HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except soup. Shape into small narrow loaf. Wrap loaf in foil and refrigerate overnight. Next day, slice loaf into 1-inch slices. Flour on both sides. Fry in oil until browned. Place fried meat in baking dish, 9 x 13-inch. Top with soup. Bake at 350° for 1 hour. Makes own gravy that is good over baked potatoes.
Mix together and beat thoroughly. Slice cherry tomatoes in half and scrape out centers. Fill with stuffing. Makes about 3 dozen.
Melt cheese in double boiler. Mix raw sausage, cheese and Bisquick and form into small balls. Bake on cookie sheet 20 minutes at 350°.
Combine all ingredients in container of electric blender. Process until smooth. Use immediately or refrigerate. Equivalent to 1 can Eagle Brand sweetened condensed milk. This recipe is a real money saver! Pass it to your friends.
Heat the oil in a heavy pot over medium heat. Add the onions, bell pepper, celery and garlic. Cook, stirring until the onions are translucent. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned. Stir the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings.
Heat cheese and cream in saucepan until cheese is melted. Arrange half the potatoes in buttered 9 x 13 x 2-inch glass pan, overlapping the potatoes. Pour half the cheese mixture over them. Arrange remaining potatoes and pour remainder of cheese over them. Bake at 400° until golden brown, approximately 1 hour. Sprinkle with parsley.
Preheat oven to 400°. In a bowl, combine the dry ingredients. Combine eggs, orange juice and butter; mix well. Stir into dry ingredients just until moistened. Fold in dates, walnuts and orange peel. Coat muffin cups with nonstick cooking spray or use paper liners; fill 2/3 full with batter. Bake 15 to 20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Line an 8 x 8 x 2-inch baking pan with foil. Set pan aside. In a mixing bowl, combine powdered sugar and cocoa powder. Mix well with a wooden spoon and set aside. In a small saucepan, mix margarine or butter and milk. Put pan on burner. Turn to low. Heat and stir until margarine melts. Turn off burner; take pan off burner. Pour melted margarine or butter mixture over powdered sugar mixture. Stir with the wooden spoon until smooth. Add marshmallows, nuts and vanilla; stir well. Pour into foil-lined pan. Spread evenly with a rubber scraper. Chill until firm. Cut into squares. Makes 36 pieces.
Separate biscuits. Flatten into 5-inch circles. Place each in muffin tin and flatten to make cup. Set aside. Brown beef and drain.
Remove crust and tear bread into cubes. Beat together eggs and milk. Strain and wash chilies. Melt butter. Rub 3-quart casserole or pan with butter. Layer 1/3 bread in casserole, 1/2 chili over bread and 1/2 cheese over chili. Layer bread, chili and cheese and end with bread on top. Pour eggs, milk and butter evenly through it. Cover tightly and refrigerate overnight. Remove 1 1/2 hours before baking at 400° for 1 hour and 15 minutes.
Cut bacon in half and wrap chestnuts with bacon; secure with toothpicks. Mix ketchup, peaches and sugar; pour over bacon wrapped chestnuts and drain grease. Bake at 350° for thirty minutes. May be frozen for later use.
Saute onion in margarine. Add the other ingredients and bring to a boil; reduce heat and simmer 15 minutes. Cook linguini noodles and drain. Immediately toss sauce with noodles. Serve with Parmesan cheese.
Mix ingredients together well. Form into 2 loaves and place in greased casserole. Put strips of raw bacon on tops of loaves and pour 2 cups tomato juice over. Bake at 350° for 1 hour and at 325° for 2 hours, uncovered.
Cream shortenings. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in egg whites. Pour into three greased and floured 8 or 9-inch pans. Bake at 350° for 25 minutes.
Mix melted butter with onion, Cheddar cheese, chicken soup and sour cream. Mix with hash browns. Mix 1 stick margarine with corn flakes. Bake at 350° for 1 hour.
Crush cookies. Put some aside to sprinkle top of dessert with. Combine remaining cookies and margarine. Press into 9 x 13-inch pan and freeze. Mix half of Cool Whip and all of the cream cheese until smooth. Spread over cookies and freeze. Prepare pudding as directed; spread over Cool Whip mixture. Spread remaining Cool Whip over pudding. Sprinkle crushed cookies on top. Refrigerate.
Brown chops; season with salt and pepper and place in a baking dish. Mix remaining ingredients; pour over chops. Bake at 350° for 1 1/2 hours. Turn occasionally. Great with boneless pork, spareribs and boneless chicken tenders or breasts.
Mix water, sugar, salt and shortening together and cool to lukewarm. Soften yeast in like warm water and stir in first mixture. Add eggs, stir in 4 cups of flour. Beat until smooth and add rest of flour until it makes a fairly stiff dough. Grease bread loaf and let rise, covered.
Mix all ingredients together and put in tightly covered casserole dish. Bake at 350° for 3 hours. Don't open oven while cooking.
Mix and bake in same dish. Melt butter in 2-quart casserole dish. Combine next 6 ingredients to make batter; pour on margarine. Drain apples; pile in center of batter. Bake at 375° until batter covers fruit and crust browns for 30 to 40 minutes. Makes 4 to 6 servings.
In a bowl, combine the flour, baking powder, sugar, soda and salt. With pastry blender, cut butter into the flour mixture. Add currants. Gradually add the buttermilk until the dough clings together. Turn dough onto lightly floured board. Pat or roll into a round shape, 1/2-inch high. Cut with 2-inch biscuit cutter. Place on greased or ungreased cookie sheet. Brush tops with cream. Bake for 15 minutes in a 450° oven. Serve warm. Makes 18.
Mix first 5 ingredients; press into pan. Melt chocolate chips; spread over top. Cut into squares before freezing.
Mix together. Pour into unbaked pie shell. Bake at 300° for 1 hour.
Combine oil, eggs and sugar. Add apples and pecans. Add flour and soda; stir well. Add vanilla. Pour into three waxed paper lined cake pans. Place in cold oven. Set temperature at 325°. Bake for 45 minutes.
Chop cranberries in a food processor, add sugar and let sit for several hours. Add chopped apple and crushed pineapple only, reserve juice and add pecans.
Mash 6 ounce of softened cream cheese (room temperature) with a fork, then add 1/2 cup mayonnaise. Blend well. Stir in 1/2 cup chopped pecans and 1 cup chopped salad olives. Now add 2 tablespoons olive juice and a dash of pepper, but no salt. Stir well. This mixture will be slightly mushy, but it's supposed to be that way. Put it in a covered container and refrigerate for several hours and it will become firm. This delicious spread is great on thin toast. Makes good finger sandwiches.
Bring milk to a boil. Stir cornstarch into sugar; whisk with egg substitute and bourbon in a small bowl until smooth. Blend into hot milk and simmer, but do not boil, for 5 minutes.
Cook squash; drain. Combine next 5 ingredients and mix with squash. Pour into greased casserole (large) and top with cracker crumbs. Bake in preheated 350° oven for 1 hour.
Mix jello and water in blender. Pour into bowl. Mix pears and syrup, cream cheese and lemon juice in blender. Add to first ingredients and stir.
Lay frozen dinner rolls around the bottom of a generously greased bundt pan. Sprinkle dry pudding mix and pecans on top of rolls. Combine butter and sugar and pour over pecans. Let rise until dough reaches top of pan (can let rise overnight for breakfast). Bake 40 minutes at 350°. Turn onto a serving dish immediately.
Place 4 slices of bread in casserole dish. Mix sausage and mustard. Spread over bread. Sprinkle 1/2 grated cheese. Top with other 4 slices of bread, then cheese. Mix eggs, milk and seasonings. Beat slightly and pour over casserole. Refrigerate overnight. Bake at 350° for 45 minutes until fluffy and brown.
Mix all ingredients together in bowl with spoon and pour into prepared pan 9 x 13 inches. Bake 30 minutes at 350 degrees.
Cream margarine and sugar; add eggs and vanilla, then dry ingredients. Add oats (1 minute), raisins and nuts if desired. Bake at 350° for about 12 minutes.
Mix together. Put in microwave or glass loaf pan. Cook on High 7 to 9 minutes; drain and turn. Cook on High 7 to 9 minutes. Very good.
Brown hamburger and skim off fat. Add onion, celery and green pepper; saute until glazed. Dump everything into a small roasting pan and bake, uncovered, for 45 minutes at 350°.
Bring the ingredients to a boil and let cool. Spear 8 cucumbers and place in a gallon jar with dill and 2 cloves of garlic. Pour cool liquid over cucumbers in the jar. Put in refrigerator until the next day. Pickles are ready to eat.
Mix ingredients together and bake in an unbaked pie shell at 375° for 40-45 mins.
Melt margarine in a dish in the oven. While margarine is melting, mix flour and sugar together in another bowl; then add milk, mixing until smooth. Pour this mixture into melted margarine dish. Do not stir. Then spoon your choice of fruit or pie filling on. Cook at 325° until done. Simple but great.
Mix up Kool-Aids with 1 1/2 quarts of water each. Add orange juice. Stir well as Kool-Aid clumps if not dissolved well. Add 1 liter of diet 7-Up. An ice ring may be made ahead of time with sugar-free Kool-Aid.
Spread butter evenly over bottom of jelly roll pan. Cut centers out of bread with 2-inch cookie cutters. Arrange bread and cut-outs in single layer in pan. Whisk eggs, milk, vanilla, sugar and salt in bowl. Pour over bread, tilting pan to spread liquid in an even layer. Refrigerate covered overnight. To cook, preheat oven to 425°; uncover and bake for 10 minutes. Flip toast over and bake until browned.
Combine all ingredients. Bake in a tube pan or 2 loaf pans at 350°. The loaf pans take about 45 minutes and the tube pan about 1 hour and 15 minutes.
Dice potatoes; coarsely chop onion. Warm oil in large saucepan; saute onion and garlic for 1 to 2 minutes. Crumble ground beef into pan and brown; drain off grease. Add tomato juice, broth, paprika, pepper and potatoes. Bring to boil, reduce heat to medium-low, cover and simmer for 10 minutes; stir occasionally. Dice peppers. Stir peppers into soup and cook until potatoes are tender, 10 to 15 minutes.
Cook macaroni as directed on package and boil eggs. Finely chop celery, onions and eggs. Add all ingredients together with enough mayonnaise to suit personal taste. (Garnish with paprika).
Mix all ingredients together. Dip will keep in the refrigerator for up to a month.
Mix sugar and cocoa in 3-quart or larger saucepan. Add milk and bring to boil. Don't stir this mixture too much, just enough to get sugar/cocoa dissolved. Boil for 8 minutes, no longer, no shorter. Stir only 5 or 6 times during this 8 minutes, stirring from the bottom up. Remove from heat. Add peanut butter, vanilla and butter, stirring until creamy. Pour into buttered jelly roll pan or other buttered dish.
Mix everything together. Drop teaspoonfuls of batter onto greased cookie sheet. Bake for 15 minutes at 350°.
Cream lard, butter and sugars. Add eggs. Add remaining ingredients. Mix well. Shape into about 5 long rolls. Wrap in wax paper and refrigerate overnight. Slice with sharp knife. Bake on lightly greased baking sheets at 350°.
Drain pineapple, reserving juice. Combine sugar, salt and flour in saucepan. Add egg; blend thoroughly. Stir in pineapple juice, cook, stirring constantly, until thick and smooth. Remove from heat. Add lemon juice and peel. Cover and chill. Whip the cream stiff and fold into pineapple mixture. Fold in marshmallows and crushed pineapple. If desired, 1/4 cup maraschino cherries may be added. Serve in lettuce cups; garnish with watercress. Makes 6 servings.
Boil chicken until tender and break into pieces. Drain off chicken broth, saving 1 cup to add back to get the consistency you desire. Add other ingredients and simmer. Serve over noodles.
Spread pie filling on bottom of pie crust. In a large mixing bowl, beat cream cheese, sour cream and spiced cider; mix until fluffy. Beat in thawed whipped topping. Pour over apple filling and refrigerate. Crush granola bar and sprinkle on top just before serving. Serves 6 to 8.
Mix in very large bowl. Use 1/2 to 1/3 cup of the mix with water in cup. Heat and drink.
Mix together first 3 ingredients. Fold in last 3. Chill until firm.
Stir together water, dry milk, sugar, salt and yeast. Let stand to dissolve, about 1 minute. Add cheese and 1 cup flour. Beat until blended. Add 2 cups flour and blend. Add 1 cup flour and blend. Knead 1 to 2 minutes. Let stand 10 minutes. Knead until smooth; add flour as necessary. Place in bowl and cover. Let stand. Punch down after bread doubles in size. Knead and form into loaves. Put into loaf pans and cover; let rise. Bake 45 minutes at 375°.
Combine yams, 1 stick butter, sugar, milk and eggs. Mix thoroughly. Pour into greased 2 1/2-quart casserole. Bake at 400° for 35 minutes. Remove from oven.
Boil 5 cups sugar. Add water until it spins a thread. Add berries. Bring to a boil (rolling) for 4 minutes. Add 4 cups sugar and bring to a boil again for 4 minutes. Stir and skim off foam. Pour into shallow pan. Stir occasionally and leave overnight. Put in jars and seal.
Beat first 5 ingredients well with a wire whisk. Add olive oil. Beat well. Add remaining ingredients. Beat well until all are combined. Stir in pasta salad.
Beat eggs well. Add sugar gradually and mix thoroughly. Melt, then add butter, pineapple (without draining) and coconut. Pour mixture into unbaked pie crust and bake at 350° for 35 minutes. Makes two pies.
Put beans in bottom of a 6 x 12-inch baking dish. Sprinkle with garlic salt. Mix soup and sour cream and pour over beans. Spread shredded or sliced cheese on top, then top with Durkee onions. Bake, uncovered, at 375° until onions are brown, about 30 minutes.
Put shortening in mixing bowl. Gradually add sugar. As mixture starts to stiffen, add portions of the milk, one tablespoon at a time until a smooth consistency is obtained. Add salt, vanilla, almond and butter flavorings.
Combine all ingredients and mix well. Put batter into greased and floured tube pan or bundt pan. Bake at 350° for 1 hour.
Cook spaghetti; drain and rinse with cold water. Add vegetables and toss to mix. Mix honey, dressing, cheese and salt. Pour over spaghetti. Stir. Let sit in fridge overnight.
Place shortening in bowl. Sift in flour, sugar, baking powder, soda and salt. Mix. Add 1/3 cup buttermilk and 2 eggs. Mix 2 more minutes. Bake at 350° in a 9 x 13-inch pan or two 9 x 1 1/2-inch pans, greased. Cool. Remove from pan and frost. Sour cream or cream cheese frostings are very good.
Line a 9 x 13-inch pan with the bread slices (crusts removed). Butter bottom sides of bread. Cover bread with the cheese and meat. Beat eggs, milk, salt and dry mustard together; pour over top. Cover with foil and refrigerate overnight. Bake, uncovered, 1 hour at 350°.
Grease and flour two 9-inch pans. Cream butter, shortening, sugar and vanilla until light and fluffy; blend in eggs. Combine baking soda, cocoa, flour, baking powder and salt in bowl; add alternately with milk to batter. Blend well. Pour into prepared pans; bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans and cool on wire racks. Frost with favorite frosting.
Wash and peel cucumbers. Slice very thin; salt to taste. Let sit for 15 minutes. Pour off excess water. Mix remaining ingredients with cucumbers. Chill if you like.
Mix all ingredients. Best if made the night before. Next day, hollow rye bread, cube. Fill hollow bread.
Batter and fry chicken in oil seasoned with garlic powder. Remove chicken from pan. Drain grease from pan. Add soup and mushrooms to pan. Place chicken on top of soup and mushroom mixture and cook until thick. Serve and enjoy.
Place cabbage in greased baking dish. Brown beef and onions. Stir in rice; place over cabbage. Combine soup and water; pour over top. Cover with foil. Bake at 350° for 1 hour.
Cream softened butter and sugar; add yolks, vanilla and flour. Roll out on ungreased cookie sheet (10 x 15-inch). Bake for 1 hour. Halfway through cooking take out and cut in 2-inch squares and return to oven and bake until done. Bake 1 hour at 275°.
Preheat oven to 350°. Generously grease and flour pan. Blend ingredients in large bowl and beat at medium speed for 2 minutes. Cake is done when toothpick inserted in center comes out clean.
Combine cream, Blue cheese, basil and garlic salt in small mixer bowl. Beat until mixture thickens. Fold in almonds. Serve dip sprinkled with additional almonds, with fruit and vegetables.
Wash and tear lettuce and fill salad bowl at least 3/4 full. (May use iceberg, Romaine and/or spinach as lettuce.) I like to use a combination of all 3 best.
In large skillet, over medium heat, melt butter. Add apples, brown sugar and lemon juice; toss gently.
Mix potatoes, onion and salt. Marinate in French dressing. Then chill in refrigerator.
Cream together the shortening, sugars, egg and vanilla until light and fluffy. Thoroughly stir together the flour, salt and baking soda; stir into creamed mixture. Blend well. Stir in chocolate and nuts. Drop from teaspoon 2 inches apart onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Immediately remove from cookie sheet to cool. Makes 3 dozen.
Combine fruit juices and Hawaiian punch; freeze. Thaw mixture in ginger ale. Dissolve Kool-Aid and sugar in 1 gallon of water; add to punch.
Soak dates in water. Cream egg, vanilla, sugar and butter. Blend in mixer. Bake 60 minutes at 350°.
Trim and discard root ends and coarse tops from leeks. cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit. Drain and thinly slice crosswise. Rinse fennel; trim off and discard roots and stalks. Reserve 2 to 3 feathery sprigs for garnish. Finely chop enough tops to equal 3 tablespoons and set aside. Throw out rest of feathery tops. In a bowl, mix chopped fennel and chives; cover and chill. Chop fennel heads. Melt butter in 6 to 8-quart pan. Add leeks and chopped fennel heads; cover and stir until limp, about 10 to 12 minutes. Add broth and bay leaf to pan. Bring to a boil. Scrub and slice potatoes; add to pan. Return to simmer 15 to 20 minutes until potatoes are tender. Cube smoked salmon and put in bowl. In a separate bowl, whisk milk, flour, salt and pepper until smooth. Add to potato mixture and heat to boiling. Garnish with fennel sprigs and salmon. Serve.
Put all 3 packages of dry mix into medium pan (puddings and jello) with 2 cups water. Let set for 5 minutes. Then bring to a rolling boil, stirring occasionally. Remove from heat and let cool. Add undrained mandarin oranges and juice. Mix then with the Cool Whip, folding all together. Refrigerate covered.
Thaw concentrates. Combine lemonade concentrate, orange juice concentrate and pineapple juice in a large container. Dissolve sugar in 1/2 cup water. Add sugar and 11 cups water to juices. Mix well. Add ginger ale just before serving time; mix gently. Pour over ice in punch bowl. Ladle into punch cups.
In a 9 x 13-inch pan, spread cherry pie filling and crushed pineapple. Sprinkle package of white cake mix over top; distribute evenly. Melt margarine in water and pour over top of cake mix. Top with nuts. Bake for 1 hour at 350°. Serve with whipped cream or ice cream, if desired.
Place meat in baking dish and set aside. Combine butter and onion and cook until onion is light brown. Add remaining ingredients and bring mixture to a boil. Pour over meat in baking dish. Bake at 350° for 2 hours.
Combine first 5 ingredients. Add 1 cup chopped pecans and mix. Refrigerate until firm and shape into ball. Roll in remaining pecans before serving. Garnish as desired. Serve with crackers.
In a bowl, combine all the ingredients for the meat loaf. Mix and blend well to a smooth consistency. Place meat in a greased loaf pan. Smooth top. Bake at 350° for about 1 hour or until meat loaf is done. In the meantime, prepare sauce.
Cream butter and sugar. Add one egg yolk at the time. Beat for about 4 minutes. Add flavoring and milk with flour. Beat egg whites and add in last. Pour in 3 cake pans after spraying with Pam.
Preheat oven to 350°. In mixing bowl, beat egg yolks; add milk and lemon juice. Pour into crust. In mixer bowl, beat egg whites with cream of tartar to soft peaks. Gradually add sugar; beat until stiff. Spread on pie; seal to edge. Bake 12 to 15 minutes. Cool. Chill.
Mix all ingredients and bake at 350° for 20 to 30 minutes. Serve with mini party bread or crackers.
Brown sausage, bell pepper and onion; drain. Grease casserole dish with margarine. Mix all ingredients in a large bowl. Pour into casserole dish. Cover and bake at 325° for 30 minutes.
Cook chicken in water with salt, pepper, poultry seasoning and bay leaf. Boil until tender. Set aside to cool. Save broth to cook spaghetti in. Saute onion and celery in margarine. Add mushrooms (juice too), all 3 cans of soup, chunk up the Velveeta and drop in mixture; stir until cheese melts. Remove from heat. Cook spaghetti in broth from chicken. Mix cooked spaghetti into other mixture. Heat on stove top and serve.
First wash cilantro; let drain. Dice the onion, tomatoes and jalapenos. (Make sure your tomatoes are not from stores, the taste is 100% better when bought from a fruit stand or home grown.) Next take only 1/2 of the cilantro bunch and chop it, do not use the stem, only the leaves. Mix all ingredients; add salt to taste. Serve with tortilla chips.
Combine all veggies in bowl. Add salt and pepper. Put vinegar, sugar and oil in a pan. Bring to a boil, then let cool. Pour over veggies and refrigerate overnight.
Cook spinach according to package directions and drain thoroughly. Melt butter, add spinach, soup, onion and garlic cheese. Mix well over medium heat until all ingredients are combined and cheese is melted. Stir in almonds. Pour into a buttered 3-quart casserole. Bake, covered 20 minutes at 350° or until bubbly. Just before serving, garnish with sesame seeds. Can be prepared ahead and refrigerated and heated for 40 minutes. Serves 10 to 12.
In a small bowl, mix well the flour and 2 tablespoons brown sugar. With fingers, work in 1/2 cup butter until dough begins to hold together. Press in bottom of a greased 9-inch square pan. Bake for 12 to 15 minutes at 350°.
Preheat oven at 325°. Mix all ingredients together. Mix well. Bake for 1 hour, or until done. Glaze with lemon juice and confectioners sugar.
Cream the butter and sugar. Add 1 egg at a time; beat after each one. Add the soda in 1/2 cup buttermilk. Add other ingredients. Bake at 325° for 45 minutes to 1 hour. Use Bundt pan.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Combine cake mix, eggs and oil in a large bowl. Beat at medium speed with mixer for 2 minutes. Stir in apples, nuts and raisins. Bake at 350° for 45 minutes. Cool completely. Serves 12 to 16. Frost with Duncan Hines vanilla frosting.
Heat margarine and 1 cup of chocolate chips in 3-quart saucepan over low heat until melted. Stir in remaining chips and rest of ingredients. Bake for 30 minutes at 350° in a 13 x 9 x 2-inch pan. Cool completely and cut into bars. Makes 36 bars.
Arrange tomatoes in a buttered 12 x 8 x 2-inch baking dish. Saute celery and onion in butter for 2 minutes. Stir in seasons. Set aside 1/4 cup celery mixture; spoon remainder over tomatoes. Combine reserved celery mixture and croutons. Tossing gently, spoon over tomatoes. Cover; bake at 350° for 30 minutes. Yields 4 to 6 servings.
In a greased casserole dish place a layer of vegetables (drained), grated onion and turkey. Repeat. Mix soup with 3 tablespoons vinegar, soy sauce and curry and pour over casserole. Cover with crumbs. Bake at 375° until bubbly and browned.
In a heavy saucepan over low heat, melt chips with sweetened condensed milk. Remove from heat; stir in remaining ingredients. Stir until chips are melted. Spread evenly into greased 8-inch square pan. Chill 2 to 3 hours or until firm. Cut into squares and store, loosely covered, at room temperature.