HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ingredients in 2 1/2-quart baking dish in order given. Sprinkle each layer with salt and pepper. Sprinkle with soda cracker crumbs. Bake 1 1/2 hours at 375°. Makes 6 servings.
Melt cheeses in top of double boiler. Add Worcestershire sauce, mustard, onion flakes, hot sauce, chili powder and garlic powder. Slowly add whipping cream to mixture, stirring constantly. When all is dissolved and smooth, add sausage. Serve in chafing dish hot with Tostitos chips.
In top of double boiler, beat together egg yolks and sugar until lemon yellow. Bring water to boil. Reduce heat to low and cook 10 minutes stirring constantly. Remove mixture from heat. Stir in Mascarpone, beating well. Let cool to room temperature. Beat whipping cream until soft peaks form. Fold into the egg and cheese mixture. Combine liqueur with coffee and use this mixture to brush ladyfingers until they are well saturated, but not falling apart. Line sides and bottom of a 3-quart souffle dish or any straight-sided dish with 36 of the ladyfingers. (I have used a flat baking dish with good results; just cut the ladyfingers in half lengthwise.) Pour in half the filling. Layer remaining ladyfingers on top. Cover with remaining filling. Smooth the top with spatula. Combine sugar and cocoa to taste and sprinkle on top. Cover and chill overnight. Serves 8 to 12.
Mix together flour, butter and chopped nuts. Spread in pan. Bake 15 minutes at 375° or until light golden. Blend cheese and sugar; add Cool Whip. Spread on top of cooled crust. Beat instant pudding until thick. Put on top of cream cheese layer. Add some chopped nuts and Cool Whip; sprinkle nuts. Chill.
Wash carrots and peel. Cut in squares. Add 3 tablespoons of butter. Have low fire and add 1/2 cup of water. Let cook slow, stirring so carrots won't burn. If you want them sweetened, add sugar to taste.
Brown hamburger and mix all ingredients together in crock-pot and simmer until cheese is melted.
Chop onion very fine. Squeeze lemons into mixing bowl. Add onion and let stand. Cut tomatoes into small chunks. Cut cilantro very fine. Combine tomatoes, cilantro and the rest of the ingredients with the onion and lemon juice.
Mix all ingredients 1 to 2 minutes with mixer. Pour into prepared loaf pans. Bake at 375° for 28 to 30 minutes or until a toothpick comes out clean. Makes about 7 mini loaves.
Combine boiling water and dates; let cool. Cream shortening and sugar; add beaten eggs. Sift cocoa, flour and salt. Add dry ingredients and date mixture into the creamed ingredients. Pour into greased 9 x 13-inch pan. Spread flat in pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 25 to 30 minutes. Cut into squares when cooled.
Press crescent rolls into bottom of 9 x 13-inch pan sprayed with Pam. Bake at 350° for 10 to 12 minutes; let cool. Mix cream cheese, mayo and dip. Mix together and spread over cooled rolls. Top with remaining ingredients. Cut into squares.
Sift dry ingredients together. Mix well and add salad oil, eggs, water and pumpkin. Grease and flour 3 loaf pans. Bake at 350° for 1 hour.
Precook pie shells as label instructs. Combine sugar and cornstarch; mix well. Add water. Cook over medium heat until mixture thickens and is bubbly. Remove from heat; stir in package dry jello. After dissolved, add berries and pour into 2 pie shells. Refrigerate several hours or overnight, until jello is set. Add whipped topping and enjoy. Peaches may be substituted and add peach jello.
Amount of salad depends on the amount you want. One pound of each variety of grapes, wash and separate. Stir in sour cream and sugar (this can be determined by how sweet you want, I use 2 tablespoons). Add nuts and stir. Refrigerate 1 hour before serving.
Mix all ingredients together and let set either overnight or at least 4 hours. Do not add water to Jell-O, just put the dry Jell-O in with the other ingredients.
Mix together; put in heavy pan and cover. Bake in 359° oven for 1 hour. Stir frequently. Serves 8 to 10.
Lightly spray 1 1/2-quart casserole with vegetable cooking spray. Combine all ingredients and pour into casserole. Bake, uncovered, in 350° oven for 30 minutes or until heated thoroughly.
Preheat oven to 375°. Bake potatoes 1 hour or until fork-tender. Cool until potatoes can be handled. Cut in half lengthwise. Scoop out pulp leaving 1/4 to 1/2-inch shell. Position oven rack 4 to 6 inches from heat source.
Cream sugar and shortening. Add egg and molasses, then add hot water. Add dry ingredients using enough flour to make a stiff dough so you can roll out cookies (about 4 cups). Bake in 375° oven for 7 to 10 minutes.
Break saimin and boil. Drain. Empty	can of sardines in frying pan; heat.	Add saimin; stir well, breaking sardines. Add onions. Packet of saimin seasoning may be added, if you want more taste.
Mix thoroughly. Pour into 3 (8-inch) graham cracker crusts and chill.
Bake cake according to directions on box. Put cake in two 9-inch round cake pans. When cake is done and cooled completely, take a punch bowl and put almost 1/4 the tub of Cool Whip on bottom. Put one layer of cake on top of Cool Whip; add 1 can pie filling to layer of cake. Put enough Cool Whip to cover; then sprinkle 1/2 cup walnuts. Repeat procedure again.
Heat bouillon and peanut butter together in a pan slowly, stirring until the peanut butter is dissolved. Simmer about 10 minutes. Add onions and tomatoes; simmer until onions are soft. Pour into bowls and sprinkle sparingly with hot pepper. Serves 4.
Combine and beat for 2 minutes; flour baking powder, salt, margarine, egg whites, milk and pudding. Pour into 8 x 13-inch baking dish or big pie plate; greased. Drain peaches; place fruit over batter. Beat together for 2 minutes cream cheese, 1/2 cup of sugar and 3 tablespoons of peach juice you reserved. Spoon over fruit within 1 inch of sides. Sprinkle a mixture of 1 1/2 tablespoons sugar and 1/2 teaspoon cinnamon on top. Bake at 350° for 30 to 35 minutes. Filling will appear soft, but will set as it chills. Chill well.
Melt 1 1/2 sticks oleo in a 9 x 13-inch pan. Drain the peaches and add enough water to the juice to make 3 cups. Dissolve the sugar in the juice and add with the peaches into the melted oleo.
Combine all ingredients at medium speed for 3 minutes. Grease, but not flour, angel food pan or 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Cool.
Mix all ingredients. Add sugar to taste. Sprinkle with coconut flakes. Chill.
Thaw fish; sprinkle with salt and pepper. Place fish in greased 1-quart casserole. Pour milk over fillets. Bake in preheated 350° oven for 20 minutes or until fish flakes easily with fork. Remove from oven; drain off and reserve milk. Melt butter in skillet; stir and blend in flour. Gradually add reserved milk; cook, stirring constantly, until mixture has thickened. Add mustard, seasoned salt, lemon juice and mix well. Pour sauce over fillets in baking dish; sprinkle with bread crumbs. Bake 10 minutes. Dust lightly with paprika before serving. Serves 4. Contains 226 calories per serving.
Beat eggs, onion, garlic and 1 teaspoon salt together. Pour 1/2 egg mix into crust. Layer: chili, cheese, chili and eggs. Bake at 350° for 1 hour.
Bake cake according to directions (in any size pan). Cut into cubes. Make pudding according to directions on package.
Scrub and cook potatoes; drain, peel and slice while hot. Add chopped eggs. Fry bacon and onion until a delicate brown. Strain, reserving bacon fat. Add onion and bacon to the potato mixture; toss lightly. Add bacon fat slowly to beaten egg, beating well. Add vinegar and salt; pour over potatoes. Mix lightly to blend well. Heat in double boiler. Serve hot, garnished with salad greens. Sliced celery root may be added. Serves 6.
Combine Bisquick, refried beans and water; press in bottom of glass baking dish. Brown hamburger. Drain and let cool a bit. Pour over bean/Bisquick mixture. Bake at 375° for 30 minutes. Remove and cover with cheese. Melt cheese. Then cover with shredded lettuce, tomato and onions.
Beat together oil and vinegar. Stir in dill, sugar, salt and pepper. Pour mixture over sliced cucumbers. Refrigerate several hours.
Simmer tomato juice, bay leaf, onions and salt together for 15 minutes. Add lemon juice. Strain mixture and add hot tomato juice. Makes 2 cups. Pour over lemon Jell-O. Stir until dissolved. Chill. Add celery.
Melt butter. Add oysters (in their liquor) and cook 8 minutes or until edges curl. Add milk and seasonings and heat slowly to the boiling point, but do not boil. Pour into soup bowls and sprinkle with parsley. Serve at once with oyster crackers. Makes 4 to 6 servings.
In a medium saucepan, over medium heat, cook shallots in 1 tablespoon butter or margarine until tender. Stir in cream, mustard and remaining butter or margarine. Simmer for 5 minutes. Reduce heat to low; add 1/2 cup shredded cheese and basil, stirring until cheese melts.
Melt butter in oblong pan. Pour can of peaches on top of the melted butter. Mix flour, sugar and milk together in a bowl, then pour mixture on top of peaches. Do not stir. Bake at 325°, or until lightly browned.
Trim excess fat from chops. Place chops in a large shallow dish. Combine wine and next 6 ingredients, stirring well. Pour over chops; cover and refrigerate 2 hours, turning occasionally.
In a pot, put broth, potatoes and cabbage. Cover and simmer 10 minutes. Meanwhile, in a skillet, melt butter. Add leeks; stir in flour and cook 2 to 3 minutes. Add 1 cup milk to pot. Add leeks and all remaining ingredients from the skillet and all other ingredients to the pot. Add remaining milk. Cook 10 to 15 minutes.
Combine melted margarine and 1/4 cup fruit sweetener and spread evenly in 9-inch square or round pan. Drain pineapple, reserving 1/4 cup of the juice. Arrange pineapple rings in pan. Arrange nuts around pineapple.
First Layer: Mix first 3 ingredients. Press into 9 x 10-inch pan and bake for 20 minutes at 350°. Let cool.
Mix well butter, sugar and vanilla. Gradually stir in flour and nuts. Chill. Shape into marble sized balls. Bake on ungreased cookie sheet at 350° for 15-17 minutes. Roll gently in powdered sugar. Cool, sugar again. Makes 50.
Butter a 2-quart casserole. Line with cheese, then sausage, then onion and mushrooms. Pour eggs over. Bake at 375° for 35 to 40 minutes.
Combine all ingredients, except chicken; mix well. Add chicken; stir until coated. Let stand at room temperature for 2 hours, spooning marinade over chicken occasionally. Remove chicken from marinade; reserve marinade. Place chicken in wire broiling basket. Grill over low coals for 25 minutes, basting with reserved marinade occasionally. Turn; grill for 20 minutes longer, or until tender, basting with marinade occasionally. Chicken may be marinated overnight in refrigerator, if desired. Yields 6 servings.
Preheat oven to 350 degrees. Combine 1 c. sugar and cornstarch in a medium size thick bottom pan. Separate egg from yolks and set white aside. Add the egg yolks to the sugar mixture and slowly add the milk until combined and not lumpy. Cook over medium heat until thick, stirring constantly. Remove from heat. Add butter one piece at a time, stirring until melted. Add vanilla and 1/2 c. coconut. Stir well. Place filling in baked pie shell. In a small bowl, mix 7 Tbsp. sugar with confectioners sugar and stir well. Place reserved egg white in another mixing bowl. Add a pinch of salt. Beat on medium low until frothy. Add cream of tartar and increase speed to medium high. When soft peaks form, begin adding sugar gradually. Beat until firm (but not dry) peaks form. Add vanilla and beat on high for about 30 seconds. Place meringue on top of filling. Make sure that meringue covers entire filling area and seals to crust. Sprinkle remaining 2 Tbsp. coconut over meringue. Bake at 350 degrees until meringue is lightly browned (about 8 minutes). Cool at room temperature, then refrigerate. Serve cold or at room temperature.
Process cottage cheese in food processor until smooth. Mix cottage cheese, Cheddar cheese, celery, raisins and Parmesan cheese. Spread evenly on three pieces of the bread, topping with the remaining bread. Heat in skillet until cheese is melted. Makes 3 sandwiches.
Combine pudding, milk and sugar in saucepan. Stir over medium heat until it comes to a full boil. Remove from heat and cover with wax paper. Chill. Beat pudding; add extract and cherries. Fold whip cream into pudding. Pour into cups; top with coconut and freeze until firm.
Wash beans. Cover with cold water and let stand, covered, overnight. Next day, drain.
Brown sausage in a skillet. Cook noodles in salted water. Mix all ingredients lightly. Place in large casserole. Sprinkle with paprika and cheese, grated. Good eaten hot or cold.
Mix together the first 7 ingredients. Add the flour, baking powder and soda. Bake at 375° for 15 minutes.
In double boiler, melt chocolate and butter. In large bowl, combine crumbs and nuts. Stir in milk and vanilla; add chocolate mix. Pour in greased 12 x 8-inch dish. Let stand at room temperature 2 hours. Yields 24.
Cream sugar and butter. Add eggs, beaten slightly. Add flour and flavoring. Beat about 10 minutes with mixer after all is mixed. Pour into floured tube pan and place in cold oven. Cook at 300° for 1 1/2 hours.
Step 1: Mix Jell-O as directed. Pour into 9 x 12-inch dish and allow to almost congealed. Then add pineapple and return to refrigerator.
Cream first two ingredients and set aside. Cook next 3 ingredients and cool. Add to creamed mixture. Mix well. Add eggs, etc. Pour into two 9-inch cake pans. Bake at 375° for 20 to 25 minutes.
Crush cookies in blender; mix with melted butter to form a crust. Press into a 10-inch pan and freeze.
Beat eggs with a fork to mix lightly. Add mashed bananas, vanilla, vegetable oil, Bisquick mix, sugar and nuts. Pour into loaf pan. Bake for about 1 hour at 350°, or until toothpick comes out clean. Cool in pan about 5 minutes. Loosen edges; cool on rack.
Butter one cookie sheet and cover bottom with crackers. Melt margarine and add powdered sugar. Boil margarine and sugar for 3 minutes. Pour this over the crackers carefully covering all. Bake at 400° for exactly 5 minutes. Sprinkle chocolate chips over top as soon as removed from oven. When chips melt, spread gently to cover tops of all crackers. Cool, then cut or break into serving pieces. (Sometimes this does better if refrigerated for awhile before cutting.)
Mix and freeze until mushy. Stir, then freeze 12 hours. Takes 6 hours to thaw. Should be served "slushy." Makes 1 1/2 gallons. Serves 25.
Heat butter and olive oil in a large skillet. Add shrimp and saute on both sides until done, about 5 minutes. Pour off pan drippings into small saucepan. Add remaining ingredients. Cook over high heat 1 minute. Pour sauce over shrimp. Yield: 4 servings.
Combine first 5 ingredients and stir well. Press mixture into bottom and up the sides of 11-inch round removable-bottom tart pan. Bake at 350° for 11 minutes. Cool on a wire rack.
Beat egg whites until stiff peaks form. Gradually add sugar, beating after each addition. Add mint chocolate chips. Add several drops of green food coloring. Drop by spoonfuls on a greased cookie sheet. Heat oven to 375° and turn off heat. Put puffs into oven and leave overnight.
Cook and drain fat from beef. Mix with remaining ingredients and put in a greased casserole dish. Bake at 375° for 30 to 40 minutes.
Cut pears. Put all in a pot. Boil 20 minutes. Serve over ice cream.
Skin and wash chicken breasts. Mix remaining ingredients. Pour over chicken. Bake, covered, at 350° for 1 1/2 to 2 hours.
In a large mixing bowl, stir together the oats, sugar, cocoa, cold coffee and vanilla. Add 1 stick margarine (melted); blend well. Shape into balls and roll in powdered sugar.
Slice apples into a baking dish; sprinkle with dry gelatin. Mix sugar, flour and margarine until crumbly; sprinkle over the gelatin. Bake at 325° for 45 minutes to 1 hour or until done.
Put ingredients in a casserole dish in the order listed. Bake at 350° for 1 1/2 hours. Easy and delicious!
Cook macaroni until tender. In skillet, brown onion (diced) with bacon pieces. Mix with macaroni, tomatoes, soup, salt, pepper, butter and sugar. Add bacon and onion after draining any excess grease.
Mix all of the ingredients together. Add salt and pepper to taste, put on bread and . . . . surprise!
Boil sugar and milk 5 minutes. Remove from heat; stir in peanut butter and marshmallow cream. Cool; cut into squares.
Fry sausage in large skillet on moderate heat; break in very small pieces. Melt butter in large saucepan. Add nuts and raisins; mix well. Simmer for 30 minutes over low heat. Add water if needed. Add sausage and continue to simmer for another 30 minutes. Allow to cool for 15 minutes. Heat 2 cans of turkey gravy in another saucepan.
To make meatballs: Mix well ground beef, crumbs, onion and egg. Add desired amount of salt and pepper. Shape into small meatballs. Fry meatballs in oil until brown.
Melt chocolate. Add milk and coconut; mix well. Drop by teaspoonfuls on well-greased cookie sheets. Bake 15 minutes in a 350° oven.
Mix juices. Pour in large punch bowl. Pour ginger ale in bowl. Spoon scoops of sherbet on top. Makes 1 gallon.
Beat egg yolks, add condensed milk, lime juice and beat until thick. Beat 1 egg white until stiff. Fold into first mixture. Pour into baked pie shell.
Mix graham cracker and vanilla wafer crumbs, sugar and butter until well combined. Spray 10-inch spring-form pan with non-stick cooking spray. Press crumb mixture on bottom and up sides of pan. Refrigerate.
Trim the radicchio and discard the root. Cut into quarters lengthwise. Coat a flat top grill with the oil and heat until very hot.
Brown ground beef and onion. Drain. Add water, vinegar, catsup and chili powder. Simmer 30 minutes. (If you want it seasoned to be hotter, add more chili powder.)
Wash chicken and pat dry. Brush with melted Move Over butter. Sprinkle with salt and pepper. Sprinkle with the Italian salad dressing mix. Cover and cook on low in the crock-pot for 6 hours.
Brown hamburger and spaghetti sauce. Simmer. Boil spaghetti noodles for 7 to 10 minutes, then drain. Stir in egg, butter and Parmesan cheese. Spread in deep dish pie pan to form crust. Spread cottage cheese next. Layer spaghetti, hamburger and sauce over cottage cheese. Bake at 350° for 30 to 45 minutes. Sprinkle with Mozzarella cheese; bake an additional 5 to 10 minutes to melt cheese.
Mix Sweet 'N Low and eggs. Beat well. Add oil and milk. Add bananas. Sift all dry ingredients together. Add to mixture. Drop on Pam-sprayed cookie sheet. Bake at 350° for 15 minutes.
Blend butter, sugar and egg and beat well. Add vanilla and dry ingredients. Mix well and add pecans. Spread in 10 3/4 x 7 x 1 1/2-inch or 8 x 8-inch buttered pan. Bake in moderate 350° oven until firm and light brown and the cookies have pulled away slightly from pan. Let cool 5 minutes. Cut in bars.
Mix flour and pecans; add melted butter. Mix thoroughly. Press into pie plate and bake at 350° for 20 minutes. Mix 1 cup berries with 1/2 cup water and sugar in saucepan. Bring to boil and let full boil for 1 minute. Mix cornstarch with 1/4 cup cold water. Add to boiling blueberries. Cook until "fixed". Add 3 cups berries; mix well. Pour into pie crust and chill.
Roll dough out to about 1/4-inch thick. Cut in strips and form rings. Bake 12 minutes at 350°. May add red or green food coloring to dough to make different colored rings.
Cut watermelon in shape of basket and flute edges. Scoop out middle and save. Add fruit cocktail and cut pieces of watermelon. Add cherries for color and flavor. This makes a very fine center decoration.
Combine ingredients. Put into greased 13 x 9-inch pan. Make Crunch Topping.
Cook frozen vegetables and pasta as directed on package until vegetables are crisp-tender. Cover. Refrigerate 1 hour. In medium bowl, combine all ingredients; toss to coat. Cover; refrigerate until ready to serve. Serve on lettuce-lined plates, if desired. Yields 4 (1-cup) servings.
Mix all together. Bake at 350° for 1 hour in a 2 quart casserole.
Bone and skin cooked chicken breasts; cut chicken into chunks. Prepare rice as directed on package; add to chicken. Add mushrooms, mushroom soup and onion. Put mixture in a casserole dish. Pour Cheddar cheese soup on top; sprinkle with paprika. Bake at 350° for 30 minutes or until bubbly.
Cook rice according to directions. Add everything else. If this isn't a little soupy, add milk. Put in oven until hot.
Beat egg yolks until thick and lemon colored. Add milk and beat well. Beat egg whites (at room temperature) until stiff peaks form; gently fold into flour. Dip apple slices in batter. Fry in hot butter until golden brown and tender, turning once. Sprinkle with powdered sugar.
Drain all the beans. Brown ground beef, diced bacon and onion; drain. In large pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 40 minutes. (This can also be baked in oven for 45 minutes to 1 hour at 350°.) You may want to leave some liquid otherwise the beans may become too dry.
Mix first 4 ingredients. Spread into tortillas and roll up. Cut crossways and serve.
Let cream cheese come to room temperature. Mix with cold pack cheese, onion and sauce. Shape into a ball. Roll in chopped nuts.
Mix these thoroughly and add tears of joy, sorrow and sympathy for others. Flavor with little gifts of love. Fold in 4 cups of prayer and raise the texture to great heights of Christian living. After pouring all this into your daily life, bake well with the heat of human kindness and thankfulness to our Lord, Jesus Christ. Serve with a smile.
Put all ingredients into a blender. Blend throughly. Pour into a 10-inch pie plate that has been greased and floured. Bake at 350° for 1 hour. A crust will form on the bottom, pie filling in the center and coconut topping above.
Mix ingredients together. Drop by a scant teaspoon onto an ungreased cookie sheet. Flatten slightly. Bake at 350° for 10 to 12 minutes. Cool slightly and sprinkle powdered sugar on top.
Saute vegetables until cooked, but not brown. Blend in flour, dry mustard and chicken stock; cook for 5 minutes. Blend in Parmesan cheese, Cheddar cheese and beer. Simmer 20 minutes. Season and serve with French bread and tossed salad. Serves 4 to 6.
Add pepper to chicken breasts. Wrap slice of bacon around each piece of chicken. Place layer of dried beef (not corned beef) in bottom of baking dish. Arrange bacon wrapped chicken on beef slices. Cover with mixture of chicken soup, sour cream and cream cheese. Cover pan tightly with foil. Place in a 325° oven for 2 hours. When tender, remove foil and let brown slightly. Serve on bed of hot rice. Suitable for freezing.
Brown beef and onion. Drain. Stir in salt and pepper. Spread in greased 10 x 1 1/2-inch pie plate. Beat milk, Bisquick and eggs until smooth (15 seconds in blender on high or 1 minute with hand beater). Make sure mixture is smooth, no lumps. Pour on top of meat mixture. Bake at 400° for 25 minutes. Take out of oven and top with sliced tomatoes. Sprinkle with cheese. Return to oven and bake 5 to 8 minutes. Cool for 5 minutes and slice.
Drain oysters and save liquid. Place butter, salt, pepper, Worcestershire sauce and cream into oyster liquid. Set aside. Layer crumbs and oysters in a casserole dish and pour liquid over top. Bake at 350° for 30 to 40 minutes.
Mix butter, milk and sugar. Boil 10 minutes or until syrupy. Mix in marshmallows and vanilla. Remove from stove and add coconut. Let cool. Spread over cake already prepared by the directions on the box. Be sure cake is cool.
Cook noodles until tender. Salt to taste. Drain and add corned beef, cheese, onion, soup and milk. Pour into buttered casserole and top with bread crumbs. Bake at 350° approximately 45 minutes or until it starts to bubble through crumbs.
Beat margarine and sugars until creamy. Add the eggs, milk and vanilla and beat well. Add flour, soda and salt. Mix well. Stir in the oats, chocolate morsels and nuts. Mix well. Drop by rounded tablespoon onto ungreased cookie sheet. Bake in 375° oven 9 to 10 minutes for chewy cookie or 12 to 13 minutes for crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 5 dozen.
Mix together and put in greased loaf pan. Spread more ketchup over top of meat loaf. Bake at 350° for 60 minutes.