hours or until tender.
Place meat in 9 x 12-inch baking dish. Spread soup over meat. Pour broth over all. Dot butter over all. Mix well the milk and flour. Pour as evenly as possible over all. Bake at 350° for 50 minutes to 1 hour.
Cut the sausage into 1-inch slices; saute in a Dutch oven until fully cooked and browned; drain. Add sauerkraut, tomatoes with liquid, celery, onion, green pepper, brown sugar and seasonings; mix well. Cover and simmer for 20 to 25 minutes or until vegetables are tender. Remove bay leaf before serving.
Roll bread dough out (after thawed) and place on cookie sheet. Warm tomato sauce. Add seasoning, if desired, such as Worcestershire, salt and pepper. Spread on bread dough. Brown ground beef and spread over tomato sauce. Spread chopped onion, pepperoni and cheese. Roll dough around the ingredients. Spread top with melted butter. Bake at 350° for 25 minutes. Serves 2 to 3.
Combine ingredients and put in a buttered baking dish. Bake 1 hour at 350°.
Spread beans in a serving platter. Layer sour cream, salsa and guacamole. Sprinkle with remaining ingredients.
Roll chops in flour and brown in fat. Add 1 teaspoon catsup and 2 tablespoons sweet juice for each chop. Place in slow oven for 30 minutes or until brown and well done.
Melt butter. Mix flour and sugar. Add eggs, milk, vanilla and butter. Pour into unbaked pie crust and bake at 325° for 45 minutes.
Mix well and put in a 13 x 9 x 2-inch glass dish or large bowl with cover and put in refrigerator until ready to serve. Keeps well several days. Keep refrigerated.
Place meat in large casserole or slow cooker with tight fitting cover (do not brown meat). Heat mushroom soup, onion soup mix and sherry in a saucepan; do not add salt. Pour over meat. Cover casserole; bake in a 350° oven for 3 hours; cook in slow cooker for 3 to 3 1/2 hours at medium setting. Serve over noodles or rice. Serves 6 to 8.
Melt butter or oleo with pretzels and sugar. Place on cookie sheet. Bake in 400° oven for 7 minutes or until brown. Cool.
Boil vegetables; drain. Put in casserole dish. Add cheese (cubed) and soup. Cover with 1 roll of Ritz crackers and 1 stick of melted butter. Bake at 350° for 1 hour.
Sprinkle gelatin over boiling water; stir until all is dissolved. Add sugar, pineapple and lemon juice; stir well. Refrigerate until slightly thickened. Prepare 2 packages of whipped topping as directed on package. Stir into gelatin mixture. In a large bowl, place layer of cake, then layer of gelatin until all is used. Refrigerate until set.
Mix ingredients; cook until melted. Add 1 package colored marshmallows. Put in buttered pan. Refrigerate.
Place the tomatoes in a pan of boiling water for 2 minutes; drain and rinse with cold water. Peel and thinly slice. Place in a bowl with onion. In a small bowl, mix remaining ingredients. Pour over the tomatoes. Let stand at room temperature for 15 minutes. Accompany with hot French rolls or Italian bread. Makes 4 to 6 servings.
Cook apples and mash lightly. Add flour, sugar and salt. Beat egg and vanilla and add. Add sour cream with apples. Put in 9-inch pie shell, unbaked. Bake at 350° for 40 minutes. Remove and sprinkle with topping. Return to oven for 15 minutes.
Rub garlic, salt and pepper on roast and put roast in small roasting pan with cover for 1/2 hour. Add water and bake 3 to 4 hours at 325° (baste every hour) until roast is tender. Slice; the broth makes a great gravy. (I also do this in my crock-pot for 8 to 10 hours on low.) I also do round roast beef this way without garlic.
Dissolve jello in boiling water. Add orange juice concentrate and fruits. Mix well and pour into a 13 x 9-inch dish. Refrigerate until set.
Cook onions and tomatoes together until done. Put in food processor. Add to butter and flour to which seasonings have been added. Cook together until thick.
Mix all ingredients together; chill for 30 minutes. A great dish!! Serves 6.
Cook spinach until just tender. Drain well. While spinach is draining, saute onion in butter about 5 minutes. Mix onion, soup, celery, spinach and a few whole croutons. Put mixture in buttered casserole. Top with crushed croutons. Bake uncovered in 350° oven for 30 minutes.
Cook onion in butter in large skillet. Blend in flour and 1 teaspoon salt. Add broth. Cook until thick and bubbly. Add remaining ingredients and heat together. Pour into pastry lined tin. Cover with top crust and bake at 425° for 20 minutes.
Combine sugar, cocoa, butter and milk. Boil for 1 minute rapidly. Remove from stove, add vanilla, pinch of salt and peanut butter; stir. Then add oatmeal last. Drop by spoonfuls on wax paper.
Heat almonds with sugar over low-heat in a heavy skillet, stirring constantly, until sugar is just melted and almonds are coated. Cool and break apart. Store at room temperature. Combine vinegar, sugar, parsley, salt, pepper and vegetable oil in a screw-top jar. Shake well to mix and refrigerate at least 3 hours or overnight. Combine lettuces, celery, green onions and oranges. Toss with dressing. Add almonds and toss gently. Serve immediately. Makes 4 servings.
Grease a cookie sheet. On it, arrange pecans, flat side down, in groups of 4. Place 1 caramel on each cluster of pecans. Heat slowly in oven at 325° until caramels soften, about 4 to 8 minutes. Watch carefully. Remove from oven with buttered spatula; flatten caramel over pecans. Cool slightly. Remove from pan to wax paper. Swirl melted chocolate on top. Makes 36.
Preheat oven to 375°. Mix together the zucchini, soda, sugar, egg and the shortening. In another bowl, sift together the flour, cinnamon, cloves and the salt. Stir the sifted ingredients into the zucchini mixture. When this is almost blended, add the raisins and nuts.
Combine cookie crumbs and 1/4 cup melted butter. Reserve 1 cup crumbs; press rest of crumbs in bottom of 9 x 13-inch pan. Freeze. Slice ice cream in 1/2-inch slices; put on crumbs and freeze until firm. Melt chocolate chips and 1/2 cup margarine. Add powdered sugar and milk. Cook until thick and creamy, stirring constantly. Add vanilla; cool and spread over ice cream. Freeze until firm. Spread whipped cream over chocolate layer and sprinkle with chopped nuts and reserved crumbs. Store in freezer. Remove from freezer 10 minutes before serving.
Grate potatoes; drain off liquid. Add salt, eggs and flour. Add grated onion, if desired. Fry in well-greased pan.
Combine tuna, 1/4 cup soup, cracker crumbs, onion, parsley, juice and egg. Mix well. Shape into 4 patties 1-inch thick. Brown in hot butter in skillet. Remove from pan. Combine remaining soup, sour cream and milk. Stir until smooth. Stir in noodles, cheese and broccoli. Arrange tuna patties over noodles. Cover and cook 10 minutes. Serves 4.
Use large 4 quart (no stick) pan which has been sprayed with oil on bottom and around sides. Melt margarine and Crisco over high heat and add the Shirea cooking until golden brown stirring occasionally. Add the rice and stir until all grains have been coated (approximately one minute). Add the boiling water and stir. When water returns to rapid boil, put tight lid on pan, reduce heat to lowest setting and let steam for about 1/2 hour. Lift lid, stir just one time, replace lid and let stand for another 15 minutes still on lowest heat. Stir again and serve.
Melt butter in double boiler. Add cocoa and stir well. Add sugar a little at a time. Stir until sugar is dissolved. Add salt. Add milk slowly. Cook for 5 minutes. Cool and store in a glass jar in refrigerator. This will keep 2 to 3 weeks. Serve over cake, ice cream and fruit.
Brown hamburger and onion. Add next four ingredients. Layer with 6 corn tortillas. Sprinkle with the cheese and bake 20 minutes at 350°.
Put one wafer in bottom of each baking cup. Mix first 4 ingredients with a mixer until creamy. Fill cups 3/4 full. Bake 15 to 20 minutes at 350°. Cool and put filling on top. Chill before serving. Makes 24 cupcakes.
Brown sausage; pour off fat. Add onions, celery and green pepper and cook until soft. Add remaining ingredients and cook for 2 hours. Serve over elbows and top with Parmesan cheese. Freezes well.
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat.
Cook meat, bell pepper and onion. Drain off fat. Peel potatoes and cut in circles. Cook until done. Place potatoes in a 9 x 13-inch baking dish. Cover potatoes with meat mixture. Place cheese soup on top. Bake at 350° for 35 minutes, covered with foil.
Beat butter, sugar and brown sugar until light and fluffy. Add egg and mix. Add oil and mix. Mix oatmeal, cornflakes, coconut and walnuts; add to mixture. Add remaining ingredients to mixture. Form the size of small walnuts. Place on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake 12 minutes at 325°. Cool on pan before removing.
Brown ground beef and onion in skillet until completely browned and onions are tender. Drain fat. Add tomato sauce, beans and 2 cans of water. Also add spices. Stir well to mix all ingredients together. Bring mixture to a simmer and cover with lid. Simmer 30 to 45 minutes.
Spray Scrub Free over brass, rinse with warm water and towel dry. Work great for a quick touch up without the mess of brass cleaners!
Let cream cheese soften to room temperature. Spread cheese on each slice of ham. Roll ham slices around a whole dill pickle. Chill in refrigerator until firm. Slice.
Wash and dry the scallops and roll them in flour. Heat the oil and butter together. Add the scallops and cook them very quickly, tossing them lightly in hot fat so they brown delicately on all sides. While they are cooking, add the chopped garlic and mix it in well. Add salt and pepper to taste and just before removing the pan from the heat, add the parsley and toss until the scallops are covered with parsley. Serve with lemon wedges. Yields 4 servings.
In large skillet, saute onion in butter. Pour pork and beans into skillet. Add remaining ingredients. Bring to a boil and then reduce to a simmer for 10 minutes.
Choose white turnips of uniform size (as many as you need for serving one per guest). Cook until tender. Scoop out centers, leaving a thin wall. Fill with tiny, diced and buttered beets.
Cook puddings in water until thick. Stir in jello until dissolved. Cool. Add drained oranges and fold in Cool Whip. Serves 8.
Toast nuts in oven at 350° for 7 to 10 minutes. Cool. Chop 1 cup of nuts; set aside. Grind remaining nuts. In food processor or mixing bowl, combine ground nuts, cream cheese, pineapple, red pepper, onion and salt. Process or beat until well blended. Cover and chill at least 3 hours. Shape in large ball or divide mixture and shape into balls. Roll in chopped nuts. Wrap and chill until serving time or freeze. To serve, thaw 24 hours in refrigerator. Serve with crackers and/or fresh vegetables. Makes 3 cups.
Brown bacon, hamburger and onion. Add rest of ingredients. Put in casserole dish and bake 1 hour at 350°.