HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in butter until tender, but not brown. Blend cream cheese with milk, salt and celery seed. Add sauteed onion and heat slowly. Heat green beans and drain. Place in serving dish and pour cheese sauce over. Garnish with French fried onion rings, if desired. Serves 4 to 6.
Saute onion and bell pepper in oleo. Add rest of ingredients. Bake at 350° for 35 to 40 minutes or until set good in the middle. Stick a knife in middle to see if it is done; knife will come out clean.
Boil one medium sized potato until soft; drain off excess water. With fork or potato masher, start mashing powdered sugar into potato. One potato will use around one box of powdered sugar, but may use more or less. Keep adding powdered sugar until it is the consistency of pie dough. Powder rolling board with powdered sugar. Roll out potato as for a pie. Spread peanut butter (creamy or crunchy) over potato and roll as for jelly roll. Cut into slices. Refrigerate.
Boil the sugar and milk until it forms ball in cold water. Then take off stove. Add vanilla, peanut butter and salt. Stir all up until creamy. Pour in pan; cool and cut.
Heat corn tortillas for 30 seconds until they are soft. Remove from heat and put 1 tablespoon chopped onion and 1 tablespoon grated cheese inside tortilla. Roll into an enchilada. Layer in a casserole dish. Pour 2 cans of chili over the top of the corn tortillas. Bake at 375° for about 10 to 15 minutes or until bubbling.
Stir dry Jell-O into cream cheese. Add boiling water. Cool in refrigerator, then add pineapple and nuts, if desired. Pour into mold and chill until set.
Cook carrots in boiling salted water 8 to 10 minutes, covered. Drain; set aside. Melt 2 tablespoons butter in heavy saucepan over low heat. Add celery and onion. Cook until tender. Add flour, salt, pepper and dry mustard, stirring until blended. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in cheese and carrots. Pour in casserole dish. Combine bread crumbs and remaining ingredients. Sprinkle over carrots. Bake at 350° for 25 minutes.
Mix together sour cream, mayonnaise, soup mix and garlic; add peppers, onions and chestnuts, then spinach. Chill and serve.
Thicken broth of chicken with flour and milk. Add soup, toast, celery, onions and pimentos together. Grease pan. Add half of bread mixture with 1/2 of chicken. Then add remaining mixture and chicken. Bake for 45 minutes in 350° oven.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add corn meal and lemon juice. Pour into unbaked pie shell. Bake at 375° for 35 minutes or until pie is firm.
Mix first 4 ingredients together. Then add alternately the remainder. Bake in an 8 x 8-inch pan at 350° for 45 minutes. Recipe may be doubled and use a 9 x 13-inch pan. Bake at 350° for 50 to 55 minutes.
Melt butter in small saucepan. Mix sugar and cinnamon; add to butter. Add orange juice and stir until mixed well. (I usually leave mine on stove until it almost comes to a boil.)
In a medium bowl, combine first 7 ingredients. Cut bread into quarters and spread crab mixture on squares. Arrange on an ungreased cookie sheet. Broil 4 to 6-inches from heat for 5 minutes or until bubbly hot and golden brown. Serve immediately.
Separate eggs. Beat egg whites until stiff; set aside. Beat yolks well; add the sugar and mix well. Add the beaten whites until thoroughly mixed. Fold in lightly sifted flour, baking powder and salt. Pour into a waxed paper lined 14 1/2 x 15 1/2-inch jelly roll pan (cookie sheet with sides). Bake at 350° for 15 minutes.
Combine eggs and milk. Add remaining ingredients, stirring thoroughly. Place in greased 1 1/2 or 2-quart casserole. Bake at 350° for 1 hour or until firm.
Prepare cake mix as directed. Fill muffin cups 1/2 full. Cream together remaining ingredients. Drop cream cheese mixture in center of cake mix. Cover with remaining cake mix. Bake according to cake mix directions.
In hot skillet, cook meat and onions until meat is done. Drain off grease. Combine soups, chilies and sauce together. Mix with meat and onions. Cook for 5 minutes. Cut each tortilla into 4 pieces. Place a layer of tortillas in bottom of casserole dish. Then add a layer of meat mixture, cheese, then tortillas and continue until meat mixture is gone. Top with cheese. Bake at 350° until cheese is melted, about 10 minutes.
Pare potatoes and place in cold water before grating. Mix and blend well the grated potatoes, egg yolks, salt, pepper, flour and grated onions. Add stiffly beaten egg whites. Place 1-inch of oil or shortening in skillet and heat. Drop batter from spoon into hot oil and fry until golden brown. Turn only once. Pancakes are best when eaten immediately. Serve with sour cream or applesauce.
Brown meat; drain fat. Add pepper, onions and celery. Brown with meat. Add rest of ingredients. Simmer 1 hour. Serve on long, thin spaghetti. Can freeze.
Combine all ingredients and cover pan tightly; steam until cabbage is tender, approximately 30 minutes.
Mix Bisquick, milk and eggs in a bowl. Heat 1-inch of oil in skillet or saucepan over medium-high heat. Pour batter into funnel, holding finger over end. Drizzle in spiral shape into oil. Cook until brown on both sides. Drain on paper towel. Coat with confectioners sugar.
Place pie filling in graham cracker crust. Combine cream cheese with cool whip and spread over pie filling. Chill at least one hour before serving.
* Preferable with heads; remove the heads when they are cooked and you are peeling them.
Beat together cream cheese, sweetened condensed milk and vanilla. Add lemon juice and beat again. Pour into pie crust and refrigerate several hours before serving.
Combine all ingredients. Spread mixture on English muffins. Bake at 350° for 10 to 15 minutes or until cheese is melted. Cut muffins into quarters. Serve immediately.
Stir first 3 ingredients together. Pour into pie crusts. Top with Cool Whip (makes 2).
Stew chicken and debone. Mix both cans of soup and 1/2 stick of butter. Heat until butter is melted. Pour soup and butter mix over chicken. Then take stuffing mix and pour over the top of that. Make sure that it is even and smooth. Then take cup of chicken broth and pour over that. Dot the top with the rest of the butter. Bake at 375° for about 30 to 45 minutes.
Cook and drain spinach. Mix together with all other ingredients, except 1/4 cup cheese. Pour into buttered 9 x 13-inch pan. Sprinkle reserved cheese on top. Bake at 350° for 1 hour.
Cream shortening and sugar. Add eggs, one at a time, beating well. Add flour (sifted with salt) alternately with milk, beginning and ending with flour. Add flavorings, beating well. Pour into a 10-inch greased and floured tube pan. Bake at 325° for 1 1/2 hours. May be frosted with your favorite frosting or glaze or served plain.
Cream margarine and 1 cup sugar. Add eggs; beat until fluffy. Add vanilla. Stir in flour. Pour into greased 9-inch pan. Peel and slice apple. Arrange slices in batter. Mix 1/4 cup sugar and cinnamon; sprinkle over top. Sprinkle with chopped nuts. Bake for 35 to 40 minutes in a 375° oven.
Mix together and put in 8-inch round quiche dish at 350° for 20 minutes. Make ahead of time, say 2 hours or so.
Brown meat, mushrooms and onions in butter until onions are done. Add soup, water, seed and seasoning. Stir, cover and simmer 1 1/2 hours, stirring frequently. Just prior to serving over noodles, blend in sour cream.
Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Add cottage cheese and mayonnaise (blended). Mix well. Chill until it starts to congeal.
Mix and put in greased dish. Bake at 350° for 40 minutes.
Prepare dough using mix and 2/3 cup milk. Roll dough into 18 x 10-inch rectangle or line pie plate with 2/3 of the dough and use the rest for a top. Saute onion in butter. Combine onion, tuna and dill weed with 1/2 cup of mushroom soup, reserving the rest. Spread mixture over dough and roll up. Seal edges tightly by pinching sides together. Bake with sealed edges down. Cut slits on top and bake 15 to 20 minutes at 425°. Mix reserved soup and 1/4 cup of milk. Pour over top. May add slices of cheese before pouring soup.
Arrange chicken pieces on 2 shallow, foil-lined baking pans. Make deviled sauce by combining ketchup, mustard, horseradish, Worcestershire sauce and garlic. Brush over chicken generously. Bake in preheated 350° oven for 30 minutes. Turn chicken. Brush again with sauce, bake 15 minutes. Turn chicken once more. Brush with sauce. Bake 15 minutes longer. Serve with parslied potatoes and boiled carrots. Yields 20 servings.
Use a 13 x 9-inch pan. Grease lightly with salad oil.
Mix together well and pour into pie shell. Bake 10 minutes at 400°, then lower heat to 350° until firm.
Mix all ingredients and freeze in 4 or 5 containers. When taken out of freezer to thaw, pour about 3 cups of 7-Up or ginger ale over each container and let thaw. Very good.
Boil chicken breast until tender. Remove from broth (save the broth), debone the chicken, and cut into bite size pieces. Return the chicken to the pot, cover with the saved broth, add 1 cup of milk, margarine and salt and pepper to satisfy your taste. Bring mixture to a boil. Flatten the biscuits as thin as possible. Cut into narrow strips and add one at a time to boiling mixture. Reduce heat to a slow boil and continue to cook until biscuit strips are thoroughly cooked. You may need to add more milk until you reach the texture that is your satisfaction. Stir constantly to prevent sticking.
Blend cream cheese in with potatoes until melted. Add diced onion and salt and pepper to taste. Add egg and mix well. Bake at 350° for 45 minutes.
Cook broccoli until tender; drain well. Melt very slowly. Mix melted margarine and cheese with broccoli. Melt remaining margarine and pour over crushed crackers. Sprinkle over casserole. Bake at 350° for 30 to 40 minutes.
Mix eggs and milk together; beat. Place cubed bread in a 9 x 13-inch greased pan. Add sausage and cheese. Pour egg mixture over bread, meat and cheese (knife through a little). Add salt and pepper to taste. Store in refrigerator overnight. Bake at 350° for 1 hour.
Melt butter and add cocoa. Cream sugar and eggs. Add to butter and cocoa. Add flour, salt, vanilla and pecans. Mix well. pour into greased and floured 9 x 13-inch pan. Bake at 350°. While cake is still hot, spread Marshmallow Creme on top.
In a 9 x 9-inch baking pan, combine potatoes and celery. Blend soup undiluted with mustard; pour over vegetables. Bake at 375° for 30 minutes.
Wash, peel and dice potatoes, onion and celery. Add just enough water to cover vegetables. Cook until they're barely soft enough to pierce with a fork.
Brown ground beef and onion. Crush Doritos in bottom of 9 x 13-inch pan. Add meat and onion. Pour tomatoes and soup over. Put cheese on top. Bake at 350° until cheese melts.
Mix ingredients except 1/2 of the tomato paste and pack into muffin pan. Cover with rest of tomato paste. You may add grated cheese on top (optional). Bake for 15 minutes in 425° oven. Enjoy.
Combine dry ingredients in a large mixing bowl. Add remaining ingredients, except boiling water. Beat at medium speed for 2 minutes. Remove bowl from mixer; stir in boiling water (batter will be thin). Pour into two greased and floured 9-inch pans or one 9 x13-inch pan. Bake at 350° for 30 to 35 minutes. Cool.
Drain all cans of beans. Mix ingredients together well. Bake at 350° for about 45 minutes.
Preheat oven to 375°. Beat cream cheese, bacon, cheese, onion, parsley and milk in small mixing bowl. Cut crescents in half crosswise to form 2 triangles out of each one. Spread mixture on flat surface and roll one corner over. Bake on greased cookie sheet for 12 to 15 minutes. Serve warm.
Dissolve coffee in hot water in medium bowl. Add milk, pudding mix and cinnamon. Beat with wire whisk 2 minutes. Let stand 5 minutes or until thickened. Gently stir in whipped topping. Spoon half of the pudding mixture into 5 dessert dishes. Sprinkle with crushed cookies. Spoon remaining pudding mixture over crushed cookies. Garnish each serving with an additional 1 tablespoon lite whipped topping, if desired. Refrigerate until ready to serve. Makes 5 servings.
In microwave, melt butter in 2 1/2 to 3-quart microwave-safe dish on High, 1 minute. Add leeks and bell peppers; microwave on High 3 minutes. Stir in potatoes, broth, thyme and bay leaves; cover and cook on High 20 minutes. Remove and discard bay leaves. Remove 4 cups cooked potatoes with a slotted spoon and put into electric blender. Add milk and puree until smooth. Return mixture to dish. Stir in corn, parsley and cayenne. Season with salt and pepper. Heat on High 3 minutes.
Mix all ingredients in mixing bowl. Pour into 9 X 13 pan and bake at 400° for 35 to 45 minutes.
In saucepan, soften the gelatin in 1/2 cup cold water. Add sweetener, salt and 1 cup of water. Stir over low heat to dissolve gelatin. Add 2 cups of water, vinegar and lemon juice. Chill until mixture is partially set. Stir in the cabbage, celery, green pepper and pimiento. Pour into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Chill until firm.
Combine first 6 ingredients in saucepan. Heat until rice is well coated. Heat sherry and chicken stock to boil. Stir in rice and pour into baking dish. Cover and bake 40 to 50 minutes at 350° until liquids are absorbed by rice.
Preheat oven to 325°. Grease and flour a Bundt pan. In a large bowl, stir cake mix, pudding, eggs, water, rum and oil until smooth. Pour into prepared pan and bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush Rum Glaze evenly over cake, allowing the cake to absorb the glaze. When cake is completely cooled, drizzle with Chocolate Glaze and sprinkle with walnuts.
Thoroughly mix flour, soda, salt and spices. Heat shortening in saucepan until melted. Cool slightly. Add sugar, molasses and eggs; mix well. Add 4 cups flour. Mix well. Turn mixture into lightly floured surface. Add flour to make firm dough. Roll to 1/8-inch thick. Cut cookies in holiday shapes. Bake on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Heat oven to 350°. Make brownie mix as on package except bake 20 minutes. Mix together other ingredients. Pour over brownies. Bake until topping is set, 25 minutes. Cool. Spread with pie filling.
Soften butter and blend in the sugar, then the beaten egg. Combine flour, salt and vanilla, then add it to the butter mixture. Combine thoroughly and chill dough in a ball for 3 to 4 hours. Roll chilled dough out to 1/4-inch thickness and cut with cutters. Bake in a 350° oven for 8 to 10 minutes, watching carefully. The cookies have tanned slightly when done.
Combine the ingredients, except shoestring potatoes. Just before serving, add the shoestring potatoes.
Saute veggies in butter until tender-crisp. Season with salt and pepper. Combine soup and sour cream and mix with stuffing mix and vegetables. Cover with foil. Bake at 325° for about 35 min., remove foil cover to crisp top, if desired. Omit sour cream and it still tastes good. Also add chopped green pepper, fresh peas, etc.
Crumble tofu into small pieces with a fork. Combine with tahini, pickle, onion, mustard, oil, turmeric, basil and celery seed. Divide filling in half. Makes 2 sandwiches.
In 2-quart casserole combine all ingredients except Parmesan cheese. Cover with lid and cook on Medium in microwave, removing and stirring twice. Let stand 5 minutes, covered. Top with Parmesan cheese and serve.
Blend all in blender or food processor. Refrigerate several hours. Serve with raw vegetables or chips.
Squeeze all water from spinach. Combine with other ingredients and refrigerate for at least 2 hours. Better if made a day ahead. Serve with rye bread. This spread works well as a dip in a hollowed out bread round or as a stuffing for raw mushroom caps.
Peel and cut fruit. Cook and mash. Add other ingredients. Mix well. Boil 6 to 8 minutes. Pour into jelly glasses or pint jars. Seal with paraffin and cover.
Cook broccoli according to package; drain. Mix soup with milk; stir constantly while heating. Don't boil. Add broccoli, pepper to taste, butter and herb. Heat and serve.
Mix cream cheese and onion, finely grated. Cut edges off bread. Spread cream cheese mixture in middle of bread slices. Top with pickle. Roll and then pinch edges. Chill overnight. Slice.
Chop onion, bell pepper and celery into small chunks. Place in large pan with ground sirloin and brown well. Drain any excess grease from pan. Drain mushrooms and add to meat mixture. Add margarine, Accent, garlic, sugar, salt, pepper, oregano and Worcestershire sauce. Brown well. Add soup mix; blend. Drain tomatoes and cut into chunks. Add catsup, tomato sauce and tomatoes to meat mixture. Simmer 1 hour, stirring occasionally. Serve over favorite pasta.
Melt margarine in 3-quart pan, cook vegetables, covered and stirring occasionally, 20 to 25 minutes or until tender. Remove from heat. Stir in flour. Mix well. Cook 1 minute, stirring constantly. Add chicken broth to vegetable mixture. Bring to a boil, stirring well. Gradually add cheese. Cook over medium heat, stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to a boil, but do not boil. Sprinkle with parsley and serve with croutons.
First boil the shells until soft, then cool. As the shells are cooling, mix in a bowl cheeses and spices, and then take a sheet tray and spread some of the sauce on the bottom of pan. Stuff the cheese mix in the shells. Lay them out in the sheet tray and then cover with sauce and Mozzarella cheese on the top of the shells and bake in oven at 350° for twenty minutes or until all cheese is melted. Serve with garlic bread.
Mix Bisquick, garlic powder, soda, cheese and milk (or buttermilk) together; beat vigorously for 30 seconds. Drop by spoonful onto ungreased cookie sheet. Bake 8 to 10 minutes at 450°. Melt 1/2 stick of oleo or butter and brush the biscuits while they are hot.
Cook broccoli and drain. Melt butter in saucepan. Add flour, salt and pepper. Cook until bubbly. Stir in milk. Cook until thick and smooth. Remove from heat and stir in onion, mayonnaise and eggs. Carefully mix in broccoli. Turn into a 2-quart greased casserole and place uncovered into a pan of hot water. Bake 45 minutes at 350°. Top will be nicely browned.
Pour peaches in a 9 x 13-inch pan. Sprinkle cake mix over top. Melt butter and pour over top. Top with pecans and coconut. Bake for 55 minutes at 325°. Serve warm.
Grease 9 x 13-inch pan. Toss spaghetti, eggs, milk and Parmesan cheese. Spread in pan. Spoon sauce over. Place sliced pepperoni over top. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes. Cool 5 minutes before cutting into squares.
Mix first 5 ingredients well. Add remaining ingredients and mix. Bake at 350° until pick comes out clean.
In medium bowl, with mixer at low speed, gradually beat cream of chicken soup into cream cheese until smooth. Beat in garlic and chili powder. Mash avocado. Beat into soup mixture. Top with shallots and serve with bagels or tortilla chips.
Cream shortening and sugar well. Add milk and flour alternately, last portion of milk last. If it is too stiff, thin with cream. Drop by teaspoon on hot iron. When baked, place roller on top of rack and roll up in rolls.
Mix all. Put on slice of party rye bread; bake at 350° for 10 minutes.
Mix sugar, cornstarch, and salt in top of double boiler. Blend in milk gradually and cook over hot water, stirring occasionally until mixture is thickened, about 12 or 15 minutes. Blend a small amount of the hot mixture into the eggs, then stir the eggs into the rest of the mixture. Cook 4 or 5 minutes more, stirring constantly. Chill custard. Add vanilla and chilled cream. Fill gallon freezer not more than 2/3 full. Follow manufacturers directions for your ice cream freezer.
Mix the corn, peas and green beans all together and then add the remaining ingredients. Mix together and set overnight in refrigerator.
Chop spinach. Heat oil and butter in a 6-quart soup kettle. Add garlic and onions; saute until softened, about 5 minutes. Add chopped spinach and saute 3 additional minutes. Add rice and simmer until tender, about 20 minutes. Ladle soup into warm bowls and sprinkle with pepper and cheese. Serve immediately.
In medium saucepan, combine brown sugar, cream, corn syrup and butter. Bring to a rolling boil. Boil for 3 to 4 minutes, stirring occasionally. Remove from heat. Stir in vanilla. Thin with a little cream, if necessary. Delicious with apples as a dip!
Preheat oven to 300°. Combine margarine, bread crumbs and sugar. Put firmly on bottom of buttered 9-inch spring-form pan.
Cook bacon strips in broiler pan until about brown. Add cabbage, onion, bell pepper, tomatoes and salt and pepper to taste. Add vinegar. Cook on low heat for 45 minutes.
Beat eggs; add sugar, flour, vanilla and cream. Cook over low heat until thick. Layer vanilla wafers and bananas; pour egg mixture over the layers. Crumble a few wafers on top. This is an original recipe!
Brown ground beef in a large skillet; drain grease. Add onion and tomato sauce. Cook until onion is done. Cook carrots and potatoes in a medium saucepan until done. Drain and mash the carrots and potatoes; add to ground beef mixture. Stir. Serve on tortillas with lettuce, garlic salt and hot sauce. Serves about 6.
Cook broccoli as directed; drain. Cook soups, onion and cheese. Add broccoli to soup mixture, then add rice. Put in large casserole dish. Bake at 350° for 30 minutes.
Cook noodles according to package directions. Drain. Rinse under cold water and drain again. Set aside. Squeeze out as much moisture from spinach as possible. Stir together spinach, 3/4 cup of the Parmesan cheese, Ricotta cheese, nutmeg, salt and pepper.
Mix the shortening together with the sugar and cream thoroughly. Stir in the salt, molasses, water and rum. Add baking soda and spices to the flour and add to the creamed mixture. Mix well until dough forms. Chill dough thoroughly. Roll out on a lightly floured board and cut into large 3-inch circles 1/8-inch thick. Place on a greased cookie sheet and sprinkle tops with granulated sugar. Bake in a preheated 350° oven for about 10 minutes.
Combine water, sugar, bread, milk, salt, gelatin and vanilla in blender. Pour mixture into saucepan and simmer slowly until smooth. Cool. Return mixture to blender. Add buttermilk and cinnamon; blend until smooth. Refrigerate until firm. Serves 1.
Combine ingredients with mixer. Place dropfuls on cookie sheet. Bake at 350° for 10 minutes. Careful, they burn easily!
Cream sugar and butter. Blend in egg and flavorings. Sift dry ingredients. Stir in dry ingredients. Refrigerate for 2 to 3 hours. Roll out to 3/16-inch thickness. Cut with floured cookie cutter. Sprinkle with sugar. Bake on lightly greased cookie sheet. Bake 7 to 8 minutes at 375°. Makes 3 to 5 dozen.
Melt oleo in medium saucepan over medium heat. Add cereal. Cook 2 minutes, stir constantly. Remove from heat; add brown sugar, vanilla and egg, stirring well. Set aside cereal mixture. Combine flour and next 3 ingredients; add to cereal, stirring well. Spread into 8-inch square pan, coated with vegetable cooking spray. Bake at 350° for 15 minutes. Let cool and cut into 2-inch square bars. Store in covered container in fridge. Yields 16 bars.
Mix all together and chill. Let stand 2 hours or better to marinate salad dressing into pasta.
Mix pretzels, butter and 3 tablespoons sugar. Pat into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Mix cream cheese and sugar (1 cup) together; fold into Cool Whip. Spread onto cooled crust. Add 2 cups boiling water to jello; stir to dissolve. Add frozen strawberries. Break strawberries up into the jello. Let it gel for 10 minutes, then spread over the top of cream cheese filling.
Cook rice with water and salt. Add other ingredients with cheese and butter on top. Bake at 350° for 45 minutes.
Mix all ingredients in large bowl. Be sure meal covers all ingredients well. Place ingredients in large 9 x 13-inch baking pan. Bake in oven until veggies are brown and tender. Bake at 350°.