HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the above ingredients in large bowl. Mix well. Pour into 17 x 11-inch baking sheet. Bake at 350° for 20 to 25 minutes. Cool.
Let cream cheese soften, then mix onion soup to taste. Spread cream cheese mixture on a dry slice of ham. Place pickles lengthwise on bottom edge of ham, then roll up. Place seam side down in a pan and cover with a moist towel. Chill for several hours, then slice and serve. Serves 8 to 10.
Crumble together like a pie crust. Press into an 8 x 8-inch pan. Bake for 15 minutes at 350°.
Heat Dressing over moderate heat. Add zucchini and pepper strips. Cook and stir about 3 minutes over low heat. Place in serving dish and sprinkle with parmesan and serve. Makes 4 servings.
Grease pan. Bake at 300° to 325° for 45 minutes (approximately).
Put first 5 ingredients into a bowl and mix well. Brown the chicken, add salt and pepper to taste. Grease a large casserole dish, crunch up tortilla chips and place in the bottom. Spoon on the soup mixture, then a layer of chicken, then a layer of cheeses. Repeat layers until pan is full. Bake at 350°f. 180°c. gas mark 4 for about 30 minutes.
In mixing bowl, cream margarine and sugar; add eggs. Add flour and soda; stir. Add 1/3 cup lemonade concentrate; mix well. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 400° for 8 minutes. Brush with remaining lemonade and sprinkle with sugar. Makes 6 dozen.
In soup pot, put oil and butter. Add onion, carrots and celery. Season with onion salt, garlic salt and pepper. Cook these ingredients in the oil and butter, stirring to prevent burning, about 5 minutes. Add flour to thicken, or make a paste with milk and flour. Add water and cook a few minutes. Add 2 cups milk. Meanwhile, microwave potatoes, then peel and dice; put in cooked mixture. Ladle into soup mugs, top with white cheese. Microwave 30 seconds. Serve with toast or rolls.
Combine soup, mayonnaise, sour cream, curry powder and lemon juice in bowl; mix well. Bone chicken breasts; cut each into 2 strips. Layer broccoli and chicken in 9 x 11-inch baking dish. Spread soup mixture over top. Sprinkle with bread crumbs and cheese. Drizzle with butter. Sprinkle with paprika. Bake at 350° for 30 to 45 minutes or until bubbly. Serve over rice. Yield: 6 servings.
Preheat oven to 350°. Mix butter and sugar; add eggs. Then add milk and all dry ingredients. Add nuts. Add hot potatoes last, blend thoroughly. Pour into tube pan or 13 x 9-inch greased pan.
Combine cracker crumbs, butter and 3 tablespoons sugar and press on bottom of 9 1/2-inch springform pan; set aside. Combine cream cheese, sour cream, eggs, cornstarch, sugar and vanilla. Beat together in mixer until well blended and smooth. Pour over crumb crust. Bake at 400° for 10 minutes. Reduce heat to 200° and cook for 45 minutes. When done, remove from oven and allow to cool. Refrigerate for several hours or overnight. Release sides of pan. Cover with your favorite topping.
Mix turkey, eggs mushrooms celery, almonds and onions; stir soup into miracle whip. Toss this mix with turkey. Put in greased 2 quart pan. Sprinkle with noodles and bake 30 minutes at 350°.
Melt oleo and boil together with sugar for 2 minutes. Pour over graham crackers which have been put on a cookie sheet (they just fit) and sprinkle with chopped nuts over top. Bake at 350° for 12 to 15 minutes, until golden and bubbly. Remove immediately and place on foil or they will stick to the pan.
Cook beans and salt together. Heat oil, onions, green pepper, garlic and ground beef. Brown and drain. Add the rest of the ingredients.
Leave cheese and sausage out to soften at room temperature for several hours. Mix cheese and sausage together. Add paprika. Add Bisquick (1 cup at a time). Mix well. Roll in small balls. Cook at 350° for 15 minutes or until brown. Makes about 125 balls.
Cook whole zucchini in boiling salted water about 10 minutes or until tender; drain. Cut in half lengthwise. For zucchini curl, cut a thin horizontal slice from top of each zucchini half, cutting to, but not through, each end. Roll up. Scoop out centers, leaving a 1/4-inch shell. Chop center portion and set aside.
Mix lemonade and milk. Add Cool Whip and pour into crust. Keep refrigerated. This is very rich, but very yummy.
Combine ingredients and bake in greased iron skillet or 9 x 13 pan. Amount of hot pepper to your taste (jalapeno). Bake at 400° for 45 minutes.
Mix the first 3 ingredients; let stand for 1 hour. Stir often so mixture makes its own juice. Sift together the flour, cinnamon or nutmeg, soda and salt. Add mixture to apples. Add the remaining ingredients by hand. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Microwave on High the onion and garlic in butter in a covered casserole for 2 to 3 minutes. Add tomato sauce, sugar, oregano and basil.
Mix pudding with drained juices from fruit and add water to make 2 cups. Cook until thick. Cool and pour over fruit; mix and chill.
*One teaspoon	finely chopped dried chili pepper and 1 tablespoon soy sauce can be substituted for the chili paste.
In a large saucepan, melt butter. Add onion and cook until tender, about five minutes. Stir in flour, blending well. Add chicken broth slowly while stirring. Cook until mixture starts to thicken. Add milk. Heat until just boiling. Add broccoli and cheese. Heat, stirring until cheese melts and soup is hot. Yields 6 to 8 servings.
Combine rotini, celery and cheese. Mix mayonnaise, onion, Season-All, pepper and bacon. Pour over salad and toss to mix well. Chill.
Brown ground beef and drain fat off, In stockpot, put cooked ground beef and all other ingredients together and stir. Bring to a boil. Change heat to simmer and cook for 50 minutes. Also good in a crock-pot on low all day.
I usually cook the chicken the night before and refrigerate the broth, then I can remove the fat easily.
Beat eggs until frothy; add sugar or honey, oil and vanilla. Beat until well blended. Add carrots. Sift together dry ingredients. Mix just until blended. Stir in nuts and raisins. Spoon into well-greased muffin tins. Bake at 400° for 15 to 20 minutes. Cool 10 minutes in pans.
Combine the first seven ingredients and beat well. Sift flour with soda. Add to first mixture. Add oats and coconut. Drop on baking sheet by teaspoonful or tablespoonful. Bake at 350° for 10 to 15 minutes. These are also good with chocolate chips added.
Put eggs, flour, salt, sugar, butter and half and half into blender and mix well. Add corn and barely pulse. Pour into baking dish. Bake at 375° for 40 minutes or until center is set.
Cook squash until tender; drain. Add onion, eggs, Tabasco sauce, parsley flakes, salt and pepper. Beat all together. Put into casserole dish. Mix margarine and cracker crumbs; put on top. Bake 35 minutes at 350°.
Spread refried beans in the bottom of a 9 x 12-inch pan. Brown hamburger; add taco seasoning mix, then spread on top of refried beans. Spread salsa on top of seasoned hamburger. Sprinkle jalapenos on top of salsa. Spread sour cream on top of jalapenos. Sprinkle cheese over sour cream. Sprinkle finely chopped onions over cheese. Sprinkle diced tomatoes on top. Serve cold with tortilla chips (room temperature) or bake at 350° for 20 minutes and add sour cream on top afterwards.
Serves 6 hungry teddy bears. Make sure to have plenty of napkins on hand, as this dessert has been known to cause sticky paws.
Break bread into a 13 x 9-inch casserole. Layer cooked sausage on bottom. Sprinkle cheese over sausage. Mix eggs, 2 1/4 cups milk, mustard and salt. Pour on top. Mix soup and 1/4 cup milk. Spread over other mixture. Cover with wrap and refrigerate overnight. Bake at 350° for 40 to 50 minutes.
Bring sugar, syrup and cream to a boil in a heavy aluminum boiler. Boil for 8 minutes, stirring constantly, until mixture forms a soft ball in water. Remove from heat and add vanilla. Beat until mixture begins to thicken, or is very light in color. Add fruits and nuts. Stir and pour into 10 x 15-inch buttered pan. Cool and cut.
Toss together chopped apple and lemon juice in medium mixing bowl. Stir in raisins or dates, grapes and celery. In separate mixing bowl, stir together mayonnaise or salad dressing and yogurt. Fold dressing into apple mixture. Cover and chill for 2 hours. Yields 4 servings at 110 calories and 0 fat grams.
Cream butter and sugar together. Stir in cocoa and eggs, one at a time. Sift together flour and baking powder. Stir into batter. Blend until smooth. Fold in nuts and coconut. Bake in prepared oblong pan at 350° for 50 minutes.
Make stuffing as per label directions. Generously butter a baking dish (8 x 8 x 2-inch). Divide stuffing into 4 equal mounds in baking dish.
Cook broccoli until tender. Mix milk, cheese, onion, sugar and butter. Add broccoli to milk. Add 1/2 cup broccoli water; cook.
Beat Neufchatel cheese until smooth; gradually beat in sugar. Blend in Mock Sour Cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries, if desired. Yield: 8 servings. Per serving (including crust): 186 calories, 203 mg. sodium and 24 mg. cholesterol. Exchanges: 1 starch and 2 fats.
Put chicken, water, salt, onion, peppercorns, 3 stalks celery, all the celery leaves and 3 carrots in a soup kettle. Cover and bring to boil. Skim off the foam. Reduce heat to simmer and cook for 2 hours or until meat is tender. (I usually cook this in the crock-pot 6 to 8 hours or until the meat is tender.) Remove the meat, vegetables and peppercorns. Strain stock, if desired. Chill stock, then skim fat layer. Dice remaining carrots and celery; add to the stock. Cook until the vegetables are tender. Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring. Yields 10 to 12 servings.
Mix the first 4 ingredients well. Put egg yolks and 1/2 cup milk into chocolate mixture and mix. Add rest of milk. Cook and stir until thick. Add vanilla, peanut butter and butter. Cool and pour into pie shell.
Cook and drain broccoli. Mix soup and milk; pour over broccoli. Sprinkle cheese on top. Mix Bisquick and margarine together. Sprinkle on top. Bake at 400° for 25 minutes.
Dissolve yeast in 1 cup lukewarm water. In large bowl, add 1 cup Crisco, sugar, salt and boiling water. Dissolve, then add yeast mixture and beaten eggs. Add flour, 1 cup at a time, mixing well. Scrape sides of bowl and smooth top. Let rise in a warm place until doubled in size. Punch down and knead. Pull off small pieces. Dip in melted margarine and place in greased Bundt pan until about half full. Let rise again. Bake at 350° for 30 to 40 minutes.
Heat oven to 375°. In a small bowl, combine sugar and cinnamon. Spray tortillas with nonstick cooking spray. Sprinkle each tortilla with about 1 teaspoon sugar-cinnamon mixture. Cut each tortilla into 6 wedges. Place on ungreased cookie sheet. Bake at 375° for 7 to 10 minutes or until crisp and edges are lightly golden brown. Cool.
In a saucepan, cook turnips in water for 15 to 20 minutes or until tender. Drain and mash. Add the egg, sugar, butter and salt; mix well. Transfer to a greased 1-quart baking dish. Sprinkle with cinnamon. Bake, covered, at 350° for 20 to 25 minutes or until heated through. Yields 4 to 6 servings.
Grind Lebanon bologna (or use processor). Set aside. Soften cream cheese. Using mixer, mix the cream cheese, mayonnaise and horseradish. Add more mayonnaise for the consistency you prefer and more horseradish to taste. Mix in Lebanon well. Chill for 2 hours (overnight is better). Good on toast as sandwich or in an egg omelet. Do not substitute mayonnaise.
Mix egg white and sugar with a fork and beat until fluffy. Stir in pecans and toss until coated. Place nuts on baking sheet lined with foil. Sprinkle cinnamon on top. Bake at 300° for 30 minutes. Stir twice while baking. Cool. Store covered.
Stir ingredients just to blend. Pour into well-greased 8 or 9-inch bread pan. Bake in preheated oven at 425° for approximately 20 minutes or until well browned.
Drain pineapple; add water to make 3/4 cup and heat to boiling. Add to jello. Add pineapple and Mandarin oranges. Chill until jelly-like. Add orange juice to Dream Whip and beat until thick. Fold into jello and fruit. Fold in nuts and marshmallows. If desired, garnish with Mandarin orange segments, maraschino cherries and mint sprigs. Can also be molded.
Boil 1 cup of juice and mix with jello and salt. Chill. When partially set, add apples, celery and nuts. Mix well and firmly set.
Dissolve coffee in hot water in medium bowl. Add milk, pudding mix and cinnamon. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping. Spoon 1/2 the pudding mixture into 5 dessert dishes. Sprinkle with crushed cookies. Spoon remaining pudding mixture over crushed cookies. Garnish each serving with additional 1 tablespoon whipped topping. Chill until ready to serve.
Mix all ingredients and put in a casserole. Top with bread crumbs, paprika and Parmesan cheese. Bake at 350° for 30 minutes. Serve with chips, crackers or Tostitos. Makes a lot.
Put chicken in baking dish. Mix soup with 2 cans of water measured in soup cans. Pour over chicken and bake for about thirty minutes at 325°. Turn over and cook about 25 to 30 minutes, depending on size of fryer. This also does good in microwave.
Cut 1/2 cup either canola or olive oil into flour mixture. (Olive oil is recommended for heart patients.) When cut in sufficiently, yeast should be ready to add to flour mixture, also adding buttermilk.
Cut chicken into 1-inch cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender. Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender. Yield: 6 servings.
Cream shortening and sugar. Add remaining ingredients and beat 1 minute. Pour into loaf pan lined with wax paper. Preheat oven at 325° to 350°. Bake 35 minutes.
One lemon a day baked whole in the oven in a dish with a little water. Pierce the lemon, run into a glass of water, sweeten. Too strong for stomach until you have eaten a few mouthfuls; then take some. Recipe from Favorite Recipes of Orleans County.
Brown meat in a large sauce pot. Add all other ingredients; simmer for 4 hours.
In heavy pot, brown meat on all sides in oil. Add onion and cook until golden. Combine ketchup, Worcestershire sauce, brown sugar, vinegar and salt. Pour over meat. Simmer, uncovered, until meat is tender, about 3 hours. Serve sliced with sauce along with onions, carrots and potato chucks if desired. Serves 8.
Cover with water and cook until potatoes are almost done and drizzle dumplings into potatoes. Cook until dumplings are not doughy.
Coarsely shred enough cucumber to make 1 cup. Press shredded cucumber between paper towels to remove excess moisture. Beat cream cheese until fluffy. Stir prepared cucumber and remaining ingredients into cream cheese. Serve spread on party rye bread.
Soften cream cheese and mix with all ingredients in a blender. Chill several hours before serving.
Cook rice and combine with meat mixture. Cut lid off green peppers; remove stems and seeds. Wash and dry peppers well. Stuff peppers with meat and rice mixture. Press pepper lids in place and cover with spaghetti and tomato sauce. Bake in oven at 350° for 1 1/2 hours. Microwave on Medium-low 40 minutes.
Add ingredients in layers in pan. Bake at 350° for about 20 minutes. Serves 6 to 8.
In bowl, combine cottage cheese, 1/2 cup Cheddar, eggs, oregano, salt and pepper. Spoon into greased shallow baking dish. Arrange zucchini, squash and tomato in alternating, overlapping fashion to cover egg mixture. Bake at 350°, uncovered, for 15 minutes. Sprinkle remaining Cheddar and bread crumbs on top; dot with butter. Bake for 10 more minutes to brown. Cut into squares to serve.
Cream sugars with shortening until fluffy. Beat in eggs. Add coconut. Mix in flour, baking powder, soda, salt and vanilla. Fold in cereal and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Saute butter, onion, celery and carrots. Add broth, soup, cheese and parsley. Simmer, covered, 30 minutes. Add sour cream. Simmer 15 minutes. Add sherry and serve immediately.
Mix these ingredients in mixer until light and fluffy. Beat egg whites and fold into cheese mixture. Butter your pans generously. Put 1 tablespoon of graham cracker crumbs in each muffin cup and shake until all sides are well coated. Fill each one almost full of cream cheese mixture. Bake at 350° for 15 to 20 minutes. Take out of muffin pans as they cool for indentation.
Combine ingredients until mushy. Drop by heaping teaspoonfuls onto a cookie sheet. Bake at 400° for 10 to 12 minutes or until golden brown.
Combine sour cream and pudding mix. Add coconut and pineapple with juice and stir until well blended. Spoon into loaf pan and freeze until firm or refrigerate until good and cold. Dip pan into warm water, unmold onto plate and slice if you freeze it.
Mix first 3 ingredients and press into bottom of 9 x 13-inch pan. Bake at 400° for 20 minutes. Cream together cream cheese and sugar. Fold in Cool Whip. Spread over crust. Top with blueberry pie filling.
Heat oven to 375°. Mix shortening, margarine, sugars, eggs and vanilla. Stir in remaining ingredients. Drop by teaspoon on ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing.
Combine all ingredients and stir to mix well. Cover and chill. Makes 2 cups.
Brown onions, meat, bell peppers, celery and garlic in small amount of olive oil. Cook and drain noodles. Mix all ingredients in a large pan. Bake 45 minutes in a 300° oven. Serves 12 or more.
Mince ginger and work into the cheese. Roll the ball in the chopped parsley. Wrap the cheese ball tightly in plastic wrap, excluding all air. Refrigerate until ready to serve.
Combine sugar, flour and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup mixture and combine with cinnamon and nuts. Set aside.
Soak the beans in cold water (to cover) overnight. Cook beans in ample water with the baking soda. Simmer for 10 minutes. Drain and rinse. Place the onion in the bottom of a 3-quart casserole. Add half the bacon, the beans and remaining bacon. Mix together the remaining ingredients and pour over the beans. Add enough water to barely cover. Do not stir!!
Cook lasagne and put aside. In a large skillet, melt margarine. Add mushrooms (sliced), garlic and lemon juice. Saute until tender. Stir in flour, cream, milk and salt. Cook over medium heat. Keep stirring while it slowly boils and sauce thickens. Layer in a 13 x 9 x 2-inch Pyrex pan: sauce, lasagne, cottage cheese, Parmesan cheese and Mozzarella cheese. Bake, covered, for 30 minutes at 350°.
Combine brown sugar, flour, mustard, pineapple juice, vinegar and soy sauce in saucepan; mix well. Bring to a boil, stirring constantly. Add sausages. Cook for 5 minutes or until heated through.
Prepare fettucine according to package. In 10-inch skillet over medium-high heat, cook bacon about 5 minutes until crisp. With slotted spoon, remove bacon and drain on paper towels. Saute mushrooms, onion and garlic in bacon drippings, for about 5 minutes. Stir in cream, reduce heat to low and cook 1 to 2 minutes.
Dissolve yeast in 1/4 cup warm water. Add a pinch of sugar to the yeast water; set aside.
Dissolve both jellos in 1 cup boiling water. Add cold juice from fruit. Mix fruit and add to hot liquid. Pour in large oblong pan. Cover completely with marshmallows. Whip 1 pint cream and fold in 1 cup Miracle Whip. Spread over the marshmallows. Sprinkle grated cheese over this to look like coconut. Make day ahead.
Cream sugar and shortening; add milk and egg yolks. Beat. Mix flour, graham crackers, baking powder and salt. Add nuts. Beat egg whites until stiff. Fold into mixture. Bake at 350° for 25 to 30 minutes. Frost with Creole Frosting or serve with whipped cream.
Toss all ingredients gently in a bowl. Chill and serve. Serves 6.
Mix and stir all ingredients together. Roll into small balls. Let set in refrigerator. Makes 16 to 20.
Preheat oven to 375°. Saute onion and garlic in 1 tablespoon water over medium-high heat for 3 to 5 minutes, until water evaporates. Add celery and saute, stirring, for 3 minutes to soften. If vegetables begin to stick, add additional water as needed.
In 3 or 4-quart saucepan, cook potatoes with onion and pepper in large amount of boiling water, covered, 6 to 8 minutes or until potatoes are tender; drain well. In large bowl, combine cooked potatoes and celery; set aside. In small bowl, combine dip, mayonnaise, sugar, vinegar, mustard and salt. Add mayonnaise mixture to potato mixture; toss lightly to coat. Gently fold in eggs. Turn into 2 or 2 1/2-quart moisture and vapor proof serving container (Tupperware). Cover; chill several hours or overnight. Best served within 3 hours (keep chilled). Makes 20 servings.
Beat eggs and sugar for 5 minutes. Add pumpkin. Add dry ingredients. Bake at 350° for 15 minutes on a cookie sheet lined with wax paper. Turn out onto damp dish towel and roll.
Remove seeds from pepper; stuff with cheese. Roll sausage around peppers. Place on broiler pan in 350° oven for about 20 minutes. Remove from oven. Roll biscuit dough around sausage. Place in oven until biscuits are done, about 20 minutes.
Melt margarine; add salt, onion salt and chili powder. Stir in pecans, coating well. Spread in single layer on baking sheet. Bake at 350° for 20 to 25 minutes. Drain and cool on paper towel. Store in airtight container.
Combine beef, onions and garlic; cook until meat is brown. Drain fat. Stir in flour. Add soup, mushrooms (drained), salt and pepper to taste; simmer 10 minutes. Stir in sour cream. Heat through. Serve over hot cooked noodles.
Cut each biscuit into quarters and roll into balls. Shake each piece into a mixture of cinnamon and sugar. When covered, place in a greased angel food cake pan. Mix brown sugar, margarine and cinnamon. Cook until it boils. Pour this over the biscuits already in pan. Bake at 300° to 350° for 20 to 30 minutes. Turn out on plate. Best served warm.
Cook and drain rotini. Add remaining ingredients (chopped). Mix together. Sprinkle with paprika.
Cut Crisco into dry ingredients. Add egg to vinegar and water; stir all together and divide into 4 portions individually and use as needed.
Melt margarine in skillet. Saute onion and mushrooms in margarine. When onion is tender, add the uncooked rice. Brown over medium heat, stirring constantly. Remove from heat. Add skillet mixture to bouillon in baking dish. Season to taste. Cook, covered, at 350° for 45 minutes or until rice is tender.
Cook macaroni, drain. Brown ground beef; drain. Add soups, green pepper, pimento and cooked macaroni. Place half the mixture in a greased 2 1/2-quart casserole. Sprinkle with half the cheese and onions. Top with remaining macaroni mixture and cheese. Bake at 350° for 25 minutes. Sprinkle with remaining onions and bake 5 minutes longer. Serves 6.
Preheat oven to 350°. Make a white sauce with butter, flour and gradually add chicken broth. Stir constantly until thick. Add chili powder. Dip tortillas in sauce to soften. Place cheese, chicken and onion in center of tortilla and roll up. After all enchiladas are made, add sour cream to sauce and pour over top. Top with paprika and grated cheese. Bake 20 minutes.
Combine salt, pepper, sage and paprika. Rub over chicken. Bake for 1 hour to 1 hour and 15 minutes.
Mix milk, butter, cheese, flour, salt, pepper and soups over low heat. Layer potatoes, ham and onions, then repeat again. Then pour mixture over the top. Bake until heated through good, 1 hour at 350°. Serves 20 to 25.
Combine all ingredients in blender. Process until smooth. Makes about 3 1/2 cups.
Mix together and keep in airtight container. Use 1/4 cup of mix to 1 cup hot water. Add marshmallows if desired.
Mix ingredients; let come to a boil. Set off heat and allow to cool. Take crescent dinner rolls, one section at a time, and spoon apple mixture in half center and fold top of roll over. Use a fork to pinch around sides to seal in mixture. Fry in deep fryer until golden brown.