HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave milk and chips in large bowl until chips are melted. Stir in vanilla and spread in greased 8-inch square pan. Refrigerate. Cut in squares and keep refrigerated.
Saute onion in margarine. Add cheese and tomatoes and green chili's. Let simmer until cheese is melted. Serve hot or let cool.
Mix all ingredients. Beat vigorously for 30 seconds. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° until golden, 45 to 50 minutes. Cool and cut generous slices, 1/2-inch thick for best flavor.
Heat oven to 400°. Grease pie plate (Pam works fine). Cook broccoli in water and drain. Mix broccoli, onions and green peppers in plate. Blend together remaining ingredients for 1 minute. Bake 35 to 40 minutes. Let stand 5 minutes before cutting.
Dissolve yeast in 3 tablespoons warm water. Let stand 5 minutes. Combine sugar, shortening, eggs, 1 cup warm water, salt, 2 cups flour and softened yeast. Beat at low speed with mixer for 1 minute. Gradually stir in remaining flour to make soft dough.
Brown onion, celery and margarine. Mix remaining ingredients with bread crumbs along with the onion, celery and margarine.
Beat eggs, butter, sugar, milk, flour, baking powder and salt for about 1 minute. Pour into greased 9 x 12-inch baking pan. Add sour cherries to top. Sprinkle with sugar; dab with butter. Bake at 350° until golden brown, 45 to 50 minutes.
Crumble a layer of potato chips across the bottom of a 9 1/2 x 11-inch baking dish. Next, layer one can of the asparagus followed by a layer of grated Cheddar cheese. Crumble another layer of potato chips and layer the second can of asparagus on top of that. Before adding the last layer of cheese, mix together the two cans of soup with the juice reserved from one of the cans of asparagus. Pour the soup mixture over the entire casserole evenly. Grate a final layer of cheese and finish with a small amount of crumbled potato chips. Bake at 350° for approximately 30 minutes. You want it to firm up and not be runny.
Combine first 5 ingredients. Stir and cook over medium heat until thick. Then add evaporated milk and stir. Cool slightly. Pour into baked pie shell and top with meringue. (See recipe for Meringue in this cookbook.)
Combine first 9 ingredients, mixing well. Pour into a greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour or until done. Remove from pan while warm. Dust with powdered sugar. Yields one 10-inch cake.
Dissolve yeast in water. Mix in all ingredients; cover and let double in size. Punch down and let double in size again. Make in shape of buns and let rise. Bake at 375° for 20 to 25 minutes.
Heat 3 tablespoons of oil in pan on high heat. When hot, add cubed meat all at once and turn constantly until lightly browned. Transfer meat to bowl. Add remaining oil to pan. Add onions and garlic; saute until wilted (not brown). Stir in chili powder, oregano, cumin and crushed pepper. Mix well. Add broth, tomatoes (juice and all), tomato paste, salt and sugar. Break up tomatoes with back of spoon. Put meat back in pan. Cover and simmer 1 more hour until meat is very tender. Cool, cover and refrigerate overnight or for 8 hours. To serve, bring to boil and simmer uncovered until hot. Serve with rice.
In large skillet, put oleo and carrots and cook until about half done. Put rest of ingredients in, except tomatoes. Cook until tender. Don't overcook. Squeeze juice out of tomatoes and then put in tomatoes and hot sauce. Cook another minute.
Cook sugars, water and salt, stirring frequently, over medium heat until mixture will spin a good thread. Pour syrup over beaten egg whites. Continue beating constantly. Add vanilla. When stiff enough, drop by spoon onto waxed paper. Makes 36 medium pieces.
Place coffee filter in a container, then add yogurt to coffee filter. Put in refrigerator so the whey will separate, and then use as cream cheese.
Into a Tupperware container, put 4 (4 ounce) cans button mushrooms and 2 large cans artichoke hearts (drained and quartered). Shake ingredients in Good Seasons bottle and pour over mushrooms and artichoke hearts. Seal well and place in refrigerator. Turn over each day. Good after 3 days; fantastic after 6 or 7 days.
Cream oil and sugar. Add eggs and beat well. Sift dry ingredients together and add to sugar and egg mixture. Add vanilla. Add nuts and apples last and beat well. Bake in tube pan 1 1/2 hours at 325° (or until done).
Mix together and roll in chili powder. Refrigerate until firm. Can be frozen. Makes 6 small rolls.
Sift flour, sugar, salt and spices. Cut into butter. Reserve 1 cup. Combine lemon juice, milk and baking soda. Add to flour mixture along with egg, molasses and raisins. Pour into greased 11 x 7-inch pan. Sprinkle reserved mixture over top. Bake 35 to 45 minutes at 350°.
Mix together good. Bake in Pyrex baking dish at 350° until done.
Put everything together and bake at 350° for 30 minutes or until lightly browned on top. (You can freeze this.)
Soak together rhubarb, sugar and flour. Beat together eggs, milk and margarine. Add all together and mix, then pour into an unbaked pie shell. Bake at 375° for 45 minutes.
Blend first 6 ingredients. Bake in 3 layers at 325° (greased and floured pans). Blend remaining ingredients well. Frost cake and keep refrigerated.
Soak coco wheats in milk for 3 minutes. Combine Bisquick, brown sugar and nutmeats; add coco wheats, stirring until mixture is moistened. Bake in a greased loaf pan in 350° oven for 45 minutes or until done.
Place cooked and drained noodles in a 13 x 9-inch baking pan. Heat cream cheese and milk over low heat until melted and smooth. Pour over noodles. Mix hamburger and spaghetti sauce together and put on top. Put Mozzarella cheese on top and bake at 350° for 30 minutes or until cheese is melted and bubbly.
Grease 9 or 10-inch pie pan. Sprinkle bacon and cheese on bottom of pie pan. Blend all other ingredients in blender for 1 minute. Bake at 350° for 45 minutes. Let stand 5 minutes.
Add all ingredients to blender. Fill blender with ice. Blend for 20 to 30 seconds, or until all ingredients are mixed as desired.
Cream butter and sugar. Add salt; beat eggs, then fold together. Add nuts. Pour into raw pastry shell. Bake 1 hour at 300°.
Pour boiling water over oatmeal. Let stand 20 minutes. Beat eggs and add rest of ingredients. Bake for 30 minutes in 350° oven.
Combine mayonnaise, vinegar, salt and sugar; mix well, then pour over sliced cucumbers and onion. Chill for 15 to 30 minutes. Serve.
Combine dry ingredients. Add eggs, milk, oil, corn and chopped chilies. Pour batter in 2 well-greased 9-inch square pans. Cover top with grated cheese (about 1 cup). Bake 30 to 40 minutes at 400°.
Bring water to boil with sugar and pineapple. Add jello, stir well until dissolved. Let set until it begins to congeal. Fold in whipped cream, pecans and cream cheese. Chill until firm.
Saute onions slightly in 2 tablespoons butter or margarine. Add other ingredients and cook on low until melted. Stir to keep from sticking to pan. I use my electric skillet. This is delicious with all kinds of chips.
Heat stick of margarine and Cheez Whiz in casserole dish. Add drained vegetables. Cover with cheese Ritz crackers or grated Cheddar cheese and sprinkle with Parmesan cheese. Bake 30 minutes at 350°.
Let dry mustard and vinegar stand overnight, then beat in eggs, sugar and salt. Cook in double boiler until thick. Then cool. Beat in mayonnaise.
Combine softened cream cheese and 1/3 cup sugar, mixing until well blended. Blend in 1 egg. In a saucepan, combine water, oleo and chocolate; bring to a boil. Remove from heat. Add combined remaining sugar and flour. Mix well. Blend in remaining eggs, sour cream, baking soda and salt. Pour into a greased and floured 10 1/2 x 15 1/2-inch jelly roll pan.
Cook noodles following package directions. Drain. Add oregano to spaghetti sauce.
Soften cream cheese. Heat soup with butter and milk. Dissolve gelatine in 3 tablespoons cold water. Remove soup from heat and add gelatine mixture. Mix cream cheese with mayonnaise, celery, onion and crab. Season to taste. Pour mixture into mold and refrigerate overnight.
Drain some of the liquid from the beans. Put in pan. Add tomato juice and sugar. Cook on low. Brown ground beef and onion. Add to beans. Break spaghetti into about 4 pieces. Add to beans when done.
Combine all ingredients in large mixing bowl. Mix with spoon until thoroughly moist. Pour into greased and floured tube pan. Bake at 350° for 1 hour. Cool; turn out on plate.
Combine dates, boiling water and Crisco; let stand for 10 minutes. Sift together the flour, baking powder, salt and baking soda. Cream the sugar and egg. Add nuts to the flour mixture. Add vanilla to dates and water. Add sugar and egg to date mixture. Add flour mix to date mixture gradually and blend. Grease and flour pan. Bake at 350° for 35 minutes or until done.
Soften butter and cream cheese. Add sugar, almond extract, egg yolk and flour. Chill. Roll out. Bake at 325° about 10 minutes. Adjust temperature and time as needed. Frost with Betty Crocker cream cheese frosting.
Preheat oven to 350°. Mix all ingredients well. Shape into loaf. Bake for 1 hour until brown. Let stand 10 minutes for easier slicing.
Combine sugar and next 2 ingredients in a large bowl, and beat at medium speed of an electric mixer until light and fluffy. Add grated orange rind and next 4 ingredients and beat well. Combine semolina and all-purpose flour; gradually add to the creamed mixture, beating well to form a soft dough.
Boil potatoes in jacket. Cool, peel and slice. Add chopped celery, olives, vinegar, salad oil, salt, pepper, mayo, cottage cheese and apple. Mix gently.
Mix beans, ketchup and brown sugar. Top with bacon or wieners, if desired. Bake at 325° for about 1 hour.
In double boiler, melt bits over hot water. Add butter, nut meats and vanilla; blend thoroughly. Pour chocolate mixture into large cake loaf pan. Let cool in refrigerator. Makes 2 to 3 pounds.
Mix everything together and bake in a 9 x 13-inch pan for 40 to 50 minutes at 375°. Great for barbecues and fish fries.
Cook (boil) unpeeled potatoes until tender (20 to 25 minutes). Cool. Peel. Grate into a large bowl. Add everything except paprika. Place in casserole dish. Refrigerate 3 to 4 hours or overnight. Bake at 350° for 40 to 50 minutes. Sprinkle with paprika. Makes 8 to 10 servings.
Boil broken corn cobs in the water for 30 minutes. Remove from heat and strain the liquid. If you don't have 3 cups, add enough water to make 3 cups. Add Sure-Jell and bring to a rolling boil. Add sugar and bring back to boil. Cook 3 minutes or to jelly stage.
In large skillet, fry bacon until crisp. Remove from skillet; drain and crumble. Stir sugar and salt into bacon drippings in skillet. Add cabbage and stir until cabbage is coated. Cook, covered, over medium heat until cabbage is tender, about 10 minutes.
Mix oil and margarine together in a baking tin. Place salted, skinless chicken pieces in oil and margarine mixture. Cover and bake for 1 1/2 hours in a 350° oven. When cooked, skim off the grease and chicken fat.
Saute green pepper and mushrooms in margarine in a 10-inch skillet until tender. Combine flour, salt and pepper; add to vegetables, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and half and half. Cook over medium heat, stirring constantly until thick and bubbly. Stir in chicken and pimento. Cook until thoroughly heated. Serve over toast, cornbread or rice.
In 4-quart Dutch oven, cook bacon until crisp. Crumble and set aside.
Beat egg until thick and add milk. Dip bread in the egg-milk mixture and brown in melted butter in frying pan. Serve with light syrup.
Mix potatoes, cream cheese, egg substitute and salt together until creamy. Add onion and pimento. Put into ungreased casserole dish and bake at 350° for 45 minutes.
Melt oleo, marshmallows and peanut butter. Add remaining ingredients. Spread in baking sheet and cut into squares. Let sit for awhile, then ready to eat.
Mix Cool Whip, cream cheese and crushed pineapple. Carefully cut each cookie in half. Spread cream cheese mixture on 1/2 cookie; put top on mixture. Refrigerate for at least 2 hours before serving.
Arrange broccoli in 2 1/2 qt. microwave safe dish. In a skillet saute garlic in oil. Add chicken pieces and brown. Remove chicken from skillet and arrange over broccoli. Add onion to chicken dripping and saute until tender. Stir in soup, sherry and thyme. Pour over chicken. Cover with waxed paper. Microwave at high 10-15 minutes or until chicken is done. Serves 4 to 6.
Rinse beans; add them to boiling water and boil in a covered pan for 3 minutes. Let stand 2 hours. Pour off the water; add new water at room temperature to just cover the beans. After 2 hours, pour this water off. Add more water and let soak overnight. Rinse again in room temperature water (researchers say 5 times, but 2 or 3 is enough). Then add water to cover and cook until done, about 75 to 90 minutes.
Mix raisins, boiling water and soda in large mixing bowl, stirring well. Let stand overnight in covered bowl. Next day, add sugar, vegetable oil, flour, salt and nuts. Generously grease and flour three 1 pound coffee cans or 3 loaf pans. Bake approximately 1 hour and 15 minutes at 350°. When removed from oven, let stand for about 10 minutes before removing from containers. Bread can be frozen.
Combine first 5 ingredients in Ziploc bag; shake to mix well. Add chicken. Seal and chill 1 hour, turning once. Remove chicken from marinade, discarding marinade.
Rinse and drain potatoes. In medium mixing bowl, combine potatoes, onion, salt and pepper. Mix well. In large skillet, melt butter. Add potatoes; spread evenly in pan. Cook over medium-high heat for 13 to 15 minutes or until tender and golden brown. Serves 4 to 6.
With electric mixer, beat cream cheese and Marshmallow Creme until smooth. Add a couple of drops of red food coloring. Serve.
Brown pork chops in shortening. Drain on paper towels. Put beef bouillon in boiling water and salt. Pour water into a large pan. Add rice and put pork chops on top. Place chopped onion on top of rice and chops. Bake at 350° for 1 hour in a covered pan.
Heat oil in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned. Add tomato sauce and remaining ingredients. Mix well. Bring quickly to a boil. Cover tightly and simmer 25 minutes. Makes 4 servings.
Slice steak across the grain into thin strips. Melt the butter in a medium sized skillet over moderate high heat. Add beef strips and cook and stir until browned. Reduce heat to low (moderately). Add water, onion soup mix and mushrooms. Cover and simmer for 1 hour. Remove from heat. Cool 5 to 10 minutes. Stir in sour cream. Serve with cooked rice.
Coat roast with flour; place in crock-pot. Combine remaining flour with soup mix, gravy mix and ginger ale in bowl; mix well and pour over roast. Cook on low for 8 to 10 hours. Cut beef into cubes and serve with gravy over noodles.
Remove stems from mushrooms. Place mushroom tops, stem side up, in an 8 x 8 x 2-inch pan. Chop mushroom stems and mix with remaining ingredients. Spoon into mushroom tops. Cover with foil. Bake for 20 minutes or until tender on 375°. Makes 4 servings.
Combine mayo, flour, salt and pepper. Gradually add milk. Cook until thick. Add cheese and cook until cheese is melted. Pour over potatoes. Bake at 350° for 55 to 60 minutes.
Preheat oven to 375°. In a large saucepan, melt butter. Stir in flour, bouillon cubes and pepper over medium heat. Gradually add milk. Cook and stir until mixture thickens. Add remaining ingredients, except biscuit mix. Mix well. Pour into 2 1/2-quart baking dish.
Place large cake or ice in the punch bowl. Pour in wine, sparkling water, champagne and brandy. Stir and float mint leaves on the surface. Makes 70 servings. Can be split in half.
Arrange peaches in baking dish. Brush with lemon juice to prevent browning. Cover with plastic wrap and cut a slit in top. Microwave on High power for 3 to 5 minutes or until peaches are soft, rearranging at half the time for cooking. Cool. Microwave fruit spread in a small bowl 30 to 60 seconds until thinned, stirring once while heating. Place 1 peach half in each of 8 serving dishes. Top each peach half with 1 tablespoon each of yogurt and fruit spread. Serve immediately. (Unsweetened canned peach halves may be used, but heat only until warm.)
Cook squash and onions in sugar and salt until tender; drain. Heat soup. Alternate layers of crackers, squash mix, soup and cheese until all ingredients fill a casserole. Bake in a preheated oven at 350° for 15 to 20 minutes until cheese is golden brown on top.
Layer in bowl the onion (diced) and crab meat. Add bay leaves. Mix other ingredients together and pour over crab meat. Do not stir. Marinate in refrigerator at least 4 hours. Remove bay leaves before serving.
Cut chicken breasts in half. Thaw artichoke hearts and green beans. Rub chicken with 3/4 teaspoon salt in 12-inch skillet over medium-high heat. In hot salad oil, cook chicken until browned on all sides. Arrange chicken in a 3-quart casserole dish.
Advance Preparation: Thaw frozen fish. Place on greased rack in 10-inch skillet. Add boiling water to cover. Add quartered onion and 2 teaspoons salt. Simmer, covered, until fish flakes easily, 5 to 10 minutes. Carefully remove fish. Cover; chill well.
Preheat oven to 350°. Cream margarine and sugar until creamy. Add eggs and vanilla; beat well. Add flour, cinnamon, soda and salt; mix well. Stir in oatmeal, raisins and nuts; mix well. Drop teaspoonfuls on ungreased cookie sheets. Bake 9 to 11 minutes.
Boil cranberries and 1 cup water until cranberries pop. Add sugar. Boil 8 minutes. Then add Jell-O and marshmallows. Cool. Add celery, pineapple and nutmeats. Put in mold. Chill.
Mix meal, flour and milk. Add remaining ingredients. Pour into casserole and bake at 350° to 375° until browned.
Mix well warm water, yeast and honey and set aside. Cook milk and flour and stir over low to medium heat until begins to stiffen. Mix salt, butter, honey, eggs and flour well. Add milk and flour mixture. Stir hard or beat, adding yeast mixture. Mix well. Cover and let set for 1 hour. Punch down and let rest for 15 minutes. Knife the dough and shape into loaves or rolls. Just add enough flour to the pastry sheet for shaping. No need to knead too much. Grease loaf pans. Brush loaves with butter and bake at 350° for 30 to 40 minutes until browned well on top.
Pour 1 1/2 cups scalded milk over 2 cups bread crumbs in an 8 x 8-inch greased baking dish. Let stand for 10 minutes. In a bowl, add 2 tablespoons melted butter into 2 beaten eggs. Add 1/4 cup honey, 1/2 cup sugar, vanilla, salt and lemon extract. Dice peaches and spread over bread crumbs in baking dish. Pour mix over peaches. Bake at 350° for 45 minutes. Serve warm alone or with milk or with whipped cream or ice cream. Serves 6.
Stir sugar and syrup together. Cook in microwave for 4 minutes. Add peanuts and cook 3 more minutes. Add butter and vanilla; cook 1 more minute. Add baking soda; beat until light and foamy. Put on a Pam sprayed cookie sheet. When cool, break into pieces.
Put rice in a Pammed pan. Combine milk, eggs and sugar and pour over rice. Cook in a 350° oven until a knife inserted comes out clean. (This works better if the pan is placed inside a pan of hot water to cook.) As baking, sprinkle the top with cinnamon. I usually sprinkle some into the milk mixture before I pour it over the rice. Delicious hot or cold.
Mix everything together, using only half the onions, into a microwave-safe casserole dish. Cover; microwave on High 7 minutes. Top with remaining onions. Serves 6.
Crush corn flakes and set aside. Mix flour, baking powder and salt. Set aside. Beat margarine and sugar. Add eggs. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates and chopped cherries. Shape into small balls. Roll in corn flakes. Place 2-inches apart on greased baking sheet. Top with cherry quarters (ball flattens a bit). Bake at 375° for 10 minutes.
Pour rice in 3-quart, shallow casserole dish. Lay chicken pieces over rice. Sprinkle onion soup mix on chicken. Mix cream of chicken soup and water together and pour over rice, chicken and onion soup. Pour melted butter on top and sprinkle generously with paprika. Bake for at least 1 hour at 350°, uncovered.
Boil shrimp 5 minutes, saving stock. Make roux by heating oil and mixing in flour, stirring constantly, until well browned. Add onion and brown slightly. Add shrimp, salt and pepper. Stir until shrimp are coated with roux and none of the onion and roux sticks to the skillet. Add tomato paste and green peppers. Stir 10 minutes over moderate heat. Pour in 2 cups hot shrimp stock. Stir. Cook slowly for 1 to 1 1/2 hours. Serves 10 to 12. Serve over rice.
Mix all ingredients except marshmallow cream. Grease and flour an 8 x 12-inch pan. Pour mixture into pan and bake at 350° for 30 to 35 minutes. Remove from oven and spread marshmallow cream over cake or cover top with real marshmallows (cut in half). If using real marshmallows, put cake back in oven just long enough for marshmallows to start to melt. Spread over cake. Remove from oven and cool completely, then frost.
Brown ground beef and chopped onion in a skillet. Stir in ketchup, mustard and soup. Simmer 15 minutes. Serve on hamburger buns with lettuce.
Combine all ingredients and spread in greased and floured 9 x 13-inch pan. Bake at 350° until toothpick comes out clean.
Melt butter in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well blended. Remove from heat. Add Rice Krispies and stir until well coated. Press warm mixture firmly into buttered 13 x 9-inch pan. Cut into squares when cool. Yields 23 (2-inch) squares.
Combine Love and Tenderness. Mix thoroughly with Warmth. Add Forgiveness. Blend with Friendship and Hope. Sprinkle all remaining Tenderness. Stir in Faith and Laughter. Serve daily in generous helpings.
Butter six slices of bread (crust removed). Place, buttered side down, in a 9 x 13-inch dish. Meat is next, then cheese. Cube remainder of bread. Put on top of cheese. Pour egg mixture (egg, milk and salt) on top of cheese. Top with melted butter. Can stay in refrigerator overnight. Bake at 350° for 1 hour.
Mix all ingredients and pour into 9-inch pie shell. Bake at 350° for 30 to 35 minutes.
Blend cottage cheese and strawberry jello. Add first the pineapple and then the oranges. Fold in Cool Whip. Refrigerate before serving. Makes a large salad.
Chop all by hand. If it's too hot with jalapenos, use 2 cans chopped chiles. If it's still too hot, add a little finely shaved unsweetened chocolate. Mix in well. Be careful not to use too much cilantro or cumin; they can overwhelm overall taste. Refrigerate to blend ingredients.
Sift together first 3 ingredients. Work together flour and shortening until it looks like cornmeal. Add cold water; form into a ball of dough. This will make about 6 pie crusts. I freeze crust until I get ready to use it. Put in pie pans in a plastic bag to freeze it.
Beat egg, add sugar, melted Crisco; mix. Add milk, salt, baking soda and cinnamon; mix well. Then add flour and mix well. Roll dough into small balls and press down with a glass on an ungreased cookie sheet. Bake at 350° for about 8 to 10 minutes. Makes 6 dozen. They freeze well.
Fry meat on higher heat, like stir-frying, until meat is no longer pink. Place the meat into a 2-quart pot. Add onions, green pepper, mushrooms, potatoes, celery, carrots and peas. Add water. Cover pot and cook over medium heat until the vegetables are cooked but not soggy. Drain off all the water. Stir gravy into the meat and vegetables. Serve over hot rolls.
Mix all ingredients except bread crumbs and margarine. Place in 9 x 13 inch baking dish and refrigerate overnight. Remove from refrigerator 1 hour before baking. Place bread crumbs and melted margarine on top of casserole. Bake at 350° for 35 - 45 minutes.