HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in 8-inch round baking pan and rotate to cover bottom. Combine tomato puree, onion, parsley, garlic salt, oregano and oil. Separate biscuit dough and cut each biscuit into 4 pieces. Drop into tomato mixture, tossing lightly with fork. Place pieces in buttered pan and distribute evenly. Sprinkle with cheese. Bake in preheated 400° oven for 18 to 20 minutes or until golden brown. Makes 40 canapes.
Grease a 9 x 13-inch pan. Put pecans in bottom; place frozen dinner rolls over nuts. Sprinkle dry pudding over rolls. Boil sugar and oleo and pour over rolls. Cover with plastic wrap and let set on counter overnight. Bake at 350° for 20 to 25 minutes. Let set in pan 10 minutes before turning out.
Combine beef, onion, salt and pepper in a large heavy pot. Cook over medium heat until meat is cooked. Add water and potatoes to meat; cover and cook until potatoes are done. Add remaining ingredients and heat thoroughly.
Break up lettuce and line a 9 x 12-inch or 9 x 13-inch pan. Cut up crisp celery. Sprinkle on lettuce. Chop onion as fine as possible. Sprinkle over celery. Open and drain water chestnuts. Spread over onion. Spread evenly over all the frozen peas. Mix the mayonnaise with the sugar. Spread over the peas. Refrigerate, covered, overnight (or at least 5 hours). When serving, sprinkle with hard-boiled eggs and bacon bits.
Mix and pour into greased and floured pans. Bake at 375° for 1 hour. (Mixture will be thick.)
Combine sugar, water, cinnamon, nutmeg and red food coloring in a saucepan. Bring to boiling point. Add butter or margarine to hot syrup.
Cook cabbage and drain. Brown meat, onion and pepper; drain. Add the 4 spices. Add rice and tomatoes; simmer. Layer cabbage, ground beef mixture and cheese. Make 2 layers. Bake at 350° to 375° until bubbly and cheese melts. Will feed 25 people (1/2 cup each).
Drain juice from pineapple. Reserve juice and add to sugar, flour and egg. Cook until thick. Add butter and cool. Dice pineapple chunks and add to sauce. Add marshmallows and bananas, thinly sliced. Whip 1/2 pint cream. Fold cream into cooked salad and fruit mixture. Pour into serving bowl. If desired, sprinkle thinly chopped nuts over top. Chill thoroughly. (This rich dessert-like salad can be made a day ahead.)
Simmer chicken 3 to 4 hours or until tender. Remove chicken and reduce stock to 3 cups. Cut chicken from bones in fairly large pieces; dredge in flour and lightly brown. Saute onions in butter. Add flour and pour in hot stock, stirring constantly. Add raisins, apples, chicken and seasonings. Simmer about 10 minutes and add cream. Serve on fluffy rice with curry accompaniments. Serves 6.
Heat oven to 350°. Prepare cake mix as directed. Remove 1 cup of batter. Mix together pumpkin, cinnamon, ginger, cloves and the cup of batter. Fold into cake batter. Bake cake and cool. Split cake into 3 layers. Mix the 1/4 cup pumpkin into Cool Whip. Frost each layer with Cool Whip mixture, then frost sides and top. Sprinkle top with cinnamon.
Fry hamburger. Cook spaghetti in water (don't drain off water). Add puree and catsup to hamburger. Add red beans. Add spaghetti. Pour in flat pan. Bake 45 to 60 minutes.
Chop onion. Mix all ingredients well. Shape in a loaf in a baking pan. Bake at 350° about 1 hour, until browned. Makes 6 servings.
Brown ground beef. Add onions, garlic and mushrooms. Saute until onions are golden brown. Put in crock pot with remaining ingredients; stir thoroughly. Cook 6 to 8 hours. Serve over hot noodles or rice.
Combine milk, lemonade and Cool Whip (don't beat). Place in graham cracker crust and freeze.
Cook ground beef and onion; drain. Add corn, peas, stewed tomatoes, tomato sauce and salt to ground beef mixture and simmer 1/2 hour or until vegetables are done. Serves about 6.
Heat milk, butter and salt. Mix yeast and water, let set. In bowl mix potatoes and eggs. Add yeast and milk and beat with mixer. Add 2 cups of flour. Slowly add sugar and remaining flour with spoon. Turn out on board, knead. Put in greased bowl, cover lightly and put in refrigerator. Will double in size. Use later in day or overnight. Dough may be used for dinner rolls or for cinnamon rolls. Place in greased pans and bake at 350°.
In a large kettle, combine ingredients. Boil 1 minute. Add peppers. Heat thoroughly. Put in jar and seal.
Cut each biscuit into fourths. Mix sugar with cinnamon; roll biscuits into sugar mix. Turn, then place in a round 9-inch pan. Melt margarine and mix with remaining sugar mixture. Drizzle over biscuits. Bake at 350° for 20 minutes. Invert on serving plate, then pull apart and eat.
Let ice cream soften. Crumble cookies; mix all ingredients. Freeze and eat. Freak out!
In mixing bowl, stir soup, onion and dash of pepper. In another bowl, stir together half of the soup mixture, spinach, crab and cheese. Set aside. Wrap tortillas in paper towels and microwave on High power for 30 to 60 seconds. Place 1/3 of the crab mixture on each tortilla and roll up. Place, seam side down, in greased 12 x 7 1/2 x 2-inch dish. Stir milk into reserved soup mixture. Pour over enchiladas. Cook, covered, on High 12 to 14 minutes. Sprinkle with remaining cheese. Let stand 10 minutes. Garnish with cilantro, if desired.
Blend first 4 items and press into 9 x 13-inch pan. Bake 30 minutes at 300°. Blend cream cheese, confectioners sugar and 1 cup Cool Whip. Spread over crust after it cools.
Mix first five ingredients and form into a ball. Roll in chopped pecans. Best with Chicken and Biscuit crackers.
Grate cheese. Mix all ingredients together and make into small balls (about 1 teaspoon batter). Place 1-inch apart on cookie sheet. Bake at 350° for 20 minutes.
Freeze all but ale in 2 quart milk cartons until ready to use. Have	ale cold. Put frozen contents in a pot and crush slightly. Pour in ale and mix.
Place the buttermilk, egg whites, cottage cheese, maple syrup or honey and vanilla in a blender. Process until smooth. Add the flour, baking powder and baking soda. Blend well. Coat a nonstick frying pan with nonstick spray. Heat on medium until hot. Place about 1/4 cup batter into the pan for each pancake. Sizzle until lightly browned and cooked through, about 3 1/2 minutes on each side.
In a greased 2-quart baking dish, evenly arrange potatoes and 1 tablespoon onion. Sprinkle with salt, pepper and parsley. Mix beef, evaporated milk, bread crumbs, catsup, onion, salt and pepper. Spread evenly over potatoes.
Heat oven to 400°. Grease a 9 x 12-inch pan. Cook the beef until brown. Drain.
Cut steak into 1 inch cubes. Add 1/2 cup flour and fry in hot oil. Season with garlic salt, salt and pepper; cook to desired doneness.
Combine all the ingredients except for the lemon juice and the additional 1/2 cup sugar and pour into ungreased loaf pan. Bake at 350° for 45 to 50 minutes. Then, mix 2 to 3 tablespoons of lemon juice with 1/2 cup sugar and pour over the finished baked cake. Put back into the oven for 8 minutes more. Very good!!
Stir melted margarine in crushed Oreos. Reserve 1 cup. Spread crumb mixture in bottom of 9 x 13-inch pan or 2 smaller pans. Spread ice cream over crumbs (works better if you just slice ice cream and place over crumbs). Freeze a few minutes. Spread with chocolate fudge topping. Top with peanuts and Cool Whip. Sprinkle reserved crumbs on top. Freeze. Thaw at room temperature for 15 minutes before serving.
Blend sugar and cocoa in large mixing bowl. Add margarine and milk (do not stir). Microwave 2 minutes on High. Remove from oven; stir. Mix in vanilla and nuts. Pour in greased 8 x 8-inch pan. Refrigerate until set. Cut and serve.
Mix sugars, Karo, oleo and 1 cup milk. Cook to a rolling boil. Add remaining milk slowly. Cook until soft ball stage is reached. Add pecans and pour up.
Mix sugar, syrup and water thoroughly, then cook until it forms a medium ball when dropped into cold water. Pour 2/3 of syrup over beaten egg whites, beating constantly. Cook other 1/3 of syrup until it forms a very firm ball, then beat it slowly into the first mixture, beating constantly, until creamy. Add nuts and vanilla; mix. Drop on waxed paper or buttered tin.
Cream sugar and margarine. Add eggs and beat thoroughly after each egg. Add crushed vanilla wafers, pecans, coconut and vanilla. Bake in greased and floured tube pan at 350° for 1 1/2 hours or at 325° for 1 3/4 hours. Put water in pan on shelf below cake.
Place sugar in a large, heavy skillet. Cook over medium heat until sugar melts and forms a light brown syrup; stir to blend. Immediately pour syrup into a heated 8 1/4-inch round, shallow baking dish. Holding dish with pot holders, quickly rotate to cover bottom and sides completely. Set aside. Preheat oven to 325°.
Peel and chop eggplant. Cook in water until tender. Drain and add salt and pepper. Mash thoroughly. Crumble the cornbread. Add rest of ingredients and mix well. Bake at 375° for 45 minutes. Additional grated cheese can be sprinkled on top the last 10 minutes, if desired.
Place the cream cheese in a large wire strainer set over a small mixing bowl. Cover the cheese with a clean cloth and place a heavy weight on top. Leave the cheese to drain for at least 1 1/2 hours. Discard any liquid in the bowl. Transfer the cheese to a large bowl. With a wooden spoon, beat the butter into the cheese a little at a time and continue beating until the mixture is blended.
In a small heavy saucepan, melt margarine. Blend in flour. Cook until mixture is smooth and bubbly. Remove from heat and gradually stir in milk. Return to heat and bring mixture to a boil, stirring constantly. Cook 1 minute longer. Remove from heat. Stir in spinach, onion, nutmeg and pepper. Beat egg whites until stiff. Fold gently into spinach mixture. Sprinkle with Parmesan cheese. Pour into a 1 1/4-quart casserole. Bake at 350° for 35 minutes. Serve immediately.
Sprinkle 1/2 cup cracker crumbs in a lightly greased 8-inch square baking dish. Cover with half the oysters; sprinkle with salt and pepper. Dot with half the butter and cover with half the remaining cracker crumbs. Repeat layers with remaining oysters, salt, pepper, butter and cracker crumbs.
Cream butter, syrup and sugar. Add beaten eggs and vanilla. Mix well. Add nuts. Pour into 2 unbaked pastry shells. Bake at 350° for 45 minutes.
Mix tomatoes (homegrown, canned or frozen) and homemade sweet pepper relish in a saucepan and bring to a boil. Lower heat and simmer for about 20 to 30 minutes. Cook macaroni according to directions and drain. Beginning with macaroni layer grated cheese, then tomato and relish sauce, about 2 layers of each. Then cover with bacon in a 1 1/2-quart to quart casserole. Bake at 350° for 45 minutes until bacon is crisp. Can be prepared the day before. If any is left over, cover to warm over.
Mix all ingredients thoroughly. Place in airtight container. Seal tightly. Keeps for months. Makes 2 gallons. To use, add 1/3 cup mix to mug and fill with boiling water. Stir well.
In a large heavy skillet, melt the butter and saute the onions over medium heat until translucent. Add the kielbasa to the pan and brown it 3 to 4 minutes on each side. Pour beer over the sausage and onions. Bring to boil. Reduce heat and simmer, uncovered, for 25 minutes. Remove kielbasa and onions from the pan and put them on a serving dish in a warm oven. Reduce beer over high heat to 2 cups. Pour over kielbasa. Serves 4 to 6.
Grease a 9-inch pie plate. Spread berries over bottom of pie plate. Sprinkle 1/2 cup of sugar over berries; add 1/2 cup walnuts. Beat eggs, rest of sugar, flour and melted margarine together. Pour mixture over berries. Bake at 325° for 50 to 60 minutes. Serves 6.
Soften cream cheese, then blend the jar of marshmallow cream together. Use as a dip for any fresh fruit of your choice.
Break up lettuce into small pieces. Add oranges. Add sliced or whole black olives. Add tuna. Mix gently. Add Italian dressing.
Cook pasta according to package directions. Drain and rinse with cold water. Stir together the mayonnaise or salad dressing, yogurt, marmalade and poppy seeds. Fold into cooked pasta the strawberries, cantaloupe or honeydew, green or red grapes and green onions. Cover and chill 2-8 hours. Each 3/4 cup serving has 1 gram fat and 157 calories.
Combine mayonnaise and mustard in a large bowl. Add cooled macaroni, ham, onion, relish, salt and pepper; toss lightly until well blended. Chill.
Beat candy bars in a ziploc bag. Mix cream cheese and small Cool Whip together. Add crushed candy bars, reserving enough to sprinkle on top. Pour into crust. Sprinkle reserved candy on top. Let set in refrigerator for at least 2 hours.
Mix all ingredients together. Refrigerate at least one hour. Serve with pretzels, veggies, chips.
Mix together ground beef, oatmeal, onion, salt and pepper, egg and herbs and spices. Form into balls and brown in skillet. Place meatballs in crock-pot. Add jar of chili sauce and jellied cranberry sauce. Do not stir. Start crock-pot on high. After cranberry sauce melts, stir ingredients. Cook on low for another 4 hours. Serve over rice or noodles. Makes 6 servings.
Spray pie pan with nonstick spray. Preheat oven to temperature on crescent roll can. Brown ground beef, drain. Add seasoning and the suggested amount of water on package. Let simmer while making a crust out of the crescent rolls. Put a layer of crushed corn chips on top of crust, then place seasoned meat on top of chips. Put a layer of refried beans on top of meat, then a layer of sour cream. Put another layer of crushed corn chips and then the cheese. Bake 20 to 25 minutes until crust is brown. Serve with salsa.
In a skillet, brown beef; drain. Stir in soup, spaghetti, sauce and vegetables. Put in an ungreased casserole dish (11 x 7 x 2-inch). Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and let stand a few minutes until cheese melts.
Combine all ingredients except cheese in casserole dish; sprinkle cheese on top and bake at 350° for 25 to 30 minutes or until golden brown on top.
Mix sugar, flour, and cocoa in a saucepan. Add egg yolks, milk, vanilla, and margarine. Cook over medium heat, stirring constantly until thick. Pour into the baked pie shell and top with meringue. Bake at 350° until brown on top.
Layer the beans, lettuce, tomatoes, onions and cheese on the shells. Then roll up and heat in microwave for about 2 or 3 minutes, until cheese is melted and beans are warm. Can also be eaten cold. It is just as good.
Combine sugar, butter and milk. Bring mixture to full rolling boil, stirring constantly. Boil for 5 minutes over medium heat. Remove and stir in peanut butter, marshmallow cream and vanilla. Beat until well blended. Butter a 9 x 13-inch pan. Makes 3 pounds.
Heat sugar and syrup, add peanut butter and stir until melted. Stir in corn flakes and press in a greased dish. Cool until set, then cut into squares.
Roll out like pie crust, cover with flour and double back one half over the other. Press again with a rolling pin, again cover top of dough with flour. Start at one end and roll dough into a roll. Slice from end of roll in very thin slices. Drop into boiling broth. Do not stir, just pull apart. Do not cover. Boil 5 minutes.
Sprinkle garlic powder, celery salt and onion flakes generously on brisket and place in pan. Pour hickory smoke and Worcestershire sauce over brisket and marinate overnight.
Add sugar, shortening and salt to milk. When lukewarm, add yeast (mixed with 2 tablespoons warm ???). Add 2 cups flour to make soft sponge. Set in warm place to rise. When light, add eggs, nutmeg and flour to make a light dough. Cover and let rise until double in bulk. Knead on floured board. Roll to 1/2-inch thickness. Cut with doughnut cutter. Cover and let rise again. Fry in deep oil at 375°. Drain on paper towels. Makes 30 doughnuts.
Follow roll package directions, but add 1 tablespoon sugar. When rolls are ready to roll out, cut into 2 inch rounds; place teaspoon of meat mixture in center. Pinch ends up around meat to cover. Place pinched together sides at bottom of greased muffin pan; let rise 30 minutes. Cook 10 minutes; brush cooked rolls with butter.
Mix the yeast and warm water together and let set. In large glass bowl, put boiling water, sugar and oleo or butter. Let cool. When cool, mix in eggs. Add to yeast mixture. Mix altogether and add flour. Refrigerate overnight.
Mix beaten eggs, sugar, margarine, lemon juice and vanilla; stir in coconut. Pour into unbaked pie shell and bake at 350 degrees for 45 minutes or until knife inserted just off center comes out clean.
Heat oven to 350°. Spray two 8-inch round baking pans with cooking spray. Stir flour, cocoa and baking soda; set aside. In saucepan, melt corn oil spread and stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan; stir. Add dry ingredients; whisk until well blended. Pour evenly into pans. Bake 20 minutes. Cool. Frost. Refrigerate. Yields 12 servings.
Mix the first 3 ingredients. Roll dough; make into squares. Fill with filling. Pinch dough over the filling so they stay together. Bake in a 350° oven for 7 to 10 minutes, or until golden brown. Cool; sprinkle with powdered sugar. Enjoy.
Grease 1 1/2-quart casserole lightly or spray with vegetable oil spray. Cook mushrooms and green peppers in oil until green peppers are tender. Stir in flour, salt and pepper. Mix broth with milk. Slowly add flour to mixture; stirring constantly. Cook until thickened. Stir in turkey and pimento. Mix in spaghetti. Pour in casserole. Sprinkle with cheese at 350° (moderate oven) until bubbly throughout, about 30 minutes. Makes four 1-cup servings.
Drain apricots, reserving 1/4 cup syrup. Cut apricots in half. In skillet, brown chops (use shortening, if necessary). Pour off fat. Stir in soup, sour cream, reserved syrup and green onions. Cover; cook over low heat 25 minutes or until done. Stir occasionally. Add apricots; cook 5 minutes more. Serve with rice. Makes 4 servings.
Boil milk, sugar and salt for 6 minutes; stir constantly while boiling. Pour over remaining ingredients that have been mixed together. Beat until stiff. Put in buttered pan.
Melt oleo in 9 x 13 inch pan. Stir in garlic salt and pecans. Bake at 350° until roasted. Very different but very good!
Place ingredients in blender container in order given. Blend 30 seconds. Stop and stir down sides. Blend 30 to 60 seconds until smooth or mix in bowl with wire whisk or mixer. First combine flour and eggs, adding liquid gradually. Beat until smooth and add other ingredients. Makes about 16 crepes. Pour in crepe machine. If you don't have a machine, pour about a 6-inch round in a nonstick skillet. Takes only a small amount of time to cook.
Combine all ingredients except 1/2 cup cheese and 1 cup French fried onions. Pour into shallow 1-quart casserole. Bake, covered, at 350° for 30 minutes or until vegetables are done. Top with cheese and onions, bake, uncovered, 5 minutes or until onions are golden. Makes 6 servings.
Boil water; add Jell-O and dissolve real good. Add the strawberries and cranberry sauce. Add pineapple. Place in mold or 9 x 13-inch pan. Refrigerate until firm. Goes good with turkey or ham.
Melt chips over low heat. Add noodles and nuts. Drop by spoonfuls onto waxed paper.
Mix sugar, milk and butter in saucepan. Bring to a full boil and boil for 1 minute. Add oatmeal, peanut butter, cocoa and vanilla. Stir all together, then spoon onto wax paper. Let cool until firm.
Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Saute until peppers begin to soften, about 4 minutes. Mix in pepperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pasta and toss until sauce coats pasta. Add Feta and toss mixture to blend. Serves 6 to 8.
(Mix by hand.) This is a one-bowl cake. Mix oil and sugar well. Add eggs, flour and cinnamon. Mix in the baking soda and the buttermilk. Add the apples and pecans. Bake at 350° for 1 hour and 10 minutes in a greased and floured Bundt pan.
Combine eggs, sugar, milk, vanilla, flour, baking powder and salt. Mix well. Place in a 9 x 13-inch pan and bake at 350° for 15 to 20 minutes. Remove from oven and spread peanut butter over warm cake. Let cool. After cooled, melt chocolate bar and spread over peanut butter. Cut in squares and serve.
Mix pudding mix, milk, sour cream and 1/2 of the Cool Whip together. Layer the wafers, bananas and pudding mix in a large, flat baking dish. Cover with remaining Cool Whip. Refrigerate.
In an 8-inch skillet cook bacon in one tablespoon margarine until brown. Add potatoes; saute until tender and golden. In a bowl, with a fork, beat eggs with seasonings and parsley. Stir in potato mixture. In the same skillet, heat remaining margarine. Pour in egg mixture. As eggs set at edge, using a spatula, draw this portion toward center so that uncooked portions flow to bottom. When omelet starts to brown on bottom, divide it in half; turn each half over to brown other side. Then with spatula, lift each half to a plate. Serve at once. Makes 2 generous servings.
Mix the margarine, oil, salts and sauces. Mix the cereal in large roasting pan. Pour margarine mix over cereals. Cook at 250° for approximately 2 hours, stirring every 30 minutes.
Cream shortening, peanut butter and sugars together. Sift flour, soda and salt together and blend with creamed mixture. Add remaining ingredients and mix thoroughly. Shape by teaspoonfuls into balls. Roll in sugar and place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place a Hershey's Kiss on top of each cookie, pressing down so that cookie cracks around edge. Return to oven and bake 2 to 5 minutes longer. Makes 3 dozen.
Combine ingredients and chill at least 1 hour. Taste and adjust seasonings, if necessary. Serve on a bed of lettuce or in tomato cups. Serves about 12.
Split Twinkies lengthwise. Place cream side up in bottom of 15x9x2 pan. Peel bananas and slice over Twinkies. Prepare pudding with milk. Pour over top of bananas. Spread to cover. Spread Cool Whip over pudding. Cover and chill 12 servings.
Cook tomatoes, celery, onion and pepper until tender; run through a sieve. Return to stove; add other ingredients and cook until smooth and creamy. Can process 5 minutes. Makes 5 pounds.
Combine sugar and cocoa. Combine with remaining ingredients and pour into the unbaked pie shell. Bake in a preheated oven at 325° until set, about 55 minutes. Serve cold with topping, if desired.
Mix sugar, eggs, oil and vanilla. Add flour mixed with baking powder, soda, cinnamon and salt. Mix well. Stir in nuts and apples. Spread in well-greased 9 x 13-inch pan. Sprinkle top with butterscotch chips. Bake at 350° for 30 to 40 minutes or until done.
Cook the first 3 ingredients in a large Dutch oven over medium heat. Add spaghetti sauce and the next 6 ingredients. Bring to a boil; cover and reduce heat. Simmer 20 minutes, stirring occasionally. Stir in tomatoes, chiles and vegetables. Return to a boil. Cover and simmer 10 to 12 minutes or until vegetables are tender. Yields 12 cups.
Beat all ingredients until smooth. Bake in 9-inch square pan at 400° for about 20 minutes.
In a large bowl beat eggs, add butter and vegetables (chopped fine, 1/2 cup between all 3). Grate 2 packages of cheese on a plate. Cook macaroni until done. Drain, but do not rinse. Put hot macaroni into bowl with eggs, butter, veggies. Add in the shredded cheese and mix well until butter and cheese is melted. Add 3 cups of milk and mix well. Pour into a 9 x 13 pan. Grate last brick of cheese and sprinkle on top. Bake at 375 degrees.
Cook in a large saucepan. Mix all ingredients excluding oats and vanilla. Pour into a saucepan and stir until a full boil. Cook 1 1/2 minutes at a full boil. Remove from heat; add quick cooking oats, vanilla and peanut butter (optional). Spoon onto wax paper and cool.
Mix butter, shortening, 1 1/2 cups sugar, eggs and flour. Roll into balls. Mix together the 2 tablespoons each of sugar and cinnamon. Dip the cookies into the sugar mixture. Bake at 400° for 8 to 10 minutes.
Cream butter and sugar. Add well beaten eggs, a little at a time! Add flour and orange juice. Add fruits that have been sliced. Mix well. Bake in slow oven at 300° for 2 to 4 hours, depending on size of pan!