HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute ground beef and onions. Stir in soup, ketchup and mustard. Season with pepper. Spoon into bottom half of buns and top with a slice of American cheese. Place under broiler or in microwave to melt cheese. Top with top half of bun.
Slit each hot dog and place cheese inside. Wrap crescent roll around each. Hold together with toothpick. Place in oven according to directions on package of rolls.
Mix flour, sugar and eggs together. Put into medium size casserole dish. Add corn and milk to the first mixture. Dot top with butter. Bake at 350° for 30 to 40 minutes or until brown.
Place potatoes in slow cooker. Combine remaining ingredients and pour over potatoes. Mix well. Cover and cook on low 4-5 hours or until potatoes are tender.
Cook apples until soft; press through sieve. Combine all ingredients in a pan. Put, uncovered, in a 350° oven for 3 hours, stirring every hour. Ladle into jars and seal.
Unroll dough; separate into 8 triangles. Combine remaining ingredients; spread evenly over each triangle. Roll, place and bake crescents as directed on package label.
Prepare stuffing as directed; add cooked (crisp-tender) broccoli, soup and cheese. Bake in greased 8 x 8-inch pan at 350° until hot and cheese melts. Double recipe; use 13 x 9-inch pan.
Brown ground beef; drain. Press in bottom of large casserole dish. Mix soup and milk; drizzle on top of beef. Layer Tater Tots on top. Bake, uncovered, at 350° for approximately 1 hour or until set in center.
Wash cranberries and grind; mix together with sugar and coconut. Whip Dream Whip with milk as directed on package. Fold into cranberry mixture. Let stand overnight in refrigerator.
Cook carrots in small amount of water until tender, then drain. Combine carrots and butter in container of electric blender. Blend until smooth. Add remaining ingredients. Blend well. Spoon mixture into a lightly greased 1 or 1 1/2-quart casserole dish. Bake at 350° for 45 minutes. Yield: 6 servings.
Mix ingredients. Pour into 2 greased and floured loaf pans. Bake in preheated oven at 350° for 50 to 60 minutes. Make sure it is done in the middle.
Brown ground beef until done. Add spaghetti sauce. Heat through. In a small bowl, combine sour cream and cottage cheese. Layer the lasagna as follows in a large casserole dish: 1/3 meat mixture, 4 1/2 noodles (uncooked), 1/2 cottage cheese mixture, 4 ounces Mozzarella cheese, 1/2 the Parmesan cheese, 1/3 meat sauce, 4 1/2 noodles, rest of the cottage cheese mixture, rest of meat sauce, top with rest of Mozzarella cheese and Parmesan cheese. Pour water on top of all. Cover tightly with foil. Bake 1 hour at 350°. Uncover and bake 20 more minutes. Then take out of oven and let sit for 20 minutes. Serve. Excellent!!
Slice squash thin. If seeds are big, remove them. Put butter in bottom of pan. Add squash, salt, pepper and a small amount of water. Cover and cook slowly until tender.
Preheat oven to 350°. Cream shortening and sugar; add eggs and mix well. Combine dry ingredients and add to creamed mixture, mixing well. Stir in vanilla. Drop spoonful of dough onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove to rack to cool.
Combine all ingredients in a casserole. Cover and bake in a 275° oven for two hours, stirring halfway through cooking. Makes 8 to 10 servings.
Cut limes into 6 pieces each, including rind, chopped finely. Add cranberries and process very briefly in food processor. Place in plastic container and add jalapenos, cilantro leaves and sugar. Mix well. Chill 15 minutes up to overnight. Serve as an appetizer with baked tortilla chips. Serve over baked fish or chicken or as a relish. Yields 6 servings. Has 45 calories, fat free.
Mix jello and water or pineapple juice. Stir in crushed pineapple. Let mixture cool. Stir in shredded cheese. Fold in Dream Whip. Refrigerate.
*To make your own crumbs, crush about 16 graham crackers in a plastic bag with a rolling pin.
Mix all dry ingredients. Beat egg yolks and add to milk, then to dry ingredients. Cook over medium heat until it boils. Stir in vanilla. Pour into baked pie shell.
Mix all ingredients well. Pour into 8-inch square pan. Press 1/2 cup chopped pecans on top. Bake at 375° for 25 minutes only. (Do not overbake.)
Preheat oven to 350°. Melt margarine in pan in which you intend to bake cobbler. Combine flour, baking powder, sugar, most of the melted margarine and enough of the milk to make the mixture like cake batter, approximately 1 cup or less. Pour into pan with remaining melted margarine.
Preheat oven to 350°. Wash fish fillets, then dry them off with a paper towel to absorb some of the excess water. Lay as many as you can close together in a 13 x 9 x 2-inch glass baking dish. Put a little dab of butter (1/2 teaspoon) on each fillet. Pour a little lemon juice over all fillets. (I use a squeeze bottle of lemon juice and just "squeeze" it all over.) Add salt and pepper to taste. Bake at 350° for 20 minutes. Pull out pan and crumble Ritz crackers (1 to 2 rolls from package in a box) all over fillets. Add shredded Mozzarella all over crackers. Bake another 5 to 10 minutes, until cheese is melted. Dip into seafood sauce as you eat, if desired.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Combine cake mix, eggs and margarine in mixer bowl. Press, using your hand into greased baking pan. Combine confectioners sugar, cream cheese and vanilla in mixer bowl until creamed and smooth. You may have to add a little water to make it smooth. Spread over cake mixture. Bake at 350° for 35 minutes. Do not overbake.
Spray a glass pie plate with nonstick cooking spray (Pam). Mix all ingredients in order given. Pour into pie plate. Bake at 350° for approximately 50 minutes or until knife inserted near center comes out clean. Cool. Serve with lite Cool Whip, if desired.
Combine all ingredients. Bake in 9 x 13-inch greased pan. Bake at 300° for 50 to 60 minutes. Cool and cut into squares.
Heat oven to 200°. In a saucepan, heat oil over medium heat. Add onion and cook 5 to 7 minutes. Stir in garlic and cook 1 minute. Stir in water, vinegar, syrup, Worcestershire, mustard, chili powder, salt, pepper, ginger and tomato paste. Cook over low heat, stirring until mixture begins to thicken. Place ribs in a 9 x 13-inch glass baking dish. Pour sauce over ribs. Cover dish tightly with heavy foil and bake until tender, about 4 hours.
In a large bowl, beat eggs until light and fluffy. Beat in sugar, pudding mix and milk until smooth. Stir in half and half and coconut. Pour into ice cream freezer and freeze. Makes 2 quarts.
Bake the cake and prepare the pudding. In a large bowl, layer 1/2 of the cake (crumbled). Sprinkle with 1/2 of Kahlua, spread 1/2 of the pudding, 1/2 of the Cool Whip, 1/2 of the strawberries, 1/2 of Heath bar and all of the banana. Continue one more layer of each (except banana), ending with Cool Whip, candy and strawberries. Refrigerate.
Heat brown sugar and soy sauce to dissolve sugar. Place chicken wings in baking dish. Bake 3 hours at 325° or cook in crock-pot on slow.
Add shortening, sugar, brown sugar, egg and vanilla, and mix thoroughly. Add flour, soda, and salt. Stir in chocolate chips and nuts.
Mix all ingredients together. Bake in a 2-quart casserole dish. Bake at 375° for 35 to 40 minutes.
Mix cake mix and sugar; add oil and stir. Add eggs, one at a time and beat after each egg. Add nectar and stir well. Bake 1 hour at 325°.
Mix all together. Put in a 9 x 13-inch casserole. Let stand 24 hours. Bake at 350° for 1 to 1 1/2 hours. May be made ahead of time and frozen.
Drain lima beans, reserving 1/2 cup liquid. Pour beans, liquid, chopped celery, onion powder, pepper, mayonnaise and 1/2 cup of cheese into greased casserole dish. Stir to mix well. Dot with butter. Sprinkle remaining 1/2 cup cheese on top. Then spread crushed crackers over all. Bake 30 to 40 minutes in 300° oven. Double for larger casserole.
Melt butter in medium saucepan over low heat. Add olive oil, then garlic and salt. Cook 5 to 6 minutes, stirring, until garlic is light brown. Remove from heat and stir in parsley.
Roll bite sized chicken in flour and seasonings. Brown in margarine. Pour over chicken, water, bouillon cubes and Marsala wine. Cover and simmer 1/2 hour. Add flour to thicken (to form a paste). Serve over bed of egg noodles with margarine.
Wrap chestnuts in thirds of bacon. Line cookie sheet or broiler with foil. Bake 20 minutes at 350°. Turn and bake 10 minutes. Combine ketchup and sugars for sauce. Place chestnuts in sauce and bake 25 minutes at 350°. Can be frozen before baking or after.
Mix all ingredients, but noodles. Put in casserole dish and cover with Chinese noodles. Bake at 375° for 30 minutes.
Mix cake according to directions. When almost finished beating, add the pudding mix and beat until mixed well. Batter will be thick. Bake at 350° until done. This recipe also makes good cupcakes.
Combine all ingredients, except mushrooms. Bring to a boil. Add mushrooms and simmer for 5 minutes. Marinate at least overnight or longer.
Combine oats and buttermilk; let stand 10 minutes. Add Egg Beaters, brown sugar and oil. Stir until blended. Sift in dry ingredients. Spoon into muffin pan that has been Pam sprayed. Bake in preheated 350° oven about 15 minutes. Makes 6 muffins.
Heat marshmallows in milk until dissolved. Crumble cream cheese into this mixture, stirring until dissolved. Stir all ingredients together gently. Let set overnight in refrigerator. Makes very large quantity.
Cream well first 3 ingredients. Add eggs and flour to above ingredients. Sift next 2 ingredients or stir together. Add dry ingredients into creamed sugar and butter, alternating with sour cream. Add vanilla.
Beat eggs; add cream and flour. Add rest of ingredients and boil 5 minutes. Just before removing from stove, add 1 teaspoon each of salt, pepper and dry mustard. Stir. Can be kept a long time.
Cream butter and sugar until soft and combine. Add eggs and beat. Add cornmeal. Sift and add remaining dry ingredients with milk. Pour into greased 9 x 13-inch glass baking dish. Bake at 375° for 30 to 40 minutes.
Drain herring and save liquid. Put in Cuisinart with eggs, cored apple (cut into chunks) and bread (with crust removed) and combine with steel blade until it's as finely chopped as you like it. Stir in some liquid from jar if the mixture is too thick. Chill and then serve.
Mix all except egg whites, which are folded in last. Put into baking dish. Top with buttered crumbs. Bake at 350° for 1 hour. Serves 12.
Mix milk and marshmallows and melt marshmallows over low heat. Pour over other ingredients; mix well. Put in cake pan (tube pan) and refrigerate for 24 hours before removing from pan. Keep cake in refrigerator.
Saute onion and green pepper in 1/2 stick margarine. Add next 5 ingredients; mix together and pour into buttered casserole. Melt remaining margarine and add stuffing; blend. Place atop casserole. Heat at 350° until warm (20 to 30 minutes).
Put sugar and Karo into pan. Bring to small boil. Let cool. Add peanut butter and corn flakes. Mix well. Roll into small balls. Drop onto cookie sheet.
Roll out cookie dough on round baking sheets. Cook until lightly brown (like a big cookie). Let cool. Add Cool Whip and cream cheese together, then put on top of cookie. Add orange juice, sugar, water and cornstarch and cook until thick. Let it cool. While cooling, slice fruit, grapes in halves and strawberries and kiwi in several slices. Lay on top of cookie, making a circle of each fruit until you have covered the pizza. Then after glaze has cooled, pour over top.
Cook onion in oil until tender. Add remaining ingredients. Simmer uncovered 15 minutes.
Preheat oven to 350°. In a metal bowl over hot (but not boiling) water, slowly melt chocolate, stirring gently. Cool. Grease two 9-inch round layer cake pans and line with waxed paper. In a large mixing bowl, cream butter; add sugar and eggs. Beat at high speed for five minutes until light and fluffy. Be sure to scrape bottom and sides of pan to mix thoroughly. Beat in vanilla and cooled chocolate. Sift together flour, baking soda and salt. Mix into creamed mixture alternating with sour cream, beginning and ending with dry ingredients. When thoroughly blended, stir in boiling water. Batter will be thin. Pour immediately into prepared pans. Bake for 30 to 35 minutes or until cake tests done. Cool in pans 15 minutes. Finish cooling on wire racks.
Preheat oven to 350°. Melt butter in a 13 x 9 inch baking pan. Sprinkle graham cracker crumbs over melted butter, then pour milk over crumbs. Top remaining ingredients in order listed. Press cookie mixture down firmly into pan. Bake for 25 minutes or until lightly browned. Cool before cutting into bars. Store in air tight container. Makes 24 to 36 bars.
Beat ingredients together and pour into 3 pie shells. Bake 40 minutes at 350°. Yields 3 pies.
Place asparagus in water. Cook, uncovered, for 8 to 10 minutes. Blend together the soup, cream cheese and cayenne pepper. Stir in shrimp. Place cooked asparagus in casserole dish and pour shrimp mixture on top. Pour bread crumbs on top; sprinkle with paprika. Cook on Full power for 4 to 5 minutes and serve.
Peel, cut in cubes and boil eggplant. Drain well and mash. Add oleo, salt and pepper to taste, onion and crackers or bread crumbs. Add sage and beaten egg. Add from 1/2 to 1 cup milk to make mixture like a thick batter. Do not make too thin. Pour into buttered casserole dish and sprinkle with grated cheese. Bake at 325° for 30 minutes.
In a large bowl mix the popcorn, M&M's and peanuts. Melt together the marshmallows, oleo and oil. Stir in the popcorn mixture until coated. Press into 2 greased 9 x 13-inch pans. Chill until it hardens. Slice into squares with a sharp knife.
Beat the eggs until they are real thick. Add salt and keep adding flour until they make a stiff dough. Roll thin and cut in strips. Let dry; then they are ready to use in soups.
Mix jello as directed. Drain pineapple and blueberries and let set until jelled. After it has jelled, add the cream cheese (with the sugar dissolved in it), sour cream, 1/2 teaspoon vanilla and nuts, if desired.
Heat oven to 400°. Rinse birds and pat dry. Mix spices with salt and rub birds inside and out. Place in a roasting pan. Put pan in oven. After 15 minutes or so, baste every 10 minutes or until juices run clear.
Crumble hamburger; chop onion. Fry until browned well. Drain fat. Put in crock-pot. Slice cheese into small squares. Put cheese, soup and picante sauce in crock-pot; stir occasionally to prevent sticking.
In small bowl mix milk, Miracle Whip, vinegar and sugar. Whip with whisk or fork. Pour over cauliflower, broccoli, cheese and bacon. Toss together.
Mix all ingredients. Reserve 1/2 of pecans to cover cheese ball. Shape into ball.
In a saucepan, cook sugar, syrup and water to 256°. Remove from heat; add Marshmallow Creme. Do not stir. Let creme set on the syrup for 10 minutes, stir well and beat. Add flavoring and coloring as desired. Beat with mixer at medium speed until mixture will break off when beaters are lifted. Add shortening. Pour batch out on marble slab (or area that has been cooled with bagged ice), sprinkled with confectioners sugar.
Combine dry ingredients in bowl; mix well. Add remaining ingredients in order listed, stirring until just moistened. Drop by teaspoonfuls into hot oil. Deep fry until brown; drain on paper towels.
Cook broccoli according to directions. Drain. Place in buttered baking dish. Spread layers of cubed chicken and grated cheese over broccoli. Mix chicken soup, mayonnaise, lemon juice and Pet milk. Pour over ingredients in baking dish. Sprinkle crushed crackers over mixture. Melt margarine and pour over crackers. Bake at 350° for 30 to 35 minutes or until top is slightly browned.
Melt butter and blend together with other ingredients. Bake at 350° for about 30 minutes.
Fry bacon in a large skillet. Remove and saute onion, bell pepper, bay leaf and celery in drippings until tender. Add peas, tomatoes and Worcestershire sauce. Cover; simmer about 3 hours. Yields 6 to 8 servings.
Cream butter until fluffy. Add sugar, milk and eggs. Blend in remaining ingredients. Pour into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes, or until cake tests done. Serve with or without frosting.
Combine all ingredients, except candy, in large mixing bowl. Mix on lowest speed until completely mixed. Make balls and roll in sugar. Bake 10 minutes at 350° on ungreased cookie sheet. Remove from oven and top immediately with a candy kiss.
Stir jello into hot water. Add fruit and nuts. Mix together and pour into a flat dish. Chill until firm. Mix together softened cream cheese, sour cream and sugar. Spread over chilled salad.
Preheat oven to 350°. Grease and flour 2 (9 x 13-inch) pans. Prepare cake mix as directed on package. Bake 20 to 25 minutes.
Cook water, sugar, salt, cornstarch, and Karo until thick and clear. Add jello and food coloring. When slightly cool, add berries. Put in a pie shell and garnish with Cool Whip. Cool and serve.
Cook broccoli; drain well. Place into 1 1/2-quart casserole dish. Mix soup, mayonnaise, eggs and cheese. Pour over broccoli. Top with onions. Bake uncovered in 350° oven for 35 minutes.
Combine all the ingredients except for the pecan halves. Mix thoroughly. Stir in pecan halves. Pour into pie shell. Bake 35 minutes 325 to 350°.
Saute onions, pepper and celery in butter until tender. Add to cornbread and stir well. Stir in remaining ingredients, mixing well. Pour into a greased baking dish. Bake at 400° for 50 minutes or until lightly brown.
Cream sugar and shortening. Add eggs. While beating, stir in mashed potatoes and spices, then add melted chocolate. Sift flour and baking powder together and stir in nuts and raisins. Mix with shortening mixture. Can be baked in loaf pan or layer. If baked in layers, chop nuts very fine. Bake at 375°.
Preheat oven to 300°. Grease and flour 9 x 11 glass baking dish. Combine beaten eggs and sugar; add persimmon pulp and mix well. Add melted butter and mix. Mix dry ingredients: flour, baking soda and baking powder. Add dry ingredients, alternating with buttermilk, to pulp mixture. Pour ingredients into baking dish. Bake for 1 hour or until pudding pulls away from side of pan. Cool before serving.
Cook flour and margarine until lightly browned. Stir in all other ingredients, except cheese and corn flakes. Pour into a greased 2 quart casserole; cover with cheese. Mix corn flake crumbs with 1 tablespoon margarine (melted) and sprinkle on casserole. Bake at 375° for 20 minutes.
In a medium-size bowl, stir butter and sugar until fluffy. Beat in egg and milk. Blend well. Stir in apples. In a separate large bowl, blend flour, wheat germ, baking powder, spices and walnuts. Make a well in center of dry mixture and add wet mixture all at once. Stir until just blended. Spoon batter into 1 dozen greased muffin cups until 2/3 full. Bake at 375° for 25 minutes.
Grease a 1 1/2-quart casserole. Cook potatoes in jackets until tender. Peel and shred. Combine with sour cream, onions, 3/4 cup cheese, salt and pepper. Turn into buttered 1 1/2-quart casserole. Sprinkle with remaining cheese and paprika. Can be refrigerated until time to bake. Bake at 350° for 30 to 40 minutes. Serves 4 to 6.
Mix cream cheese until softened. Add Cool Whip, marshmallow cream and juice. Mix well, then refrigerate.
Heat ingredients to boil and simmer. Prepare, 3 to 4 hours earlier, 2 oranges with cloves. Boil in water. Add this juice to punch. Slice oranges and float on punch. Makes 16 1/2 cups.
Ground corned beef with onion. Boil potatoes, mash and mix with meat. Add milk, salt and pepper. Mix well; put in baking pan. Dot with butter. Bake 1 hour at 350°.
Stir until well blended. Pour into unbaked pie shell. Bake at 375° 35 to 40 minutes or until firm.
*To toast, place in a dry saut pan and cook over medium heat for about 5 minutes or until brown.
Slightly beat eggs, add sugar, cornstarch, salt, milk and stir well. Pour into prepared pie crust. bake in 450 degree oven for 10 minutes, then reduce heat to 350 degrees for 3/4 of an hour.
Pour into a quart of boiling milk over a pint of corn meal. Let it stand to cool. Take 1/2 pint of molasses or enough to sweeten the pudding. Put 1 tablespoon of butter with molasses and let it melt on the stove. Put in three well-beaten eggs without separating the whites and yolks. Mix well, adding some grated lemon peel and raisins. Bake slowly 1 hour.
Melt butter in large skillet. Saute garlic and green onions (to your preference). Add shrimp and cook 3 to 4 minutes. Remove shrimp and set aside. Squeeze half the lemon over the shrimp and add the other half to the sauce. Stir in milk and thicken with cornstarch dissolved in water. Season to taste. Serve over cooked rice or angel hair pasta.
Drain pineapple; add water to make one cup. Boil. Add marshmallows and jello; stir until dissolved. Add 1 cup cold water and chill until partially set. Soften cream cheese; stir in pineapple and chopped nuts. Add jello mixture and refrigerate overnight.
Mix preceding ingredients in 9-inch pie plate and press around sides to form crust. Bake until brown at 350°. Cool.
Dissolve Jell-O in hot water and add sugar. Grind cranberries and apples. Add to Jell-O with pineapple and nuts. Refrigerate overnight. Mix together cream cheese, sour cream and vanilla. Spread over Jell-O.
Cook chicken; pick off bone. Place in bottom of 9 x 13-inch pan. Mix cream of chicken and mushroom soups with 1 can of broth. Pour over chicken. Mix 2 cups of broth with eggs and cornbread stuffing mix. Spread over soup and chicken. Bake 20 minutes at 450°.
Cook spaghetti in boiling salted water until tender. Drain and rinse. Put a layer of spaghetti in a buttered baking dish. Cover it with a layer of White Sauce II, using strained canned tomatoes instead of milk. Dot with bacon and onions that have been sauteed together in a skillet until the bacon is crisp. Repeat layers until dish is full. A little grated cheese may be sprinkled on each layer of tomatoes if desired. Cover with seasoned bread crumbs and bake at 350° for 25 to 30 minutes.
Cream shortening and sugar. Mix flour, baking powder and salt. Stir in alternately with milk and flavoring. Fold in egg whites beaten stiffly. Bake at 350° for 30 to 35 minutes for layers or 35 to 45 minutes for oblong.
First Layer: Mix Jell-O and let set until thickened. Drain and save pineapple juice. Add pineapple, apples and marshmallows. Put in refrigerator and get firm.
Mix well. Use 2 tablespoons per cup. Hot, aromatic and yummy.
Mix together all ingredients until you have a smooth dough. Roll out on a well-floured bread board until paper thin. Cut into strips and drop into your desired boiling broth. Cook until tender, about 15 minutes.
Blend the first 4 ingredients together well. Add flour and milk alternately with vanilla last. Mix 10 minutes. Turn mixer on very high for 2 minutes. Bake in a large greased and floured tube pan at 300° for 1 1/2 hours or until done.
Stir vinegar into sugar until sugar is dissolved. Add oil, salt and pepper and mix together well. Add drained beans and sliced onion. I sometimes add a can of garbanzo beans. Chill.
Cream together butter or shortening, sugar and egg. Sift together flour, baking powder, cinnamon, ginger, salt and cloves. Combine hot water and molasses. Add dry ingredients alternately with the liquid mixture a little at a time, beating after each addition. Bake in a greased paper-lined 9 x 9-inch pan and bake at 350° for 45 minutes. Serves 16. Serve with whipped cream or other whipped topping.
Mix eggs and sugar. Squeeze the lemon juice and use pulp. Combine ingredients and bake in raw pie shell for 30 minutes at 350°.
Dissolve yeast in warm water. Add sugar and instant potato flakes; mix well. Keep Starter in glass jar with holes in lid. Store in refrigerator 5 days. After 5 days, remove from refrigerator and feed with the following:
Bring water and butter to a boil in a medium saucepan. Add Curried Rice Mix. Reduce heat, cover and simmer for 20 minutes. Yields 2 1/2 cups.
Cook sweet potatoes and mash. Whip in butter and milk; add sugar, salt and spices. Fold in 1/2 cut up marshmallows. Pile lightly in casserole. Bake at 350° for 15 minutes; remove and add rest of marshmallows on top. Bake 15 to 20 minutes longer, until marshmallows brown.