HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Snap off tough bottoms of asparagus and discard. Wash spears, pat dry, place in 9 x 13-inch baking dish. Pour olive oil over asparagus, roll until evenly coated. Arrange spears in single layer and add salt and pepper to taste.
Brown sausage meat, stirring constantly to keep separated. When lightly browned, drain off fat and add cooked rice. Place rice and sausage in a greased casserole. Add soup; cover and bake 40 minutes at 350°.
Cut cookie dough into 1/4-inch pieces and press together to make a crust. Bake at 375° for 10 to 12 minutes or golden brown. Cool.
Combine all ingredients except chips and cheese. Put in a 1 1/2-quart casserole. Mix cheese and chips together. Bake, uncovered, at 350° until bubbly.
Put sausage and cheese into bowl and place in microwave to soften cheese. Then add Bisquick and mix with hands. Roll out even balls and place onto cookie sheet and bake at 350° for 18 to 20 minutes.
Mix all ingredients and refrigerate. Best if used after 24 hours. Use as condiment.
Bring ingredients to a boil; pour immediately over the cabbage mix. Stir well and refrigerate.
Place sugar, Karo and peanuts in a 2 1/2-quart heavy pan. Cook on high heat, stirring constantly until hard crack (300°) or until syrup turns light amber. Remove from heat. Stir in soda, beating rapidly until well mixed (about 10 seconds). Pour onto a lightly oiled cookie sheet. Do not spread or break. Let cool. Break into pieces, then call me.
Prepare cake mix as directed on package, baking in well-greased and floured 13 x 9-inch pan. Cool cake in pan 15 minutes; then prick with utility fork.
Spray a baking sheet with butter flavored cooking spray. Slice potatoes lengthwise to desired thickness. Spray potatoes with cooking spray and season to taste with seasoned salt. Bake at 350° for about 45 minutes or until brown and crispy. The crispness will depend on how much spray you use.
Cook potatoes until nearly done; add tomatoes, onion, salt and crisply fried bacon and season with bacon grease.
Mix jello and boiling water and set aside. Mix cream cheese, sweetener and topping. Blend jello and cream cheese mixture together and pour into the graham cracker crust. Cool in the refrigerator and serve with fresh fruit slices or plain.
Mix green chilies and chopped olives into cream cheese. Spread onto tortilla shells. Roll up shells and refrigerate approximately 3 hours. Cut into 1/2 to 1-inch slices and serve.
Mix sugar, margarine, milk and cocoa. Boil for 1 1/2 minutes. Add remainder of ingredients to the cocoa mixture. Beat until it begins to thicken. Drop by spoonfuls onto greased dish or pan.
Brown meat and spoon off fat. Add next 5 ingredients. Simmer, uncovered, for 30 minutes. Cook noodles. Beat eggs. Add remaining ingredients except Mozzarella. Layer 1/2 the noodles in a 13 x 9 x 2-inch baking dish; spread 1/2 cottage cheese filling and 1/2 the Mozzarella and 1/2 the meat sauce. Repeat layers. Bake at 375° for 30 minutes (or fix early and refrigerate). Bake 45 minutes. Let stand 10 minutes before serving. Serves 8 to 12.
Combine first 3 ingredients, stirring well (dough will be very sticky and hard to stir). Stir in chopped pecans, if desired. Dust hands with powdered sugar and shape dough into 3/4-inch balls. Coat balls with powdered sugar and place on ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until done. Remove to wire rack to cool completely. Makes approximately 5 dozen.
Boil together on high heat for several minutes. Reduce heat and cook until most liquid is gone. Add salt only after tasting, since most home-canned beans have already been salted. Serve hot, as the last thing taken out of the pots before you sit down to eat.
Cream margarine and sugar; add eggs, milk, flavoring, salt and coconut. Mix well and pour in unbaked 9-inch pie shell. Bake at 350° about 35 or 45 minutes.
Soften cream cheese; spread in bottom of round pan. Spread chili over cream cheese. Shred Monterey Jack cheese over chili. Cover with foil; bake for 30 minutes at 350°.
Combine chicken, water chestnuts, grapes, celery and 1/2 cup almonds. Mix the mayonnaise with curry powder, soy sauce and lemon juice. Combine with chicken mixture.
Saute onions in butter. Add broccoli and let thaw in pan. Add soup, cheese, water chestnuts, and Accent. Place in baking dish. Sprinkle bread crumbs on top. Bake at 300° for 1 hour. Yield: 6 - 8 servings.
Peel and cut cucumbers in thin slices. In a bowl add cucumbers, sour cream and salt; mix. Amounts depend on your taste and the amount of people you will be serving.
In small saucepan, combine juice, wine, honey, orange rind, cinnamon and nutmeg. Heat until warm. Peel bananas and slice in half lengthwise. Place bananas, cut down, in greased baking dish large enough to accommodate without crowding them. Pour sauce over bananas. Sprinkle with almonds, a dot of margarine and coconut flakes. Bake in 350° oven for 25 minutes.
Mix flour, cheese, paprika and salt in bag or bowl. Drop potatoes in cold water while you are preparing flour mixture, then put potatoes in flour mixture, coating well. Melt margarine in baking dish. Bake 45 to 60 minutes at 350°, turning once.
Cream the sugar, butter and eggs. Add sliced bananas and mix well. Add buttermilk, soda, flour and salt. Mix until all the flour is mixed in. Fold in nuts.
Devil the eggs and place halves in buttered casserole. Add the shrimp and mushrooms. Heat the white sauce and cheese together and mix well until cheese melts. Pour over casserole contents and heat at 350° for 20 to 30 minutes.
Pour hot water over the margarine; add brown sugar, egg (beaten) and molasses. Mix well. Sift together flour, salt, soda, baking powder and ginger. Add to first mixture; mix well, using mixer. Bake at 350° about 35 minutes.
Preheat oven to 375°. Butter large baking dish. Cut potatoes into quarters. Mix olive oil and melted butter together. Pour over potatoes. Bake 1 hour, stirring every 15 minutes or so. Combine lemon juice, thyme, salt and pepper. Pour over baked potatoes. Mix thoroughly. Bake an additional 15 minutes. Remove from oven and serve on platter. Serves about 6. Tastes great as cold leftovers!
Combine sugar and milk. Heat to boiling, stirring continuously. Cook 4 1/2 minutes. Pour half of mixture over chocolate and marshmallow cream. Mix thoroughly and quickly. Add rest of mixture. Add nuts and vanilla. Mix well. Pour in lightly buttered pan. Cool and cut into squares. Makes about 5 pounds.
Brown beef and onion together. Stir in soup. Mix in mixed vegetables and pour into an ungreased casserole dish. Cover with frozen Tater Tots and bake at 350° until Tater Tots are done.
Cook noodles and drain. Add ham, milk and beaten eggs. Put in casserole and dot with butter. Bake for 20 minutes in 300° oven.
Blend shortening and sugars in large bowl. Beat in vanilla and eggs. Sift dry ingredients together. Add to mixture, blending well. Stir in 1/2 cup M&M's. Drop by teaspoonfuls on ungreased baking sheet and decorate tops with rest of candy. Bake at 375° for 10 minutes or until brown. Some cracking should occur.
Mix well; form into loaf. Bake at 350° for 30 minutes with a wax paper cover. After baking for 30 minutes, remove the wax paper and continue to cook for 30 minutes longer or until done.
Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Stir until thick and fudgy. Spread on cooled cake.
Cook ham hocks in Dutch oven over low to medium heat until hot. Reduce heat to low for 2 hours. Add onion, carrots and potatoes and enough water to fill pot about 3/4 full. Cook 1 hour. Add peas and cook 1/2 hour or until dry peas are done. Serve with cornbread.
Heat oven to 350°. Prepare pie crust as directed on package. In medium bowl, combine cream cheese, sugar, vanilla and one of the eggs. Beat until smooth. Set aside. Reserve hot fudge packet from brownie mix. In large bowl, combine brownie mix, oil, one tablespoon water and remaining two eggs. Beat 50 strokes with spoon. Spread 1/2 cup brownie mixture in bottom of pie crust. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture. Spread evenly. Sprinkle with pecans. Bake at 350° for 40 to 50 minutes or until center is puffed and crust is golden brown. Pie may have cracks on surface. Place hot fudge packet in small bowl. Microwave on High for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.
Mix flour, white sugar and butter or margarine for base and pat in bottom of 9 x 13-inch pan. Bake at 350° for 25 minutes; cool.
Mix jello with hot water. Add pineapple, cheese and mayonnaise. Mix well. Mix milk in last. Place in refrigerator and chill.
Combine. To Use: Add 4 tablespoons of mix into a cup of boiling water.
Mix 1 can each in blender. Finish filling with ice and grate. Repeat with remainder of juice, vodka and water.
Dissolve ingredients in warm water; add enough shortening as you would in making biscuits. Make into dough as you would biscuits. Let rise twice the size and knead down. Make out and let rise again; cook.
Combine first four ingredients in a heavy saucepan. Stir in 1/2 cup of water, mixing well to make a paste. Add remaining 1 1/2 cups water, egg yolks and butter, stir well. Cook over medium heat about three minutes until mixture thickens and boils, stirring constantly. Remove from heat and stir in vanilla. Pour filling into pie shell. Beat egg whites and cream of tartar at high speed of mixer; add 1/4 cup plus 2 tablespoons of sugar, one tablespoon at a time, beating until stiff peaks form. Spread over hot filling. Spread to edges of pie shell to seal the pie. Bake at 450° for five minutes.
Boil sugar, milk and butter for 8 to 10 minutes (start timing after it begins to boil). Pour over remaining ingredients that have been put into larger bowl. Mix well and pour into greased pan.
Preheat oven to 350°. Mix melted butter, 1/2 cup chopped nuts and 1 1/2 cups flour. Press into a 13 x 9-inch pan; bake 15 minutes. Cool crust completely.
Melt oleo and chocolate. Stir in Equal and vanilla. Combine with cream cheese. Beat until smooth. Stir in nuts. Spread in lightly greased 8-inch pan. Refrigerate until firm. Cut into 1-inch squares. Refrigerate candy. Does not keep well unless it is refrigerated.
Saute ground beef. Add garlic salt and tomato sauce. Simmer about 10 minutes. Cook noodles as directed on package. Drain. mix together cream cheese, sour cream, bell pepper and green onions. Layer ingredients in casserole, beginning with noodles, meat sauce and sour cream mixture, ending with grated cheese on top. Cover and bake 1 hour at 350°. Yield: 4 servings, unless they're teenagers.
Mix Coca-Cola, mustard and catsup in saucepan and heat. Salt and pepper the chicken. Put the chicken in the sauce mixture. Reheat to full boil, turn heat down and let simmer about 1 hour.
Follow directions on spaghetti seasoning package to make spaghetti sauce with meat. Boil noodles according to package. Layer in a 2-quart baking dish: 2 noodles, sauce mixture, Mozzarella cheese and cottage cheese. Layer again as above; sprinkle with Parmesan cheese. Bake, covered with foil, for 20 to 30 minutes at 350°.
Shape ground beef into small balls and brown slowly. Spray pan with cooking spray. Heat jelly and chili sauce. Place browned meat balls into sauce mix; simmer for 2 hours. Serve warm. May use fondue pot and toothpicks for serving.
In large skillet, saute onion in canola oil. Gradually add flour, stirring constantly to avoid lumps; cook until golden brown. Add chicken stock; stir with a whisk. Turn heat to low; add potatoes, bacon bits, skim milk and spices. Simmer for 10 minutes. Add cheese and onion, stirring constantly until cheese melts. Add hot sauce to taste.
Clean oranges with brush. Grind one whole seeded orange. Peel 3 oranges and grind pulp. Combine with sugar and boil over medium heat for 30 minutes stirring frequently. Seal in sterilized jars. Use heavy bottom pan for this.
Shape meat into patties and fry, then add the other ingredients and mix well. Bake 45 to 60 minutes at 350°.
Pour over pea and bean mixture. Chill 24 hours. Drain well. Serves 8 to 10. A hit with all! (Double recipe for a large crowd).
Beat butter, sugar and eggs in a large bowl with electric mixer for 3 minutes or until light and fluffy; stir in bananas. Sift flour, soda and salt onto wax paper. Add gradually to butter mixture and stir until well mixed. Add sour cream or sour milk; stir until smooth. Pour batter into well-greased 9 x 5 x 3-inch loaf pan. Sprinkle top with chopped walnuts. Bake at 375° for 1 hour or until center springs back when touched. Cool 10 minutes on wire rack. Remove from pan.
Cook cut up kielbasa in water to remove excess grease. Drain and add ingredients. Bake at 350° for 1 hour.
Cream together sugar and butter. Beat in milk, flour and vanilla. Stir in rolled oats. Drop by teaspoonful (6 at a time 2 inches apart) on nonstick baking sheet. Bake 10 minutes in 350° oven. When you take them out, let stand for a minute until firm enough to turn with a spatula. Turn upside down on the cookie sheet and roll in a cylinder. Cool on rack. Return to oven for a few seconds to soften if necessary.
Pierce roast and insert garlic halves into meat. Place roast, bay leaf and vegetables into a large roasting pan. Combine Lipton soup mix, cream of mushroom soup and water. After arranging vegetables around and over the roast, pour the soup mixture over the top. Cook approximately 3 hours at 350° or until tender.
Microwave cheese and salsa in a 1 1/2-quart bowl on High 5 minutes, stirring well after 3 minutes. Serve hot with tortilla chips. Makes 3 cups.
Cream the shortening and sugar thoroughly; add egg and beat until creamy. Add soda, dissolved in vinegar in a cup, then mix with the other mixed ingredients. Add vanilla and then add flour gradually to make a stiff batter that can be rolled very thin. Cut out and bake at 350° until brown. Sprinkle sugar on top while hot. They are very crisp and continue to taste fresh after 2 weeks.
Thaw spinach and squeeze to remove excess water. Mix all ingredients thoroughly. Serve with chips.
Into a blender container put roasted peanuts and 2 tablespoons peanut oil. Blend until smooth, adding about 2 tablespoons more peanut oil gradually. Add salt.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine remaining ingredients; add to dry ingredients, stirring until moistened. Spoon into a greased and floured 9 x 6 x 3-inch loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan for about 10 minutes. Remove from pan and cool completely on a wire rack. Yield: 1 loaf.
Beat egg; add milk, pepper, salt and celery seed. Melt butter and pour in. Add crab meat and cracker crumbs. Mold into shape and fry in deep fat. Drain on wax paper.
Cook the wieners and partially fry the bacon. Slit the wieners down the middle, placing a slice of cheese in the slit. Wrap bacon around the cheese and wiener. Secure with a toothpick. Place on the griddle and cook until the cheese melts and the bacon is done. You may prepare wieners the same way without a bun or eat with a fork.
Brown ground beef and drain. Saute onion, celery and green pepper in remaining beef fat and drain. Mix all ingredients together. Cook slowly for 2 hours. Serves approximately 8.
Bring margarine and chocolate to boil. Add other ingredients. Mix well and put on top of marshmallow cream.
In mixing bowl, combine pudding, Dream Whip and milk. Beat until smooth. Lay whole crackers on bottom of 9 x 13-inch pan. Pour 1/2 of pudding mixture over the top. Add another layer of crackers. Pour rest of pudding over the top. Cover with crackers. Spread frosting on top. Refrigerate overnight.
Dissolve yeast in warm water. Sift together flour, soda, baking powder, salt and sugar. Cut shortening into dry ingredients. Add buttermilk and yeast. Roll out and cut with biscuit cutter. Let rise one hour. Bake at 425° for 15 to 20 minutes or until golden brown.
Mix cheese, dry dressing and mayonnaise together, preferably the night before. Spread cheese mix on bread generously. Place slice of cucumber on top and sprinkle with dill weed.
Wash spinach, remove stems, dry and place in a large bowl. Boil water; add salt and tortellini. Boil 3 to 5 minutes, until al dente. At the same time, heat clam sauce with olive oil, oregano and garlic powder until it starts to boil.
Drain cans of fruit (peaches, pears, fruit cocktail, etc.); reserve liquid. You may have to add some orange juice concentrate or pineapple juice to have 4 cups fruit juice. Use this to cook the boxes of pudding instead of milk. Pour over fruit and toss. Chill and serve. Makes for a crowd. Half recipe for smaller portion. Use what fruits are in season or your favorite.
Cook sugar, syrup and water, stirring until sugar dissolves. Reduce heat and cook without stirring until drop of syrup put into cold water forms a hard ball.
Preheat oven to 325°. Grease an 8-inch square pan. Melt butter with 2/3 cup vanilla milk chips in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside. In a large bowl of electric mixer, beat eggs, sugar and salt at high speed until very pale and thick, about 5 minutes. Blend in melted mixture and vanilla at low speed. Mix in flour just until combined. Stir in remaining vanilla milk chips and semi-sweet chocolate chips. Spread into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Top with be crusty and browned. Cover with foil if browning too quickly. Cool before cutting.
Step 1: Melt 1 stick butter. Mix with graham cracker crumbs. Press into 9 x 13-inch pan.
Cook eggplant and onion in salted water until tender; drain. Mix ingredients and top with buttered crumbs. Bake at 350° for 30 minutes.
Mix cream cheese, sour cream and onion soup mix. Spoon onto platter. Brown ground meat and drain. Mix in water and taco seasoning mix. Spoon meat over cream cheese. Top with grated Cheddar cheese, olives, chopped tomatoes and lettuce or anything else you think would taste good. Serve with tortilla chips.
Cook macaroni as directed on package. While macaroni is cooking, place butter in 2 1/2-quart casserole. Microwave at High for 1 minute or until butter melts. Stir in flour, salt, pepper, Worcestershire sauce and mustard. Blend in milk. Microwave on High for 5 minutes or until thickened, stirring twice. Add cheese, stirring until cheese melts. Add the cooked and drained macaroni. Cover. Microwave on High for 5 minutes.
Cube bread and cream cheese. In a glass 9 x 13-inch pan, place 1/2 of the bread, all the cream cheese, then the rest of the bread. Beat eggs. Add milk and syrup; blend well. Pour over bread and cream cheese layers. Cover; refrigerate overnight. Bake, uncovered, at 375° for 40 to 45 minutes. Turn off oven; allow to sit in oven an additional 5 minutes. Sprinkle with powdered sugar. Cut into squares and serve.
Combine sugar, cornstarch, water and 1 cup mashed strawberries. Cook and stir until thickened. Line pie crust with sliced strawberries (3 cups). Pour cooked mixture over the strawberries. Serve with Cool Whip.
Wash and remove seeds from peppers. Slice onions. Cover bottom of sauce pot or large skillet with oil. Add onions and tomato sauce to peppers in pot. Add salt to taste. Cook until tender. As peppers are cooking, wash 6 jars and fill with boiling water. Boil lids and rings. When peppers are tender, pour water from jars and fill with peppers and sauce. Place lid on jar. Make sure rim is free from any sauce, oil or seeds. Place ring on jar; tighten when lid is sealed.
Bring tomato sauce, vinegar, sugar, mustard, salt and pepper to a boil; pour over carrots. Add pepper, onion and celery. Cook for a while. Serve hot as a vegetable dish. Refrigerate and serve cold as a salad.
Melt butter in skillet. Cook green pepper, onion and mushrooms until tender. Stir in flour and seasonings. Slowly add milk, stirring constantly, until smooth and thick. Add tuna and pimiento. Heat to simmering; cook about 10 minutes. Remove from heat. Add Worcestershire sauce and lemon juice. Serve over rice. Makes 6 servings.
Do Ahead: Crush vanilla wafers and divide into 2 cups and 1 cup portions. Drain crushed pineapple and allow to continue to drain until any additional liquid is removed. Soften butter to room temperature. Thaw Cool Whip.
Mash Blue cheese. Add sour cream, lemon, sugar and water; stir. Allow to chill 1 hour before serving. Yields 10 servings.
Put all ingredients in pot and cover with water. Bring to a boil and simmer until vegetables are soft. Take bone out and cut off ham. Put rest of soup through blender or sieve. Put pieces of ham back in and serve.
Cream together margarine and sugar. Add eggs to mixture. Mix sour cream and baking soda together and allow to foam. Combine flour and salt. Alternately add sour cream mixture and flour mixture to creamed mixture. Mash bananas smooth and add to mixture. Bake 45 minutes at 350° in a loaf pan. Allow to cool in the pan 10 minutes, then remove from pan.
Preheat oven to 350°. Line baking pan with foil. Place ham in pan , fat side up; coat with mustard and stud with cloves.
Cut biscuits in fourths. Mix sugar and cinnamon. Put in bag and put biscuits in and shake to coat well. Place coated biscuits in greased Bundt or angel food pan. Sprinkle with nuts.
In blender, put peppers and juice or water and chop well. In saucepan, melt margarine; add cheese and peppers. Stir until cheese is completely melted. Pour into containers and cool. Refrigerate. May be heated to serve. Serve with nachos. You may add more or less peppers to taste.
Rinse and drain shrimp. Shape cream cheese into ball. Place in small bowl with low sides. Pour shrimp over cream cheese, then pour cocktail sauce over top. Refrigerate until chilled. Serve with crackers.
Crush vanilla wafers; put 1/2 in bottom of pan. Cream butter and sugar; add eggs. Mix well. Spread berries in halves and spread over butter, egg and sugar mixture. Whip cream and spread over berries. Top with remaining vanilla wafers. Place in refrigerator overnight.
Combine first 5 ingredients and set aside. Bring to boil the remaining ingredients and pour immediately over cabbage mix. Stir well and refrigerate. Chopped green onions may be added.
In an ovenproof bowl, combine the mayonnaise and Parmesan cheese. Drain the artichokes and add to the mixture. Bake in a 350° oven for 20 to 30 minutes.
Combine first 6 ingredients, tossing gently. Combine next 4 ingredients and fold into ham mixture. Chill well. Serve on lettuce leaves. Garnish with tomato wedges. Good way to use leftover Christmas ham.
In large bowl, combine cream cheese and sugar. Beat well. Fold in Cool Whip, then add all the fruit and mix well. Place in a bowl with lid that seals and place in freezer. Remove about 15 minutes before ready to serve. Serve soft.
Melt the caramels with the water and butter. In a bowl, mix the sugar, eggs, vanilla, pecans and salt. Pour the caramel mixture into the bowl and mix. Pour into an unbaked pie shell. Bake at 350° for about 45 minutes or until set in middle.
Cook the spinach according to directions on package with the onion; drain well. Add melted margarine and stir. Add sour cream and stir. Add vinegar and salt; stir. Serve hot.
Cream first four ingredients and pat into 9 x 12-inch pan. Bake for 20 minutes at 350°. As soon as removed from oven, pour mixture of the other 3 ingredients on top. Bake another 20 to 25 minutes. Sprinkle with powdered sugar if desired. Set in refrigerator. Cut into desired size after well set. Can be frozen.
Mash the egg yolks and combine with mustard, lemon juice, sugar and salt. Vary proportion of lemon juice according to personal preference. At the end, add sour cream. Mix very well. Coat salad greens with the mixture and serve at once. Makes 4 to 6 servings.
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve.