HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, milk, Bisquick, salt and pepper together. Pour the mixture over meat, vegetables and cheese in buttered pie plate. Bake at 400° for 35 to 40 minutes or until done. Test with knife in the middle. The Bisquick will rise to the top to form a crust.
Bring rice, salt, margarine and water to boil in a small saucepan. Let cook until rice is tender. Drain. Do not rinse. Add sugar, beaten eggs, vanilla and raisins. Mix well. Let set. Bring milk and Jell-O mix to a boil over medium heat. Stir into the rice mix. Bake in oven until the top shakes like custard. Remove from oven. Let cool for about 15 minutes, then cover with a clear wrap, i.e., Glad Wrap or Saran Wrap, for about 30 minutes. Serve warm. Makes about 6 (4 ounce) servings.
Fry bacon until crisp; remove from skillet. Saut onion and pepper in fat. Add cheese, milk, salt and pepper until melted. Add potatoes; mix lightly. Pour into 10 x 6 dish. Top with bacon. Bake at 350° for 50 to 55 minutes or until tender.
Heat water, margarine and bouillon together for 1 minute on High. Stir in potatoes. Cook, covered, for 6 minutes on full power. Stir. Cook an additional 4 minutes on High and stir again. Let stand for 5 minutes. These potatoes cook better if pieces are smaller.
Peel the cucumber and slice thinly. Place in a bowl and set aside. Combine the remaining ingredients, mixing well. Pour the mixture over the cucumbers and toss lightly to mix.
Mix sugar, flour and cocoa together; then add milk. Add all four ingredients to the butter in the skillet. Cook until thickened. Serve over biscuits or plain yellow cake.
Mix flour with the other ingredients to the consistency of a pie crust. Roll out. Cut about 1/2 inch in thickness. Bake in a quick oven.
Cream the shortening and sugar. Add 1 egg at a time and beat well. Add pineapple, then flour. Mix fruit in a little flour so it won't settle to the bottom. Put aluminum foil in pan. Bake at 275° for 2 1/2 hours.
Melt 1 tablespoon margarine in large saucepan. Add shallots and saute until soft. Add mushrooms; increase heat to high and cook until mushrooms are lightly browned. Remove vegetables and set aside. Add 1 tablespoon margarine to same pan. Melt and add flour; cook 2 minutes, stirring constantly. Remove from heat and add milk slowly, stirring with wire whisk. Add salt and cook over low heat 15 to 20 minutes, stirring occasionally. Add peas and cook 30 seconds longer. Blend together sauce, vegetables, ham, fettuccine and 3/4 of cheese. Season with pepper and remainder of cheese. Serves 8.
Boil chicken and dice. Simmer cream of chicken soup, Ro-Tel tomatoes and sour cream. Add diced chicken to mixture.
Melt peanut butter and chips over low heat. Pour over cereal in a large bowl. Dump sugar on top. Dump cereal into a clean unused grocery bag and shake slowly. Pour out on wax paper to cool.
Combine self-rising flour and sugar in a large bowl. Make a well in center of mixture. Combine egg and next 4 ingredients in a small bowl, stirring well. Add to dry ingredients, stirring just until moistened. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked. Turn and cook other side. Serve pancakes with warm maple syrup and, if desired, bacon. Yield: 12 (4-inch) pancakes.
Melt oleo in large skillet. Add cabbage and onion, mixing well. Arrange potatoes over cabbage; sprinkle with caraway seed. Crumble beef over potatoes; sprinkle with salt and pepper. Pour tomato sauce over all and cover skillet. Cook over low heat until meat and potatoes are done, about 30 minutes.
Mix together first 5 ingredients. Let stand overnight; drain. Add rest of the ingredients. Boil all together for 3 minutes. Seal in hot clean jars.
In a large saucepan, melt margarine on low-medium heat. Pour in sugar, stirring until dissolved well. Add vinegar and vanilla extract. Stir together and bring to a rolling bubble on simmer heat. Remove from heat and allow mixture to cool slightly. Beat eggs and cornmeal together in a small bowl. Add egg-cornmeal mixture to the cooled saucepan mixture and squeezed lemon. Blend well. Pour into an unbaked pie shell. Bake at 350° for 15 minutes. Reduce oven temperature to 300° and bake for 30 minutes longer.
Brown meat, onion, mushrooms and drain. Add spaghetti sauce, tomato sauce, oregano, garlic powder, salt and pepper. Simmer 15 to 30 minutes. Combine egg and Ricotta cheese. Layer uncooked noodles, sauce, Ricotta and Mozzarella, ending with sauce. Pour 1/4 to 1/2 cup water over all. Bake, covered, at 375° for 35 to 40 minutes. Remove cover. Sprinkle Mozzarella on top and bake an additional 5 minutes or until cheese is melted.
Mix together and chill. When chilled, shape and cover with 3 tablespoons parsley flakes or 1/2 cup chopped pecans.
Beat egg whites until foamy. Gradually add 1 cup sugar and vanilla. Beat until soft peaks form. Mix crackers and 1 cup pecans and fold into egg whites. Spoon into 9-inch grease pan to form shell. Bake at 350° for 30 minutes. Cool. Mix cream, 2 tablespoons sugar, vanilla and almond extract. Whip until thick and fill shell. Sprinkle with 1/2 cup pecans.
Preheat oven to 350°. Grease and flour Bundt pan. Measure dry ingredients into large bowl. Add soup and shortening. Beat at low to medium speed for 2 minutes, scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl often. Pour into pan. Bake 50 to 60 minutes or until done. Cool, right side up, in pan for 15 minutes. Remove from pan. Cool, if desired; sprinkle with confectioners sugar or use cream cheese frosting.
Preheat oven to 300°. Grease bottom of 10-inch spring-form pan. Combine graham crackers, 1/4 cup sugar and butter. Press on bottom of spring-form pan. Evenly distribute coconut on baking sheet. Toast coconut until golden brown (about 15 minutes). Set aside.
Add egg with oil, sugar and salt. At room temperature, take 1 cup milk and potatoes that are lukewarm. Thin with the remaining milk from the quart. Add dissolved yeast. Lastly, add flour until you have a soft dough. Let rise once in oiled crock until double in size. Punch down; make into rolls or bread. It can be refrigerated up to 3 days. Shape into desired bread. Let rise again to double. Bake at 375°. Bake rolls for 20 to 25 minutes, bread for 30 minutes and monkey bread for 40 minutes.
Mix all ingredients together. To make cocoa, mix 1/3 cup of mixture to 1 cup of boiling water.
Let cream cheese soften. Beat until fluffy. Gradually add condensed milk while continuing to beat until well blended. Add lemon juice and vanilla. Blend well. Pour in crust. Chill an hour or two before adding the top.
Mix together all ingredients with a wooden spoon. If mixture seems too sticky, add more powdered milk. Give each child a 2-inch ball to mold as play dough. Feel free to decorate creations with garnishes such as raisins, nuts, Cheerios, etc. Keeps up to 1 week in Ziploc in the fridge.
Butter 9 x 12-inch oblong pan. Blend together rice, salt, soups, milk, celery and onion. Pour in oblong pan. Salt and pepper chicken and place on top of rice mixture. Bake uncovered for 2 1/2 hours. Put in 350° oven. After cooked through good, turn heat down to 300° and cook until rice is tender.
Cook sugar, butter and milk to a soft ball stage (236 degrees). Add marshmallow, vanilla and peanut butter. Mix together well. Pour into a buttered 9x13 pan.
Preheat oven to 425°. Rub all sides of pork with garlic and sprinkle with pepper. Roast until pork is cooked (approximately 20 minutes). While meat is cooking, prepare sauce.
Use mini crock-pot, electric skillet or casserole dish on a warming plate to keep dip hot and cheese melted.
Combine eggs, flour, baking powder, salt and pepper. Add onions, potatoes and butter. Bake in a 9-inch square baking dish (top with paprika) for 1 hour or until potatoes are tender and top is brown and crisp. Serves 6 to 8.
Have the rib roast at room temperature. Salt, garlic salt and pepper to taste. Stand roast up on bone side and cover loosely with tinfoil. Bake at 400° to 425° for 1 hour (depending on how done you want it cooked). Turn oven off. Leave oven door closed for at least 4 hours without being opened! Bake 45 minutes to 1 hour at 375°. (This time is also according to how done you like your steak.)
In large Dutch oven over medium heat, warm oil. Add onion; stir until golden, about 5 minutes. Add garlic, stir for 1 minute. Add sausage breaking it into bite-size pieces and cook until no longer pink about 6 minutes. Stir in spices and add tomatoes with puree and bring to a boil.	Reduce heat to medium-low and simmer, stirring occasionally until thickened, 10-12 minutes. Taste and adjust seasonings.	Preheat oven to 350°. Lightly oil a baking dish. In large pot 3/4 full of water, add pasta and salt; boil until barely al dente, 10-12 minutes. Drain well.	In a large bowl, toss pasta with sauce, ricotta and fontina. Spread in prepared baking dish and sprinkle with Parmigiano-Reggiano. Bake until cheeses are melted and tips of pasta are crusty, about 30 minutes. Let stand 5 minutes before serving. Serve hot. Serves six to eight.
Drain potatoes, let cool. Mix all ingredients together in a large bowl. Refrigerate and serve on the leaf of lettuce.
Combine the eggs, oil and sugar; beat well. Add cocoa, flour, baking powder and salt; beat well. Stir in nuts and vanilla. Spread in an 8 x 8-inch pan. Bake at 350° for 30 to 40 minutes.
Dissolve gelatin in 3 cups of hot water. Put in shallow pan in refrigerator to set. When gelatin is set, melt marshmallows in milk in top of double boiler. Cool. Dice gelatin and put in a large bowl with fruit cocktail and nuts. Add whipped topping and marshmallow mixture. Stir until well blended. Place in refrigerator and cool for several hours before serving.
Open crescent rolls and separate. Spread cheese on each triangle. Place 2 asparagus stalks on each triangle. Roll up. Follow crescent roll directions on package. Bake at 350° for 10 to 15 minutes (until golden). Paint with egg whites for a glaze before baking, if desired.
Put eggs in bowl and mix slightly. Melt Crisco (if used) and beat a little, then add flavoring and beat more with sugar. Last add flour and baking powder. (Add only as much flour as it takes so dough is not too sticky.) Roll dough and use a cookie cutter or you can roll dough into a rope and shape or make "S" shape cookies. Bake in oven on 350° until a nice golden brown. If you want, you can mix dough with your hands.
Brown ground beef and drain. Melt cheese in with ground beef, stirring constantly. Pour into bowl with salsa mix. Serve with white tostada corn chips.
Make peanut butter and Ritz crackers. Melt white chocolate in top of double boiler. Dip peanut crackers into white chocolate and put on wax paper.
Cook beans until done. Mix in catsup, sugar, salt and pepper. Pour into a 13 x 9-inch baking pan. Arrange bacon strips across the top of beans. Bake at 350° until bacon is done.
In heavy saucepan, saute onion in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, 20 to 30 minutes. Makes 6 to 8 servings.
Mix together as given. Roll out thin. Cut with cookie cutter. Beat 1 egg and brush top. Sprinkle with sugar (regular). Bake at 350° for 10 minutes.
Melt butter and add mushrooms and parsley. Simmer 15 minutes. Combine all other ingredients and bake at 375° for 30 minutes.
Blend all ingredients and heat until bubbly. Add seafood or chicken. Pour over cooked fettucini.
Pour tomato juice over bread crumbs. Add meat, pepper, salt, garlic, meat loaf seasoning, onion and chopped pepper. Mix well and shape into round balls. Place in a casserole dish. Combine the catsup, vinegar, sugar, Worcestershire sauce and water. Stir well. Pour over meatballs. Bake at 375° for approximately 45 minutes.
Dissolve first 3 ingredients in mixing bowl. Let stand 5 minutes and add melted shortening. Add dry ingredients and buttermilk to yeast mixture. Mix well. Turn out on floured surface and knead until dough can be handled. Shape into a ball. Place in greased bowl. Turn once to grease top. Cover and refrigerate. Shape into rolls as desired. Bake at 400° for 8 to 10 minutes. (Dough will keep 1 week.)
Brown chops on skillet, then arrange in single layer in 9 x 13-inch pan. Saute onion in oil. Add flour, sugar, curry powder and cinnamon. Cook and stir until bubbly. In a bowl, stir consomme, ketchup and water together and place over chops. Add apples; bake at 400° for 20 minutes. Makes 4 to 5 servings.
Dried red pepper flakes or any other hot pepper may be added. Mix all together and form burgers. Great for the grill.
Bake chocolate cake as per box directions. When cool, break up cake into pieces and place in 2 foil lasagna cake pans. Cover with crumbled Heath bars. Pour pudding over candy. Top with Cool Whip and chill until ready to serve.
Mix cream cheese and Ranch dressing together. Form into a ball. Take ball and roll on top of crushed walnuts. Serve with crackers.
Drain juice from fruit cocktail and mix well with cream cheese. Then mix fruit cocktail and remaining ingredients with this and refrigerate.
Combine in a 1 1/2-quart casserole and bake in 375° oven until knife comes out clean. The last 20 minutes, cover casserole with fried onion bits.
Prepare Dream Whip according to directions on package. Fold in jello. Add cottage cheese, coconut, pineapple and walnuts. Chill.
Sift first five ingredients into mixing bowl. Stir shortening, eggs, milk and apples for 15 seconds. Pour this over dry ingredients. Mix well. Fill greased muffin pans 3/4 full. Bake in hot oven at 400° for 20 minutes or until done. (When sides begin to leave pan.) Serve hot or cool.
In 8-quart Dutch oven, heat oil and brown beef. Remove meat. Add carrots, celery, onions and mushrooms in drippings, until lightly brown, stirring occasionally. Return beef to pan and add water and the next 6 ingredients. Heat to boiling, stirring. Reduce heat to low and cover. Simmer 1 1/2 hours until barley and meat are tender. Add broccoli and string beans and simmer for 15 minutes. Yields 16 cups. Contains 185 calories per serving.
Mix cream cheese and sour cream together. Layer the ingredients in order in a spring-form pan. Refrigerate overnight and serve with Tostitos.
In skillet, brown beef and cook onion until tender. Drain off fat. Stir in soup, salt and thyme. Pour into 1 1/2-quart casserole dish. Spoon mashed potatoes around edge of casserole. Bake at 400° for 25 minutes or until hot.
Heat milk. Let cool slightly before you add yeast. Mix all ingredients. Let raise until double in size. Knead, roll out and cut into rolls. Let raise again. Spread mixture with oil and cinnamon.
Bake sweet potatoes. Scoop pulp out of potatoes and place in bowl. Add remaining ingredients (milk until smooth consistency). Top with marshmallows or pecans and bake at 350° until marshmallows are light brown.
Stir eggs, bananas, oil and milk until well blended. Add flour, sugar, baking powder and salt; stir until just moistened. Stir in chocolate and nuts. Pour into a greased 9 x 5-inch loaf pan. Bake for 55 minutes or until a toothpick inserted into center comes out clean. Cool in pan to 10 minutes. Remove from pan to cool on a wire rack. Makes 1 loaf.
Beat eggs, add sugar, oil and zucchini. Mix dry ingredients and combine the two. Add vanilla and walnuts; mix by hand. Pour into 2 greased bread pans and bake at 350° for 1 hour.
Mix sugar, corn syrup and water in 2-quart saucepan. Cook over low heat, stirring until sugar is dissolved and mixture boils. Continue boiling without stirring until small amount is very brittle when dropped into water or 310° or hard crack on candy thermometer. Cook slowly at end so syrup will not discolor. Remove from heat. Add flavoring and coloring. Stir only to mix. Pour on cookie pans, lightly greased. Let mixture cool to hard. Break up candy. Keep cool in summer.
Preheat oven to 475°. Mix hash brown potatoes and oil in bowl. Press into a 10-inch pie plate, forming crust. Bake for 15 minutes. Add layers of cheese, sausage, onion and eggs, beaten with evaporated milk. Reduce temperature to 350°. Bake for 30 minutes or until set. Makes 6 to 8 servings.
Mix all ingredients together and pour into pie shell. Bake at 350° for 45 to 50 minutes. Makes 2 pies.
1. Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes.
Cream together 1/2 cup of butter and 1 cup of sugar. Add milk and unbeaten eggs. Mix well. Sift together the flour and baking powder. Blend into the creamed mixture, adding a dash of nutmeg. Pour batter into a well-greased loaf cake pan. Sprinkle with nutmeg, cinnamon, nuts and sugar. Dot well with butter. Bake in preheated 350° oven for 20 minutes. Makes 1 loaf.
Melt butter in a 2-quart pot and saute onion and green pepper until onion is soft. Add fish stock and rice. Simmer, partially covered, 15 minutes. Add crabmeat, tomato, chili powder, paprika and Worcestershire and simmer 20 minutes. Remove from heat and stir in sugar, salt and pepper. Makes 4 servings.
Mix sugar, salt, flour and nutmeg; set aside in a 15 1/2 x 10 1/2 x 3-inch pan. Mix apples, lemon juice and butter. Mix in dry mixture. Add water and crust. Serves 20 to 25.
Mix cooked chicken, celery, onion, cooked rice, Hellmann's mayonnaise and cream of chicken soup. Pour into large baking dish. Bake at 350° for 45 to 50 minutes or until mixture bubbles up. Remove from oven; sprinkle cornflakes over top, then almonds. Bake for another 15 minutes or until it begins to brown. This serves 18 people.
Saute onions and margarine. Cook squash or use canned squash. Mix all ingredients with cornbread and bake at 350° for 30 minutes.
Put all ingredients in a large ovenproof casserole with a tight fitting cover. Put in preheated oven (275°) and let it do its thing for 5 hours or more.
Thaw dough and press into 11 x 14-inch pan. Cover with a damp cloth for 5 minutes; press again. Beat egg and brush half on dough. Layer the meats and Provolone until gone. Add Parmesan to remainder of egg and pour over meat. Spread other half of dough and place on top. Seal edges and brush top with melted butter. Bake at 375° for 20 to 30 minutes. Serve with spaghetti or pizza sauce.
First brown ground beef, sausage and onion and drain off excess grease. Add soups and Ro-Tel with 2 pounds Velveeta cheese. Stir over low heat until cheese is melted. Serve hot over Doritos.
Mix all ingredients well before using. Can be used to marinate coleslaw, cucumbers or just as a salad dressing.
In heavy skillet, heat oil over medium heat. Add 6 green onions, onion, green peppers, garlic and celery; saute until vegetables are thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often, until liquid is reduced by 1/2.
In a 3-quart saucepan, bring to a boil over low heat the Karo, margarine, water, powdered sugar and marshmallows. Pour over popcorn; toss to coat evenly. Form into balls (use cold water on your hands while shaping the balls).
Saute onions in butter until soft. Add beef broth and water. Simmer 1 hour.
Cream the butter and sugar. Add the eggs, one at a time. Add the ???. Dredge the blueberries 1 cup of the flour. Sift 1 cup flour, salt and baking powder. Add to the creamed mixture. Gently fold the dredged blueberries in the batter. Grease and flour a 10-inch Bundt pan. Bake approximately 1 hour and 15 minutes at 350°. Cool in pan about 10 minutes, then remove.
Cook cauliflower as directed on package and place in a casserole dish. Melt margarine. Add flour and mustard. Stir until well mixed. Gradually add milk. When slightly thickened, add 1/2 cup cheese. When cheese has melted, pour over the cauliflower and bake 30 minutes at 350°.
Drain pineapple; add enough water to make 1 1/2 cups. Cook with marshmallows until melted. Add Jell-O and let almost set. Add nuts, pineapple, whipped topping and cottage cheese. Refrigerate until the next day and ready to serve.
Combine orange juice, ice water, lemon juice and pineapple juice. Mix thoroughly and chill. To serve, pour half the mixture into a large punch bowl and add 2 quarts of ginger ale. Use the rest of the mixture and ginger ale as needed to keep the punch alive. The punch may be sweetened with sugar dissolved in water, if desired. Serves 100.
In small bowl, combine water and yeast. Stir until dissolved. Combine flour and salt; stir in yeast until moistened. Knead on floured surface until smooth and elastic, 5 to 7 minutes. Add flour to prevent sticking. Place dough in greased bowl, turning to grease all sides. Let rise in draft-free place about 2 hours. Punch dough down. Cover with inverted bowl; let rest 15 minutes. Makes 2 crusts. Cover with your favorite sauce, toppings and cheese. Bake in a 425° oven for 20 to 25 minutes.
Beat eggs and sugar together until quite thick; add liquid and extract, then flour, salt and baking powder, sifted together. Fold in gently; turn into large shallow pan lined with oiled paper. Spread smooth. Bake in quick oven at 375° for about 12 minutes. Turn upside-down on cloth or heavy paper, sprinkled with sugar. Tear off oiled paper and spread with jam or jelly. Roll up quickly and trim ends.
In a large bowl, combine soup, sour cream, green pepper and onion. Stir in noodles, ham and cheese. Spoon into a greased 13 x 9-inch baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until heated through. Yield: 6 to 8 servings.
In a large microwave-safe bowl, combine margarine and milk. Microwave on High 2 minutes. Add sugar, cocoa and salt. Microwave on High 3 minutes, stirring several times. Add vanilla extract and peanut butter; stir until blended. Stir in coconut, oats and nuts; mix well. Drop by spoonfuls onto greased waxed paper. Cool at room temperature until firm. Store in airtight container.
Melt butter in 8 x 12-inch baking dish. Mix flour, sugar and baking powder. Stir in milk; add vanilla. Pour over butter. Pour the peaches over this batter. Bake at 350° for 50 minutes.
Slice tomatoes into eighths. Mix the remaining ingredients and pour over the tomatoes. Chill. Serves 6.
Stir the first 3 ingredients together well. Cook over medium-high heat. Bring to a full boil. Boil for 3 minutes. Remove from heat. Add remaining ingredients. Mix well. Pour into a buttered 13 x 9-inch pan. Refrigerate for 4 to 5 hours.
Heat to boiling all ingredients except popped corn. Stir constantly. Put popped corn in 2 pans and pour 1/2 caramel mixture over each. Bake at 250° for 45 minutes to 1 hour. Stir every 15 minutes.
Combine egg, 3/4 cup cracker crumbs, milk, onion, chili powder and Worcestershire sauce. Add ground round. Mix well. Shape into patties and coat with remaining cracker crumbs. Cook in margarine about 4 minutes on each side or until done the way you like.
Preheat oven to 350°. Drain and flake salmon. (Removing the bones is optional.)
Cook noodles, drain and rinse in hot water; drain again. Add butter and cheese, stirring until melted. Combine apples and brown sugar; add to noodles. Bake at 350° for 35 minutes, covered. Remove from oven, uncover, stir well and return to oven, uncovered, for 15 minutes.
Layer lettuce, pepper, onions and peas in order. Spread mayonnaise on top like frosting. Sprinkle sugar over mayonnaise. Sprinkle cheese over mayonnaise and sugar. Put crumbled bacon on top. Do not stir. Best made the night before serving. Toss just before serving.
Remove crust from bread. Cut into rounds with biscuit cutter. Spread with cream cheese and mayonnaise mixed with dressing. Mix. Sprinkle dill seed on each round.
In a large pitcher, combine lemon juice and sugar. Stir to dissolve sugar. Add remaining ingredients and blend well. Makes 6 cups.
Boil and debone chicken. Chop in casserole. Mix soup, sour cream and water together and pour over chicken. Top with crackers that are crumbled, poppy seed and melted margarine. Bake at 350° for approximately 45 minutes.
Chop onion and brown in bacon grease. Add peeled and diced potatoes. Peel and slice carrots and add. Cover in large pot with water and let boil with bay leaf, about 30 minutes. Add meat and instant potatoes until broth thickens. Bring to boil; add marjoram and let simmer for 5 minutes. Salt to taste. This soup tastes good with rye bread or corn bread.