HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine mix, Cool Whip and egg. Grease cookie sheets. Drop by teaspoonfuls in sugar; roll to coat. Put 1 1/2 inches apart on sheets. Bake at 350° for 10 to 15 minutes. Makes 4 dozen cookies.
Mix the cream cheese, Jell-O and hot water in a mixing bowl. Blend well with an electric mixer. All the cheese should be dissolved. Add cold water, pineapple and nuts. Blend and then pour mixture into mold. Chill until firm.
Sort and rinse navy beans. Combine beans with enough water to cover by 2-inches in a stockpot. Bring beans to a boil. Boil for 2 minutes. Remove from heat. Let stand, covered, for 1 hour; drain well.
Cook squash and drain. Add butter, salt, pepper, pimento and milk and mix. Then add well beaten eggs, onion, cheese and cracker crumbs. Pour into greased casserole dish and bake at 375° for about 40 minutes. Serves about 8.
Brown ground beef and onions. Drain. Place beef in casserole dish, then the Tater Tots. Top with soup and cheese. Bake, uncovered, at 250° for 1 hour.
Cook broccoli and drain. Mix onion, soup, eggs, salt, pepper and mayonnaise. Stir in chopped broccoli. Pour into greased oblong baking dish. Top with grated cheese. Mix Ritz cracker crumbs with melted butter and sprinkle on top. Bake for 30 minutes at 350°.
Cream sugar and shortening; beat in egg. Put baking soda in soup and add to the creamed mixture. Sift flour, baking powder and spices together and add to creamed mixture. Beat for 2 minutes. Bake in 9 x 9-inch pan at 375° until toothpick inserted in center comes out clean (about 35 minutes).
Beat egg whites until stiff; set aside. Blend egg yolks, butter and sugar. Add remaining ingredients and blend well. Fold in egg whites. Bake in a greased and floured Bundt pan at 350° for 50 to 55 minutes or until done.
Grease muffin pans. Combine dry ingredients in a medium bowl, mixing well. Blend in butter or margarine until mixture resembles coarse crumbs.
In skillet, cook sausage until pink is gone. Set aside. In same skillet cook beef, onion and green pepper until beef is no longer pink. Drain; stir in tomato, tomato sauce and seasonings. Cut sausages in half lengthwise and slice; add to meat sauce. Cut a wedge out of top of bread (about 2 inches) wide and 3/4 of the way through loaf. Fill loaf with meat sauce. Sprinkle with Parmesan cheese and pepper. Wrap in heavy duty foil and bake at 400° for 15 to 20 minutes or until heated through. Makes 6 servings.
Preheat oven to 425°. In large roasting pan, melt butter. Beat eggs, milk, salt and pepper. On waxed paper, crush stuffing mix. Dip chicken in egg mixture, then in stuffing mixture to coat. Arrange chicken in a single layer in pan. Bake 20 minutes; turn chicken and bake 20 minutes longer or until tender and golden brown.
In medium-sized stew pot, brown ground meat fully. Drain off fat. With burner on medium heat, return meat to pot. Add tomato paste and 3 cans of water per can of paste (9 cans water total). Stir until mixed fairly well. Add mushrooms, Worcestershire, salt and chili powder. Cook on medium until it comes to a boil, then lower heat and simmer for at least 30 minutes, preferably more than 1 hour.
Cream butter and sugar. Add eggs, beating well. Add vanilla, milk and flour until all is used. Pour in 3 cake pans. Spray with Pam or grease and flour.
While macaroni is cooking, thicken milk with cornstarch. Stir constantly to prevent scorching so it will not be lumpy. Melt cheese in sauce.
Mix in bottom of a 9 x 13-inch pan the rice, soup and wine. Lay chicken pieces on top. Sprinkle with soup mix. Cover with foil. Bake at 300° for 3 hours.
Peel and cook fresh onions until tender. Drain. Melt butter with cloves in a large skillet over medium heat, stirring occasionally. Add onions and stir gently until coated. Sprinkle brown sugar over onions; cook, turning frequently, about 5 minutes until onions are golden and glazed.
Wrap frozen potato tots in 1/2 strip bacon and bake in 400° oven until bacon is crisp.
Brown meat; drain. Place spaghetti sauce, meat and mushrooms in a bowl. Boil water for ravioli; drain. Place ravioli in bowl with sauce, mushrooms and meat. Stir well. Place in a casserole dish and cover with cheese. Bake at 350° for 15 minutes or until cheese has melted. Yield: 6 servings.
Combine first 6 ingredients. Cut franks in thirds diagonally. Brown in butter. Add noodles. Pour sauce over moistening all. Cook over low heat, stirring occasionally, 25 minutes or until done. Sprinkle with Parmesan.
Cook onion in margarine until tender. Dissolve bouillon cubes in one can of water. Add bouillon, broth and mushrooms to onion. Bring to a boil. Pour over rice in casserole. Bake, uncovered, 1 hour at 350°.
Take flour, margarine and 1/2 pecans and mix together. Press into a 9 x 13-inch dish. Bake 15 minutes at 375° and cool. Take 1 cup Cool Whip, cream cheese and powdered sugar and mix together. Spread over crust. Then put pudding and milk, mixed together until thick, over second layer. Spread the rest of Cool Whip on top.
Combine flour, salt, sugar and shortening; mix until crumbly. Reserve 1/2 cup to sprinkle over the batter. To remaining crumbs, add baking powder, soda and cinnamon and mix thoroughly. Add milk and eggs and mix well.
Place ingredients in an electric blender. Blend until mixture becomes paste like or spreadable. It may be necessary to add more peanuts. The ingredients must be blended for several minutes. Store in tightly covered container. Homemade peanut butter will separate on standing. Stir before using.
Preheat oven to 450°. Cut four 20-inch long pieces of foil. Divide and layer tomatoes, onions, mushrooms, peppers and potatoes on each foil piece. Place a chicken breast on each vegetable nest. Mix Worcestershire sauce and pepper in a small bowl. Spoon over each chicken breast. Top with 1 teaspoon margarine and 1 teaspoon honey.
Preheat oven to 325°. Cream butter and sugar together for 20 minutes; add eggs, beating in one at a time. Add flour, 1/2 cup at a time. Add lemon extract and fold in 7-Up. Pour into well-greased 12-cup Bundt pan. Bake 1 hour and 10 minutes. Remove from oven and cool on wire rack for 10 to 15 minutes before removing from pan.
In a large saucepan, stir together the sugar and gelatin. Stir in evaporated skim milk. Cook and stir over medium-low heat until sugar and gelatin dissolve and mixture almost boils; remove from heat. In a small bowl, slightly beat egg white and egg. Stir about 1/2 cup of the hot gelatin mixture into the eggs; return all to saucepan. Cook and stir over low heat 2 minutes more. Do not boil. Stir in 2 1/2 cups skim milk, creme de menthe and vanilla. Cover and chill in the refrigerator for 1 hour. Stir food coloring into cooled milk mixture, if desired. Stir in semi-sweet chocolate. Freeze mixture in a 4 to 5-quart ice cream freezer according to manufacturer's directions. Makes 16 (1/2 cup) servings.
In a deep baking dish or pan, cream margarine and sugar. Mix in milk, flour, baking powder, salt and vanilla. Pour fruit in on top of crust and spread it out. Place in a 350° oven. Crust will rise, covering the fruit. Let crust brown.
Cook green beans as directed on package. Drain. In medium saucepan, combine brown sugar and cornstarch. Stir in vinegar, reserved pineapple liquid and margarine. Cook until sauce boils and thickens, stirring constantly. Stir in pineapple chunks, turkey, tomato halves and green beans. Continue to cook over medium heat until thoroughly heated, stirring occasionally. Serve over hot cooked rice. Garnish with sesame seed, if desired. Makes 4 servings.
Layer first 5 ingredients in order given (4-quart salad bowl). Toss mushrooms with lemon juice before layering. Top with peas. Spread mayo as frosting over all. Seal to edges of bowl. Refrigerate overnight. Before serving, sprinkle with cheese and bacon. Toss.
Combine cocoa and sugar in a saucepan. Blend in evaporated milk. Add butter and salt. Cook and stir constantly until mixture just begins to boil. Remove from heat; add vanilla. Serve warm over ice cream or other desserts. Great over hot fudge cake. Makes about 2 cups of sauce.
Mix in crock and set in warm place 24 hours. Use amount needed and place remainder in refrigerator. When needed, set out to warm. Add 1 cup of flour and 1 cup of water and let set in warm place overnight. With care, this starter can be kept working for several years.
Combine grated apple and sugars. Let stand 20 to 30 minutes. Combine flour, soda and cinnamon; add apple mixture, oil, egg and vanilla. Mix thoroughly. Pour into greased and floured loaf pan. Bake at 350° for about 30 minutes.
Grate cheese. Chop pimentos and add mayonnaise, lemon and garlic; mix well.
Pour cherry pie filling and crushed pineapple (mixed together) in a 9 x 13-inch greased pan. Cover with 1 box cake mix. Slice 2 sticks of margarine over cake mix. Cover with 1 cup chopped nuts. Bake for 1 hour at 350°.
Melt oleo; save half. Mix remaining 1/2 oleo in corn. Add rest of the ingredients and mix well. Pour mixture into casserole dish. Top with grated cheese. Bake at 300° for 20 to 30 minutes.
Mix together and bring to boil, then simmer for 10 minutes, stirring occasionally. May be doubled.
Heat milk nearly to boiling point. Add corn meal. Beat egg yolks and add to milk and corn meal. Add margarine, baking powder, sugar and salt. Beat egg whites until stiff and fold into rest of ingredients. Bake in a greased dish at 375° for about 40 minutes.
Place whipping cream, dry milk and sugar in blender container. Cover and blend on high speed 10 seconds. Add about 1/2 cup of raspberries. Cover and blend on high speed 10 seconds; stir. Repeat with remaining raspberries, about 1/2 cup at a time. Serve immediately or for firmer consistency, freeze 1 hour. Makes 6 servings.
Combine the ingredients (except for the apple cider). Bring to a boil and simmer for about 20 minutes. Add apple cider. Remove cloves and cinnamon sticks, using cheese cloth or strainer. Keep mixture warm in crock-pot or kettle. Makes 4 quarts.
Cover bottom of pan (11 x 17-inch) with crescent rolls stretched to fit pan. Bake at 350° for 8 to 10 minutes, or until brown. Let cool thoroughly.
Combine all in blender. Blend until smooth and store in refrigerator where it will thicken as it sets. 1 1/8 c. = to 15 oz. can sweetened condensed milk.
Stir the water, sugar, salt and yeast to dissolve yeast. Add the eggs, shortening and 2 1/2 cups flour. Beat with mixer until smooth. Add 4 cups sifted flour and knead until smooth. Let rise. Punch down. Shape into buns. Let rise. Makes about 4 dozen rolls, small size. Bake at 375° for 20 to 25 minutes until golden brown.
Cook bacon in the microwave until fairly crisp. Mix together the sour cream and miracle whip. Then mix together all of the other ingredients. Refrigerate at least 2-3 hours before serving. Serve with crackers or cut-up toasted white or wheat bread.
Brown crumbled sausage in a skillet; drain. In a large bowl, mix celery, onion, soups, water and rice. Add sausage and mix. Pour into casserole. Cover and bake 2 hours in a 325° oven.
Mix together and bake in 9 x 13-inch pan at 350° for 35 to 40 minutes. Poke holes in cake while hot. Mix 2 cups powdered sugar and juice of 2 lemons (5 to 6 tablespoons) and pour over cake.
Place vegetables in plastic bag or shallow dish. Combine remaining ingredients. Mix well. Pour over vegetables. Cover. Marinate in refrigerator 6 hours or overnight.
Mix ingredients. Cook and stir over medium heat until mixture forms a ball. This play dough smells great and is less crumbly than other types.
The longer you store this, the better it works. Prepare weeks or months in advance for special events. Cut off tops and bottoms of coffee cans. Smooth the edges of cans. Dip can in pan of solution. Wave through the air!
Prepare stuffing according to directions. Add egg and baking powder when cooled. Cook all vegetables together until tender. Add chicken and gravy. Season to taste. Place all in casserole dish and top with stuffing mixture. Bake in 350° oven until heated through and stuffing is brown.
Mix ingredients well. Brown wings lightly in olive oil and sprinkle with garlic salt. Drain wings and put in mixture, coat well. Put in single layer in foil-lined pan and bake at 350° for 1 to 1 1/2 hours or until well done. Do not turn.
Blend the first 4 ingredients together. Beat the vinegar, egg and water together and add to the flour mixture. Mix all together well. Chill dough for at least 15 minutes before rolling a crust.
Dip chicken into melted butter or margarine. Mix soups with water; pour over rice in a casserole dish. Arrange chicken on top. Cook, uncovered, at 250° for 2 1/2 to 3 hours. Turn higher the last 15 minutes (375°) for browning.
Mix and chill several hours before serving. If desired, can salsa by cold packing and process pints 35 minutes.
Mix and pour over loaf. Bake at 350° for 1 1/2 hours.
Cook cabbage with onion and butter. Boil kluski noodles. Mix the noodles with the cabbage. Cut up bacon or ham. Add to cabbage and noodle mixture. Cook 1 hour.
Prepare catfish for stew. Put fish in big pot with remainder of ingredients and cook until tender and done. Heavenly!
Melt peanut butter and butterscotch chips in microwave at medium setting for 3 minutes. Stir to blend and mix in Rice Krispies. Spread in a 9 x 13-inch pan and chill until firm. Cut into squares.
Put all ingredients in a blender or food processor and mix. Pesto should be chunky. Makes about 1 1/2 cups.
In small bowl, beat egg yolks (on high) and 3/4 cup sugar until light and fluffy (approximately 5 minutes). Transfer yolk mixture to saucepan. Whisk in milk, pumpkin, spices and orange peel. Cook over medium heat, stirring constantly, until boils (approximately 5 minutes).	Remove and put mixture in large bowl. Stir in 1 teaspoon vanilla.
Line cookie sheet with foil. Place layer of crackers on foil. Boil oleo and sugar until foamy. Dribble over crackers and bake at 325° for about 12 minutes. Cover with chocolate chips and put back into oven until melted. Refrigerate.
Grease and flour two 9 x 5 x 3-inch loaf pans. Sift flour with cinnamon, soda, salt and baking powder. In medium bowl, combine lemon peel, zucchini and walnuts.
Take boiling water and pour over oatmeal, bran cereal and Shredded Wheat. Add remaining ingredients. Mix in large bowl. Bake at 400° for 20 to 25 minutes. This can be mixed and left in refrigerator for up to a month. Just take out wheat you need and bake.
Brown short ribs on all sides in oil. Season with salt and pepper. Add water, bouillon cubes, vinegar, Worcestershire sauce and onions. Cover tightly and cook slowly for 2 hours or until meat is tender. Measure cooking liquid and, if necessary, add enough water to make 1 1/2 cups. Thicken with flour for gravy.
Beat together. Spoon on Ritz crackers. Put under broiler until bubbly. Watch that they don't burn.
Heat 1/2 of oil in skillet and fry tortillas about 15 seconds each side. Remove and pat off excess oil. In separate skillet, heat 2 tablespoons of oil and saute onion until tender. Add chilies, garlic, tomato sauce, salt and pepper. Add shredded beef. Simmer, uncovered, 10 minutes. Dip tortillas in egg. Fill with sauce mixture, roll and place in shallow greased baking dish. Pour enchilada sauce over tortillas. Top with cheese and bake, uncovered, 15 minutes at 350°. Serve with sour cream. Serves 6.
Melt margarine in casserole. Mix all ingredients (onions chopped fine) and pour over margarine. Preheat oven to 350°. Bake 40 to 45 minutes.
Place 1/4 of the chicken in the middle of each tortilla. Top with 1 tablespoon of sour cream. Fold up both sides of the tortilla so they overlap in the middle. Place tortillas, seam side down, in a greased 8 x 8-inch baking dish. Cover with salsa and cheese. Bake in preheated oven at 350° for 15 minutes. Top with remaining sour cream before serving.
Blend together oil, sugar, eggs, zucchini and vanilla in blender. Add to other ingredients. Bake in two greased loaf pans for 1 hour at 325°.
Heat oven to 425°. Prepare piecrust according to package directions for a single-crust pie, using a 9-inch pie pan. Whisk together pumpkin, evaporated milk, eggs, sugar, maple syrup, cinnamon, ginger and maple extract until smooth. Pour into prepared piecrust. Bake pie 15 minutes. Reduce oven temperature to 350°. Bake 40 to 45 minutes, or until a knife inserted into the center comes out clean. Transfer pie to wire rack and cool completely.
Preheat oven to 250°. Place popped corn in large roasting pan; let stand in oven while preparing glaze. In medium saucepan, combine brown sugar, corn syrup, margarine and salt, stirring constantly. Bring to a boil over medium heat. Without stirring, boil for 4 minutes. Remove from heat; stir in baking soda and vanilla. Pour over warm popcorn; toss to coat well. Bake 60 minutes, stirring every 15 minutes. Cool, stirring frequently.
Beat all together and stir in all dry ingredients. Bake 1 hour or until done on 350°.
Boil sugar, milk and margarine for 1 minute. Add remaining ingredients. Blend well. Drop by teaspoonfuls onto waxed paper. Let stand 1 hour. Yield: 3 dozen.
Melt margarine in saucepan. Add soup and heat, mixing or beating smooth. Add sour cream, salt and pepper. Fold in onion and cheese. Grease a 13 x 9 x 2-inch baking dish. Spread potatoes evenly in dish. Pour saucepan mixture over potatoes, mixing lightly. Sprinkle 1 cup of cornflake crumbs over potato mixture in casserole dish. Dot with margarine. Bake 30 to 35 minutes in 350° oven or until golden brown on top.
Prick potatoes all over with a fork. Arrange in spoke pattern on a paper towel in oven. Microwave on HIGH 9 to 10 minutes, turning and rearranging potatoes once, until almost tender. Let stand 5 minutes until fork-tender. Cut off a thin lengthwise slice from tops of potatoes. Working over a medium-size bowl, scoop out potatoes, leaving 1/4-inch thick shells. Add milk and butter to bowl; mash until smooth. Stir in remaining ingredients. Spoon mixture into shells. Put potatoes on a microwave-safe plate and microwave on HIGH 2 to 3 minutes until filling is hot. Sprinkle tops with additional chives and bacon. Makes 2 servings.
Melt margarine. Mix in brown sugar and rest of ingredients. Bake in 8-inch square pan at 350° for 30 minutes.
Prepare cake mix as directed. Pour 1/2 into greased 9 x 13 pan and bake 20 minutes at 350°.
Put raw chicken in a 9 x 13-inch baking dish so that it fits comfortably. Combine sour cream, dry onion soup mix and mushroom soup. Mix well and spread over chicken. Spread with chow mein noodles. Bake at 325° for 1 1/2 hours.
To mashed potatoes, add shortening, sugar, salt and eggs in a five quart mixing bowl and cream well. Dissolve yeast in lukewarm water. Add to lukewarm milk. Add to potato mixture. Add flour to make a stiff dough. Toss on floured board and knead well. Put in bowl and let rise until double in bulk.
Heat all but ginger ale to dissolve sugar. Put in milk jugs and freeze. Take out of freezer 2 hours before serving, then chop and add ginger ale.
Steam broccoli and chop it up. Mix soups, milk and water together and cook until well blended and heated through. Add broccoli and cook 5 to 10 more minutes. Add Parmesan cheese to taste just before serving. May also add black pepper.
Combine all ingredients in saucepan and bring to a boil. Remove from heat; serve immediately.
Combine all. Bake at 350° for 1 hour.	Serve warm with chips. (Can put in fondue or crock-pot.)
Preheat oven to 350°. In a small mixer bowl, beat eggs slightly at medium speed. Beat in corn syrup, sugar, butter or margarine, vanilla and salt until well blended. Stir in pecans. Spoon filling into pie shell. Bake 55 to 65 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serve with whipped cream.
Mix cornstarch, 2/3 cup sugar and salt in a double boiler top. Slowly stir in milk. Cook over boiling water, stirring constantly until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes longer, stirring occasionally. Stir a little hot mixture into beaten egg yolks; then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly.
Work hot potato 1/4 at a time into sugar and salt until mixture is consistency of pie dough. (May need to add more sugar.) Roll out on waxed paper dusted with small amount of sugar. Spread with peanut butter. Roll as for jelly roll. Wrap in wax paper. Chill for several hours and then slice. Store in covered container. Yields 7 pounds candy or approximately 20 pieces.
Crumble and brown sausage; set aside. Put Pace picante sauce in saucepan, get hot then chunk cheese in until all is melted, then add sausage and stir good. Makes a good party dip.
This can be preboiled to hasten cooking or bake in a 250° oven until tender. Mix 1/2 and 1/2 honey and 57 sauce. Add 2 or 3 tablespoons mustard. Mix. Cut meat in serving size pieces. Pour mixture over meat and cook about 30 to 45 minutes longer (enough to get taste cooked into meat).
Mix graham crackers, oleo, peanut butter and powdered sugar together. Press into a 9 x 13-inch cake pan. Melt chocolate chips. Spread over the top. Store in refrigerator.
What could be better for a casual supper at home than juicy burgers. For a change of pace, try this burger made with added sauce or seasonings.
Cook pasta. Drain, return to pot and fill with cold water. Cover bottom of large baking pan with tomato sauce. Add 4 eggs and parsley to Ricotta.
Place all ingredients except the cheese and meat in a blender and mix for a few seconds to blend well. Pour into greased 9 or 10-inch pie or quiche pan. Sprinkle cheese and meat over the top, pushing gently below the surface with the back of a spoon. Pan will be full to the rim. Bake at 350° for about 45 minutes. Allow to cool. Set at room temperature before cutting and serving.
Any white fish, sole, halibut, sea bass, catfish, or salmon may be used.
In a large bowl, combine the tomatoes, celery, scallions, lemon zest, garlic, basil, parsley and mint. Add the olive oil, white wine vinegar, salt and pepper and mix well. Slice the bread in half lengthwise. Pour on enough water to completely moisten the bread. Let stand for 10 minutes. Squeeze out the excess water. Finely chop the bread and toss it in the salad. Season with additional salt and pepper if needed. Yield: 8 servings.
Melt butter in large baking dish (9 x 13-inch). Spread over bottom and halfway up sides, while oven is preheating to 350°.
Cream margarine and sugar together until fluffy. Beat in egg. Sift dry ingredients together; add alternately with milk to sugar mixture, blend thoroughly. Add vanilla. Drop by teaspoons onto a lightly greased cookie sheet. For a sugary top, lightly flatten each cookie with bottom of glass which has been buttered and then dipped into the sugar. Bake at 375° for 10 to 12 minutes. Remove from cookie sheet while hot. Yields about 4 dozen.
Mix oil, butter and sugars well. Add eggs and beat until light and fluffy. Then add remaining ingredients and blend well. Spoon onto greased cookie sheet and flatten with glass dipped in powdered sugar. Bake at 375° for 10 minutes or until brown.
Toss vegetables and eggs together. Chill before serving. Toss with Garlic Dressing.
Combine all ingredients, except gravy and water chestnuts. Brown, then simmer in canned mushroom gravy. Add sliced water chestnuts. Serve.
Mix and pour into any flat baking pan, large Pyrex or cake pan. Roll to pan size and trim or tuck excess crust into sides. Pierce with fork in several places. Bake at 350° for 30 to 45 minutes or until mixture is bubbly and crust is golden brown.
Prepare pastry. Chill thoroughly. Beat eggs slightly. Add sugar and salt. Slowly stir in hot scalded milk. Add vanilla and mix well. Pour mixture into pastry shell. Sprinkle with nutmeg. Bake for 25 to 30 minutes at 425° or until custard is firm.
Preheat oven to 425°. Combine apples, sugar, flour, cinnamon and lemon juice. Toss lightly to mix. Pour into unbaked pie crust. Dot with butter.
Scoop out pulp of baked potatoes. Melt butter in saucepan. Add flour. Stir until smooth. Gradually add 6 cups of milk. Cook until mixture is thick and bubbly. Add pulp, salt, pepper, onions and bacon. Add 1 cup of cheese. Stir in sour cream and more milk, if too thick. Garnish with remaining cheese.