HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and celery in oleo until tender. Mix cooked rice and broccoli (steamed), then add sauteed onion and celery and mix thoroughly. Next, add the 2 cans of soup and mix. Add Cheez Whiz to mixture. Pour all into a casserole bowl. Bake in a 400° oven until bubbly.
Mix 1/3 of the sugar with the bananas. Mix 1/2 cup shortening with the other 2/3 cup sugar. Add rest of the ingredients. Bake at 325° in a loaf pan for 1 hour.
Melt chocolate chips and peanut butter over low heat. Remove from heat and add raisins and marshmallows. Pour into foil lined 8-inch square pan. Chill. Makes 2 dozen.
In a large bowl, mix sauerkraut, carrots, green pepper, onion and pimiento. In a jar or small bowl, combine sugar and oil. Pour over vegetables; mix well. Cover and refrigerate for at least 8 hours. Yields 10 to 12 servings.
Cream the butter and sugar well. Add eggs, one at a time. Beat well. Sift flour several times with soda. Add alternately with buttermilk. Add flavoring. Bake at 350° in tube pan or in large sheet pan.
Combine all ingredients; stir with a wire whisk until blended. Cover; chill at least 1 hour. Serve over salad greens. Yield: 1 2/3 cups.
Mix boiling water and oats and let stand for 20 minutes. Cream together shortening and sugar; add eggs and beat well. Add oats mixture. Add dry ingredients and mix well. Bake in a greased sheet pan at 275° for 35 to 45 minutes. While still warm, put topping on cake and return to oven to broil for about 5 minutes.
Melt butter. Add milk and flour, blend well. Add beaten eggs and add sugar, salt and pepper. Blend all real well, then add both kinds of corn. Put in casserole dish and bake at 325° for 1 hour, making sure corn is set as a pudding. Serves 6 to 8.
Drain pinto, Great Northern, lima, kidney and butter beans. Saute bacon and onion; remove. Reserve some bacon grease. Fry hamburg, breaking into small pieces. Add beans, bacon and onion. Mix together remaining ingredients; add to previous ingredients. Place in casserole and bake at 350° for 30 to 45 minutes.
Cook noodles; drain. Add all ingredients together; put into buttered casserole. Top with crumbs. Bake at 350° for 45 minutes. Serves 8.
In a roast pan with lid, put rice on bottom. Place chicken on top of rice. Mix cream of chicken, cream of mushroom soup and milk together. Pour over chicken, sprinkle on top the package of onion soup mix. Place lid on roaster. Bake at 350° for 2 1/2 hours. Do not lift lid before baking time is over.
Soften cheese. In a blender, add cheese and shrimp sauce. Chill and dip.
Brown hamburger and onion together. Put browned mixture on paper towels to drain. Pour grease from pan and wipe. Return mixture to pan. Add other ingredients and stir. Simmer for 10 minutes. Serve on hamburger buns. Makes 8 sloppy joes.
Soften gelatin in the cold water. Add 1 cup of sugar, the salt and boiling water; stir to dissolve gelatin and sugar. Add lemon rind and juice. Chill until partially set.
Combine the ingredients. Salt and pepper to taste. Bake at 375° for 30 to 40 minutes.
Heat juice from all fruit and canned fruit used with 1/2 cup sugar. Cool. Beat 2 eggs, 1/4 cup cream and 1 teaspoon flour. Mix with juice and sugar mixture and cook until thick on low heat. Cool in refrigerator overnight. Pour over fruit.
Combine rice, celery, onion, carrot, parsley, butter and seasonings. Mix lightly. Spoon mixture into greased 3-quart shallow baking dish. Top with chicken pieces. Combine soup, salad dressing and milk until well blended. Pour over chicken. Bake at 350° for 45 minutes to 1 hour.
Sift together flour, sugar, baking powder, baking soda, salt and cocoa. Add mayonnaise, water and vanilla and mix together. Put in a 9 x 9-inch pan and bake at 350° for 40 minutes or until done.
Brown meat in Dutch oven. Add onions and let wilt. Cut olives in halves. Add remaining ingredients. Cook for 30 minutes in a 350° oven. (Bake in casserole dish.)
Beat first 3 ingredients together. Add eggs and beat again. Add remaining ingredients. Place small balls on greased cookie sheets; flatten slightly with fork. Bake 10 to 12 minutes at 375°. Makes about 50 large cookies.
Cut up all to look like small peas. Put in gallon jar. Use 3/4 cup pie dough per shell. Add 1 tablespoon cold water at a time. Mix lightly, then roll. Store extra in cupboard during cool months or in refrigerator during warm months.
Mix meat and rice. Add eggs, onions and peppers. Pour 1/4 cup of tomato juice to moisten. Add sugar to tomato juice and fill with water to 2 cups. Make meatballs. Place in skillet and pour juice over. Cook, turning once, about 25 to 30 minutes.
Combine graham crackers and margarine in an 8 x 16-inch dish. Microwave until margarine melts. Stir, then pat 3/4 of mixture in bottom of dish. Save the rest to sprinkle on top of the cake.
Cook sugar, Karo, milk and peanuts to a soft ball stage. Remove from heat; add other ingredients and beat until smooth. Drop by spoonfuls on a buttered cookie sheet or waxed paper.
Cut potatoes into small chunks. Do not peel. Place in a plastic bag (I use a clean grocery bag, but check for holes first) and add other ingredients. Shake and use hands on outside of bag until well coated. Place in large baking pan and bake at 375° for 45 minutes until done. I spray with Pam first. Also, if you use more potatoes and want a more oniony taste, increase oil and use 2 packs soup mix.
In a 12 ounce microwave-safe mug, microwave the butter on High for 45 seconds to 1 minute or until melted. Add the eggs, milk, salt and pepper. Stir or whip with a fork. Microwave on High until eggs begin to set, stirring to break the eggs apart once during cooking time. Remove eggs while they are still soft and moist. Let stand 1 to 2 minutes or until eggs are set. If desired, sprinkle with shredded cheese and crumbled cooked bacon during standing time. Makes 1 serving.
Cut vegetables in small chunks. Put into Ziploc bag. Pour in olive oil and soup mix. Shake until vegetables are coated well. Place in shallow baking pan and bake at 400° for 30 minutes or until vegetables are tender.
Allow cream cheese to soften, then whip it with Marshmallow Creme until smooth and fluffy. Use as a dip for strawberries, grapes, slices of apple or pears or other fruit.
Mix ingredients; put in tube pan. Bake at 350° for 1 hour. Do not overcook.
Mix vanilla pudding following directions on box. Layer in punch bowl: 1/2 cake (crumbled), 1/2 vanilla pudding, 1/2 of cherry filling, 1/2 pineapple, 1/2 Cool Whip, 1/2 coconut and 1/2 nuts. Repeat layer.
Place in large crock-pot. Add juice to discretion. Remember, the rice will absorb some liquid. Cook for several hours until done.
Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain. Cook broccoli using package directions; drain. Combine soup with milk, garlic powder, salt and pepper in bowl; mix well. Layer ground beef, rice, soup, broccoli and cheese 1/2 at a time in baking dish. Bake at 350° for 30 to 40 minutes or until heated through. Serve with ambrosia, rolls and iced tea. Yield: 8 servings.
Dissolve yeast in warm water. Add honey, salt and sugar. Stir well. Add flour and mix well. Knead. Roll into long sticks and shape into pretzels. Brush with beaten egg for crisp pretzel. Sprinkle with grated cheese. Bake at 425° for 10 minutes.
Mix all ingredients. Gently roll into firm, small balls (1 1/2-inch). Set aside. Prepare sauce.
Place these ingredients in layers in a 2-quart baking dish with tight fitting cover. Place the rice and whole kernel corn in layers. Sprinkle with salt and pepper. Pour 1 can tomato sauce and 1/2 can of water over the first 2 layers. The next layers will be the onion, green pepper and the ground beef. Pour second can of tomato sauce and 1/4 can of water over all. Cover meat with the bacon. Bake, covered, at 350° for 1 hour. Uncover and bake about 30 minutes longer. Makes 4 to 6 servings.
In large microwave-safe dish, melt Velveeta cubes. Stir every 30 seconds; be careful not to scorch. Once cheese is melted, add milk, a little at a time. Keep stirring until smooth. Microwave another 30 seconds. Add picante salsa; stir until blended. Serve warm with tortilla chips. Can be refrigerated and reheated.
Mix first 3 ingredients together and shape into balls. Melt chocolate and paraffin. Dip balls into chocolate.
Combine pineapple, sugar, cornstarch and water in small saucepan. Bring to a boil. Cook 1 minute, stirring constantly. Blend sugar and butter, flour, cheese, vanilla and salt until smooth. Slowly add eggs and milk to cheese mixture, beating constantly. Pour pineapple into crust, spreading evenly. Gently pour custard over pineapple, being careful not to disturb first layer. Bake at 425° for 15 minutes, then at 325° for 45 minutes longer.
Mix first three ingredients together. Mold approximately 1 teaspoon dough around each olive and shape into ball. Place on ungreased baking sheet. Chill one hour or more. Bake at 400° for 15 to 20 minutes.
Mix all 3 ingredients together. Pour into 9 x 13-inch pan. Cover with plastic wrap and freeze. Cut into squares to serve. Rich, but delicious.
Preheat oven to 350°. Mix ingredients in medium size casserole and cook (season to taste) for 30 to 40 minutes, uncovered.
Mix all ingredients together. Store in refrigerator in an airtight container. Keeps for months.
Mix chicken, celery, onion, soup, mayonnaise, chopped eggs, lemon juice, almonds and cheese. Sprinkle some grated cheese and cracker crumbs on top. Bake for 20 minutes at 400°. Freezes well.
Cut meat into serving pieces. Roll each piece of meat in flour mixed with salt and pepper. Brown each piece of meat in hot grease or oil. Place browned meat in casserole or small roasting pan. Drain the grease from the pan where meat was browning, leaving the drippings.
Fry hamburg; add taco mix. After blending, add beans. Let simmer. Put Cheddar cheese on top and let melt.
Brown ground beef; drain. Add remaining ingredients and simmer about 1 hour. Add cooked spaghetti, if desired.
Saute zucchini and onion in margarine for 15 minutes. Add remaining ingredients. Line 8-inch pie pan with crescent rolls. Pour in mixture of zucchini. Bake for 25 minutes at 350°.
Beat eggs thoroughly; add sugar, lemon juice, lemon extract and vinegar. Mix well. Add melted margarine, stirring until well mixed. Pour into a 9-inch unbaked pie crust. Bake at 350° for 35 to 40 minutes.
Combine flour, sugar, salt and pepper. Mix corn and well beaten eggs. Add flour mixture. Stir in butter and cream mixture. Add Tabasco sauce; stir thoroughly. Pour into greased 1 1/2-quart baking dish. Bake at 350° for 45 minutes. Stir from bottom once or twice during first 30 minutes.
Heat oven to 400°. Layer chicken, broccoli and cheese in greased 9-inch pie plate. Beat remaining ingredients (except topping) 15 seconds in blender on high or 1 minute with mixer. Pour into baking dish. Bake 20 minutes. Sprinkle with topping. Bake until knife inserted in center comes out clean, 15 to 20 minutes. Cool 5 minutes.
Beat egg whites until they start to stiffen. Slowly add sugar, baking powder and vanilla. Continue beating until stiff, but not dry. Carefully fold in coarse crumbs and pecans. Grease and lightly flour a 9-inch pie pan and fill with mixture. Bake 30 minutes at 350°. Cool and top with slightly sweetened whipped cream flavored with ___ . Combine 3 Ritz crackers (crushed), 2 tablespoons toasted pecans (chopped), 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over whipped cream.
Spray 2-quart baking dish with vegetable cooking spray. Arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375° for 30 minutes.
Place 8 slices beef on rectangular casserole dish. Place chicken on top of each beef slice. Put another beef slice on top of each chicken piece. Blend soup and sour cream well and pour over meats. Bake, uncovered (or with pierced foil cover) at 325° for 1 hour or so.
Cook macaroni as directed on package. Rinse in cold water and drain. Brown beef, onion and pepper in skillet. Stir in flour. Add tomatoes and cook until mixture thickens. Stir in cheese, seasonings and macaroni. Spoon into buttered casserole. Bake at 375° for 25 minutes until hot and golden brown. (I usually sprinkle more cheese on top before baking.)
Beat eggs until foamy; add sugar and mix well. Melt margarine, then add Choco Bake to margarine. Add margarine/chocolate mixture to the sugar and eggs. Mix well. Add flour. Add vanilla and nuts; mix well. Bake at 350° in a greased and floured 13 x 9 x 2-inch pan for approximately 30 to 35 minutes. They are done when a toothpick comes out clean. Let cool and then sprinkle with powdered sugar.
Mix all ingredients except butter and put in well-greased casserole pan. Cut butter into chunks and place on top of mixture. Bake for 1 hour in 300° oven.
Melt chocolate and margarine. Add egg, powdered sugar, marshmallows, walnuts and vanilla. Shape into a roll in coconut. Put in freezer. Slice.
Blend cheese, butter and flour with pastry blender; add water. Chill. Pinch off piece the size of large marbles. Roll into a ball, place in muffin tin and press around sides and in bottom. Prick bottom and sides. Bake 15 minutes at 400°. Fill with favorite pie filling.
Sift the flour, cocoa, baking soda, sugar, salt and baking powder into an 8 x 8 x 2-inch cake pan. Make three holes in the mixture and into the first hole put the vanilla, into the second hole put the vinegar and into the third hole put the melted shortening. Pour the hot water over the whole mixture and mix until smooth. Bake at 350° about 30 minutes, or until firm to the touch. Frost with favorite frosting.
Saute minced onion, butter and shredded cabbage. Place the rest of the ingredients in a large pan. Add sauteed mixture to pan and allow to cook until done. You may want to change some amounts as I made this by trial and error, but it tastes real good.
Mix well. Roll in small balls and bake 10 to 12 minutes at 350°.
Dilute frozen juices as directed on cans. Combine with all ingredients (except sherbet). Float scoops/chunks of sherbet on top.
Boil potato with the jacket on. When potato is done, peel and mash into a cup. Makes about 1 cup of potato. Mix potato and powdered sugar until it makes a stiff dough. Roll out dough on wax paper. Spread peanut butter on rolled-out dough. Roll up like a jelly roll and cut off into pinwheels. Makes 24 to 30 Peanut Butter Pinwheels.
Blend all ingredients well with mixer except the Cool Whip. Fold in the Cool Whip. Put in pie crust and freeze.
Mix together raisins, shortening, sugar, eggs and milk. Add remaining ingredients. Bake at 375° for 10 to 12 minutes.
Cut the dinosaur into bite size cubes (be sure to allow enough time for this, about a week). Simmer in gravy over fire for 3 days. Add salt and pepper.
Mix jello with 2 cups of the hot water and mix sugar with 3 cups of the hot water. Mix rest of ingredients except ginger ale. Mix ginger ale in just before serving.
In one bowl, mix water, oil and vinegar. In another bowl, mix the flour, sugar, salt, soda and cocoa. Mix all together. Bake at 350° for 35 to 40 minutes.
Mix the first five ingredients. Add remaining ingredients. Mix well and refrigerate at least two hours before baking. It may be kept in the refrigerator for two weeks at this stage. Bake at 400° for 12 to 15 minutes.
Boil chicken breasts in salted water with onion and celery for 40 minutes. Mix soup, mayonnaise, lemon juice and curry. Cut chicken in bite size pieces. Place broccoli in a greased casserole, next the chicken and top all with sauce. Top sauce with grated cheese and crumbs or dressing mix. Bake at 350° for 30 minutes. Serves 6.
Have pork and beef ground together. Combine meat, egg, onion and seasonings. Add flour and beat using electric mixer, until thoroughly blended and fluffy. Add milk slowly, 1 tablespoon at a time, beating well. Shape into a long loaf in a 12 x 8 x 2-inch baking dish. Bake at 375° for 1 hour. Refrigerate until cold. Makes about 24 thin slices. Serve on light rye, pumpernickel or egg bread.
Mix together the two ingredients. Press into 8-inch square pan. Bake 5 minutes; cool.
Crust: Melt 1 stick butter; remove from heat. Stir in 1 cup flour. Mix well. Add the chopped pecans. Pat into a 10-inch pie pan. Bake at 350° for 20 minutes. Cool before filling.
Sift together flour, 1 1/2 cups sugar, baking powder and salt. Make a well in the center of the dry ingredients and add in this order: salad oil, egg yolks, cold water and vanilla. Beat until satin smooth. In a large bowl beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk batter in thin stream over entire surface of egg whites, gently folding to blend. Remove 1/3 of batter to a separate bowl. Blend together boiling water, 2 tablespoons sugar and Hershey's chocolate. Gently fold chocolate mixture into the 1/3 portion of batter. Spoon half of the light batter into an ungreased 10-inch tube pan. Pour in half of chocolate batter. Repeat layers with remaining batters. With a narrow spatula, swirl gently through batters to form marbled pattern. Bake in slow oven (325°) for 55 minutes. Raise oven to 350° and bake 10 minutes longer. (Cake is done if it springs back when you touch the surface lightly.) Invert cake over pop bottle in pan; cool. Then frost with your favorite chocolate frosting.
Saute onions and peppers until onion is transparent. Add chopped ham, molasses, brown sugar, mustard, chili powder, salt, barbecue sauce and catsup, mix well. Add to pork and beans and pour in 9 x 12-inch oblong pan. Bake in 350° oven for 45 minutes.
Preheat oven to 400°. Spray cookie sheet with nonstick cooking spray. Dip chicken in margarine or butter and coat with remaining ingredients. Place in pan and bake 20 to 25 minutes or until tender.
Mix butter, sugar and vanilla. Gradually stir in flour and nuts. Chill 1/2 hour. Shape into marble size balls. Bake at 350° for 15 to 17 minutes until firm but not brown. While hot, roll cookies in confectioners sugar. Cool. Roll again in sugar.
Blend together the first 4 ingredients. Add milk, stir and roll or pat out on floured board; cut. Bake at 425° for 15 minutes.
Combine all ingredients together and form into firm small balls. (If not firm enough, add a little more cornmeal.) Drop into Sauce. Simmer 45 minutes to 1 hour. Stir gently so as not to break up the balls. Some prefer to lay in pan in oven and simmer in sauce.
Beat cream cheese and sweetened condensed milk until blended. Spoon in Cool Whip topping and blend. This mixture will be divided into fourths. Spread one fourth of mixture in bottom of each pie shell. Sprinkle pecans and heavily drizzle caramel topping on top. Divide the remaining mixture between the two pies and spread on top. Sprinkle with pecans and heavily drizzle caramel topping on top. Freeze. Serve slightly softened.
Preheat oven to 450°. Brush crust with egg whites to seal before you add the liquid.
Mix jello according to directions. When beginning to gel, add marshmallows, bananas and crushed pineapple. Let set.
Place cooked broccoli in shallow baking dish. Top with sliced chicken. Sprinkle with cheese. Combine soup, mayonnaise, and lemon juice. Pour over the chicken. Sprinkle bread crumbs on top, along with additional shredded cheese, if desired. Bake at 350° for 30 minutes or until heated through. May use low-fat soup, cheese and mayonnaise if desired.
Mix ingredients. Boil constantly until mixture thickens. Test in cold water. When mixture tests brittle, add red food coloring. Turn to low heat and dip apples.
Put pie filling in bottom of baking dish. Add pineapple. Sprinkle 1/2 of the coconut on top. Sprinkle cake mix over this. Melt butter and mix well with pecans and rest of the coconut. Pour on top of the cake mix and bake for 1 hour at 350°. Reduce heat 25° for glass dish.
Prebake pie shell 10 minutes. Mix together the other ingredients; place in pie shell. Bake at 375° for 45 to 50 minutes.
Bake pecan halves with one caramel on top of each pecan in 300° oven for 7 minutes. Remove from oven. Place one square of Hershey bar on top of each.
Brown the hamburger, onion and green pepper. Add taco seasoning and stir completely. Add soups. Cook 10 to 15 minutes. Serve in taco shells with shredded lettuce, diced tomatoes, shredded cheese and sour cream.
In small bowl, combine first six ingredients. Spread 1 tablespoon over each ear of corn. Wrap individually in heavy-duty foil. Grill, covered, over medium coals for 10 to 15 minutes, turning frequently.
Dissolve jello in water and cool. Mix remaining ingredients in blender. Fold all together and put in mold. Refrigerate.
Blend cream cheese and cottage cheese together. Add sugar, lemon juice, vanilla and eggs and blend together. Add remaining ingredients to mixture.
In a food processor, finely chop ginger and garlic. Add scallions; coarsely chop. Remove from the processor; set aside. In the same processor work bowl, coarsely chop the carrots; remove and set aside. Add the Chinese cabbage; coarsely chop. In a large skillet, warm 1 tablespoon of the sesame oil over medium-high heat until hot but not smoking. Add the ginger, garlic, scallions and ground pork; stir-fry, breaking up the meat, until the pork is no longer pink, about 5 minutes.
In a medium bowl, beat cheese until soft and fluffy; beat in sugar and peanut butter. Slowly add milk, blending thoroughly. Fold Cool Whip into this mixture. Pour into pie shell. Sprinkle with nuts, if desired. Chill.
Cook, salt and boil potatoes. Drain, reserving water. Dice potatoes, about 2 cups. In large saucepan melt butter; stir in celery. Saute until tender. Add corn, potatoes, 1 1/2 teaspoons salt, basil and pepper. Cover; heat 10 minutes. Add milk and reserved potato water, if needed to make 1 2/3 cups. Heat. Makes 6 servings.
Saute onions in oil until yellow. Remove from skillet. Add meat cubes to skillet. Sprinkle with flour and brown meat thoroughly. When meat is well browned, add 1/4 cup bouillon and 1 cup wine, marjoram, thyme, oregano, salt and pepper. Cover pan tightly and simmer over low heat about 2 hours, gradually adding remaining bouillon and wine. Add onions and mushrooms which have been sauteed in butter. Cook 20 to 30 minutes longer, until meat is tender. Serve over rice or noodles. Good!!
Boil and mash potatoes. Combine bouillon cube, hot milk, butter, salt and pepper. Beat into potatoes. Reserve 1 1/2 tablespoons of the beaten egg and beat the remainder into the potatoes. Pile into a buttered 9-inch cake pan and brush with reserved egg. Sprinkle with paprika and broil until the top is browned. Cut into wedges to serve. Serves 8.
Melt the chocolate and paraffin together. Keep warm as you dip the chocolates.
Mix jello in hot water until dissolved. Add pineapple and pie filling. Chill until firm.
Melt shortening. Cool slightly. Beat melted shortening and sugar. Add eggs, beating after each. Add peanut butter and vanilla.
Beat eggs and sour cream until frothy. Pour in greased 9 x 13-inch pan. Bake at 400° until soft-set (5 to 7 minutes). Spoon taco sauce over egg mixture.
Place ingredients in order given in large mixing bowl. Beat with electric mixer. Start on low-medium and finish on high, 10 minutes. Batter should be smooth and liquidy.
Mix all ingredients together and place in an oblong casserole. Bake 1 hour at 350°.
Mix the flour, chopped nuts and oleo for the crust. Pat in the bottom of Pyrex dish; bake for 15 minutes, until brown.
Blend together egg yolk, gelatin, cornstarch and lemon juice. Add boiling water and rind. Mix thoroughly. Pour mixture into saucepan; bring to a boil, stirring constantly. Simmer until mixture thickens. Remove from heat; stir in Equal. Chill.
Cook first 4 ingredients to 236° on candy thermometer; beat a bit until creamy. Remove from heat. Add remaining ingredients. Pour out onto greased 9 x 13-inch pan. Let cool. Enjoy!
Cream butter with sugar. Sift flour with spices, salt and soda. Add alternately with sour cream to the creamed mixture. Add nuts. Knead together well. Shape into several loaves. Wrap in wax paper and chill in refrigerator overnight (will keep for weeks in freezer!). Slice and bake in a 375° oven or until browned. I sprinkle the chilled loaf with red or green sugar before baking.