HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip ingredients just until blended. Pour into baked pie shell or graham cracker crust. Freeze several hours. Top with dollop of Cool Whip before serving.
Bake 3 layers according to box directions. Mix sugar and sour cream. Add coconut; mix well. Add Cool Whip. Frost cake and chill.
Dice onion and pepper and fry with beef until brown; stir to keep meat crumbled. Add other ingredients except spaghetti. Cook, stirring occasionally for 30 minutes in saucepan. Cook spaghetti in boiling salted water until tender; drain. Serve spaghetti with sauce poured on top.
Roll and shape into balls. Broil on cookie sheet. Drain fat and add to sauce.
Mix all ingreds. together. Chill and serve with apples. Great for after school snacks
Cream butter and sugars and beat in eggs. Add zucchini and pineapple and mix well. Sift together dry ingredients and stir into zucchini mixture. Add nuts. Pour batter into greased 9 x 5-inch loaf pan. Bake at 350° for 60 minutes.
Combine flour and cheese. Dip steak into egg and coat with flour mixture. Brown in hot oil. Place in a shallow baking dish. Saute onion in oil. Stir in tomato paste, garlic, salt, pepper and water. Simmer for 10 minutes. Pour sauce over steak and top with cheese slices. Bake, covered, at 350° for 1 hour. Serve over noodles. Yields 6 servings.
Barbecue hot wings on grill. Season with garlic salt. Cook until brown on each side; remove. Add as much hot sauce as you want. Reheat in microwave oven 1 to 2 minutes on High. Serve hot.
Dice up potatoes and onion. Cover with water and cook until done. Add oleo, salt, pepper and brick chili. Cook until brick chili and oleo are melted. Add can of milk; do not boil after you add milk. Serves about 6.
In a large saucepan or stock pot, bring 2 quarts of water to a boil; add beans and boil for 2 minutes. Remove from heat, then let stand, covered, for 1 hour. Drain.
Drain cherries and berries, reserving 1 cup of their juices. Set fruit aside. Combine sugar, juices and cornstarch in pan. Cook until it boils for 1 minute; stir constantly. Remove from heat. Add butter, almond extract and food coloring. Fold in fruit; cool slightly. Place one crust on bottom of 9-inch pie plate. Add fruit, then other crust. Cut slits in top of crust. Bake at 375° for 45 minutes. Cool on rack.
Thaw puff pastry at room temperature. Cook onions in hot oil in a large skillet over low heat, stirring often, 30 to 35 minutes or until onion is caramel colored. Stir in salt and set mixture aside.
Cook squash with salt, pepper and sugar in water in saucepan until tender; drain. Saute onion and carrot in butter in skillet. Add to squash 1 cup cheese and remaining ingredients, mixing well. Pour into greased 2-quart casserole. Bake at 350° for 25 minutes. Top with remaining cheese and bake until cheese melts.
Combine first 4 ingredients in skillet over medium heat. Cook, stirring, until meat crumbles and is browned. Drain well. Stir in sauce, salt, macaroni and 1 cup cheese. Spoon into a greased 11 x 7 x 1 1/2-inch baking dish. Arrange the pepperoni over the top. Cover and bake at 350° for 30 minutes. Uncover; sprinkle on the remaining 1/2 cup of cheese and bake an additional 5 to 10 minutes until cheese is melted and browned.
Heat soup and cream cheese, add dissolved gelatine. Mix well, add remaining ingredients. Put in greased cold mold and refrigerate. Serve with crackers.
Film a heavy Dutch oven or stockpot with bacon drippings. Add onions and cook over medium heat, stirring occasionally, until translucent, about 5 minutes. Add broth, beer, sauerkraut, tomatoes, brown sugar and red pepper flakes. (Don't add salt. There's plenty in the sauerkraut and broth.) Bring to a simmer and cook, uncovered, 45 minutes to 1 hour.
Saute bacon and onion slowly until the bacon is brown, but not crisp and the onion is clear (at least 10 minutes). Add the drained clams (save juice) and cook slowly for 10 minutes. Sift flour over clams and stir until blended. Add clam juice, half and half and milk and stir well. Add diced potatoes; cover pan and simmer until potatoes are done, but still firm. Stir periodically. Add butter and simmer 3 minutes. Add salt and pepper to taste. Can serve immediately, but is best the next day. Cool; refrigerate overnight, then reheat and serve with crackers.
Spray Pam in bottom of 13 x 9 1/2 x 2-inch oblong pan. Pour rhubarb, Jell-O and sugar ingredients into pan; spread even layer to cover entire bottom of pan. Pour cake mixture into pan and be sure to cover entire bottom layer. Bake 35 to 40 minutes at 350°. Cool and leave cake in pan. Serve with ice cream or Cool Whip topping.
Mix together and put in greased (Pam) muffin pan. Cook in 400° oven for 15 to 20 minutes.
Place sugar, shortening and salt in large bowl. Pour boiling water over sugar mixture and stir well. Cool to lukewarm. Stir in eggs. Sprinkle yeast over lukewarm water; let stand for 5 minutes. Stir well and add to sugar mixture. Add flour; mix well with wooden spoon. Cover with foil and place in refrigerator for 2 hours or more. Roll up as for jelly roll. Cut into 1-inch slices.
Bring water to a boil. Add corn and cook slowly until nearly done. Add meat. Cook until meat is tender and soup is thick. Add no salt while cooking. Each individual should salt to his own taste when served.
Cream butter and sugar together. Add eggs one at a time, beating well with each addition. Add remaining ingredients and beat until smooth. Bake in Bundt or similar pan for 1 hour and 45 minutes at 325°, but check for doneness after 1 1/2 hours.
Combine the first 7 ingredients and mix well. Put in a 8 x 8 x 2-inch pan. Combine the remaining ingredients and pour over. Bake 1 hour at 275° to 350°.
Thaw spinach and drain. Combine all ingredients. Cover and refrigerate at least 2 hours. Yields 2 1/2 cups.
In 10 to 12-inch skillet, cook hamburger, onion and green pepper until meat is no longer pink and vegetables are softened. Drain and discard fat. Add potatoes, tomato, chili powder, coriander and water. Cover and simmer 15 to 20 minutes or until potatoes are done.
Cream oleo and sugar and put aside. Drain pineapple and add nuts. Mix these ingredients with oleo and sugar; cream together. Lay mixture on wafers, cover it with another wafer, keep alternating mixture and wafers until three layers of wafers are made. Ice cookie with Cool Whip. Put coconut all over cookie. Let set in refrigerator for 2 whole days. Cookie will be soft.
Mix all ingredients together in a mixing bowl; knead well and make into sausage patties. Pan-fry in nonstick pan or bake in oven at 350° for 20 minutes. Serves 6 to 8.
Heat oven to 350°. Combine baking mix and 1/2 cup water. Stir until soft dough forms. Press dough in bottom of greased 13 x 9 x 2-inch baking dish. Cook turkey in a large nonstick skillet until brown. Stir in taco seasoning mix (dry) and 1 cup water. Bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Spoon mixture over dough. Combine spinach, Ricotta cheese and onion. Spread over turkey mixture. Combine Cheddar cheese, sour cream and eggs. Spoon evenly over spinach mix. Bake 30 to 35 minutes or until set. Let stand 5 minutes.
Mix cake mix, butter and 1/2 cup Carnation milk. Spread 1/2 to 3/4 of the batter in a 9 x 13-inch pan. Bake 8 to 12 minutes at 350°.
Slice onions 1/8-inch thick. Melt oleo and saute onions slowly for 1/2 hour in large pot. Add remaining ingredients except bouillon. Cook over low heat 10 minutes. Add bouillon and simmer 2 hours (add wine toward end). Adjust color to a rich brown with Kitchen Bouquet. Salt to taste. Put in refrigerator overnight.
In medium bowl, combine ground beef, egg, bread crumbs and onion soup mix. Mix thoroughly and shape into small/medium meatballs. In large skillet over medium heat, gently brown the meatballs and set aside. In large saucepan, combine brown sugar, flour, water, vinegar, chili sauce and soy sauce. Mix thoroughly. Add meatballs and bring to boil. Reduce heat and simmer 30 minutes.
Add sugar to well beaten eggs; beat with electric mixer until thick and light, about 5 minutes at high speed. Sift together flour, baking powder and salt; fold into egg mixture. Lightly mix in apples and pecans. Grease bottom of a 13 x 9-inch pan. Pour in batter and bake in moderate oven (350°) for 40 to 45 minutes. Cool. Cut in squares and serve with whipped cream.
Mix in a bowl the cream cheese, onion, green pepper, pineapple and 1 cup crushed almonds. Refrigerate 2 hours. Form into 2 balls. Roll balls in remaining 1 cup almonds. Wrap in Saran Wrap and refrigerate for 24 hours or overnight.
Mix ingredients. Bake at 350° for 50 minutes in 13 x 9-inch greased and floured pan.
Cheeses must be at room temperature. Combine ingredients. Spread on English muffins and place under broiler until browned.
Mix and pack the first 3 ingredients as crust in a 9 x 13-inch pan. Bake crust 15 to 20 minutes at 350°. Cool completely. Whip cream cheese, Cool Whip and powdered sugar until creamy. Put this second mixture on top of crust. Beat pudding and milk together and spoon on top. Refrigerate. Cut in squares.
Beat slightly to mix the eggs, sugar and salt. Scald milk (heat until a crinkly film forms on top). Stir in egg mixture. Add 1/2 teaspoon vanilla. Pour into 6 custard cups or a 1 1/2-quart baking dish and set in a pan of hot water 1 inch deep. Sprinkle a little nutmeg over the top of custard. Bake at 350° for 45 to 50 minutes or until a knife blade inserted 1 inch from edge of dish comes out clean. Remove from heat and allow to cool at room temperature. Serve warm or chilled. Refrigerate remainder.
Mix together in electric frypan. Cook, covered, for 4 minutes at 350°. Put in freezer bags. Do not cool first. Freeze immediately.
Heat oven to 400°. Grease 12 muffin cups. In large bowl, combine oats and orange juice; stir well. Lightly spoon flour into measuring cup; level off. Add flour, 1/2 cup sugar, baking powder, salt, soda, oil and egg; mix well. Stir in blueberries. Spoon into prepared muffin cups, filling 2/3 full. Blend 2 tablespoons sugar and cinnamon; sprinkle over batter. Bake at 400° for 18 to 22 minutes. Serve warm. Makes 12 muffins.
Cook for 10 minutes and do not let it cook any longer. Add a pinch of red pepper and stir well. Serves 12 people. Enjoy.
Wash and bake potatoes until tender (400 for 1 1/2 hours). Allow potatoes to cool, then cut in half lengthwise and scoop out pulp, leaving a thin shell. Put pulp in mixing bowl. Saute onions in margarine until tender. Add potato pulp, along with sour cream, milk, salt, and pepper. Beat with mixer until creamy. Stir in cheese. Stuff potato shells with mixture and place in a 9 x 13 pan. Sprinkle with more cheese and bacon bits if desired. Bake at 350 for 20-30 minutes.
Preheat oven to 350°. Put mixture into an ungreased, shallow baking dish. Shape into loaf. Bake 1 hour. Serves 8 to 10.
Saute burger, onion and bell pepper. Cook macaroni. Combine all ingredients and simmer until hot.
Cut tomatoes in half and place in a 2-quart glass casserole. Combine the remaining ingredients and spoon over tomatoes. Cook on HIGH for 1 1/2 to 2 minutes. Check for doneness. Cook another 4 to 5 minutes, checking often for doneness. Makes 4 servings.
Brown bacon and onion in pot; drain. Add stock; bring to a boil. Add mushrooms; cook until tender.
Cut bones from pork chops. Brown and put in casserole. Mix together 1/2 cup cheese, soup, milk and sour cream. Pour over pork chops. Add hash browns to the top and rest of cheese, then French fried onions. Bake 90 minutes in 350° oven.
Mix apples and cranberries together. Place in baking dish. Mix all dry ingredients together and add melted diet margarine. Spread topping over mixture and bake at 300° for 1 hour.
Cook all macaroni, then drain. Mix together browned sausage, hamburger, onion, green pepper and mushrooms. Put 1/2 mixture in a 9 x 13-inch pan, then 1/2 pasta, 1/2 pepperoni, 1/2 spaghetti sauce and 1/2 cheese. Repeat with another layer of remaining ingredients. Bake at 350° for 30 minutes.
In a large bowl, combine chicken, celery, salt, mustard powder, onion powder and black pepper. Gently stir in mayonnaise and lemon juice, also pickle and eggs. Cover and refrigerate until chilled. Makes about 4 cups.
Mix thoroughly the graham cracker crumbs, sugar and melted margarine. Press half the crumb mixture evenly in bottom of square 8 x 8 x 2-inch pan.
Place marshmallows, chocolate, shortening and water in saucepan; cook over low heat until melted and smooth, stirring constantly. Remove from heat; let stand 5 minutes. Gradually beat in sugar and vanilla; beat until mixture starts to lose gloss. Use immediately.
Mix strawberries, eggs and oil. Beat well. Sift dry ingredients and add to strawberries. Bake in 3 bread loaf pans that have been greased and floured. Bake 45 minutes at 350°. Test with a toothpick.
Bake brownies. Make mousse, following directions on box. Crush Heath bars that have been frozen into a large glass bowl. Crumble half of brownies. Pour 1 box of mousse over brownies. Use half of crumbled Heath bars. Sprinkle over mousse.
Mix ground beef, bread crumbs, onion, eggs, salt, pepper and garlic. Form mixture into meatballs. Mix catsup, beer and water, then add meatballs. Simmer 1 hour.
Brush wonton skins or tortillas with melted margarine. Cut into 8 triangles. Sprinkle with seasoned salt or cinnamon-sugar. Bake on lightly sprayed sheet until crisp at 400° for 5 to 7 minutes.
Cream butter and sugar together. Gradually add flour and vanilla. Pour into lightly greased 13 x 9-inch pan and bake 25 minutes at 350°.
Place roll dough on cookie sheet; flatten to form rectangle. Spread tomato sauce over dough evenly. Crumble bacon; sprinkle oregano and cheese over mushrooms. Bake in preheated 375° oven for 15 minutes or until cheese is melted and bubbly.
Place the chicken parts in a 9 x 13-inch baking dish. Mix the remaining ingredients and pour over the chicken. Cover and bake at 350° for 1 hour. Turn the chicken and continue baking 1 more hour. Serve over rice. Serves 8 to 10.
Mix together. Roll mixture into little balls and press into ungreased small cupcake tins. Chill in refrigerator for a few minutes while making filling.
Cook margarine, sugar and chopped dates until thick. Remove from heat. Add nuts, Rice Krispies and flavoring. Cool. Make into balls and lightly roll in confectioners sugar or coconut. (These keep nicely in a covered container).
Combine flour, baking powder, sugar and salt. Cut in shortening; add milk. Makes a soft dough. Turn onto lightly floured surface and knead 3 to 4 times. Roll 3/4-inch thick and cut. Place 1 inch apart on ungreased sheet. Bake in 425° oven for 15 minutes. Makes 12 to 14.
Combine the flour, sugar and salt. Cut shortening and butter into crumbs. Reserve 1 cup for topping. Stir in baking powder and baking soda. Add egg and buttermilk. Beat at low speed for 1 1/2 minutes. Turn into a 13 x 9-inch pan, well-greased and floured. Bake at 350° for 30 minutes, then turn to 400°. Remove cake from oven; quickly spread cherry pie filling over top. Cover with reserved crumbs that have been mixed with 1 tablespoon butter and nuts, as desired. Bake 15 minutes more.
Add sugar to egg whites. Add remaining ingredients. Drop on waxed paper on cookie sheets. Bake at 250° for 1 hour.
Mix marshmallows and pineapple juice over low heat, stirring constantly. In a separate bowl, boil water and mix in lemon gelatin; set aside to let cool. In a large mixing bowl, mix softened cream cheese, pineapple and carrots. Blend in marshmallow mixture and lemon gelatin. Pour mixture into mold (remember to coat mold with cooking oil). Put in refrigerator to thicken overnight. Serves 6 to 8 (recipe can be doubled).
Cream margarine and cheese in a bowl. Add salt, paprika and flour 1 cup at a time, mixing well after each addition. Press through star tip of a cookie press onto a cookie sheet. Cut into 1 to 2-inch lengths. Bake at 350° for 15 minutes. Yields 12 1/2 dozen.
Mix ingredients. Drop by teaspoons onto cookie sheet. Bake at 325° for 15 minutes. Yields 3 dozen.
In large bowl, cream butter and 1/2 cup powdered sugar until fluffy. Add 2 cups flour, beating until blended. Spread evenly in well-greased pan, 9 x 13-inch. Bake at 350° for 15 minutes. Beat eggs until foamy. Gradually add sugar; beat until thick and blended. Add lemon juice, remainder of flour and baking powder. Beat until well blended. Pour mixture over baked crust. Bake 25 to 30 minutes at 350° or until custard is set. Sprinkle with powdered sugar.
In small saucepan, combine water, chili sauce, sugar, lemon juice, mustard and Lipton Cup-a-Soup. Bring to boil and simmer 10 minutes. Makes 1 1/4 cups. For basting hamburgers, chicken, steaks, chops, etc.
Mix soup and beans with half of the onion rings in a 1 1/2-quart casserole dish. Bake in 350° oven 20 minutes or until bubbly. Top with remaining onions and bake 5 minutes longer.
Combine first 4 ingredients in saucepan; bring to boil over medium heat and stir constantly until sugar dissolves. Continue cooking to hard ball stage (260°) or until a small amount forms a hard ball in very cold water. Remove from heat; stir in soda and vanilla and beat until smooth and creamy. Pour into buttered pan. When cool enough to handle, pull with fingers until satiny and light-colored. Pull into long strips 3/4-inch in diameter; cut into 1-inch pieces with scissors. Wrap each piece in wax paper. Makes 1 1/4 pounds.
Scald milk. Add honey, salt and butter. Add cold water to cool mixture. When lukewarm, add yeast. Stir to dissolve. Add about 4 cups of flour. Stir with wire whisk until smooth. Gradually add 7 more cups of flour, mixing well. Turn out onto floured board with final 1 cup of flour and knead 10 minutes, using minimal extra flour. Let rise in a greased bowl, covered, until doubled in size (about 1 hour). Punch down. Shape into loaves. Place in greased bread pans. Let rise again about 45 minutes. Bake at 400° for 30 minutes or until loaves sound hollow when tapped. Makes 4 large or 6 smaller loaves.
In a jar mix dressing, shoyu and sugar well. Marinate overnight. Grill on a hibachi.
Mix carrots, raisins, coconut and pineapple chunks. Mix together juice, mayonnaise and brown sugar. Combine all ingredients. Chill 2 hours before serving.
In a large bowl combine box of dry mix, hot water, oil and eggs. Beat 50 strokes by hand. Grease bottom only of a 9 x 13-inch pan. Spread batter in pan. Bake at 350° for 30 minutes. Immediately upon taking brownies out of oven, start to prepare fudge so you can spread it on while both are hot.
Brown meat, pepper and onion. Cook and drain spaghetti. Add soup and puree. Salt and pepper to taste. Grease large casserole dish and layer spaghetti, meat mixture and mushrooms and cheese. Bake at 350° until bubbly hot.
In a saucepan, simmer cabbage and onion in the water, covered, for 8 to 10 minutes or until tender. Stir in the undrained beans, soup and mustard. Stir in corned beef and heat through. Serves 4 to 6.
Mix together fruits, sugar and brandy. Let it sit for 3 or 4 days.
Brown ground beef in skillet. Drain. Mix all 7 remaining ingredients in small bowl to make a sauce. Pour sauce over ground beef. Simmer for 10 minutes. Serve over toasted buns.
Place drained apples into 9 x 13-inch baking dish. Cream margarine and sugar. Stir in flour and cheese. Spread cheese mixture on top of apples. Bake at 350° for 45 to 50 minutes.
Mix first 8 ingredients in saucepan; cook slowly for 5 minutes. After it begins to boil remove from heat and let cool. Add remaining ingredients and a pinch of salt. Bake in a greased, floured 9x13 inch pan at 325° for 45-60 minutes.
Cream the shortening and sugar. Add milk. Mix dry ingredients. Beat in alternately with milk. Dip in butter and then sugar and cinnamon. Bake at 375° for 20 to 25 minutes.
Place margarine, marshmallow cream and chocolate chips in mixer bowl that won't break. Mix sugar and cream in pot. After it starts to boil rapidly, continue boiling for 9 minutes, stirring constantly. Start mixer at low speed and pour syrup over bowl contents. Beat until smooth. Add nuts. Pour into buttered pan and cool for 3 hours before cutting.
Press pretzels, margarine and 3 tablespoons sugar into a 9 x 13-inch pan and bake 5 minutes (400°). Let cool. Mix together 1 cup sugar, cream cheese and Cool Whip; spread on crust. Dissolve jello in 2 cups boiling water (juice from fruit and enough water to make 1 cup). Add to jello and let set up some. Add fruit; spread on top of filling. Refrigerate. Any kind of fruit may be used with matching jello.
Combine egg whites, sugar, water and corn sugar in top part of a double boiler. Beat until sugar dissolves. Place over top of boiling water and cook, beating constantly until stiff. Remove from heat until cooled, fold in vanilla.
First: Fry fish, then break it into bite size pieces. Cut up onion and saute in butter, then add cream of mushroom soup and milk. Cook until thick, then add fish and cook another 5 to 10 minutes. Then pour into your pie shell. Sprinkle bread crumbs on top. Melt margarine and spoon over crumbs. Preheat oven to 375° and bake 35 to 40 minutes.
Combine all ingredients except potatoes in 9-inch round dish. Cook on High for 1 minute. Stir and cook another 2 minutes until thick. Add potatoes. Cook on High for 5 minutes, rotating once and spoon syrup over top.
Heat oven to 350°. Beat egg whites and sugar until it holds a peak. Add chocolate chips and nuts. Drop by teaspoon onto a cookie sheet. Place in oven; turn oven off. Leave cookies in the oven overnight or at least 6 hours.
Place noodles in greased casserole. Add tuna, half of cheese and soup; mix lightly with noodles. Top with remaining cheese. Bake 25 to 30 minutes at 350°.
Preheat oven to 350°. Mix together strawberries, oil and eggs. Sift dry ingredients into other mixture. Add pecans (optional). Stir, mixing all ingredients together. Pour into a greased loaf pan. Bake for 1 hour.
Dissolve yeast in warm water in large mixing bowl. Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)
Mix all ingredients except bouillon cube and mushrooms and put on steak. Roll steak up and tie or skewer. Put into pan. Mix bouillon cube with water and pour over steak. Cook about 2 hours at 325°. Brown mushrooms in skillet and put over steak.
Cream sugar and shortening. Add grated rind and eggs. Beat. Add orange juice alternately with dry ingredients. Makes 3 layers. Bake at 375° for 20 to 25 minutes. Frost with Orange Frosting.
Cream butter with sugar. Beat in eggs, 1 at a time. Add melted chocolate, coffee and rum. Stir in flour and walnuts; turn into pie shell. Top with remaining 1/2 cup walnut halves. Bake at 375° for 25 minutes. Cool. Top with whipped cream.
Combine all ingredients in this order; mix well. Let stand for 10 minutes; mix again, then fill containers. Makes approximately 16 quarts.
Slice apples and place into the bottom crust. In a small saucepan empty apple juice and tapioca. Heat and stir with wire whisk until mixture thickens. Add spices and pour immediately over apples. Top with crust. Prick with a fork. Brush with milk. Bake for 40 minutes in a 400° preheated oven.
In a heavy 6 qt. Dutch oven, place potatoes which have been diced into 1 inch pieces, diced onion and salt. Pour water into the pan until the vegetables are covered. Boil until potatoes can be pierced with a fork. Add the cans of corn with the liquid; stir. Add the evaporated milk and skim milk, stir. Add the diced deli ham; heat thoroughly. Season to taste with pepper and paprika.
Cut beef and onions very fine. Mix rest of ingredients and refrigerate a few hours. Shape into ball. Can roll in crushed cracker crumbs or chopped nuts. This can be doubled. Best if made the day before you plan to serve.
Place all in a cooking bag. Close bag with tie provided. Shake; punch 6 holes in bag. Bake at 350° for 45 minutes. You can also use this with pork chops.