HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients and shortening. Add egg and enough milk (3/4 cup) to make a little more wet. Thaw pie crust. Mix in other ingredients. Roll on floured surface about 1/4 inch thick. Cook on griddle or electric fry pan until light brown on both sides. Very good.
Mix 1 cup boiling water with one package gelatin; let cool (do not let gel). Mix with the cooled gelatin the following ingredients: drink mix, sugar, water and pineapple juice. Chill in refrigerator. When ready to serve, add chilled 7-Up and pineapple sherbet.
Blend cream cheese, onion, horseradish and Worcestershire sauce until smooth and spreadable. Separate slices of ham and turkey, laying one slice of turkey on each slice of ham and then spread with cheese mixture. Roll and fasten with toothpicks. Chill. Just before serving, slice into 1/2-inch slices. Makes approximately 50 pinwheels. Double recipe for larger parties.
Save the juice and mix 1 cup pineapple and apricot juice together. Mix jello, boiling water, apricots, crushed pineapple and marshmallows together. When this is firm, top with the pineapple and apricot juice, mixed.
Melt chips in double boiler. Water should be just warm enough to melt chips. Leave top pan in water after removing from heat. Pour in peanuts. Drop on wax paper. Make whatever size you want. Use more or less peanuts according to how much chocolate you want around the peanuts.
Mix spinach, cream of potato soup and beaten eggs. Put in a 2-quart greased baking dish. Top with shredded cheese. Bake, uncovered, at 400° for 35 to 40 minutes. Serves 6 to 8.
Rinse and drain artichoke hearts. Place in buttered casserole. Mix soup, wine, salt and pepper, being careful not to oversalt. Pour over artichoke hearts. Cover with stuffing and dot with butter. Cover with foil and bake 45 minutes at 350°. Remove foil and continue baking until brown, approximately 30 minutes.
Clean and slice carrots. Cook until crisp-tender and drain. Melt butter; add brown sugar and orange juice and mix thoroughly. Add carrots and cinnamon; cook 5 minutes.
Mix all ingredients together in casserole. Microwave until smooth. Serve with tortilla chips.
Mix butter and sugar by hand. Gradually add flour until flour is absorbed. Pat out on cookie sheet (about 11 x 14-inch). Bake at 325° for about 45 minutes to 1 hour until lightly browned. (Prick with fork before baking.) Cut in squares immediately after baking. Can be cut in shapes beforehand if you add more flour.
Cook broccoli as directed; drain and add butter and cheese. Mix until cheese and butter melt. Put in casserole. Spread crackers on top. Cover and bake 30 minutes at 350°.
Layer bottom of glass dish with graham crackers. Make pudding as directed on box. Layer pudding, graham crackers, pudding, graham crackers, etc. Place vanilla pudding about middle layer. Put in refrigerator. Ready to eat anytime.
Combine butter, paprika, and celery seed. Spread on one side of bread slices. Place on cookie sheet and toast under broiler until browned. This will work with wheat, white or french bread. It is especially good with spaghetti.
Mix well. Shape into ball. Can roll in pecans, parsley or paprika. Refrigerate 3 to 4 hours.
Brown sausage, breaking it up as you fry it. Drain. Transfer to a large kettle. Add all ingredients except cheese slices and cheese from macaroni kit. Bring to a boil. Reduce heat and simmer, covered, until macaroni is done. Remove from heat. Stir in cheese from kit. Pour into a 1 1/2-quart baking dish. Top with cheese slices. Bake, uncovered, at 325° until cheese melts, usually 6 to 8 minutes.
Melt butter in big frying pan at medium heat. Add cut up pepperoni and steamed broccoli. Stir until heated through. Pour over hot, cooked pasta. Sprinkle 1 cup Parmesan on and toss thoroughly. Mix in vinegar and garlic salt. Salt and pepper to taste. Serve hot. Pass additional Parmesan.
Place all but crackers in Tupperware quick shake container. Shake until well blended.
Mix jello and water. Add pecans, pineapple, bananas and strawberries (drained well). Mix well. Congeal 1/2 mixture and leave 1/2 at room temperature. Layer 1 cup sour cream over congealed layer. Pour remaining mixture over sour cream and congeal.
Using low heat, place chicken on rack. Sprinkle salt, pepper and meat tenderizer on chicken. Barbecue until tender. Spread sauce on chicken; grill approximately 1 minute. Turn chicken; spread sauce. Grill approximately 1 minute.
Microwave sugar, butter and water in large microwave-safe bowl on High for 3 minutes, stirring once. Add chocolate. Stir until melted. Stir in eggs, one at a time. Stir in vanilla. Add dry ingredients and mix well. Pour into greased 13 x 9-inch baking pan. Bake in a preheated 350° oven for about 20 minutes. Cool in pan.
Preheat oven to 350°. Pour oil into a 9 x 13-inch pan; tilt and cover bottom and sides with oil. Put in cake mix and add water and eggs. Stir with a fork until blended. Scrape sides and spread batter evenly over pan. Spoon in pie filling onto batter. Stir just enough to give a marbled look. Bake 40 to 50 minutes. Sprinkle with powdered sugar. Cut and serve.
Preheat oven to 325°. In medium bowl, beat egg yolks. Stir in milk and lemon juice. Pour into pie shell. Bake for 30 minutes. Cool and chill. Spread whipped cream over pie. Serve.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix the next 6 ingredients and pour over potatoes. Top with crushed corn flakes and drizzle with additional stick of oleo. Bake, uncovered, at 350° for 45 minutes. Serves approximately 12 people.
Crush the cookies in plastic bag with rolling pin. Mix the oleo and cream cheese. Mix the milk and pudding. Combine with cream cheese. Fold in the Cool Whip. Place 1/2 cookie mixture in bottom of pan. Fill with filling and the other 1/2 of cookie mixture on top.
Separate eggs carefully. Blend egg whites with milk. Slowly add juice. Pour in pie shell. Top with whipped cream or meringue. If use meringue, brown slightly in oven. Serve chilled.
Combine lemon rind, cloves, sugar and water. Heat to boiling point and cook over low heat for 5 minutes. Cool and add orange juice concentrate. Mix well. Chill.
In large pan, cook pasta until almost done. Melt butter in skillet and add onions, mushrooms and chicken. Cook until onions are transparent.
Cook and drain ground beef. Place 1/2 thinly sliced potatoes, 1/2 onion and 1/2 beef in baking dish. Repeat. Mix soup with 1 can of water. Pour over mixture. Cover and bake 45 minutes at 350°. Uncover and put grated cheese on top. Place in oven until cheese is lightly browned.
Mix dry ingredients together. Cut potatoes into 8 pieces; place, skin side up, onto cookie sheet. Brush with vegetable oil; sprinkle with dry mixture. Broil at 550° for 10 minutes. Turn over, brush with oil and sprinkle rest of dry mixture. Broil for 5 more minutes.
In small saucepan combine milk and butter; stir until butter is melted. Cool to lukewarm. Combine eggs, sugar, salt and nutmeg. Beat at medium speed 1 minute. Stir in milk mixture. Place bread pieces in a lightly greased 1 1/2-quart casserole dish. Sprinkle with raisins. Add milk mixture. Bake at 350° for 50 minutes or until mixture is set. Serve warm. Serves 6 to 8.
Combine sugar, vinegar, salt, turmeric, celery seed and mustard seed in large jar. Shake, covered, until sugar and salt are dissolved. Pack cucumber slices and onion slices into sterilized jars. Add vinegar mixture. Chill in refrigerator for 5 days before serving. Store in refrigerator. Yield: 20 servings.
Wash squash; cut off ends, don't pare. Cool in boiling salted water 5 minutes. Halve lengthwise; remove pulp with spoon. Combine pulp, bread crumbs, cheese, onion, parsley, salt, pepper, garlic powder and eggs. Fill shells, dot with butter, sprinkle additional cheese on top. Bake at 350° for 30 minutes. Makes 6 servings.
Sift the flour, soda and salt. Cream well the margarine, brown sugar, egg and vanilla. Add flour mixture; stir in the walnuts and Special K. Drop by tablespoonfuls. Bake until golden, for 10 minutes at 350°. Yields 1 1/2 dozen.
Combine in a saucepan the butter, flour, sugar and pineapple juice. Heat until it is hot and thick. Mix with the fruit and top with the Cheddar cheese and almonds. Bake at 350° for 30 minutes.
Preheat oven to 400°. Mix wild rice according to directions on box. Add mushrooms and pour into a large baking dish. Place chicken pieces on top. Dot with butter. Cover lightly with aluminum foil and bake for 1 hour.
Mix the tomatoes, cabbage, peppers and onion. Add the salt and 1 quart water. Stir and let stand overnight.
Cook hen until tender and cube. Cook butter, flour and milk to	soft sauce, stirring constantly. Cube cheese, add to undiluted soup; simmer until cheese melts. Bring to boil diced celery, diced onion and water; cook until tender and then drain. Mix all ingredients together in a large pan. Add spaghetti and mix	well. Grease a roaster with butter and sprinkle with crumbled crackers. Pour in well mixed ingredients and sprinkle top with more cracker crumbs. Bake for 1 hour at 325°. If desired, let stand in refrigerator overnight before baking.
Grind onions and peppers. Add hamburger, uncooked rice, cracker crumbs, tomato puree and salt to taste. Make into balls. Roll in flour. Brown in butter in a pan that has a lid that fits well. Fill pan 1/2 full with water and let simmer for an hour over a very low flame. The rice bursts out of the balls, giving the appearance of porcupine. Garnish with the tomato puree.
Mix all ingredients together and put into pie shell. Bake for 1 hour at 350°. Serve warm with vanilla ice cream.
Spread bean dip in the bottom of a 9 x 13-inch pan. Mix taco sauce, sour cream and mayonnaise; spread on top of bean dip. Sprinkle chopped tomato and pepper over mixture. Sprinkle cheese over tomato and pepper. Serve with nacho chips.
Combine soft butter and basil. Blend in cream cheese and pepper. Stir in boiling water and blend well. Cook noodles according to directions.
Sift flour and cut in shortening. Dissolve yeast in water and combine with milk. Add yeast mixture to dry ingredients and stir well. Knead; add flour if needed. Roll out on floured board 1/2-inch thick. Cut with biscuit cutter. Bake at 450° until brown. You can pinch off and bake in muffin tins.
Layer chicken, onion and eggs in large casserole dish. Mix all other ingredients. Pour over chicken.
Mix potatoes, sour cream, spinach and pepper. Turn into 10 x 9 x 2-inch baking dish.
Combine pudding mix and cream in medium saucepan; blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir small amount of hot mixture into eggs, mixing well. Return egg mixture to remaining hot mixture, stirring constantly. Cook over low heat for 1 minute, stirring constantly. Add vanilla and pour into shallow 1 1/2 quart baking dish. Chill at least 3 hours. Evenly sprinkle brown sugar over top of pudding. Broil until sugar melts, about 1 1/2 minutes. Serve warm or chill.
Work sugar, salt and shortening into potatoes. Work in 2 1/2 cups of flour. Reserve 1/2 cup flour to pat out biscuits. Bake at 450° for 10 to 15 minutes. Makes 3 dozen.
Set oven at 350°. Rinse chicken pieces and pat dry. Heat the oil in a large casserole and brown, a few chicken pieces at a time. Reserve. Saute the garlic, onion and green pepper until soft, about 5 minutes. Add the rice and stir to coat. Cook over moderate heat until golden, about 3 minutes. Return the chicken pieces to the casserole. Stir in the ham, oregano, salt, pepper, saffron, tomatoes and water. Bring to a boil on top of the stove. Cover and place in the oven for 30 minutes. Reduce the heat to 250°. Add the peas, olives and capers. Continue baking uncovered until chicken is tender, about 20 minutes. Garnish with parsley and pimento. Serves 8.
Mix all ingredients. Pour into small custard cups. Set them in a pan of hot water and bake, uncovered, at 350° for 50 to 60 minutes, or until the blade of a table knife inserted in the center comes out clean.
In large mixing bowl, put sugar and flour. In saucepan, put oleo, shortening, cocoa and Coca-Cola. Bring to boil and pour over sugar and flour. Add buttermilk, eggs, soda, vanilla and marshmallows. Pour into well-greased 9 x 13-inch pan. Bake at 300° for 1 hour.
Line large cookie sheet with foil. Cover sheet with whole graham cookies; sprinkle with sliced almonds. Melt butter and add sugar. Cook over low heat until mixture begins to thicken. Spoon over almonds and crackers. Place in 350° oven for 15 minutes. Cool and break into cookie size pieces. Watch closely; easy to burn.
Place chicken in small microwave-safe bowl. Dissolve chicken soup in water. Pour over chicken. Add paprika, garlic powder and ground ginger. Cover; microwave on High for about 5 minutes.
Heat oil in large frypan. Brown potatoes; add onions, then squash, cabbage, salt and pepper. Cook until tender.
Heat oil in large skillet over medium heat. Add onion. Cover; cook for 4 minutes. Peel potatoes; cut in slices 1/2-inch thick. Add to pan with butter and savory; season well. Cook potatoes for 15 minutes over medium-high heat, stirring as needed. Sprinkle with parsley and serve.
In a large bowl mix the flour, wheat germ, baking powder and baking soda. In a separate bowl, cream the butter. Beat in honey, egg, orange juice and vanilla. Add to dry ingredients. Stir in banana, walnut and orange rind. Bake at 375° for 15 to 20 minutes. Make 12 muffins.
Mix all ingredients. Pepper to taste. Bake in small bread pan or glass dish at 325° for 30 to 40 minutes.
Spread peanut butter between 2 slices of bread. Beat eggs, milk and seasonings together. Dip bread into egg mixture and brown in buttered skillet. Serve with syrup. Makes 4 servings.
Preheat oven to 325°. Combine 1 1/2 cups of sugar, cornstarch and salt, set aside. Combine 4 egg yolks, water and lemon juice, stir into sugar mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. boil for 1 minute, stirring constantly. Remove from heat and stir in butter and grated lemon peel. Spoon into a 9-inch unbaked pie shell. Beat 4 egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1/2 cup sugar, one tablespoon at a time, until stiff peaks form. Add vanilla; beating well. Spread over the pie, sealing to the edge. Bake for 25 to 28 minutes.
Mix zucchini, eggs, oil and water; blend in dry ingredients. Pour into greased and floured pans and bake in preheated oven at 350° for 1 hour. Makes 3 loaves or 1 large 9 x 13-inch pan. Glaze to your liking and cool well before slicing. Freeze zucchini in 2-cup servings and make bread all year long.
Add salad dressing gradually. Use about a teaspoonful and place on each Triscuit crackers. Broil 3 minutes. Serve hot.
Mix pudding and nuts together. Add pineapple and marshmallows; mix together. Add Cool Whip very carefully. Chill. This is better when left in the fridge for a couple of days!
Brown meat and vegetables. Drain excess fat. Add remaining ingredients, alternating water as needed. Simmer for 1 hour and 30 minutes, stirring occasionally so sauce does not stick. Serve with your choice of spaghetti or noodles. Yield: 10 to 12 servings.
Boil sugar and butter together until it comes to caramel stage. Spread chopped pecans together on a cookie sheet. Pour butter and sugar mixture over pecans. Take 2 Hershey bars and lay on top until melted, then spread with a knife. Cool. Break into pieces and store in sealed container.
Mix flour, sugar and salt in a bowl. Combine 1/2 cup margarine, shortening, water and 1/4 cup cocoa in saucepan. Bring to a boil. Pour into flour mixture. Add 1/2 cup of buttermilk, eggs, soda and 1 teaspoon of vanilla; mix well. Spread batter in greased 16 x 11 x 1-inch pan. Bake at 400° for 20 minutes. Combine remaining margarine and cocoa in saucepan. Add 1/3 cup buttermilk. Bring to a boil. Blend in confectioners sugar and remaining vanilla. Pour over warm brownies.
Heat oven to 350°. Grease Bundt pan. Mix sugar and cinnamon together in a small bowl. Cut biscuits into fourths. Place nuts in bottom of Bundt pan. Dip 2 cans biscuits in sugar/cinnamon mixture and place in Bundt pan.
Spread cabbage on bottom of 3-quart greased casserole. Brown beef and onion in a little oil. Add salt and pepper to taste. Add rice, spread over cabbage. Pour soup, tomatoes and water over beef, rice and cabbage. Bake in 350° oven for 1 1/2 hours.
Dissolve raspberry jello in 1 1/4 cups of hot water; chill until syrupy. Combine ground cranberries, crushed pineapple, diced marshmallows and sugar; mix and chill. Whip cream; fold into chilled fruit mixture. Fold in jello. Mold and chill. Serves 12.
Spray large skillet with nonstick cooking spray. Add chicken; cook and stir on medium-high heat 5 to 6 minutes, until chicken is cooked through. Add 1 1/2 cups water, milk and macaroni. Bring to a boil; reduce heat to low, cover and simmer 15 minutes, until macaroni is tender, stirring once or twice. Add contents of cheese pouch, stir until well blended.
Open English muffins. Spread on cookie sheets. Spoon 1 tablespoon sauce on each muffin. Fry pork sausage; strain off fat. Sprinkle cooked, drained sausage on each muffin. Again, spoon 1 tablespoon sauce on top of sausage. Cover with grated cheeses. Bake in 425° oven for 8 to 10 minutes.
Heat oven to 325°. Grease and flour 2 loaf pans. Mix eggs, oil and sugar. Add dry ingredients. Add zucchini and vanilla. Add nuts. Pour into prepared pans. Bake 50 minutes.
Preheat oven to 350°. Mix cake mix, butter, water, oil and 1/2 can of Eagle Brand milk. Pour 1/2 of batter in a 13 x 9-inch greased pan. Bake for 25 minutes. Melt caramels and remaining Eagle Brand milk. Pour over baked cake. Sprinkle with chopped pecans. Pour remaining batter over baked cake. Bake for 25 minutes.
Combine brans and salt. Stir in boiling water, then buttermilk. Cool to lukewarm. In mixing bowl, cream together sugar and shortening. Add eggs, one at a time, beating well after each addition. Stir into bran mixture. Combine flour and baking soda. Add to bran mixture and stir just enough to dampen dry ingredients. Store batter in refrigerator until ready to use. (It will keep 4 weeks.) When ready to use, preheat oven to 375°. Fill greased muffin cups 2/3 full. Bake in preheated oven for 20 to 25 minutes or until done. Makes about 72 medium muffins.
In a 9 x 9-inch baking dish, layer the beans, pepper, onions and tomatoes. Fry hamburger, adding chili powder until brown. Layer on top of tomatoes. Mix corn meal batter and pour on top of hamburger. Bake at 450° for 30 minutes or until crust is golden brown.
Arrange bread slices in a single layer, with sides touching, in a greased jelly roll pan. Sprinkle raisins and pecans over bread. In a medium bowl, whisk eggs, half and half, liqueur, cinnamon, salt and nutmeg. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.
Cream the margarine. Add the sugar. Cream well. Blend bananas, eggs and vanilla. Sift together the flour, soda and salt. Add sour milk. May add 1/2 cup chocolate chips. Bake at 350° for 1 hour and 20 minutes.
Bring to a boil for 2 1/2 to 3 minutes the oleo, sugar, milk and cocoa. Add peanut butter, oatmeal, (2 optional ingredients) and vanilla. Stir. Drop on wax paper by teaspoon.
Beat until smooth. Fill papers 1/3 full. Top with heaping tablespoonful of cream cheese mixture. Sprinkle with sugar. Bake at 350° for 30 to 35 minutes. Makes 2 dozen.
Heat oven to 375°. Grease and flour 15 1/2 x 10 1/2-inch jellyroll pan. In a large saucepan, combine water, cocoa and oleo. Cook over medium heat, stirring often, until mixture comes to a full boil. Remove from heat; stir in flour and sugar. Add egg substitute, yogurt, baking soda and salt; mix thoroughly with spoon. Pour batter into the prepared pan. Bake at 375° for 20 to 25 minutes. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into squares. Makes 32 servings.
Cut up green cabbage leaves, red bell pepper and green bell pepper and place in saucepan. Add ground beef, Worcestershire sauce, salt and pepper to vegetables mixture and stir at times while cooking on medium heat until done. Next, cut up the head of cabbage and place in pot. Stir in the ground beef sauce mixture; cover with lid and cook on medium heat, stirring continuously until cabbage is done.
Simmer for 2 to 3 hours until desired thickness is obtained. Pour into hot jars and seal. (Be warned that this is hot and spicy; 1 cup of chopped hot peppers can be used to "mild" it down.)
Brown ground beef with onion, then add Ragu sauce and simmer. Mix in medium bowl 12 ounces cottage cheese, 1/2 cup Parmesan cheese, 2 eggs, 2 tablespoons parsley and 1 teaspoon pepper. Set aside. Layer small amount meat mixture, dry noodles, cottage cheese mixture and Mozzarella cheese, starting and ending with meat sauce. Pour 1 cup water over all and bake. Can be assembled day ahead and refrigerated. Allow an extra 15 minutes baking time.
Heat oven to 450°. Prepare pie crust for a 9-inch two crust pie as directed on package except stir in cheese with hot water. Roll each round into 13 x 10-inch rectangle. Place on ungreased cookie sheet. With sharp knife, cut each rectangle lengthwise into 3 strips, then crosswise into 30 strips. Do not separate strips. Sprinkle with caraway seed and paprika. Bake 8 to 10 minutes or until golden brown. Serve hot. Makes about 15 dozen straws.
Combine all ingredients, except 1 can tomato sauce. Mix well. Place in baking dish. Bake at 350° for 45 minutes. Pour second can of tomato sauce on top of meat loaf and bake 15 minutes longer. Let stand 5 minutes before serving.
Mix all together and refrigerate. Best after 1 day old. Can use fresh tomatoes.
Mix everything together except pie filling. Reserve 1 cup of the crumb mixture for topping. Pat into a 9 x 13 x 2-inch casserole dish that has been sprayed with a nonfat cooking spray. Pour can of pie filling on top of crumb mixture. Sprinkle the rest of crumb mixture (1 cup) on top of pie filling. Bake 45 minutes to 1 hour in a slow oven (300°). Serve warm with vanilla nonfat yogurt or Dream Whip. Sprinkle Grape-Nuts cereal on top if desired. Fat: 0.37 g. Yields 8 to 12 servings.
Brown meat and onion. Add remaining ingredients and simmer for 40 minutes. Good served with cornbread.
Cream margarine, sugar and vanilla thoroughly. Add eggs, one at a time, beating well after each. Add flour, sifted with baking powder and soda, alternately with sour cream. In another bowl, cream margarine, brown sugar and cinnamon together. Add nuts and mix well. Fold brown sugar mixture into the batter. Pour into greased tube pan and bake at 350° about 50 minutes. Cool 10 minutes; then remove from pan at once.
Pour 2 cups sugar over cabbage, 1 onion and 1 bell pepper. Bring oil, vinegar, salt, sugar and celery seed to a boil. Let cool and pour over cabbage mixture. Chill 24 hours.
Mix flour, salt and cream of tartar in a saucepan. Add water, oil and food coloring. Cook, stirring, for 3 minutes or until mixture pulls away from pan. Knead immediately. Store in airtight container. Kids love to make this and will play for hours.
Mix in small bottle of low-fat Italian dressing. Marinate overnight. Next day, stir again and drain.
Beat butter until creamy. Beat in sugar. Add eggs, one at a time. Stir in vanilla. Stir in flour, salt, baking soda and baking powder. Set aside 1/4 cup flour mixture. Add flour to creamed mixture alternately with sour cream. Stir in mashed bananas and nuts with reserved flour to add to mixture and blend. Put in a 9 x 13-inch greased baking dish. Bake for 30 minutes at 350°.
Mix cracker crumbs and Parmesan cheese. Melt margarine. Roll chicken in margarine, then roll in cracker mixture. Place in 13 x 9-inch pan.
Bring chicken broth to a boil; salt to taste. Add rice and simmer uncovered for 20 minutes. Remove from heat. In bowl, beat egg whites until stiff; add yolks and beat well. Slowly add lemon juice to eggs, beating constantly. Add 2 cups of hot broth, slowly. Do not stop beating, constant beating will prevent curdling. When eggs and broth are well mixed, pour mixture back into remaining broth and rice. Stir well over heat. Do not let boil. Serve immediately in warm bowls with thinly sliced lemons and parsley for garnish.